COLIFORMS AND KEEPING QUALITY OF A STREPTOCOCCUS LACTIS BASED CULTURED MILK PRODUCT1

Coliform bacteria counts, pH, titratable acidity, and keeping quality were determined for a Streptococcus lactis based cultured milk product, stored at 4, 19, 37, and 43 C. Coliform counts decreased rapidly at 43 and 37 C, usually disappearing completely within 24 hr. Coliform counts generally decreased on storage at 19 C, although some samples showed increases in coliforms, whereas slight decreases were found during storage at 4 C. The keeping quality was related to initial coliform counts but not to changes in acidity or in coliform population.