Abstract
MUDGE and Thorwaldson1 have advanced a new theory to account for the proliferation of the so-called thermophilic bacteria in milk during pasteurisation at 62.8° C. The fluctuations in numbers which occur at short intervals during pasteurisation are so sudden and violent as to require some further explanation than is supplied by mere proliferation, even if it is at its optimum. They suggest that the organisms exist in milk as dormant spores which, unless the milk is subjected to the action of certain physical and chemical stimuli such as heat, cold, or the action of alkalis, remain ungerminated.
Similar content being viewed by others
Article PDF
References
Milk Dealer, December 1930, 57.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
CHRISTIAN, M. Thermophilic Bacteria in Milk. Nature 127, 558 (1931). https://doi.org/10.1038/127558b0
Issue Date:
DOI: https://doi.org/10.1038/127558b0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.