Growth and associated enzymic activity of spoilage bacteria in pasteurized double cream

Differences were observed in the proportions of isolates obtained from stored cream from the three major producers in the south of Scotland. It was shown that the incidence ofBacillus spp. was higher during storage at 10°C than at 6°C and was also higher in creams during the summer and autumn months . Pseudomonas spp. were the predominating organisms in stored creams, and the majority of isolates obtained were capable of degrading both milk fat and protein .