Abstract
The effects of heat, moisture, storage temperatures, and chemical additives on the growth and survival of salmonellae in nonfat dried milks were determined. Artificially contaminated powders of various moisture levels were subjected to tests which included storage at temperatures of 4.4 to 50C, storage with chemical additives, exposure of thin layers to oven heat ranging from 60 to 115C, boiling of fixed beds of powder with hot air streams at 87.7 to 148.8C, and determination of time-temperature necessary for destruction of salmonellae in fluid and concentrated milks. Moisture levels and storage temperatures influenced growth and survival, and salmonellae added to nonfat dried milk were quite resistant to dry heat.
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