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461. ‘Broken’ or ‘bitty‘ cream in raw and pasteurized milk

Published online by Cambridge University Press:  01 June 2009

M. Jean Stone  and
A. Rowlands
M. Jean Stone
Affiliation:
National Institute for Research in Dairying, University of Reading
A. Rowlands
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Of 161 cultures of aerobic sporeformers isolated from raw and pasteurized milk 96 were found to be B. cereus, 27 B. mycoides, 17 B. subtilis, 11 B. sphaericus, 3 B. megatherium, 2 B. pumilus, 1 B. firmus and 4 were unidentified strains.

Typical broken cream followed by rapid sweet curdling of sterile milk was produced by 36 of 39 strains of B. cereus and 5 strains of B. mycoides examined. Three strains of B. cereus failed to produce broken cream. These 3 strains were atypical in that they failed to produce lecithinase, unlike the remaining 93 strains isolated during this study. Other species of aerobic sporing bacilli tested, including 17 strains of B. subtilis, 10 of B. sphaericus, 2 of B. megatherium, 2 of B. pumilus and 1 of B. firmus, all failed to produce broken cream and in fact produced no visual change in milk within 48 hr. at 22° C.

Under the conditions of our experiments, 48 out of 60 samples of fresh farm milk and 12 out of 14 samples of freshly bottled pasteurized milk developed broken cream within 18 hr. at 22° C. followed by sweet curdling within a further 24 hr. Strains of B. cereus or B. mycoides were isolated from all samples showing broken cream, but only 3 atypical strains of B. cereus were isolated from the 14 samples which did not develop the fault.

It seems that the production of broken cream is in some way associated with the production of lecithinase by B. cereus and B. mycoides. This view is supported by the fact that three non-lecithinase producing strains of B. cereus were also unable to produce broken cream. However, attempts to reproduce the fault by adding a concentrated culture filtrate to sterile milk or cream were unsuccessful.

Because of the widespread distribution of spores of B. cereus and B. mycoides in both raw and pasteurized milk, the absolute prevention of broken cream does not seem possible, but preliminary observations suggest that maintenance of milk at 5° C. or lower from the time of pasteurization until delivery to the consumer may sufficiently delay the onset of the fault to obviate the difficulty in practice except in very hot weather in households where insufficient care is taken to keep milk cool.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 1 , February 1952 , pp. 51 - 62
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

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References

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