A recent review discussing psychrophilic bacteria in milk and cream (Doetsch and Scott, 1951) indicates a need for additional information concerning these organisms. This need is especially apparent with reference to psychrophilic bacteria capable of causing ropiness in dairy products. If one accepts the temperature range at which psychrophiles grow as 10.5 C or below, up to 35.5 C, where growth is inhibited (Erdman and Thornton, 1951), there are relatively few "ropy psychrophiles" specifically named or adequately characterized in the literature. The purpose of this paper is to report on a psychrophilic bacterium resembling Alcaligenes viscosus, isolated from a ropy' sample of homogenized-pasteurized milk.
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