Page 1 of 1: microbiology: least prone to bacterial contamination

lazybonezzz · Credits: 54735 My Scrapbook

1buttermilk
2icecream
3skimmed milk
4all

lazybonezzz · Credits: 54735 My Scrapbook

Yogurt, fermented milks (buttermilk), and cultured cream (sour cream) are unripened, cultured dairy products. In a normal fermentation, a final pH of < 4.5 is developed. This low pH generally prevents the growth of most spoilage and pathogenic organisms. Microorganisms that cause deterioration can enter products through poor sanitation techniques or can be introduced by the addition of flavoring materials and other ingredients. Yeast and molds that tolerate lower pH are the more predominant spoilage organisms. Bacillus subtillis and b. cereus can cause bitter flavors if large numbers survive pasteurization. Yeast, molds and coliforms may be used as indicators of poor sanitation. Enterococci are probably better indicators of improper sanitation than coliforms since they are less sensitive to high acid conditions.

draditithegreat · Credits: 1248020 My Scrapbook

what about ice cream? only listeria has been associated with it....
and dont forget its low temperature!!!

lazybonezzz · Credits: 54735 My Scrapbook

yeah but ans given is buttermilk
i luv icecream!

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