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Influence of Temperature on the Changes Produced in Milk by Certain Bacteria^*

Department of Dairying, Iowa State College, Ames, Iowa

ABSTRACT

Comparisons were made of the changes produced in milk at room temperature and at 37°C. by various organisms. With certain species the temperature seemed to influence only the rate of change, while with others it also influenced the type. The changes produced at the two temperatures showed the greatest difference with certain of the proteolytic types, although other organisms also showed some differences; with these proteolytic organisms coagulation was much more conspicuous at 37°C. than at room temperature. The type of change was not influenced by the temperature with the true lactic acid organisms, although with certain of them the rate was greatly influenced.

The results suggest the necessity of giving definite information as to the temperature used when the changes produced in milk are recorded in the descriptions of organisms.

^* Received for publication September 24, 1927