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The Relationship of the Growth of All Bacteria and Coliform Bacteria in Pasteurized Milk Held at Refrigeration Temperatures^*

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The coliform bacteria in pasteurized market milk held at refrigeration temperatures increased more rapidly in numbers than the total count. In the freshly pasteurized milk less than 0.02 per cent of the total bacteria were coliform types. At 35–40° F. the percentage of the total bacteria which were coliform did not increase in October, but in July and August increased to 1.12 per cent in 4 days. After storage for 4 days at 45–50° F. and at 55–60° F. the coliform bacteria constituted about 5 per cent of the total count in October. During July and August the coliform count became 88 per cent of the total count after 4 days' storage at 45–50° F. and 50 per cent at 55–60° F. The coliform bacteria grew more rapidly in warm weather than in cool weather.

^* Acknowledgments: Several of the leading milk companies in the New York-New Jersey Metropolitan area assisted in this study by providing the required samples of milk, by providing necessary laboratory facilities and, through research grants to Cornell University. The author is indebted to Eleanor Brusten, Marion Goldberg, Eva Schiffer, and Maria Gonzales for the making the bacteriological analyses.