Jones F T, Langlois B E
Department of Animal Sciences, Food Science Section, University of Kentucky, Lexington, Kentucky 40506.
J Food Prot. 1977 Oct;40(10):693-697. doi: 10.4315/0362-028X-40.10.693.
Numbers and types of microorganisms in retail pasteurized fluid milk products were determined as well as the effect that type of product, brand, and season of the year had on counts of 13 different microbial types. Clostridium perfringens was the only pathogen detected and it averaged less than one organism per milliliter. Chocolate milk samples generally had the highest mean counts, followed by skim milk, low-fat (2%), and whole milk (3.25%). Most brands had means for the various microbial counts which were not significantly different from each other. Only three brands had counts which differed significantly from other brands. Psychrotrophic, coliform, staphylococcal, yeast and mold, and Standard Plate Counts were highest between May and October, while counts for spores, streptococci, and thermophiles were highest between December and March. No seasonal trends were detected for counts of anaerobes, C. perfringens , enterococci, or lactobacilli.
对零售巴氏杀菌液态奶制品中的微生物数量和类型进行了测定，同时研究了产品类型、品牌和年份季节对13种不同微生物类型数量的影响。产气荚膜梭菌是唯一检测到的病原体，平均每毫升少于一个菌体。巧克力奶样品的平均计数通常最高，其次是脱脂奶、低脂（2%）奶和全脂（3.25%）奶。大多数品牌的各种微生物计数平均值彼此之间没有显著差异。只有三个品牌的计数与其他品牌有显著差异。嗜冷菌、大肠菌群、葡萄球菌、酵母和霉菌以及标准平板计数在5月至10月间最高，而芽孢、链球菌和嗜热菌的计数在12月至3月间最高。未检测到厌氧菌、产气荚膜梭菌、肠球菌或乳酸菌计数的季节性趋势。
