In this issue, we will briefly mention the quality assessment methods available, then concentrate on the program that I feel offers the necessary attributes of a successful quality control program. In order to give an accurate indication of quality of a dairy product once it leaves the confines of the processing plant, a preliminary incubation often is necessary. The Moseley Keeping Quality test 3 is, in essence, a preliminary incubation count for pasteurized milk. The test estimates the numbers of psychrotrophic bacteria capable of growth in a refrigerated dairy product.
Psychrotrophic bacteria are capable of quality degradation.
Application of the Moseley 5-7 day count has improved shelf life of pasteurized fluid milk and has represented an economic advantage to the plants adopting the program. Bioluminescence measures energy produced by bacteria that is capable of producing light, as in the tail of a firefly. All four of the above-mentioned methods are very useful.