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Relation of Surface Tension of Rancid Milk to its Inhibitory Effect on the Growth and Acid Fermentation of Streptococcus Lactis

Dairy Industry Division, University of California

ABSTRACT

Koestler (1) first observed the inhibitory effect of rancid milk on the growth of Streptococcus lactis with the resultant delayed acid fermentation. He noticed that raw rancid milk will not become acid-coagulated even if kept at room temperature for several days. Using milk susceptible to rancidity, he made plate counts on the raw milk and on the milk pasteurized shortly after milking. Some samples were inoculated with S. lactis and some were not. The results indicated that the growth-arresting effect of rancid milk is very pronounced. According to Koestler, Roadhouse, and Lortscher (2), rancid milk significantly inhibits (or slows) the growth of bacteria in milk in general and of Streptococcus lactis in particular. As Tarassuk (3) has shown recently, rancidity is one cause for the failure of lactic starters in acid coagulation of milk. The admixture of as little as five per cent of rancid milk in normal milk with the addition of the usual amount of starter gave an acid clot that was very weak.

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				N. P. TARASSUK and G. A. RICHARDSON INHIBITION OF LIPASE ACTIVITY IN RAW MILK Science, March 28, 1941; 93(2413): 310 - 311. [PDF]