Pasteurized products are not sterile and still harbor low numbers of nonpathogenic psychrotrophic bacteria, which eventually reduce the shelf life. The growth of thermophilic spore-forming bacteria, which survive the relatively mild heat treatment applied, in pasteurized milk is largely controlled by ...
Refrigerated milk storage (<6 °C) will, however, limit the germination and growth of Clostridium perfringens spores. Bacillus spore germination post-pasteurisation is affected by pasteurisation temperature with activation being greater within the range 72 °–76 °C, 15 s (Hanson et al., 2005...
Three hundred ml of 2to milk (Cornell University Dairy) was autoclaved (121° C.) in a 500 ml Erlenmeyer flask for 15 min and cooled to 4° C. A sterile stainless steel sparging stone was used to bubble CO2gas through the autoclaved milk to obtain levels of 660, 920, and 1580 ppm....
Ultra-high-temperature products are processed in a sterile environment and packaged in sterile packaging, such as lined cartons and pouches. They can be shelf-stable for up to a year before they are opened. Ultra-high-temperature packaging makes taking milk to school for lunch safe for kids ev...
As demonstrated here and in previous experiments (Elliker, 1968; Watrous et al., 1971; Hankin and Stephens, 1972), sole reliance on SPC and coliform count testing of fluid milk immediately after production, as is typically done in large fluid milk processing facilities, likely will not reveal ...