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The Effect of Heat on Milk as a Culture Medium for Lactic Acid Bacteria¹

Department of Bacteriology, University of Wisconsin, Madison

ABSTRACT

Six of eight species of homofermentative lactic acid bacteria tested grew much better in milk heated at 115° C. for 15 min. than in milk heated to 80° C. for 10 min. The evidence indicates that milk is deficient in readily available nitrogen sources for these organisms and that the improved growth in autoclaved milk was the result of partial hydrolysis of the casein.

In addition to the beneficial effect of heating, a deleterious action was demonstrable if the milk was grossly overheated.

¹ Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.