The Destruction Rate of Psychrophilic Bacteria in Skimmilk
- 1 March 1954
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 37 (3) , 317-327
- https://doi.org/10.3168/jds.s0022-0302(54)91257-6
Abstract
Psychrophilic counts on commercially pasteurized milk varied from less than 1 to 30/ml. 24 hrs. after pasteurization. The rate of development in milk varies considerably; this is an important factor in deter-mining the keeping quality of milk. The z values of Pseudomonas mephitica and P. viscosa 3 obtained from phantom thermal death time curves were 7 and 14, respectively. Comparing these values with that of the standard milk pasteurization curve indicates that these organisms are destroyed by both low-temp, long-time and high temp, short-time pasteurization processes.O.This publication has 10 references indexed in Scilit:
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