Bacteriological tests as indices for the development of off-flavours in cream
- 1 August 1975
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 75 (1) , 113-119
- https://doi.org/10.1017/s0022172400047124
Abstract
SUMMARY Bacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than the other tests that were examined.Keywords
This publication has 7 references indexed in Scilit:
- The water agar test: a new test to measure the bacteriological quality of creamEpidemiology and Infection, 1975
- A STUDY OF THE EFFECT OF STORAGE AT 5°C ON THE MICROBIAL FLORA OF HEAT‐TREATED MARKET CREAMInternational Journal of Dairy Technology, 1974
- The hygiene and marketing of fresh cream as assessed by the methylene blue testEpidemiology and Infection, 1971
- METHYLENE BLUE KEEPING QUALITY TEST AND FLORA OF MARKET CREAMInternational Journal of Dairy Technology, 1970
- LIPID OXIDATION AS A SOURCE OF OFF‐FLAVOUR DEVELOPMENT DURING THE STORAGE OF DAIRY PRODUCTSInternational Journal of Dairy Technology, 1969
- BACTERIOLOGICAL ASPECTS OF BULK MILK COLLECTIONInternational Journal of Dairy Technology, 1966
- 364. Studies on the bacteriological flora and keeping quality of pasteurized liquid creamJournal of Dairy Research, 1947