title: [Study of enterococci in milk].
abstract: Studied were a total of 270 samples of raw and pasteurized milk taken during the various technologic states of pasteurized mild produced for consumption at the State Economic Enterprise "Serdica", establishing the enterococcus and coli titers. It was found that the enterococcus titer of the raw milk varies from 10(-3) up to 10(-6), and the titer of the pasteurized milk at the enterprise and upon delivery through its commercial channels is from 1 up to 10(-3). The enterococcus titer of milk that was pasteurized and was kept for 24 hours at 4-5 degrees C was found to range from 1 to 10(-3), and of milk kept at 18-22 degrees C --from (0(-1) to 10(-6). Full coincidence of the enterococcus titer with the values of the coli titer was found only for pasteurized milk kept under refrigerator conditions. Along with the coli titer the enterococcus one may be used as a subsidiary means in a more strict bacteriologic control, however, it may not be referred to as the only criterion replacing the coli values in the hygiene evaluation of milk. All species of enterococci in varying counts are established in both raw and pasteurized milk. Prevailing are the strains of the Str. faecium group -- 43.2 per cent, and those of the Str. faecalis group -- 24.6 per cent.
mesh_terms: D000818:Animals; D002417:Cattle; D013293:Enterococcus faecalis / Q000302:isolation & purification; D004926:Escherichia coli / Q000302:isolation & purification; D005525:Food-Processing Industry / Q000592:standards; D008892:Milk / Q000382:microbiology*; D013291:Streptococcus / Q000302:isolation & purification*; D013696:Temperature; D013997:Time Factors
vernacular_title: Prouchvaniia v'rkhu enterokokite v mliakoto