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. 1972 Feb;23(2):415–420. doi: 10.1128/am.23.2.415-420.1972

Heat Resistance of Salmonellae in Concentrated Milk

C A Dega 1,2, J M Goepfert 1,2, C H Amundson 1,2
PMCID: PMC380354  PMID: 4552893

Abstract

The heat resistance of Escherichia coli, Salmonella typhimurium, and Salmonella alachua in milk solutions containing 10, 30, 42, and 51% (w/w) skim milk for total solids was determined. Increased milk-solids level effected a significant increase in the heat resistance of each organism. Although E. coli was more heat-resistant than both strains of Salmonella in 10% milk, the situation was reversed in 42 and 51% milk. Prior growth temperature was found to exert a profound effect on the heat resistance of S. typhimurium. Growth of S. typhimurium in 42% milk solids for 24 hr did not greatly enhance the thermal resistance of the organism when heated in a fresh 42% solids concentrate. Application of a partial vaccum during heating greatly diminished the decimal reduction times of S. typhimurium and E. coli and, in addition, virtually eliminated the protective effect of increased solids level.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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