Pasteurization of milk was accomplished using microwaves (2450 MHz) as the energy source in a continuous heating apparatus with two-stage regeneration. Treatment was 72 C for 15 sec. Adequacy of pasteurization was measured by phosphatase tests and bacterial plate counts and results were compared to those of controls treated 62.8 C for 30 min. A triangle taste panel found no significant difference between microwave pasteurized milk and the control.

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Corynebacterium #/98 produced an orange pigmented gum when grown in a 1.5% whey medium containing added lactose, MgSO4, and FeS& at optimized conditions: pH 7.0, 3O"C, agitation and aeration at 1090 ml/min. Gum rheology showed increasing viscosity with gum concentration. Viscosity varied inversely with temperature and NaCl concentration. Analysis indicated an ash content of 29.7% due mainly to potassium, sodium and phosphate. The structural components of the gum identified were rhamnose, xylose, mannose, glucose, galactose, and glucuronic and mannuronic acids in aweight ratio of 2:1:6:6:7:16:11.

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