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A Study of Thermal Resistance of Micrococci in Milk^{1, 2,}

Department of Dairy Husbandry, University of Minnesota, St. Paul

ABSTRACT

Relatively few studies have been made of the time of exposure required at different temperatures to destroy bacteria that are commonly found in milk and milk products. The wide range of temperatures used in processing dairy products suggests a need for more information in this regard.

Interest in thermoduric bacteria has been due, primarily, to (a) the introduction of more stringent bacterial standards on pasteurized products; (b) the adoption of a more favorable medium and temperature of incubation for the Standard plate count which has resulted in obtaining higher bacterial counts; and (c) the increased use of the high-temperature, short-time system of pasteurization which has been shown (1, 15, 18, 20, 21, 30) to be generally less efficient in bacterial destruction than the low-temperature, holding method. Among the thermoduric bacteria that are commonly found in raw milk, certain species of the genus Micrococcus are almost invariably present (4, 11, 13, 16, 17, 22, 25, 27).

¹ Paper No. 3533, Scientific Journal Series, Minnesota Agricultural Experiment Station.

² Taken from data presented in a thesis submitted to the graduate faculty of the University of Minnesota by A. N. Myhr in partial fulfillment of the requirements for the Master of Science degree.

³ Present address: Department of Dairy Science, University of Saskatchewan, Saskatoon.