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THE MICROFLORA OF RAW MILK AS DETERMINED BY PLATING ON YEASTREL‐MILK AGAR INCUBATED AT 30°

1962; Wiley; Volume: 25; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2672.1962.tb01125.x

2056-5232

S. B. Thomas, Phyllis M. Hobson, Elizabeth R. Bird, Kay P. King, R. G. Druce, D. R. COX,

Probiotics and Fermented Foods

The classification of the predominant types of bacteria found in 87 farm milk supplies, examined within 8–10 hr of production, was done by plating on Yeastrel‐milk agar, incubating for 72 hr at 30° and picking 24 colonies at random from each countable plate for detailed study. Although the results indicate some general trends, such as the predominance of micrococci in milk of low count (< 2 times 10 4 colonies/ml), the co‐dominance of streptococci, corynebacteria and micrococci in milk with colony counts between 2 times 10 4 and 2 times 10 5 /ml, and the dominance of nonpigmented Gram‐negative rods and streptococci in the high count milks (2 times 10 5 –5 times 10 6 colonies/ml), several milk samples, irrespective of colony count level, had a characteristic individual microflora dominated by either corynebacteria, aerobic sporeformers, coli‐aerogenes organisms, fluorescent pseudomonads or flavobacteria.