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610. Destruction of Mycobacterium tuberculosis and Phosphatase in heat treated cream

Published online by Cambridge University Press:  01 June 2009

R. Aschaffenburg ,
C. A. E. Briggs ,
E. L. Crossley  and
J. Rothwell
R. Aschaffenburg
Affiliation:
National Institute for Research in Dairying, University of Reading
C. A. E. Briggs
Affiliation:
National Institute for Research in Dairying, University of Reading
E. L. Crossley
Affiliation:
Dairy Department, University of Reading
J. Rothwell
Affiliation:
Dairy Department, University of Reading
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Extract

Batches of cream were artificially infected with M. tuberculosis, and subjected to varying heat treatments under conditions of H.T.S.T. and holder pasteurization. Guinea-pig and phosphatase tests were applied to the treated creams.

The minimum time-temperature conditions required for the inactivation of M. tuberculosis and phosphatase were found to be similar to those pertaining to milk.

The practical difficulties of controlling the effciency of cream pasteurization are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 1 , February 1956 , pp. 24 - 29
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

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