The viability of four species of microorganisms (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa and Saccharomyces cerevisiae) during rapid and slow thawing of frozen milk was investigated. Results indicated that the destruction of microbial cells was significantly greater when skim milk was thawed slowly. Recovery of viable organisms by plating was generally slightly higher when peptone water was used as a diluent, although differences were not statistically significant.

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