HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Kaufmann, O. W. Articles by Andrews, R. H. Search for Related Content PubMed Articles by Kaufmann, O. W. Articles by Andrews, R. H.

The Destruction Rate of Psychrophilic Bacteria in Skimmilk

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

The advent of every-other-day delivery and the shift in marketing practice from home delivery to store purchase necessitate longer storage of pasteurized milk at 33 to 47° F. prior to use. The discontinuance of Sunday milk plant operations in many areas and the practice of every-other-day pickup in some markets also increase the storage period of the raw milk at refrigerator temperatures. These practices are conducive to the growth of psychrophilic bacteria.

The presence and growth of these organisms in milk is a well established fact (2, 3, 4, 5, 7, 11, 13, 14, 15). Some controversy, however, exists as to their mode of entrance into the bottled pasteurized milk. Since many psychrophilic organisms are indigenous to natural water supplies, they may be added to pasteurized milk via the residual rinse water remaining in the sanitized bottle. They also may be added to the milk by improperly cleaned equipment or by properly cleaned and sanitized equipment which has been recontaminated with potable water containing psychrophilic bacteria.