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Flavor and Bacterial Changes Occurring During Storage of Sweet Cream which has been Flash Pasteurized at Various Temperatures

Abbotts Dairies, Inc., Cameron, Wisconsin

ABSTRACT

The problem of maintaining a desirable flavor in high quality sweet cream involves the control of the bacterial flora in the cream. Since the tempera-. ture at which the cream is heated would influence the flora it seemed desirable to study the bacteria which survived the flash pasteurization process. It was hoped that a relationship might be found between the surviving organisms and the final flavor of the cream. The work was undertaken initially as a plant control measure and is offered to others who are interested in similar problems.

Numerous investigators have studied the bacteria which survive in milk pasteurized by the holding method, but very few studies have come to the attention of the author on the high-temperature, short-time or flash process of heating. The work published on the latter method has dealt mainly with thermophilic bacteria (1) in milk or has been limited to other products such as butter.