THE DEVELOPMENT OF TAINTS IN PASTEURIZED CREAM

A survey of 231 samples from 11 brands of cream showed that the keeping quality of pasteurized cream depends on the development of both bacteriological and non-bacteriological taints. The water agar test is suggested as a simple test that is able to predict bacterial spoilage and to identify correctly 95 per cent of those creams with a keeping quality at 5^oC of not less than 14 days. Spoilage that developed within three days was due to bacterial action in only 57 per cent of the samples.