OBSERVATIONS ON THE PRESENCE OF FACULTATIVE PSYCHROPHILIC BACTERIA IN MILK PRODUCED UNDER THE FARM TANK SYSTEM1

A study was made, using plate counts at 17° C. of the prevalence of facultative psychrophilic bacteria in raw milk produced under the farm tank system, together with the observations on the subsequent growth of these bacteria during storage for periods of 24 and 48 hours at 37° – 39° F. At the initial plating period the facultative psychrophilic types were not present at high enough levels to induce the presence of abnormal flavors and odors. As the samples were held in storage, the facultative psychrophilic types increased more rapidly than did the organisms enumerated by the standard plate method.