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Changes Proposed for 12th Edition of Standard Methods for the Examination of Dairy Products

58 Fulton Avenue, Ottawa, Ontario, Canada

ABSTRACT

Of the various changes being incorporated into the latest revision of Standard Methods for the Examination of Dairy Products, the proposal to employ a single temperature (32 C) for incubation in the Standard Plate Count probably will have the greatest impact on milk sanitation. For many years dairy bacteriologists have almost unanimously favored this temperature—or a lower one—over the alternative of 35 C currently allowed. Efforts to get away from the higher temperature were strongely opposed by many state laboratory directors, on the grounds that a requirement of 32 C would necessitate provision of another incubator, as 35 C had to be continued for diagnostic testing. However, with the growing realization that psychrophiles were becoming of primary importance in both raw and pasteurized milk, and that few of these grew at 35 C, the Standard Methods Committee has wisely decided to eliminate the less suitable temperature.

The decision not to include individual procedures for the detection of pathogens, but to refer to the detailed schemes provided in other manuals, etc., is sound, especially since few of these methods could be considered to be standard.