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Comparison between the EC plate count test at 21 °C and an accelerated plate count method for assessing the keeping quality of pasteurized milk
Published online by Cambridge University Press: 01 June 2009
Extract
The keeping quality of properly refrigerated pasteurized milk and cream is primarily determined by post-pasteurization contamination by Gram-negative psychrotrophic bacteria (Phillips et al. 1981; Schröder et al. 1982). Reliable and rapid methods of assessing the levels of contamination by these organisms are therefore of commercial interest.
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- Copyright © Proprietors of Journal of Dairy Research 1992
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