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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)

From: Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk

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