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The Optimum Temperature of Growth of 22 Cultures of Oospora Lactis

Division of Dairy Husbandry, Agricultural Experiment Station, State College of Washington

ABSTRACT

INTRODUCTION

The determination of the amount of mold as a criterion for cream quality for buttermaking has been studied by several investigators (1, 4, 6, 7, 9, 11, 12). Their findings show that there is a definite relationship between the quality of the cream and the quantity of mold present. The usual method of determining the quantity of mold was the methylene blue-borax test developed by Wildman (12) and modified by Parsons (8).

Macy and Gibson (5) found that the optimum temperature of growth of 61 cultures of Oospora lactis isolated from butter was from 15° to 25° C. Adams and Parfitt (1) showed that, in cream, it took less time to obtain the same quantity of mold at 80° F. (26.7° C.) than it did at 75° F. (23.9° C.) or at 70° F. (21.1° C.). They also determined that agitation favored mold growth. This latter discovery is of significance if the cream is agitated excessively during handling.