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594. The effect of heat treatment on the lipolytic flora of cream

Published online by Cambridge University Press:  01 June 2009

G. M. El Sadek  and
T. Richards
G. M. El Sadek
Affiliation:
Faculty of Agriculture, Kob-bah, Cairo, Egypt
T. Richards
Affiliation:
Department of Microbiology, The University, Reading
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Extract

The effect of ‘hold’ and ‘H.T.S.T.’ heat treatment on cream was a 97–100% reduction in the tributyrinolytic flora. There was no significant difference between the two methods in this respect. The tributyrin-splitting organisms have been tested for their ‘true’ lipolytic effect upon triolein; of 967 organisms tested 55 % attacked triolein. In raw cream the most numerous lipolytic organisms were of the Micrococci and Pseudomonads groups, whereas in heated cream the former were by far the predominant lipolytic organisms.

The result of storing cream at 8–11° C. for 24 hr. was an 8- to 13-fold increase in tributy-rinolytic organisms, mostly of Gram-negative rods many of which attacked triolein. The effect of heat treatment nullified this increase and the lipolytic flora of heated cream was much the same whether or not the cream was stored before heating.

The triolein media incorporated two new indicator dye combinations which were successful but a third, nile blue, was found to be strongly inhibitory to the majority of triolein-splitting organisms.

Type
Original Articles
Information
Journal of Dairy Research , Volume 22 , Issue 3 , October 1955 , pp. 295 - 301
Copyright
Copyright © Proprietors of Journal of Dairy Research 1955

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References

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