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Journal of Dairy Science Vol. 47 No. 11 1265-1267
© 1964 by American Dairy Science Association ®
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Ropiness in Milk Caused by a Strain of Escherichia Intermedia

E. H. Marth, Donna L. Ingold and R. V. Hussong

Fundamental Research Laboratory, Research and Development Division, National Dairy Products Corporation, Glenview, Illinois

ABSTRACT

Ropiness developed in refrigerated raw milk warmed to at least 10 C by addition of fresh, partially cooled raw milk and held at this temperature for several hours before pasteurization. Slimy material produced in the milk accumulated in quantities sufficient to retard flow of milk through a screen ahead of the pasteurizer. The organism responsible for this condition was isolated and identified as a strain of E. intermedia, a bacterium previously not associated with ropiness in milk.






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Copyright © 1964 by the American Dairy Science Association ®.