The Bacterial Flora of Milk Pasteurised by the “In Bottle” Process

Rowlands, A.; Provan, A. L.

doi:10.1111/j.1365-2672.1941.tb03949.x

Cited by 7 publications

(3 citation statements)

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“…cremoris, and the milk soured. Similar results had been previously obtained by Rowlands & Provan (1941) during a study of the microflora of milk pasteurized by the 'in bottle' process.…”

Section: (B) In Relation To Keeping Quality (Kq) and Dye Reduction Ofsupporting

confidence: 88%

Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and Review

Thomas¹,

Druce²,

Peters

et al. 1967

Journal of Applied Bacteriology

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CONTENTS PAGE 26'i r i 1 hermoduric bacteria in farm milk supplies miportance of using a suitable brand of peptone in the plating medium, w liich should be at a pH of 7.5, while iiicubation should preferably be a t 28" for 96 h. The results of these findings should be incorporated in future revisions of standard techniques. Donovan & Vincent (1955) recommended the use of a double indicator (broniocresol purple and phenol red) agar medium for estimating the numbers and types of thermodurics, while Leali (1958) used a TTC medium which he claimed facilitated and reduced the error of counting colonies of thermoduric bacteria.

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“…cremoris, and the milk soured. Similar results had been previously obtained by Rowlands & Provan (1941) during a study of the microflora of milk pasteurized by the 'in bottle' process.…”

Section: (B) In Relation To Keeping Quality (Kq) and Dye Reduction Ofsupporting

confidence: 88%

Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and Review

Thomas¹,

Druce²,

Peters

et al. 1967

Journal of Applied Bacteriology

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“…The changes in bacterial group proportions during the first 48 hr. incubation at 18° C. support the findings of Rowlands & Provan(56) on samples of 'in-bottle-pasteurized milk stored at 15-5° C, but the ability of acid-forming organisms (chiefly Streptococcus lactis) to become predominant after this time, reported by Rowlands & Provan (56), was not in accordance with the findings in this work.…”

Section: (4) Keeping Qualitysupporting

confidence: 59%

426. Some bacteriological aspects of the deterioration of pasteurized milk

Ashton

1950

Journal of Dairy Research

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1. Examinations have been made of milk pasteurized by the L.T. ‘Holder’ and H.T.S.T. processes using the same original bulk raw milk. In the preparation of samples care was taken to eliminate the possibility of post-pasteurization contamination. It was hoped that any differences found would be due solely to the effects of the pasteurizing processes above.2. Samples were examined by (a) colony counts and coliform tests when fresh and after ageing at 18°C. for 24 and 48 hr., (b) methylene-blue and resazurin reduction tests when fresh and after ageing at 18°C. for 45½hr., (c) keeping quality at 18°C. to end-point of 68% alcohol and clot-on-boiling tests. All bacteriological and dye reduction tests were carried out at incubation temperatures of 37, 30 and 22°C.3. In seven trials the experiments were repeated after storage of the original raw milk for 24 hr. at 40–50°F. (4·4–10·0°C.).4. Some detailed examinations were made of the bacterial floras of the raw and corresponding pasteurized milks, both when fresh and after ageing.

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“…When pasteurized milk is stored a t 4" for 24 hr. the counts usually decrease (Macy, 1939) and the number of thermophiles progressively decreases (Rowlands & Provan, 1941).…”

mentioning

confidence: 99%

The Effect of Cold on Micro‐organisms in Relation to Dairying

Davis

1951

Proceedings of the Society for Applied Bacteriology

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The Bacterial Flora of Milk Pasteurised by the “In Bottle” Process

Cited by 7 publications

References 0 publications

Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and Review

Incidence and Significance of Thermoduric Bacteria in Farm Milk Supplies: A Reappraisal and Review

426. Some bacteriological aspects of the deterioration of pasteurized milk

The Effect of Cold on Micro‐organisms in Relation to Dairying

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