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Malt Flavor in Raw Milk Produced By Micrococcus

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

Data have been presented to show that an objectionable malt-flavor in milk may be caused by the action of a micrococcus of aureus type (culture 20) It was also found that when an organism of the B. subtilis group (culture 1) was also present, a much more pronounced malt-flavor resulted. The presence of acid-forming bacteria retarded the development of the flavor.

The flavor defect was found to be rather common in raw milks entering certain milk plants during the summer months. Not all the samples containing the suspected organisms had the flavor at the time they arrived at the plant. In some instances, the flavor disappeared from samples held at room temperature.

Utensils were found to be a direct source of the large rod (culture 1), while the coccus forms (culture 20) were found in the udders of cows in suspected herds.

Neither the coccus or the rod-shaped organisms were found to produce gas. They were proteolytic in their action. Pasteurization of pure cultures of the coccus organisms (culture 20) at 142°F. resulted in their death after twenty minutes, whereas, the rod-shaped organisms (culture 1) were found to survive even higher temperatures.

The malt flavor was found to develop most rapidly in milk held at 85°F. and 100°F. although a more characteristic flavor was noted in the milk held at 68°F. The defect failed to develop in milk held at 60°F. for three days.