Possible role of coryneform bacteria in age gelation of ultrahigh-temperature-processed milk.
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.
Keogh
B P
BP
Dairy Research Laboratory, Division of Food Research, Commonwealth Scientific and Industrial Research Organization, Highett, Victoria 3190, Australia.
Pettingill
G
G