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168. Bitterness and thinning in canned cream

Published online by Cambridge University Press:  01 June 2009

A. A. Nichols ,
G. R. Howat  and
C. J. Jackson
A. A. Nichols
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr
G. R. Howat
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr
C. J. Jackson
Affiliation:
From the Hannah Dairy Research Institute, Kirkhill, Ayr
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Extract

1. Three organisms have been isolated from defective commercially-canned cream which, on inoculation into normal cream, cause bitterness and thinning.

2. These organisms are described and are shown to be strains of B. subtilis. Their spores are capable of withstanding temperatures up to 120°C. for as long as 40 min.

3. The rate of development of bitterness and thinning in experimentally inoculated cans is shown to vary with the culture used and with the temperature of incubation.

4. Both bitterness and thinning are associated with the breakdown of protein, as indicated by determinations of the non-protein nitrogen and of the peptone and subpeptone fractions.

5. The alterations in viscosity do not appear to be due to any fundamental change in the structure of the cream, nor to differences in the degree of clumping of the fat globules.

6. The applications of the results in commercial practice are discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 8 , Issue 3 , October 1937 , pp. 331 - 346
Copyright
Copyright © Proprietors of Journal of Dairy Research 1937

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References

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