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The Role of Oxidase-Producing Bacteria in the Development of Oxidized Flavor in Milk

Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

INTRODUCTION

Gram-negative oxidase-producing bacteria commonly occur in milk. Many of them are capable of growing at relatively low temperatures, and they frequently become a serious problem in the preparation and storage of certain dairy products. Castell and Garrard (1) and Castell (2) have studied these organisms especially in their relation to the spoilage of butter and cheese. No data have been reported which show the relationship of these organisms to oxidized flavor in milk. The speculation, however, has been made from time to time that such a relationship might exist. The work reported here was planned to determine whether or not the oxidaseproducing organisms can cause the development of oxidized flavor in milk.

PROCEDURE

Nine cultures of Gram-negative rods, probably representing 7 species, were used in these experiments. All gave a strongly positive reaction for oxidase with p-aminodimethylaniline monohydrochloride. The cultures were identified by number as follows :

No. 1. Pseudomonas putrefaciens, obtained from Iowa State College.