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The Preserving Action of Subtilin and Mild Heat in Normal and Concentrated Milk¹

Bureau of Dairy Industry, Agricultural Research Administration, U. S. D. A.

ABSTRACT

Normal and concentrated milks, with and without artificially added resistant bacterial spores, were processed with subtilin and heat at 100° C. for 10 min. and observed for spoilage over a period of 5 to 8 mo. Spoilage occurred consistently in milk inoculated with commercially important organisms, including Cl. botulinum, at relatively high subtilin levels. The preserving efficiency of the subtilin-heat treatment was correlated with the spore load and the degree of concentration (per cent of milk solids). It is concluded that the subtilin-heat process is not a safe or effective method for preserving normally produced whole or concentrated milk.

¹ This study was carried out in cooperation with the Bureau of Agricultural and Industrial Chemistry.