Skip to main content

Advertisement

Table 2 Recoverable microorganisms during refrigerated storage at 4 °C

From: The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk

(A)
Microbial growth in samples over time
 Duration (days) 0 21 28 36 43 50 57 63
After pasteurization (cfu/mL)
 Run 1 57a 68a 9a 11a 15a 5 × 102 b 5 × 103 c 5 × 107 d
 Run 2 17a 9a <1a 3a 14a 22a 3 × 105 b 3 × 106 c
 Run 3 <1a 54a 21a 3a 8a 3 × 103 b 3 × 106 c 3 × 107 d
After MST unit (cfu/mL)
 Run 1 2a 3a 8a 5a 7a 7a 3a <1a
 Run 2 <1a 8a 4a 5a 7a 4a 4a <1a
 Run 3 7a 6a 6a 7a 5a 57a 3.02 × 102 b 5 × 107 c
(B)
Microbial growth in samples over time
 Duration (days) 0 7 14 21 28 35
After pasteurization (cfu/mL)
 Run 1 <1a <1a <1a 1.67 × 104 b 6.70 × 105 c 1.59 × 106 d
 Run 2 1.7a <1a <1a 4.33 × 103 b 5.30 × 104 c 7.10 × 105 d
After MST unit (cfu/mL)
 Run 1 <1a <1a <1a 7.40 × 103 b 3.57 × 105 c 2.24 × 105 c
 Run 2 <1a <1a <1a 7.67 × 103 b 1.63 × 105 c 3.80 × 105 c
(C) Trial 31 Trial 41
Run
1 2 3 1 2
 MST Temp In2 (°C) 73.0 73.0 73.1 57.2 54.3
 MST Chamber (°C) 83.8 78.5 74.4 67.6 64.8
 MST Temp Out (°C) 77.5 75.2 70.9 69.0 66.3
  1. a,b,c, dMeans among the groups were compared using ANOVA and the Tukey’s Test. Within a row, means with a different subscript were different (P < 0.05)
  2. 1Process temperature (°C) means are of three readings (beginning, middle, and end) of each 30 min total run
  3. 2MST Temp In is approximately the same as pasteurizer temperature out