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Thermoduric Bacteria in Milk. III. The Effect of Changing Agar and Temperature of Incubationfor Plate Counts on the Problem of Thermoduric Bacteria in Milk

Dairymen's League Co-Operative Association, Inc., Syracuse, N. Y.

ABSTRACT

Data on 100 lots of milk examined both before and after pasteurization shows that lowering the temperature of incubation for plate counts from 37° C. to 32° C. or changing from the old standard agar to tryptone glucose extract milk agar, or making both changes simultaneously, not only results in higher counts on both raw and pasteurized milk, but also results in a higher percentage of the organisms counted in the raw milk being classified as thermoduric. Three different methods of pasteurization all gave this same result.