The Development of Taints in Pasteurized Cream

A survey of 231 samples from 11 brands of cream showed that the keeping quality of pasteurized cream depends on the development of both bacteriological and non‐bacteriological taints. The water agar test is suggested as a simple test that is able to predict bacterial spoilage and to identify correctly 95 per cent of those creams with a keeping quality at 5oC of not less than 14 days. Spoilage that developed within three days was due to bacterial action in only 57 per cent of the samples.