57. A Bacterial Milk Taint

Abstract

1. The production in milk of an aroma resembling that of amyl alcohol was due to the growth of white and orange micrococci, similar to those described asM. caseolyticusby Evans(2).2. The taint was observed when the cows were housed, but disappeared when they were put out to grass.3. The source of the causal micrococci was found to be the floor of the cowshed. The taint disappeared when the latter was washed and disinfected.4. The aroma of amyl alcohol was produced in media containing leucine as the sole organic compound.