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364. Studies on the bacteriological flora and keeping quality of pasteurized liquid cream

Published online by Cambridge University Press:  01 June 2009

E. L. Crossley
E. L. Crossley
Affiliation:
Aplin and Barrett Ltd., Yeovil, Somerset
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Extract

1. The special conditions of the cream trade are discussed. Keeping quality is a major consideration which influences all operations and it has been shown that unusually high bacteriological standards of handling are essential.

2. The requirements for bacteriological control testing are indicated, together with the limitations of existing standard methods.

3. A rough sorting test has been developed which permits sufficiently rapid estimation of the probable keeping quality of heat-treated cream and which is applicable to routine grading of numbers of individual units.

4. Data from 2558 samples of heat-treated cream are presented to show the relationship between the colony count, conform test, grading test, and keeping quality.

5. Possible sources of bacteriological contamination have been indicated by the examination of 2337 plant samples. Commercial processing methods are discussed and satisfactory practical methods of operation have been developed to ensure a minimal bacterial population.

6. The keeping quality of cream has also been studied in relation to the effects of cold storage before distribution and of exposure to atmospheric temperature during distribution.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 3 , August 1948 , pp. 261 - 276
Copyright
Copyright © Proprietors of Journal of Dairy Research 1948

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References

REFERENCES

(1)Crossley, E. L. (1939). Agric. Progr. 16, 38.Google Scholar
(2)Nichols, A. A. (1939). J. Dairy Res. 10, 231.CrossRefGoogle Scholar
(3) Ministry Of Agriculture and Fisheries (1932). Report on Marketing of Dairy Produce, Part 2, Sect. 2. Min. Agric. Econ. Ser. no. 30.Google Scholar
(4)Bransby, E. R. (1946). J. Dairy Res. 14, 369.CrossRefGoogle Scholar
(5)Sargeant, M., Dearden, D. V. & Mattick, A. T. R. (1928). Milk Industr. 8 (12), p. 55.Google Scholar
(6)Crossley, E. L. (1946). J. Dairy Res. 14, 233.Google Scholar