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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 1988; 16(6): 517-521

액상유의 살균후 오염에 관한 연구

Assessment of Post-Pasteurization Contamination of Fluid Milk Products

Chung-Jae Huh

Department of Dairy Science, Mississippi State University


This study focused on the psychrotrophic post-pasteurization contamination of fluid milk pro-ducts which were processed by HTST system. Pasteurized line samples and container samples of each fluid milk product (whole milk and skim milk) were taken in a large fluid milk plant. tine samples were collected through nine and five different sampling locations for whole milk and skim milk products, respectively. Each sample was subjected to preliminary incubation (PI) at 21$^{circ}C$ for 16h followed by standard plate count (SPC) and crystal violet tetrazolium agar count (CVT). Flavor, SPC, and psychrotrophic bacteria count (PBC) were determined after 7 d at 7.2$^{circ}C$. In addition, ten sequential container samples (packaged in 1000ml paperboard containers) were taken from a filler at the beginning of each product run. These samples were used for PI followed by SPC and CVT. In addition, flavor evaluations, SPC and PBC tests were conducted after 7,10, and 14 d at 7.2$^{circ}C$. The mean PI-CVT values for the line samples showed differences depending on the location. There was major contamination between pasteurized storage tank and the filler. The PI-CVT counts for each container sample were negatively correlated with flayer scores at 10 and 140. There were good correlations among PI-CVT values of line samples and the percentage of total container samples with acceptable flavor after 10d.

Keywords: Milk, Contamination, preliminary incubation, shelf-life

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