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A Study of the "Common White" Yeasts Found in Dairy Products

Montana State College, Bozeman, Montana

ABSTRACT

At the present time a great deal of investigation is centered on the microflora of dairy products. At first investigators put much emphasis on the bacteria alone, but now attention has been turned to the yeast content of these products. Yeasts are often mentioned in reporting the microflora of dairy products without reference to any particular species or types. It was the purpose of this study to describe more in detail the so-called "common white" yeasts found in dairy products. These include the yeasts that produce typical, regularly circular, whitish, glistening, convex colonies with an entire edge and do not ferment lactose. These yeasts are distinguished from the chromogenic type by their lack of color and from the mycoderma and rapid liquifiers by the type of colony. The colonies of the "common whites" are much the same as those of the lactose fermenters, but the production of acid and gas in milk by the latter serves to readily distinguish the two.