THE ENUMERATION OF PSYCHROPHILIC MICROORGANISMS IN DAIRY PRODUCTS1

Abstract

Raw milk, pasteurized milk, ice-cream and cottage-cheese samples were plated at 5o and 7[degree]C for 7 and 10 days. Significantly higher counts were obtained after 10 than after 7 days incubation at both temperatures; the counts increased when the temperature was raised from 5[degree]-7[degree]C. Variations in counts were due to differing abilities of organisms within genera to grow at low temperatures and not to preferential growth of different genera.