Tee Microflora of Efficiently Washed Milk Churns

Hughes, Ann E.; Ellison, Dorothy

doi:10.1111/j.1365-2672.1948.tb03853.x

Cited by 2 publications

(4 citation statements)

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“…were mainly streptococci (31 :h) and micrococci (30%) with corynebacteria forming only 18% and aerobic spore bearing rods 5.4%. This distribution of types is markedly different from that obtained by Hughes & Ellison (1948). Corynebacteria were much more frequent a t 30" than at 37".…”

Section: Types Of Organisms In Milk Scalecontrasting

confidence: 86%

“…They are probably more responsible for spoilage (sweet curdling, 'bitty cream' and souring) in processed milk than any other type of organism found in unsatisfactorily washed cans subjected to some heat treatment. Thus 25 of the 29 strains isolated by Hughes & Ellison (1948) brought about sweet curdling of litmus milk a t 22", and 3 strains formed acid, probably being lactose fermenting types of Bacillus cereus (B. albolactis) similar to those observed by Egdell & Bird (1950) in commercially pasteurized milk.…”

Section: Types Of Organisms In Milk Scalementioning

confidence: 85%

“…THE MICROFLORA of efficiently washed milk cans, containing less than 5 x lo4 microorganisms a t 37", was studied by Hughes & Ellison (1948)) who found that micrococci were dominant (49%) with aerobic sporing rods constituting 19% and corynebacteria 13%. In the present study a comparison is made of the colony counts obtained a t 37" and 30" of clean dry cans, with counts generally less than lo4, and of dry cans containing milk scale, with counts often greater than loe, and the main types of bacteria in the milk scale have been investigated.…”

mentioning

confidence: 99%

“…gave higher colony counts after laboratory pasteurization and they attributed this to the breaking up of clumps during pasteurization, or to the stimulating effect of heat shock. Hughes & Ellison (1948) found that micrococci dominated the microflora of milk cans which had been efficiently cleansed and gave colony counts less than 5 Y lo4 at 37". Microscopical examination of rinses has shown that micrococci often occur as large clumps on dairy utensils and it is probable that the breaking up of these clumps during laboratory pasteurization may account for the higher post-pasteurization counts.…”

mentioning

confidence: 99%

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Studies of the Bacterial Content of Washed Milk Cans

George¹,

Elson²,

Thomas³

1956

Journal of Applied Bacteriology

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SUMMARY: Colony counts at 30° were greater than 10 times those at 37° in a high proportion of rinses of washed milk cans, the difference being most marked in those containing milk scale, where 58% of the colony counts at 30° exceeded 106/can. A high proportion of the microflora was composed of thermoduric bacteria. Of 895 cultures from the milk scale, 33% were micrococci, 28% corynebacteria, 22% streptococci, and 9% were Gram‐negative rods. Though aerobic sporing rods constituted only 5% of the microflora of the milk scale, they were present in large numbers and unsatisfactorily washed cans probably constitute one of the main sources of these organisms in milk.

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Section: Types Of Organisms In Milk Scalecontrasting

confidence: 86%

Section: Types Of Organisms In Milk Scalementioning

confidence: 85%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Studies of the Bacterial Content of Washed Milk Cans

George¹,

Elson²,

Thomas³

1956

Journal of Applied Bacteriology

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The Microflora of Steam Sterilized Milking Equipment

Thomas¹,

Druce²,

King³

1964

Journal of Applied Bacteriology

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Summary: The classification of 1,466 bacteria, isolated on Yeastrel‐milk agar incubated at 30° from 68 rinses of steam sterilized dairy equipment taken at five farms, showed that micrococci were dominant, with corynebacteria and aerobic sporeforming rods frequent, representatives of these three groups constituting 73% of the isolates. The microflora was characterized by the dominance of organisms which were relatively inactive in milk. Typical milk souring organisms such as lactic streptococci and coli‐aerogenes organisms were rarely isolated, but anaerogenic Gram‐negative rods resembling Achromobacter, Pseudomonas and Flavobacterium were not uncommon on milking machine clusters and on a cooling unit. The glass recorder jars contained a relatively high proportion of sporeformers.

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Tee Microflora of Efficiently Washed Milk Churns

Abstract: ALTHOUGH it is well known that utensils and milk plant constitute the

Cited by 2 publications

References 4 publications

Studies of the Bacterial Content of Washed Milk Cans

Studies of the Bacterial Content of Washed Milk Cans

The Microflora of Steam Sterilized Milking Equipment

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