Author(s): Pendurkar SH, Kulkarni PR
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Abstract The heat resistance of the spores of 5 Bacillus species was studied in distilled water and pasteurized skim milk. The spores were also subjected to frying and cooking conditions used in fried rice preparations. In presence of milk, the heat resistance of all the five Bacillus species was found to decrease compared to distilled water. Spores of all five Bacillus survived cooking conditions of rice. Frying and subsequent cooking conditions inactivated the spores of all five Bacillus species.
This article was published in Nahrung
and referenced in Journal of Probiotics & Health