Thesis (BTech (Food Technology))--Cape Technikon, 1999. / The Dairy industry, one of the larger food industries in South Africa processes
probably the most perishable and possibly the most regulated foodstuff, namely mille
The unique combination of vitamins, proteins, carbohydrates, lipids, moisture and near
neutral pH, offers a suitable environment for the proliferation of microbes. Milk is
therefore highly susceptible to microbiological activity resulting in the irreversible
spoilage of this food (Frazier & Westhoff, 1988).
The coliform group of organisms comprises all aerobic and anaerobic, gram-negative,
non-spore-forming rods that are able to ferment lactose with the production of acid
and gas at 32°C within 48 hours (Richardson, 1985). The primary purpose of the coliform detection test is to measure the quality of the
practices used to minimise bacterial contamination of processed dairy products
(Richardson, 1985).
IDF Standard 132A: (1991) defines psychrotrophic organisms as organisms forming
countable colonies when incubated aerobically at 6.5°C for 10 days under the
conditions specified in IDF standard 101A. Shelf-life tests conducted in the fresh milk laboratory of a processing plant, revealed
significant growth of coliforms in samples stored at 5°C. Luch, (1985) reported that
other contaminating psychrotrophs together with the coliforms reduce the shelf-life of
the milk when the storage temperature thereof is above 10°C.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cput/oai:localhost:20.500.11838/2019 |
| Date | January 1999 |
| Creators | Fisher, Llewellyn Glenn |
| Contributors | Woolward, K., Mr, Van Wyk, J., Ms |
| Publisher | Peninsula Technikon |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Rights | http://creativecommons.org/licenses/by-nc-sa/3.0/za/ |
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