Origins and levels of post pasteurization contamination of milk in the dairy and their effects on keeping quality

Bacterial post pasteurization contamination with psychrotrophic Gram-negative rods (GNR) was measured in commercial milks before and after transfer to retail containers. The tanks of pasteurized milk feeding the filling units contaminated milk less often (39% of samples) but usually at a higher leve...

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Bibliographic Details
Published in:Journal of dairy research 1984-02, Vol.51 (1), p.59-67
Main Author: SCHRODER, M. J. A
Format: Article
Language:English
Subjects:
Animals
Bacteria - isolation & purification
Biological and medical sciences
Cattle
Dairying
Food Contamination - analysis
Food Handling - methods
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Hot Temperature
Milk - microbiology
Milk and cheese industries. Ice creams
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Summary:Bacterial post pasteurization contamination with psychrotrophic Gram-negative rods (GNR) was measured in commercial milks before and after transfer to retail containers. The tanks of pasteurized milk feeding the filling units contaminated milk less often (39% of samples) but usually at a higher level than the filling units (92% of samples). The number of GNR present had a considerable influence on the shelf life of milk, and the range found in commercially pasteurized milk was reflected in a wide range of shelf lives.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029900023323