Login | Request Account (DAF staff only)

Effect of low-temperature storage on the bacteriological quality of pasteurized market cream

Share this record

Add to FacebookAdd to LinkedinAdd to XAdd to WechatAdd to Microsoft_teamsAdd to WhatsappAdd to Any

Export this record

Lightbody, L. G. (1964) Effect of low-temperature storage on the bacteriological quality of pasteurized market cream. Queensland Journal of Agricultural Science, 21 (3-4). pp. 311-321.

[img]
Preview
PDF
568kB

Abstract

Storage of commercially pasteurized cream for up to 4 days at 5-7°C caused deterioration in the bacteriological quality. This was shown by small increases in the total bacterial count, sometimes by considerable increases in the coliform count and psychrophilic count, and by decreased keeping quality as judged by bacterial count and resazurin reduction time after keeping quality storage for 24 hr at 20°C. There was also some deterioration during low-temperature storage in the quality of the same creams pasteurized again in the laboratory to destroy contaminant organisms, but these samples had better keeping quality than the corresponding samples of factory pasteurized cream.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Science > Microbiology
Agriculture > Agriculture (General) > Storage
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:17 Jun 2024 04:53
Last Modified:17 Jun 2024 04:53

Repository Staff Only: item control page

Downloads

Downloads per month over past year

View more statistics