Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
Many technologies that involve cow’s milk cream require intermediate storage at low, above-zero temperatures to promote the growth of resistant microflora. However, some cases require higher temperatures. For example, lactose-free products need special cream preparation modes, particularly during the enzymatic hydrolysis of lactose. The intermediate storage in this case depends on several factors and can be as long as 32 h. Furthermore, cream is rich in non-protein and amino nitrogen, caused by the proteolytic activity of the β-galactosidase enzyme, which affects the development of residual microflora, increasing the risk of quality deterioration. The study featured the effect of temperature and time on the development of individual microbial communities in conventionally formulated cream and cream fermented with β-galactosidas during storage. The development dynamics of coliform bacteria and spore-forming microorganisms of the genus Bacillus were assessed in cream samples with different carbohydrate compositions at 5 and 10°C. The samples stored at 5°C demonstrated a lower coliform bacterial count, regardless of the carbohydrate composition. The temperature of 10°C, on the contrary, facilitated their development. The changes in spore-forming microorganisms of the genus Bacillus showed an increase in the spore count in the cream during the first 6 h of storage, followed by a decrease and stabilization of the total spore count and vegetative cells. Subsequently, no significant changes in the spore microflora content were detected at either temperature, regardless of the carbohydrate composition. The cream maintained within the studied temperature range (5 to 10°C) remained subject to microbiological risks associated with spore-forming microorganisms of the genus Bacillus, as well as coliform bacteria (secondary contamination). However, these risks were significantly higher in the cream samples with altered carbohydrate composition.
cream, lactose-free cream, coliform bacteria, spore microflora, Bacillus
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