Erratum to “Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: A case study” (J. Dairy Sci. 95:471–475)
Year: 2012
Type: erratum
Abstract: The authors wish to correct an error that appeared in their recent Our Industry Today article. On pages 471 and 472, the temperature of pasteurization in degrees Fahrenheit was misstated. The authors note that 79.4°C is 175°F, not 185°F as originally stated. The authors apologize for this error. Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: A case studyJournal of Dairy ScienceVol. 95Issue 1PreviewBacterial numbers over refrigerated shelf-life were enumerated in high-temperature, short-time (HTST) commercially pasteurized fluid milk for 15 mo before and 15 mo after reducing pasteurization temperature from 79.4°C (185°F) to 76.1°C (169°F). Total bacterial counts were measured in whole fat, 2% fat, and fat-free milk products on the day of processing as well as throughout refrigerated storage (6°C) at 7, 14, and 21 d postprocessing. Mean total bacterial counts were significantly lower immediately after processing as well as at 21 d postprocessing in samples pasteurized at 76.1°C versus samples pasteurized at 79.4°C. Full-Text PDF Open Archive
Source: Journal of Dairy Science
Authors: N.H. Martin, M.L. Ranieri, M. Wiedmann, K.J. Boor
Language: English
Subfield: Biotechnology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W2131853447