Table 1 Bacterial counts in milk before the different processing steps (In bold: Pseudomonas counts sufficient to induce off-flavors in the processed milk samples)
MILK | After pasteurisation | Before UHT processing | Before UHT processing | |
|---|---|---|---|---|
(t0) | 3 days storage at 6,5 °C (t3) | 4 days storage at 6,5 °C (t4) | ||
TBC log (cfu/ml) | Added Pseudomonas count log (cfu/ml) | Pseudomonas count log (cfu/ml) | Pseudomonas count log (cfu/ml) | |
CONTROL | 3,28 | 0,00 | 0,00 | 0,00 |
Pseudomonas sp. Z34a | 3,49 | 3,43 | 5,78 | 6,96 |
Pseudomonas sp. W12b | 3,58 | 3,52 | 6,43 | 7,08 |
Pseudomonas sp. Z34b | 3,57 | 3,45 | 6,23 | 6,60 |
Pseudomonas sp. W2a | 3,61 | 3,41 | 6,63 | 6,75 |
P. fragi Z41b | 3,18 | 3,04 | 6,48 | 6,93 |
P. lundensis W52b | 3,38 | 3,20 | 6,48 | 6,79 |