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The Influence of the pH of Agar Media Upon the Bacterial Counts of Raw and Pasteurized Milk

Department of Bacteriology, University of Maryland, College Park, Maryland

ABSTRACT

Conclusion: After a study of the available literature, together with the foregoing data, the following conclusion would seem warranted:

If the bacterial counts of raw and pasteurized milk plated on beef extract agar are significantly affected by the hydrogen ion concentration of the media when ranging between 6.2 and 7.0, the 199 samples are not sufficient to show this significance.