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The Resistance of Micrococcus Freudenreichii in Laboratory High-Temperature-Short-Time Pasteurization of Milk and Ice Cream Mix

National Dairy Research Laboratories, Inc., Baltimore, Maryland

ABSTRACT

In the course of some preliminary laboratory experiments dealing with the high-temperature-short-time (HTST) pasteurization of ice cream mix, it was desirable to determine the times and temperatures required to insure the destruction of pathogenic bacteria in this product. Studies of this nature usually have been made using a non-pathogenic test organism having somewhat greater resistance to heat than the most heat-resistant pathogen. This procedure avoids certain hazards which are encountered when pathogens are used, particularly in plant studies, and provides a margin of safety for the destruction of pathogens.

Fuchs (3), during a study of the sterilization of milk utensils by heat and chlorine in 1932, isolated a particularly heat-resistant strain of Escherichia coli which was used as an index of satisfactory sterilization. This culture has since been used as a test organism by many investigators studying pasteurization processes and is identified as the U. S. Public Health Service strain of E. coli (no. 3 U).

¹ Present address: Department of Animal Industry, North Carolina State College, Raleigh.

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