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A Comparison of Bacteria Counts in Whole and Skim Milk, Separator and Centrifuge Cream

Bureau of Chemistry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

These results indicate quite strongly that there are usually less or only slightly more bacteria in separator cream than in the whole milk from which separated. Also that centrifugally raised cream in closed container showed from six to twenty-five times as many bacteria as were found in the original milk.

The skim milk usually contained fewer bacteria than the whole milk.

There does not appear to be any sharp relation between increase in butter fat, at least above 25. per cent, and the percentage of bacteria found in the cream.

These results for separator cream are in quite close agreement with the findings of other investigators who actually worked on separator cream. The results obtained on centrifuge cream are also very similar to those reported by other writers on this class of product.

The comparison between the two types of cream from the same whole milk indicates that it is erroneous to interpret the results on centrifuge cream as comparable to what would be found in commercial separator cream.

From this and other investigations on commercial separated cream it would appear desirable to have a common bacteriological standard for market whole milk and cream.