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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