Sensory Aroma Characteristics of Milk Spoilage by Pseudomonas Species

Authors

  • W. Hayes,

    1. Authors Hayes and White are affiliated with the Dept. of Food Science and Technology, Mississippi State University, MS 39762-9805. Author Drake is with the Dept. of Food Science at North Carolina State University, Raleigh, N.C. 27695-7624. Address inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
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  • C.H. White,

    1. Authors Hayes and White are affiliated with the Dept. of Food Science and Technology, Mississippi State University, MS 39762-9805. Author Drake is with the Dept. of Food Science at North Carolina State University, Raleigh, N.C. 27695-7624. Address inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
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  • M.A. Drake

    1. Authors Hayes and White are affiliated with the Dept. of Food Science and Technology, Mississippi State University, MS 39762-9805. Author Drake is with the Dept. of Food Science at North Carolina State University, Raleigh, N.C. 27695-7624. Address inquiries to author Drake (E-mail: mdrake@unity.ncsu.edu).
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Abstract

ABSTRACT: Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double-steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf-life prediction of milk.

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