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Journal of Dairy Science Vol. 57 No. 1 127-128
© 1974 by American Dairy Science Association ®
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Effect of Diluent on Bacterial Counts in Milk and Milk Products1

P. Keller, D. Sklan and S. Gordin

Volcani Center, Bet Dagan, Israel

ABSTRACT

Total bacterial counts in milk butter-milk and zivda were made after 2.5 h with either phosphate buffered dilution water, 2% sodium citrate, or .1% tryptone diluents. Counts were higher in all products tested with .1% tryptone than with the other diluents. Streptococcus lactis appeared to be susceptible to phosphate or citrate diluents when counted from milk acidified to pH 4.0.

FOOTNOTES

1 Contribution from the Agricultural Research Organization, Volcani Center, Bet Dagan, Israel. 1973 Series, No. 162-E.






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Copyright © 1974 by the American Dairy Science Association ®.