A THERMOPHILE COAGULATING MILK UNDER PRACTICAL CONDITIONS

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Abstract
In 1 of the plants in the state, skim milk intended for drying was pasteurized at 71-77[degree]C. and then held hot in a wooden tank for a considerable period, sometimes up to 24 hrs. Occasionally the milk coagulated and, since the temp. fell slowly, this occurred when the milk was still quite hot. Two samples of normal skim milk from the plant were studied in the laboratory. A strict thermophil which rapidly coagulated milk at 71[degree] was isolated. Coagulation was due to the development of acid; lactic acid of the d type was produced, while volatile acid formation was very low. The organism only slightly increased the soluble N in milk in which it was grown. It is believed to be an undescribed species, Bacillus calidolactis.

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