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Applications and Limitations of Quality Tests for Milk and Milk Products. A Review¹

Dairy Technology Research Institute, Department of Agriculture, Ottawa, Ontario, Canada

ABSTRACT

Changes in milk production and handling practices of recent years have altered the types and behavior of bacteria in milk. There is a need for reappraisal of bacteriological tests currently in use. With growth of bacteria in raw milk virtually eliminated by efficient cooling, tests applied to the freshly taken sample are not always effective in detecting faulty production practices. Encouraging the growth of contaminants prior to testing increases the utility of the tests.

Longer refrigerated storage of pasteurized products is focussing attention on post-pasteurization contamination with psychrophiles. Here again, tests on freshly taken samples are much less useful than those made after these organisms have been encouraged to develop in the product.

Tests for specific groups of bacteria as indices of carelessness in production and processing probably will grow in importance. Coliform tests will have greater usefulness as efficient cooling hinders the growth of these organisms in raw milk, and as their significance in pasteurized milk is more fully appreciated. More emphasis on udder health may also be expected.

¹ Reprints available for 90 days after publication of this paper. For prices refer to page 1434 of the August issue of this JOURNAL.