title: Possible role of coryneform bacteria in age gelation of ultrahigh-temperature-processed milk.
abstract: Two strains of psychrotrophic, gram-positive, proteolytic bacteria isolated from raw milk were identified as Arthrobacter or closely related coryneform species. We inoculated raw-milk samples with the strains (one strain per sample) and compared rates of gelation after ultrahigh-temperature processing with that of ultrahigh-temperature-processed controls. The trial indicated that either organism could play a role in age gelation of ultrahigh-temperature-processed milk.
authors.affiliation: Dairy Research Laboratory, Division of Food Research, Commonwealth Scientific and Industrial Research Organization, Highett, Victoria 3190, Australia.
authors.forename: B P
authors.initials: BP
authors.lastname: Keogh
authors.forename: G
authors.initials: G
authors.lastname: Pettingill