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An Unappreciated but Important Factor in the Pasteurization of Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

The age of bacterial cells influences greatly the susceptibility of the organisms to heat, young cells being more easily killed than are older ones.

Milks which have been kept at temperatures at which bacterial growth takes place (e.g., 15.5°C.) show a greater percentage destruction of bacteria than occurs in similar milks when fresh or when held at temperatures (e.g., 4.4°C.) too low to allow multiplication of the bacteria involved.

It has been established that some important milk bacteria (e.g., "ropy milk" types) may be entirely eliminated from milk by pasteurization when the cells are in a young and growing condition, while the old cells of the same organisms are able to withstand the process.

A number of points of practical significance in connection with pasteurization are discussed.