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Thermoduric Bacteria in Pasteurized Milk. A Review of Literature

Dairymen's League Cooperative Association, Inc., Laboratory Division, Syracuse, N. Y.

ABSTRACT

During recent years there has been a growing interest in the study of thermoduric bacteria in pasteurized dairy products. Among the factors which have been operative in stimulating this interest, the following four have been important.

1. Increasing emphasis on the part of certain Departments of Health on low bacteria counts.

2. The distinctly higher counts obtained on agar plates when the medium is enriched, as by the change from the old standard nutrient agar to the tryptone glucose extract milk agar adopted as official in the 1939 edition of Standard Methods for the Examination of Dairy Products (1). It was pointed out by Sherman in 1916 (2) that as simple a change in the old standard nutrient agar as the addition of lactose would give much higher counts. Since the adoption of the tryptone glucose extract milk agar as standard, data has been accumulating showing that higher counts are obtained with the new as compared with the old medium (3).