Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°C

A total viable count in excess of 1× 10⁷ cfu/ml is required before organoleptic defects can be detected in pasteurized double cream, although defects were shown to be the results of non-bacterial sources in creams from one creamery in the survey. Proteolysis was associated mainly with the presence of Bacillus spp. and resulted in the detection of a bitter flavour in the creams.