The effect of milk cultures on the survival of salmonellae in milk
Lukásová, J.; Radová, P.; Sojková, M.; Krystofová, J.
Veterinarni Medicina 35(2): 81-86
1990
ISSN/ISBN: 0375-8427 PMID: 2353409 Document Number: 355026
The influence was investigated of yoghurt and cream cultures on salmonella survival in milk. Salmonella-contaminated milk was blended with yoghurt culture and kept for three hours at the temperature of 43 degrees C; the mixture with cream culture was kept for 20 hours at the temperature of 22 degrees C. The samples were then stored at a room temperature and at the temperature of 4 degrees C. The two milk cultures exerted inhibitory effects on salmonellae within the range of 92.5 to 99.8%. The inhibitory effects depended on the activity of the culture (expressed by titration acidity), storage time and temperature and on the starting concentration of salmonellae.