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Comparison between the EC plate count test at 21 °C and an accelerated plate count method for assessing the keeping quality of pasteurized milk

Published online by Cambridge University Press:  01 June 2009

Sarah A. Langford  and
Rohan G. Kroll
Sarah A. Langford
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF, UK
Rohan G. Kroll
Affiliation:
AFRC Institute of Food Research, Reading Laboratory, Earley Gate, Whiteknights Road, Reading RG6 2EF, UK
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Extract

The keeping quality of properly refrigerated pasteurized milk and cream is primarily determined by post-pasteurization contamination by Gram-negative psychrotrophic bacteria (Phillips et al. 1981; Schröder et al. 1982). Reliable and rapid methods of assessing the levels of contamination by these organisms are therefore of commercial interest.

Type
Short Communications
Information
Journal of Dairy Research , Volume 59 , Issue 3 , August 1992 , pp. 431 - 436
Copyright
Copyright © Proprietors of Journal of Dairy Research 1992

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References

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