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Heat-resistant flora from different pasteurizer operating times

Heat-resistant flora from different pasteurizer operating times

Meieriposten 75(8): 216-217

The growth of heat-resistant streptococci in pasteurized milk was studied at 2 Norwegian cheese factories with pasteurizers that operated continuously for up to 12 h. Total bacterial count of raw milk varied considerably and increased to >500 000/ml after 12 h. Counts for heat-resistant streptococci varied with the method of determination (incubation at 45 degrees C for 2 days on TGV agar or heating at 63 degrees C for 30 min + incubation at 30 degrees C for 3 days on Plate Count Agar).

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