Effects of the coli-bacteria on the quality and keepability of cream-raw material for the products of butter making

Results of the investigations carried out at the All-Russian Research Institute of Cheese and Butter Making (VNIIMS) with the aim to study effects of the coli bacteria on the quality of cream received at separation of milk with different levels of bacterial contamination, cream keepability at different temperature regimes have been received and analyzed. On the base of the complex study of the coli bacteria effects on the quality and keepability of cream principle microbiological risks and possible degree of their reveal depending on the technological parameters of production and storage conditions have been determined.

milk, raw cream, pasteurized cream, skim milk, coli bacteria, test -culture E. ^li, the level of contamination with coli bacteria