Abstract
Changes in the microbial flora of heat‐treated cream due to storage at 5°C for five days were studied. The relatively mixed flora of fresh cream at both 5°C and 30°C incubation temperatures appeared to vary according to source, with few psychotrophic organisms originally. After storage the flora became almost dominated by psychotrophic types with total numbers not less than 106/ml, although the original numbers were very low indeed—in most samples less than 1500/ml.
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