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Coliform: 10/g

Coliform: 10/g

Coliform: 10/g

SPC, standard plate count.

aAll counts expressed as ''not more than.''

b Includes grade A dry whey and dry whey products.

SPC, standard plate count.

aAll counts expressed as ''not more than.''

b Includes grade A dry whey and dry whey products.

scopic (DMC) procedures may be used. If using the latter, it must be understood that most whey processed is derived from cheese manufactured using bacterial cultures; thus, large numbers of viable lactic organisms are present in fresh whey. Except for the more heat-resistant strains of lactic bacteria, these organisms are not expected to survive pasteurization and are not detected by cultural techniques. However, when freshly dried whey is examined by direct microscopic techniques, cells of nonviable bacteria often stain. Therefore, results of DMC techniques used to assess the quality of dry whey must be interpreted with care.

Merin (1986), in a study of the microfiltration of whey using 1.2-^m pore size membranes, reported that membranes reduced bacterial counts by one to three times and that increased fat content in the feed stream governed the decrease. Fat trapped on the membrane formed a barrier to microorganism penetration into the permeate.

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