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Salmonella Survival Differences in Heated Skimmilk and in Spray Drying of Evaporated Milk¹

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

The destruction of Salmonella typhimurium, S. thompson, S. tennessee, and S. kentucky in heated liquid skimmilk was compared with their resistance to milk spray drying at different temperatures. All four strains exhibited relatively similar heat sensitivities in liquid milk, with D values at 60 C of from 21.3 to 34.5 sec. This was not true for inactivation during spray drying. At each temperature S. tennessee was much more resistant to spray drying, amounting to population decreases of 2 to 3 log cycles less, and calculated D values approximately 2 to 5 times greater, than for the other strains. The exceptional resistance of S. tennessee to spray drying would not have been predicted from D values in heated liquid milk.

¹ Supported in part by U. S. Public Health Service Grant no. 01032.

² Present address: Beech-Nut, Inc., Canajoharie, New York 13317.