ArticleFoods (Basel, Switzerland)2024
The Investigation of Changes in Bacterial Community of Pasteurized Milk during Cold Storage.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Mechanisms underlying quality modulation of pasteurized milk under a nitrogen-sparging-induced hypoxic environment: Insights from volatile metabolomics and microbial community succession.Food chemistry: X · 2026Article
- Assessing Food Safety Risks in Homemade Fermented Beverages: A Case Study with Quinoa Rejuvelac.Life (Basel, Switzerland) · 2026Article
- Where Do Milk Microbes Originate? Traceability of Microbial Community Structure in Raw Milk.Foods (Basel, Switzerland) · 2025Article
- Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
The quality of pasteurized milk is commonly assessed through microbiological analysis, with variations in storage conditions significantly impacting the suppression of bacterial growth throughout the milk's shelf life. This study investigated the dynamics of total bacterial counts (TBCs) and bacterial community shifts in milk that underwent pasteurization at 80 °C for 15 s. The milk was subsequently stored at 4 °C for varying intervals of 1, 4, 7, 10, 13, and 16 days. Culture-based testing revealed a significant TBC increase during the storage period spanning 1 to 16 days (up to -log10 4.2 CFU/mL at day 16). The TBC in pasteurized milk exhibited accelerated microbial growth from day 13 onwards, ultimately peaking on day 16.
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