Much of the data in the literature dealing with the effect of high temperature on the destruction of bacteria is incomplete from the standpoint of providing adequate information on thermal death rates. In order properly to select processing temperature-time combination for market milk, ice cream mix, and the various fluid milk products, whether pasteurization or sterilization is the objective, thermal death rate data for both pathogenic and thermoduric types of bacteria need to be available.

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Author notes

*Presented at the Forty-seventh annual Meeting of American Dairy Science Association. Manufacturing Section. Symposium: Some Aspects of the Effects of Heat on Milk. Davis, California, June 24–26, 1952.

Professor C. C. Prouty served with the American Expeditionary Forces, World War I. He received the B.S. degree, Oregon State College, 1923, and the M. S. degree, Iowa State College, 1924. He was faculty member of the Department of Bacteriology, University of Idaho, 1924–1929, and the Bureau of Biological Survey, U.S.D.A., 1929–1930. Since 1930, he has served on the faculty of the Department of Dairy Science, State College of Washington, and currently is Associate Dairy Bacteriologist, Washington Agricultural Experiment Station, and Associate Professor of Dairy Husbandry.