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Journal of Dairy Science Vol. 15 No. 3 220-229
© 1932 by American Dairy Science Association ®
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Action of an Aerobic Spore-Forming Organism on Evaporated Milk

B. W. Hammer and R. V. Hussong

Iowa State College, Ames, Iowa

ABSTRACT

During the abnormally hot summer of 1930, a condensery shipping evaporated milk to various cities in the middle west, received reports of coagulation in the product. The condition varied from a very few small masses of soft curd in a can, which probably would not have been criticized if a more serious defect had not been present in other cans, to complete coagulation; with complete coagulation the curd was sometimes soft and in other cases quite firm.

Many cans of the spoiled milk were studied bacteriologically and, while most of them failed to yield an organism, an aerobic, spore-forming type was secured from three of the cans. This organism was apparently not the primary cause of coagulation in the outbreak, but its general action on evaporated milk was of interest from the standpoint of showing the changes that microorganisms may bring about in the product.

METHODS

Opening cans. The cans, either for culturing or inoculation, were opened as follows: A. small area on the top of the can was covered with, concentrated HC1. After several minutes this was driven off, usually with a hot soldering iron, which carried a small amount of solder that was deposited on the tin and provided an excellent surface for resealing. A nail that had been thoroughly heated in a flame and cooled was then driven through the tin in the prepared area.

FOOTNOTES

Journal Paper No. B2 of the Iowa Agricultural Experiment Station






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Copyright © 1932 by the American Dairy Science Association ®.