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Influence of Various Treatments on the Bacteria Content of Frozen Cream¹

Michigan Agricultural Experiment Station, East Lansing, Michigan

ABSTRACT

Bacterial plate counts of monthly samples of cream over a period of a year showed that:

1. Of the three methods used to pasteurize cream, 150° F. for 30 min., 165° F. for 15 min. and 185° F. for 5 min., the greatest reduction of bacteria occurred at the highest temperature and the shortest time.
   
2. The bacterial plate count of cream increased with increased homogenizing pressures.
   
3. The addition of one ppm. of copper, 10 per cent sucrose or a combination of the two had little or no influence on the bacteria count of the cream. There was a slight increase in the bacteria plate count in some instances over that of the control.
   
4. There was no significant difference in the bacteria plate count of cream stored in glass, paper, or tin, during refrigerator storage.
   
5. The bacteria plate count of the cream decreased during storage at –5° F. to –10° F. over a period of one year.
   
6. The addition of one ppm. of copper, 10 per cent sucrose or a combination of the two had no significant effect on the bacteria plate count of cream homogenized at 1500 and 3000 lbs. pressure.
   

¹ Journal Article No. 637 n.s.