The influence of milk and milk components on the attachment of bacteria to farm dairy equipment surfaces

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Abstract
Glass, rubber and stainless steel surfaces were exposed to various types of bacteria in the presence of milk and a number of milk components under both static and agitated incubation conditions. Numbers of bacteria attaching were enumerated by epifluorescence microscopy. Results were affected by the different bacterial types, the nature of the attachment surface and the substances in which the bacteria were suspended with a Moraxella‐like species, stainless steel and lactose and non‐casein protein solutions respectively resulting in greatest numbers of cells attaching. Agitation had no marked influence on attachment.