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Bacterial Action in the Coagulation of Evaporated Milk^*

Blue Valley Research Laboratory, Chicago, Illinois

ABSTRACT

The coagulation of unsweetened condensed (evaporated) milk has occasioned considerable loss to the condensed milk undustry. Instances have been recorded of the spoilage of large numbers of cans, sometimes involving practically entire batches and, again, occurring frequently enough among the cans of single batches to render exceedingly doubtful the delivery of the milk into the hands of the consumer in a perfect, sweet, sterile condition. Chemical composition has been important in limiting the extent of sterilizing and excessive percentages of solids have in some cases been responsible for coagulation upon sterilizing. In others the high percentage of solids has induced incomplete sterilization because of the effort to prevent curdling during the exposure to heat.

Curdling due to bacterial action after sterilization has been recognized and Hammer (1) has isolated and described an organism which he encountered as a cause of coagulation and spoilage involving considerable loss to the condensery experiencing the trouble. He named this organism Bacillus coagulans.

^* Received for publication January 19, 1927.