LACTOBACILLI IN EDMONTON DAIRY PRODUCTS

Publisher Website
Google Scholar
Abstract
Population densities of lactobacilli in 11 market milks and nine churning creams were estimated by the use of selective and enrichment techniques. The incidence of these organisms was low in the milks and only slightly higher in the creams. Circumstantial evidence suggests that non-sterile utensils are the major source during milk production. There was no indication that lactobacilli are important in these two dairy products in this area. The counts of lactobacilli were unexpectedly low during the curing and storage of two of the five Cheddar cheese under scrutiny and these organisms were very unevenly distributed throughout the cheese. The relation of lactobacilli to cheese grade was not revealed in this study. A total of 136 isolates from the quantitative plates were classified according to the scheme of Davis and all were considered to be Lactobacillus casei. Of these, 114 cultures fell into one or other of Davis's L. casei varieties A, B, and C, while 22 isolates were not classifiable as to variety. The nebulosity of the status of L. plantarum as distinct from L. casei is discussed.