Answers are grounded in this paper and cite their sources.
The heat resistance of strains of lactobacilli previously isolated from Cheddar cheese was determined using a laboratory pasteurization test and a commercial pasteurizer. The laboratory tests showed variations in heat resistance at 140° F. for 10 sec. which were not correlated with species, but at 150° F. for 10 sec., an average of 99·55% destruction occurred with all strains. With the commercial pasteurizer, heating at 155° F. for 17 sec. caused a 99·99999–100% destruction, whilst heating at 160° F. for 17 sec. destroyed 100% of all strains of lactobacilli tested in every case. We wish to thank Miss H. R. Chapman and Miss A. J. W. Harrison for operating the pasteurizer.
No takes yet. Share an insight, caveat, or question.
Perry et al. (1959) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: