The Relationship of the Growth of All Bacteria and Coliform Bacteria in Pasteurized Milk Held at Refrigeration Temperatures

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Abstract
The coliform bacteria in pasteurized market milk held at refrigeration temps. increased more rapidly in numbers than the total count. In the freshly pasteurized milk < 0.02% of the total bacteria were coliform types. At 35-40[degree]F the percentage of the total bacteria which were coliform did not increase in Oct., but in July and Aug. increased to 1.12% in 4 days. After storage for 4 days at 45-50[degree]F and at 55-60[degree]F the coliform bacteria constituted about 5% of the total count in Oct. During July and Aug. the coliform count became 88% of the total count after 4 days'' storage at 45-50[degree]F and 50% at 55-60[degree]. The coliform bacteria grew more rapidly in warm weather than in cool weather.