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Occurrence of molds and yeasts in dairy products

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Summary

In the search for additional techniques for determining fungal populations of dairy products, 23 species of filamentous fungi and 25 species of yeasts were recovered from a variety of raw, pasteurized, and processed dairy products. The usefulness of media containing rose bengal and antibiotics is indicated. The occurrence of a number of the species found is discussed together with some of the results of physiological studies of yeasts used in species characterization.

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Author notes

  1. A. Richard Brazis Ph. D.

    Present address: Milk Sanitation Research, National Center for Urban and Industrial Health, Department of Health, Education and Welfare, 222 East Central Parkway, 45202, Cincinnati, Ohio

Authors and Affiliations

  1. Cincinnati Water Research Laboratory Fungus Studies, Microbiological Activities, Research and Development Federal Water Pollution Control Administration U.S. Department of the Interior, Robert A. Taft Sanitary Engineering Center, 45226, Cincinnati, Ohio

    Wm. Bridge Cooke Ph. D. & A. Richard Brazis Ph. D.

  2. Cincinnati Water Research Laboratory, Biological Treatment Research Activities, Advanced Waste Treatment Branch, Federal Water Pollution Control Administration, U.S. Department of the Interior, 45226, Cincinnati, Ohio

    Wm. Bridge Cooke Ph. D.

Authors
  1. Wm. Bridge Cooke Ph. D.
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  2. A. Richard Brazis Ph. D.
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Cooke, W.B., Richard Brazis, A. Occurrence of molds and yeasts in dairy products. Mycopathologia et Mycologia Applicata 35, 281–289 (1968). https://doi.org/10.1007/BF02050743

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