Hostname: page-component-77c89778f8-m8s7h Total loading time: 0 Render date: 2024-07-19T10:54:24.871Z Has data issue: false hasContentIssue false
  • English
  • Français

Bacteriological tests as indices for the development of off-flavours in cream

Published online by Cambridge University Press:  15 May 2009

Margaret M. Taylor
Margaret M. Taylor
Affiliation:
The Hannah Research Institute, Ayr, Scotland KA 6 5HL
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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.

Type
Research Article
Information
Journal of Hygiene , Volume 75 , Issue 1 , August 1975 , pp. 113 - 119
Copyright
Copyright © Cambridge University Press 1975

References

REFERENCES

British Standards Institution. Methods of microbiological examination for dairy purposes. British Standard 4285: 1968.Google Scholar
British Standards Institution. Methods of microbiological examination of milk products. Supplement No. 1 (1970) to British Standard 4285: 1968.Google Scholar
Cox, W. A. (1970). Methylene blue keeping quality test and flora of market cream. Journal of the Society of Dairy Technology 23, 195.CrossRefGoogle Scholar
Crossley, E. L. (1948). Studies on the bacteriological flora and keeping quality of pasteurized liquid cream. Journal of Dairy Research 15, 261.CrossRefGoogle Scholar
Downey, W. K. (1969). Lipid oxidation as a source of off-flavour development during the storage of dairy products. Journal of the Society of Dairy Technology 22, 154.CrossRefGoogle Scholar
Druce, R. G. & Thomas, S. B. (1968). Preliminary incubation of milk and cream prior to bacteriological examination: A review. Dairy Science Abstracts 30, 291.Google Scholar
Grosskopf, J. C. & Harper, W. J. (1974). Isolation and identification of psychrotrophic sporeformers in milk. Milchwissenschaft 29, 467.Google Scholar
Lightbody, L. G. & Smythe, V. R. (1962). Effect of heat treatment on bacteriological quality and phosphatase activity of market cream. Queensland Journal of Agricultural Science 19, 77.Google Scholar
Report (1958). The bacteriological examination and grading of fresh cream. Report of a working party of the Public Health Laboratory Service. Monthly Bulletin of the Ministry of Health and the Public Health Laboratory Service 17, 77.Google Scholar
Report (1971). The hygiene and marketing of fresh cream as assessed by the methylene blue test. Report of a working party of the Public Health Laboratory Service. Journal of Hygiene 69, 155.CrossRefGoogle Scholar
Statutory Instrument 1571: 1963. The Milk (Special Designation) Regulations, 1963.Google Scholar
Taylor, M. M. (1971). The water agar test for rapid estimation of psychrotrophs. Dairy Industries 36, 400.Google Scholar
Taylor, M. M. (1975). The water agar test, a new test to measure the bacteriological quality of cream. Journal of Hygiene 74. 345.CrossRefGoogle Scholar
Tekinsen, O. C. & Rothwell, J. (1974). A study of the effect of storage at 5°C. on the microbial flora of heat-treated market cream. Journal of the Society of Dairy Technology 27, 57.CrossRefGoogle Scholar
Thomas, S. B., Druce, R. G., Davies, A. & Bear, J. S. (1966). Bacteriological aspects of bulk milk collection. Journal of the Society of Dairy Technology 19, 161.CrossRefGoogle Scholar
Wilson, G. S. (1935). The bacteriological grading of milk. Medical Research Council Special Report Series No. 206, p. 232.Google Scholar