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The Effect of the Pasteurization Temperature on Individual Germs Found in Milk

J. M. Brannon and M. J. Prucha

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

Pasteurization, since its introduction into the dairy industry, has received much study. The primary reason for introducing this process into the dairy business was to protect the public from disease germs carried by milk and it is along this line that most of the study has been directed. Pasteurization also prolongs the keeping quality of the milk when it is properly done. It is stated that about 99 per cent reduction of the bacterial milk flora is obtained by this process. Ayers and Johnson (1) have published evidence showing that when milk is highly contaminated with bacteria a ninety-nine per cent reduction is secured, but when the milk is not so highly contaminated the percentage of reduction does not reach this figure.

The effect of pasteurization on the individual organism found in milk has not received much study. Ayers and Johnson (3) found that of twenty-two typical streptococci one survived a temperature of 62.8°C. for thirty minutes, and of 117 atypical streptococci, 38.46 per cent survived this temperature.

This short paper is to be considered as a preliminary report.