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101. The Occurrence of Coliform Organisms in Cream and their Effect upon Cream Quality1

Published online by Cambridge University Press:  01 June 2009

Edwin G. Pont
Edwin G. Pont
Affiliation:
Department of Agricultural Bacteriology, Faculty of Agriculture, University of Sydney.
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Extract

In a study of coliform organisms in cream attention has been directed towards the occurrence of specific types within the group, and to their effect upon flavour and quality.

Coliform organisms were isolated from eighty-eight (or 72 per cent.) of 112 samples of cream examined. By preliminary enrichment methods 128 strains were isolated, of which ninety-eight (or 76·5 per cent.) were typical coli strains, fourteen (or 11 per cent.) aerogenes, and sixteen (or 12·5 per cent.) intermediate.

Twenty-nine coliform organisms were tested for their effect upon cream flavour and quality. The aerogenes and intermediate types were found to be similar in their effect and to produce a more rapid and serious deterioration in quality than the coli strains of faecal type.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 2 , May 1935 , pp. 148 - 153
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

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