Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 71, Issue 1, Pages 20-26Publisher
WILEY
DOI: 10.1111/1471-0307.12339
Keywords
UHT milk; Spore-forming bacteria; Quality
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Funding
- Minas Gerais State Foundation for Support of Science - FAPEMIG [CVZ - APQ-03701-10]
- Agricultural Sciences PET Group
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Counts of aerobic mesophilic micro-organisms and aerobic mesophilic spore-forming bacteria were determined in 91 ultra-high-temperature (UHT) commercial Brazilian samples. Forty-six spore-forming bacteria were identified and characterised in terms of their spoilage potential. Among the 20 brands evaluated, 45% had counts of aerobic mesophilic micro-organisms higher than 1.0 x 102 cfu/mL. The sporulated bacteria were identified as Bacillus subtilis/amyloliquefaciens, Bacillus licheniformis, Bacillus pumilus and Bacillus megaterium, and 31% and 33% showed proteolytic and lipolytic activity, respectively. Our findings indicate that there is a potential risk of UHT milk samples becoming spoiled during their commercial shelf life.
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