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A Nutritional Concept of the Germicidal Property of Raw Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Usually the streptococci and lactobacilli show, in raw milk, an extended period of bacteriostasis, sometimes even decreasing in numbers before beginning to multiply. Eventually these organisms achieve the same population in raw milk as in autoclaved milk. Still other microorganisms, which exhibit rapid growth in autoclaved milk, decrease steadily and eventually die out in raw milk. This property of raw milk is now generally attributed to a "substance," lactenin, named by Jones and Simms (16) and denned in terms of its effect on Group A streptococci.

Jones and Little (14) reviewed the literature to 1927. More recent investigations (3, 23) have shown that several conditions, other than heating, may eliminate the germicidal property of milk. Efforts toward identifying a specific compound as the cause of the germicidal property have made slow progress. It has been considered many times, but only minor consideration has been given to a nutritional deficiency aspect of raw milk.

¹ Present address: Dairy Department, The Clemson Agricultural College, Clemson, South Carolina.