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Fate of Staphylococcus aureus in cultured buttermilk, sour cream, and yogurt during storage



Fate of Staphylococcus aureus in cultured buttermilk, sour cream, and yogurt during storage



Journal of Milk and Food Technology 35(5): 302-306



5 brands each of cultured buttermilk, sour cream and unflavoured yoghurt were inoculated with 102 and 105 Staph. aureus/g and stored at 7 and 23 deg C for up to 7 days. In samples receiving the smaller inoculum, Staph. aureus had generally declined to <10/g after 2 days in buttermilk and after 1 day in sour cream and yoghurt, irrespective of storage temp.

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