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Growth of Certain Lipolytic Microorganisms at 4° C. and Their Influence on Free Fat Acidity and Flavor of Pasteurized Milk

Department of Dairying, Tennessee Agricultural Experiment Station, Knoxville

ABSTRACT

Twenty-five pure cultures of lipolytic microorganisms sometimes found in market-milk were inoculated into samples of high-quality pasteurized whole milk subsequently held at 4 ± 1° C. for a period of 12 days. At four-day intervals during the hold period the samples were examined for microbial content, free fat acidity, and developed flavors. Eighteen cultures grew reasonably well and brought about increases in free fat acidity. Seventeen of these produced a rancid flavor sometimes accompanied and/or followed by bitterness, whereas one caused the milk to be criticized as sour and unclean.