EFFECT OF STORAGE ON THE QUALITY OF PASTEURIZED CREAM PRODUCED BY THE GENERAL DAIRY PRODUCTS COMPANY IN BAGHDAD

	EFFECT OF STORAGE ON THE QUALITY OF PASTEURIZED CREAM PRODUCED BY THE GENERAL DAIRY PRODUCTS COMPANY IN BAGHDAD
AL-TAQANI
Article 1, Volume 19, Issue 3, 2006, Pages 0-0
Abstract
The quality of pasteurized cream which was packed and covered either loosely or by machine sealed covers , and stored at different temperatures (5,21,32 and 52 C) for 10 days . The pH ranges of cream covered loosely during storage periods were (6.61-6.82) , (4.27-5.85) , (3.55-5.12), (4.4-4.39) ; acidity (0.12-0.19) , (1.30-0.40), (0.88-0.90) , (1.21-0.95) ; total bacterial counts (15-195) , (1×106 -9×1015), (12×108-1×1020) , (75-1×103) cell /gm ; coliform (zero) , spore former bacteria (zero) ; (0-12), (0.27), (0.54) cell /gm ; mold and yeast (0-5), (1-7) , (zero) , (0-4) respectively with retention of good quality of cream during storage at 5C for 10 days . These variations were less in cream sealed by machinery with retaintion of good quality of cream during storage at 5C for 10 days and at 21 C for 2-3 days .

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