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A Study of the Yellow Cocci Which Survive Pasteurization^*

B. W. Hammer and G. Malcolm Trout

Dairy Department, Iowa State College, Ames

ABSTRACT

On plates poured with dairy products, especially those that had been subjected to heat, there were often yellow colonies of cocci. In general these organisms resisted the usual pasteurization exposures for market milk; they were resistant in skimmilk, whole milk, cream, bouillon and ice cream mix. The organisms were less resistant in milk containing sufficient acid to cause coagulation than in normal milk.

The yellow cocci found in dairy products were of several types. They produced changes in milk or cream only slowly and accordingly are probably of little practical importance in the deterioration of these products.

^* Received for publication August 19,1927.

Now in charge Dairy Manufactures, Dairy Dept., West Virginia University.