Microbiological quality control of margarine. I. Micro-organisms causing the deterioration of margarine. Taking of samples, their treatment and investigation. Testing the keeping quality of margarine
Fette Seifen AnstrMittel 67(11): 901-06
The microbiological deterioration of margarine is caused by an association of micro-organisms. However, various physical and chemical factors (structure of emulsion, presence of growth-promoting substances, presence of antibacterial substances, pH, and others) are also of influence. For examination the aqueous phase (serum) is separated by melting 125 g margarine at 43+or-1 degrees C during 40 min, under addition of 10 ml of sterile 0.067 M phosphate buffer solution of pH 8.