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Journal of Dairy Science Vol. 43 No. 3 346-350
© 1960 by American Dairy Science Association ®
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Studies on Psychrophilic Bacteria. I. Distribution in Stored Commercial Dairy Products1,2,

W. D. Schultze3 and J. C. Olson, Jr.

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

ABSTRACT

Psychrophilic microorganisms capable of dominating the population in commercially pasteurized samples of milk, cream, chocolate drink, and cottage cheese after storage at 4° C. were isolated and characterized. Of 586 cultures, 70.6% were species of the genera Pseudomonas, 7.9% Alcaligenes, 9.2% Achromobacter, and 0.7% Flavobacterium; 10.8% were coliform bacteria and 0.8% yeasts. Distribution among the products, and between summer and winter samplings, was substantially uniform. Some factors underlying the discrepancies evident in the literature on the nature and distribution of the psychrophilic microflora of dairy products are discussed.

FOOTNOTES

1 This work was done under sponsorship of the Commission on Environmental Hygiene, Armed Forces Epidemiological Board, and was aided in part by the Office of the Surgeon General, Department of the Army, by the Minneapolis and St. Paul Quality Control Committee, and the John Brandt Memorial Foundation.

2 Taken from data submitted to the graduate faculty of the University of Minnesota by W. D. Schultze in partial fulfillment of the requirements for the degree of Doctor of Philosophy. Scientific Journal Series Paper No. 4116, Minnesota Agricultural Experiment Station.

3 Present address: Department of Plant Pathology, Bacteriology and Entomology, West Virginia University, Morgantown, W. Va.






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Copyright © 1960 by the American Dairy Science Association ®.