Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°C

A total viable count in excess of 1× 107 cfu/ml is required before organoleptic defects can be detected in pasteurized double cream, although defects were shown to be the results of non‐bacterial sources in creams from one creamery in the survey. Proteolysis was associated mainly with the presence of Bacillus spp. and resulted in the detection of a bitter flavour in the creams.