The Relationship of the Growth of All Bacteria and Coliform Bacteria in Pasteurized Milk Held at Refrigeration Temperatures

Abstract

A recent study on the keeping quality of pasteurized milk has been published by Dahlberg (1, 2) in which total bacterial counts and coliform counts were made on 108 different lots of pasteurized milk collected in July- August, 1945, and October, 1944. The pasteurized milk was obtained from six milk companies in the New York Metropolitan area that processed about 800,000 quarts daily. The milk was held for four days at three different refrigeration temperatures. The bacterial counts were made on standard agar and desoxycholate agar using the procedure outlined in the 1941 edition of