Abstract
If the U.H.T. processed and bottled market milk is stored at low temperature for several days, coliform organisms may be detectable to some extent. Although these organisms are mesophile, the enrichment culture incubation for mesophile both for 6 hours at 35°C and for 18 hours at 30°C, may be inadequate to estimate the proporption of the bottled market milk being contaminated with coliform organisms.To resolve this phenomenon, the behaviors of coliform organisms suffered from mild heat shock in the sterilized skimmilk were investigated. And their growth in skimmilk was delayed to compare with no heat control.Therefore, in order to improve the keeping quality of the market milk at low temperature, the heat injury of coliform organisms must be considered sufficiently.
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