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The Effect of Storage Temperatures on the Growth of Psychrophilic Organisms in Sterile and Laboratory Pasteurized Skimmilks¹

Dairy Industry Section, Iowa Agricultural Experiment Station, Ames

ABSTRACT

Growth of organisms at refrigeration temperature in market milk is becoming more important because of the longer periods of holding before consumption. Rogick and Burgwald (12) reported that no psychrophilic bacteria ever were found in 4.1 ml. of pasteurized milk taken from the vat or high-temperature short-time pasteurizer; psychrophilic bacteria were found in some of the bottled milk, particularly in the first milk bottled, indicating post-pasteurization contamination. Erdman and Thornton (9) found that only four of 722 psychrophilic isolates were able to withstand pasteurization in the laboratory. These results would seem to account for the findings of Sherman et al. (13) that bacterial growth in pasteurized milk was much slower at 0· C. than growth in raw milk at the same temperature and the keeping quality was two to three times as long. Reinoculation of pasteurized milk with minute amounts of raw milk decreased the keeping quality of the pasteurized milk so that it was similar to raw milk.

¹ Journal paper No. J-2495 of the Iowa Agricultural Experiment Station, Ames. Project 1232.

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