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The Influence of Media upon the Yeast and Mold Count of Butter

Dairy Department, Purdue University Agricultural Experiment Station

ABSTRACT

Introduction

In the report of the Committee on Suggested Methods for the Microbiological Analysis of Butter (1) four media are given for the estimation of the yeast and mold content of butter. Three of the four suggested media are whey agars prepared in different ways, the fourth a dehydrated malt agar. After publishing this report, suggestions were offered by Grimes (2) and Meyers (3) relative to the use of other media for the estimation of yeasts and molds. The American investigators, Hammer (4), Macy (5), Bouska (6), and Parfitt (7), when determining yeasts and molds have used whey agar while the Canadian investigators, Hood and White (8), have used malt agar. White and Hood (9), (10), in their studies on temperature and hydrogen-ion concentration used Bacto dehydrated malt agar.

Object

Because of the difference of opinion as to the relative merits of various media for the estimation of yeast and mold count in butter it was deemed desirable to make a study of the relative merits of the various media which may be used for yeast and mold count.