Short communication: Postpasteurization hold temperatures of 4 or 6°C, but not raw milk holding of 24 or 72 hours, affect bacterial outgrowth in pasteurized fluid milk

Journal of Dairy Science
Alexis D AndrusN H Martin

Abstract

As fluid milk processors continue to reduce microbial spoilage in fluid milk through improved control of postpasteurization contamination and psychrotolerant sporeformer outgrowth, it is necessary to identify strategies to further improve the quality and extend the shelf life of fluid milk products that are high-temperature, short-time pasteurized. Solutions that optimize product quality, and are economically feasible, are of particular interest to the dairy industry. To this end, this study examined the effects of raw milk holding time and temperature of pasteurized milk storage over shelf life on bacterial growth. In 3 independent replicates, raw milk was stored for 24 and 72 h before pasteurization at 76°C for 25s and then incubated at 3 different storage conditions: (1) 4°C for 21d; (2) 4°C for the first 48 h, then 6°C for the duration of the 21-d shelf life; or (3) 6°C for 21d. Total bacteria counts were assessed initially and on d 7, 14, and 21. No substantial difference in bacterial growth over shelf life was observed between samples processed from raw milk held for 24 versus 72 h. A significantly lower bacterial load was seen at d 21 after pasteurization in samples held at 4°C, versus 4°C for the first 48 h followed by ...Continue Reading

References

Mar 1, 1995·Letters in Applied Microbiology·S Ravanis, M J Lewis
Apr 7, 1999·The Journal of Dairy Research·N E BarrettM J Lewis
Oct 9, 2002·The Journal of Dairy Research·Florence A FontehMichael J Lewis
Aug 10, 2007·Journal of Food Protection·Katherine M KosaDelores Chambers
Jun 12, 2012·Applied and Environmental Microbiology·Matthew L RanieriKathryn J Boor
Oct 9, 2012·Journal of Dairy Science·N H MartinK J Boor

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