Bacteriological tests as indices for the development of off-flavours in cream.
Bacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than other tests that were examined.
D001431:Bacteriological Techniques; D003611:Dairy Products; D005516:Food Microbiology; D005519:Food Preservation; D009812:Odorants; D013649:Taste