| Popis: |
Summary Normal and concentrated milks, with and without artificially added resistant bacterial spores, were processed with subtilin and heat at 100° C. for 10min. and observed for spoilage over a period of 5 to 8 mo. Spoilage occurred consistently in milk inoculated with commercially important organisms, including Cl. botulinum , at relatively high subtilin levels. The preserving efficiency of the subtilin-heat treatment was correlated with the spore load and the degree of concentration (per cent of milk solids). It is concluded that the subtilin-heat process is not a safe or effective method for preserving normally produced whole or concentrated milk. |
