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Effect of pasteurization temperature on the keeping quality of whole milk

Published online by Cambridge University Press:  01 June 2009

Monika J. A. Schröder  and
Michael A. Bland
Monika J. A. Schröder
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
Michael A. Bland
Affiliation:
*National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK
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Summary

The keeping quality (KQ) of whole milks pasteurized at 72 °C, 78 °C or 83 °C for 20 s and stored at 12 or 7 °C was examined by assessment of the naturally contaminating thermoduric microflora and of the numbers of Gram-negative rods, a single strain of the latter being introduced deliberately by post pasteurization inoculation. A pasteurization temperature of 83 °C reduced the KQ at 7 °C by about 15% compared with pasteurization at 72 °C or 78 °C, with a 2 d loss in the absence, and aid loss in the presence, of the post pasteurization contamination. The KQ of milks stored at 12 °C was not significantly affected by the pasteurization temperature. Milks pasteurized at 78 °C tended to have a slightly better KQ than those pasteurized at 72 °C, especially at 7 °C. However, pasteurization at both 78 °C and 83 °C caused a reduction in cream rising and considerably increased the risk of cream plugging.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 4 , November 1984 , pp. 569 - 578
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

REFERENCES

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