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728. Lactobacilli in the air of creameries

Published online by Cambridge University Press:  01 June 2009

K. D. Perry ,
M. Elisabeth sharpe  and
A. T. R. Mattick
K. D. Perry
Affiliation:
National Institute for Research in Dairying, University of Reading
M. Elisabeth sharpe
Affiliation:
National Institute for Research in Dairying, University of Reading
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

Lactobacilli occur in large numbers in cheese (1), even when the milk used for cheesemaking has been pasteurized (2) and therefore contains very few or no lactobacilli. The lactobacilli in cheese must enter during cheese-making, and a potential source of these organisms is the air of the creamery. Olson & Hammer (3), although not concerned directly with lactobacilli, showed that the numbers of bacteria in the air of dairy plants fluctuated with weather conditions. Naylor & Sharpe(4) found lactobacilli in the air of the Experimental Dairy at the National Institute for Research in Dairying: some strains were identical with others isolated from cheese, but there was frequently no correlation in type of lactobacilli from the air with those from cheese. Thus, ‘cheese types’ were found in the air some months before or after the cheese was made, which seemed to indicate contamination of the air from sources within the dairy. To obtain further information regarding the lactobacillus flora of the air the following investigation was made.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 407 - 408
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

REFERENCES

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