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Bacteriological tests as indices for the development of off-flavours in cream

Published online by Cambridge University Press:  15 May 2009

Margaret M. Taylor
Margaret M. Taylor
Affiliation:
The Hannah Research Institute, Ayr, Scotland KA 6 5HL
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Summary

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Bacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than the other tests that were examined.

Type
Research Article
Information
Journal of Hygiene , Volume 75 , Issue 1 , August 1975 , pp. 113 - 119
Copyright
Copyright © Cambridge University Press 1975

References

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