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Journal of Dairy Science Vol. 3 No. 6 486-493
© 1920 by American Dairy Science Association ®
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Bitterness in Evaporated Milk

George Spitzer and W. F Epple1

Purdue University Agricultural Experiment Station, Department of Dairy Husbandry, Lafayette, Indiana

ABSTRACT

  1. From the results of the bacteriological study the organism agrees morphologically and culturally with Bacillus panis migula, described by Lawrence and Laubach.
  2. The thermal death point of this organism lies between eight to ten minutes exposure to 250°F. under steam pressure.
  3. The substance secreted by this organism is proteolytically active, producing both peptones and amino acids. The results of the action on neutral, acid and basic substrate indicate the presence of more than one specific enzyme.

FOOTNOTES

1 Acknowledgment is due to E. G. Sieveking, Student Assistant.






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