Loading...
An investigation into the occurrence, growth properties and characteristics of psychrotrophic coliform organisms in refrigerated pasteurised bovine milk in the Western Cape
Author(s)
Fisher, Llewellyn Glenn
Date Issued
1999
Type
Thesis
Publisher
Peninsula Technikon
Abstract
The Dairy industry, one of the larger food industries in South Africa processes
probably the most perishable and possibly the most regulated foodstuff, namely mille
The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near
neutral pH, offers a suitable environment for the proliferation of microbes. Milk is
therefore highly susceptible to microbiological activity resulting in the irreversible
spoilage of this food (Frazier & Westhoff, 1988).
The coliform group of organisms comprises all aerobic and anaerobic, gram-negative,
non-spore-forming rods that are able to ferment lactose with the production of acid
and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the
practices used to minimise bacterial contamination of processed dairy products
(Richardson, 1985).
IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming
countable colonies when incubated aerobically at 6.5°C for 10 days under the
conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed
significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that
other contaminating psychrotrophs together with the coliforms reduce the shelf-life of
the milk when the storage temperature thereof is above 10°C.
probably the most perishable and possibly the most regulated foodstuff, namely mille
The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near
neutral pH, offers a suitable environment for the proliferation of microbes. Milk is
therefore highly susceptible to microbiological activity resulting in the irreversible
spoilage of this food (Frazier & Westhoff, 1988).
The coliform group of organisms comprises all aerobic and anaerobic, gram-negative,
non-spore-forming rods that are able to ferment lactose with the production of acid
and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the
practices used to minimise bacterial contamination of processed dairy products
(Richardson, 1985).
IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming
countable colonies when incubated aerobically at 6.5°C for 10 days under the
conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed
significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that
other contaminating psychrotrophs together with the coliforms reduce the shelf-life of
the milk when the storage temperature thereof is above 10°C.
Additional information
Thesis (BTech (Food Technology))--Cape Technikon, 1999.
File(s)![Thumbnail Image]()
Loading...
Name
181011360_Fisher_LG_Btech_Food Technology_Appsc_1999_C6670733556.pdf
Description
Thesis
Size
15.32 MB
Format
Adobe PDF
Checksum
(MD5):41f4596e766acdd42e2fafc53c78ae67