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Journal of Dairy Science Vol. 24 No. 5 421-427
© 1941 by American Dairy Science Association ®
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The Effect of Pasteurization on Esch. Coli in Milk and Ice Cream Mix

Charles Paley and M. L. Isaacs

DeLamar Institute of Public Health, Columbia University, New York City

ABSTRACT

  1. Comparative studies on milk and commercial ice cream show that the latter exerts a protective action for Esch. coli against the pasteurization temperature of 143° F. The apparent resistance of the organism is approximately doubled.
  2. In commercial ice cream the substances responsible for this protection are the stabilizers, locust beam gum and sodium alginate. Sugar and gelatin were found to exert no protective effect.






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Copyright © 1941 by the American Dairy Science Association ®.