Title: The effect of different time‐temperature pasteurization conditions upon the shelf life of single cream
Abstract: Single cream was pasteurized over the range 74°81.5°C (16S°179°F) for 15 s and 80°90°C (176°194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7 °.
Publication Year: 1980
Publication Date: 1980-04-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 7
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