Effect Of A Modified Tyndallization Process Upon The Sporeforming Bacteria Of Milk And Cream

An investigation into a modified Tyndallization process for the reduction of heat resistant sporeforming organisms in milk and cream was carried out. This involved two heat treatments separated by a period of anaerobic incubation. Laboratory experiments were performed on both mixed and pure populations of sporeforming bacteria, and a plant experiment on the natural sporeforming flora of 18 per cent cream. No evidence of any worthwhile reduction of these organisms was found.