Lactobacilli in milk used for commercial cheesemaking

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Abstract
Summary: The numbers of lactobacilli, including pediococci and some leuconostocs, in raw and heat treated milks at twenty-six cheese factories in different parts of the country were determined over a period of 12 months, by plating on acetate agar. Counts in the raw milks varied from < 1 to > 100000/ml, but were usually within the range 100 to 10000/ml. Widely different times and temperatures of heat treatment were in use at the different creameries, some of which destroyed most of the lactobacilli present, whilst others had less effect. Post heat treatment re-infection of the milk in the vat with lactobacilli usually occurred.

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