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1980•International Journal of Dairy TechnologyRequires access

The effect of different time‐temperature pasteurization conditions upon the shelf life of single cream

J. V. BROWN, R. Wiles, G. A. Prentice

Open publisher page 7 citations

Abstract

Single cream was pasteurized over the range 74°­81.5°C (16S°­179°F) for 15 s and 80°­90°C (176°­194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.

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What this paper is about

Single cream was pasteurized over the range 74°­81.5°C (16S°­179°F) for 15 s and 80°­90°C (176°­194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.

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OpenAlex reports 7 citations for this work. Citation counts describe recorded attention and do not establish research quality.

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Available abstract

Single cream was pasteurized over the range 74°­81.5°C (16S°­179°F) for 15 s and 80°­90°C (176°­194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.

Key concepts: Pasteurization, Shelf life, Food science, Spore, Germination, Chemistry, Biology, Botany

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