Natural Inhibitory Characteristics of Some Irish Manufacturing Milks
Open Access
- 1 February 1963
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 46 (2) , 89-94
- https://doi.org/10.3168/jds.s0022-0302(63)88979-1
Abstract
During two warm months about 56% of Irish milks tested showed thermolabile inhibition against at least one of five bacteria of species Bacillus subtilis, Sarcina lutea and Staphylococcus aureus apparently attributable to natural inhibition. The pH of a number of manufacturing milks significantly lower than normal coincided with ability to inhibit all test organisms on disc assays.This publication has 6 references indexed in Scilit:
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- A Nutritional Concept of the Germicidal Property of Raw MilkJournal of Dairy Science, 1957
- 499. The inhibition of micro-organisms by raw milk: I. The occurrence of inhibitory and stimulatory phenomena. Methods of estimationJournal of Dairy Research, 1953
- The Production of a Growth Inhibitor by Lactic StreptococciJournal of Dairy Science, 1951
- THE BACTERICIDAL PROPERTY OF COW'S MILKThe Journal of Experimental Medicine, 1927
- BACTERIAL INHIBITION I. GERMICIDAL ACTION IN MILKJournal of Bacteriology, 1920