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Article: Quality on the line: stress is good: identifying potential microbial problems in pasteurized milk.(Plant Operations)
- Article from:
- Dairy Foods
- Article date:
- November 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dairy processors do an excellent job of processing and bottling milk so that low initial bacterial numbers are observed. In fact, the standard plate count (SPC) of freshly pasteurized milk typically runs approximately 500 cfu/mL (or even lower). However, these low numbers on fresh milk products do not assure that the shelf-life of the milk will be as long as it should be. The simple reason is that there is no indication as to the type of bacteria present. If all or most of the bacteria are psychrotrophic, i.e. capable of fairly rapid growth at refrigeration temperatures, the counts could reach a million or more per mL within 10-12 days at 7[degrees]C (45[degrees]F). The ...
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