Single cream was pasteurized over the range 74°81.5°C (16S°179°F) for 15 s and 80°90°C (176°194°F) for 1 s. packed aseptically and stored at 7°C. The longest shelf life was obtained when either the time or the temperature was at the minimum consistent with adequate pasteurization. The shorter shelf lives obtained at higher temperatures of pasteurization were attributed to the effect of heat activation on the spores of Bacillus spp, which were then capable of germination and outgrowth at 7°.
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BROWN et al. (1980) studied this question.
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