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Bacilli in Milk. 2. Sweet Curd Formation¹

Department of Dairy Technology, The Ohio Agricultural Research and Development Center, and The Ohio State University, Columbus 43210

ABSTRACT

Growth characteristics, sweet curd formation, release of sialic acid, and proteolytic activity of Bacillus cereus were determined in unheated Seitz-filtered skimmilk with and without sodium hexametaphosphate.

Sweet curd formation was associated with exponential growth phase of the organism and not with spore germination or sporulation. Release of the sialic acid moiety of casein from cultured skimmilk occurred at time of coagulation and when the organisms were in the vegetative state. Certain similarities in the polyacrylamide gel electrophoretic patterns of skimmilk treated with crystalline rennin and B. cereus were evident by the disappearance of -casein and appearance of para--casein. Rate of coagulation of skimmilk but not loss of sialic acid from casein or growth of B. casein was influenced by sodium hexametaphosphate. Increased polyphosphate delayed sweet curd formation.

¹ Article 78: 70. The Ohio Agricultural Research and Development Center. This investigation was supported in part by Public Health Services Grant FD-00072 from the Office of Research and Training Grants, Food and Drug Administration.

² Present address: Amul Dairy, Anand, India.