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Heat Resistant Mesophilic Microorganisms¹

Dairy Science Department, Clemson University, Clemson, SC 29631

ABSTRACT

A number of factors are encouraging development of commercial sterilization of fluid milk. First, delivery costs are growing rapidly, and no end appears in the forseeable future. Second, costs for processing are accelerating, and these costs could be decreased by processing two or three times per week instead of every day. Finally, energy costs for cold storage of milk in processing plants, delivery trucks, and in grocery stores could be reduced or eliminated if milk could be stored unrefrigerated.

Of course, when this approach for milk storage is considered, mesophilic rather than psychrophilic microorganisms become of paramount importance. And, because of the detrimental effects of high heat-long time sterilization of milk, the most likely heat treatment of choice will be ultra-high-temperature (UHT) pasteurization. When the UHT process is applied — whether it be by direct steam injection or by indirect heat exchange — the organisms of greatest concern are those with the highest degree of heat resistance, namely, the aerobic sporeforming bacteria.

¹ Technical Contribution No. 1733 from the South Carolina Agricultural Experiment Station, Clemson, SC.