Accurate quantification of thermophilic spores in dairy powders

摘要: Abstract Internationally, there are no official guidelines for the quantification of thermophilic spores in dairy products, which leads to variations applied methodology. In this study, we assess heat sensitivity spores, vegetative cells grown under laboratory conditions and German powders determine appropriate heating accurate total spores. The inactivation effect (80–95 °C) is limited Anoxybacillus flavithermus Geobacillus stearothermophilus conditions. However, originating from whey, whey powder skimmed milk (mostly identified as A. flavithermus), a different trend was observed; spore counts continuously reduced when time temperature increased (80–98 °C, 10–30 min). results indicate that data obtained using cultures cannot be extrapolated commercial powders, case, applying temperatures above 80 °C an underestimation powders.