A Study of Thermal Resistance of Micrococci in Milk
Open Access
- 1 December 1956
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 39 (12), 1635-1643
- https://doi.org/10.3168/jds.s0022-0302(56)94904-9
Abstract
Fifty-one cultures of micrococci, some isolated from raw milk drawn aseptically from cows and some from laboratory pasteurized raw milk, were studied to determine their thermal death times at 143[degree]F; also, thermal death time curves were established for certain selected cultures. The z values of thermal death time curves ranged from 13.0 to 18.2. Results indicated that the cow''s udder is not a common source of thermoduric micrococci.Keywords
This publication has 11 references indexed in Scilit:
- 509. Bacteriological studies on pasteurized milkJournal of Dairy Research, 1953
- BACTERIOLOGICAL ASPECTS OF THE EVALUATION OF ADEQUACY OF PASTEURIZATIONJournal of Milk and Food Technology, 1951
- The Resistance of Micrococcus Freudenreichii in Laboratory High-Temperature-Short-Time Pasteurization of Milk and Ice Cream MixJournal of Dairy Science, 1947
- The Heat Resistance of Lactobacilli found in American Cheddar CheeseJournal of Dairy Science, 1947
- Short-Time Pasteurization of MilkIndustrial & Engineering Chemistry, 1943
- High-Temperature, Short-Time Pasteurization and Its Practical Application to the Dairy IndustryJournal of Milk Technology, 1941
- Thermoduric Bacteria in Pasteurized Milk. II. Studies on the Bacteria Surviving Pasteurization, with Special Reference to High-Temperature, Short-Time PasteurizationJournal of Dairy Science, 1941
- Time Required for Destruction of Bacteria at Different Temperatures of PasteurizationJournal of Milk Technology, 1940
- A Study of the Yellow Cocci Which Survive PasteurizationJournal of Dairy Science, 1928
- The Bacteria of Milk Freshly Drawn from Normal UddersThe Journal of Infectious Diseases, 1916