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Heat Resistance of Salmonellae in Concentrated Milk

机译：浓缩牛奶中沙门氏菌的耐热性

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The heat resistance of Escherichia coli, Salmonella typhimurium, and Salmonella alachua in milk solutions containing 10, 30, 42, and 51% (w/w) skim milk for total solids was determined. Increased milk-solids level effected a significant increase in the heat resistance of each organism. Although E. coli was more heat-resistant than both strains of Salmonella in 10% milk, the situation was reversed in 42 and 51% milk. Prior growth temperature was found to exert a profound effect on the heat resistance of S. typhimurium. Growth of S. typhimurium in 42% milk solids for 24 hr did not greatly enhance the thermal resistance of the organism when heated in a fresh 42% solids concentrate. Application of a partial vaccum during heating greatly diminished the decimal reduction times of S. typhimurium and E. coli and, in addition, virtually eliminated the protective effect of increased solids level.
机译：确定了在总固体含量为10％，30％，42％和51％（w / w）的脱脂乳的牛奶溶液中，大肠杆菌，鼠伤寒沙门氏菌和Alachua沙门氏菌的耐热性。牛奶固体含量的增加显着提高了每种生物的耐热性。尽管在10％的牛奶中，大肠杆菌比沙门氏菌的两种菌株更耐热，但在42％和51％的牛奶中，情况却相反。发现先前的生长温度对鼠伤寒沙门氏菌的耐热性产生深远的影响。当在新鲜的42％固体浓缩物中加热时，鼠伤寒沙门氏菌在42％的乳固体中生长24小时并没有大大增强有机体的耐热性。在加热过程中施加部分真空极大地减少了鼠伤寒沙门氏菌和大肠杆菌的十进制减少时间，此外，实际上消除了固体含量增加的保护作用。

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