Studies on Psychrophilic Bacteria. I. Distribution in Stored Commercial Dairy Products

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Abstract
Five hundred, and eighty-six cultures of psychrophilic microorganisms which dominated the population of commercially pasteurized milk, cream, chocolate drink, and cottage cheese after storage at 4[degree]C were as follows: 70.6, 7.9, 9.2, and 0.7% were species of the genera Pseudomonas, Alcaligenes, Achromobacter, and Flavobacterium, respectively; 10.8% were coliform bacteria, and 0.8% were yeasts. Distribution of the groups among the products, and between summer and winter samplings, was substantially uniform.