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The Nutritional Requirements of Lactic Streptococci Isolated from Starter Cultures. III. Variation in Growth-Promoting Properties of Fresh Whole Milks

Department of Bacteriology, Oregon Agricultural Experiment Station, Corvallis

ABSTRACT

Analysis of individual cow samples of milk indicated variation in peptide content. Rate of acid production by mixed strain commercial cultures and individual strains of lactic streptococci, in most instances, increased with increase in the peptide content of the milks from individual cows. Different cultures varied somewhat in their response to the peptide content of milk.

The peptide content appeared to exert greater effect on rate of growth of lactic streptococci than the protein content of milk. No significant difference was apparent between Jersey and Holstein milk from which the fat was removed. The correlation between rate of growth and peptide content was poor in a number of samples of milk from mastitic animals and from those in early or late stages of lactation.