Accelerated detection of post‐heat‐treatment contamination in pasteurized double cream
- 1 April 1983
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 36 (2) , 41-43
- https://doi.org/10.1111/j.1471-0307.1983.tb02534.x
Abstract
A technique is described which enables a semi‐quantitative estimation of the extent of post‐heat‐treatment contamination of pasteurized double cream within 2 days. The method involves preincubation of the cream sample at 21° C for 25 h, after which Gram‐negative psychrotrophic bacteria are selectively counted (21° C/25 h incubation) on agar containing growth inhibitors for Gram‐positive organisms.Keywords
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