EFFECT OF SOLUTE CONCENTRATION AND PRE-SOIL INTERACTION ON THE MICROFLORA OF DAIRY ORIGIN ON STAINLESS STEEL SURFACES1

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Abstract
Use of modern dairy food processing equipment creates a complex microenvironment. Closed systems reduce air drying. The rate and extent of drying are dependent on temperature and humidity of the environment. These factors were studied to determine their impact on the microflora of films of milk on stainless steel surfaces. An ecosystem was established to simulate dairy food equipment by using 1cm2 pieces of stainless steel in controlled humidity chambers. Presoiling water loss from a film of milk, and solute concentration were studied to determine their influence on the fate of the microflora. Temperature and humidity of the atmosphere influenced the rate of moisture loss from films. Pre-soiling reduced the rate of water loss from films of milk sufficiently to allow bacterial growth at 12–80% relative humidity (RH). Results indicate bacteria can grow in a film placed in humidities well below the 95% RH limit previously projected. Apparently the substrate is influenced by interaction of the milk film and the stainless steel surface.

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