Anaerobic Bacteria in Dairy Products

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Abstract
Spores of anaerobic bacteria were found in each of 44 samples, which included 15 of milk, 27 of cream and 2 of condensed sour skim milk. The maximum number of spores was 10 in 1 cc; the minimum, 1 in 50 cc. of sample. No difference in spore content of raw and pasteurized products was noted; the 11 samples of pasteurized milk showed both higher and lower numbers of spores than the 4 samples of raw milk, while the 22 of raw cream showed both higher and lower numbers of spores than the 5 of pasteurized cream.

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