A Study of Thermal Resistance of Micrococci in Milk

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

“…Enterococci typically enter dairy products from dairy equipment and water, their presence being associated with deficient hygiene during manufacture and handling [2]; micrococci, on the other hand, occur naturally in raw milk [3,4]. Bacteria of both groups survive in dairy processing and cheesemaking equipment [2,5,6]: enterococci are halotolerant and can grow over a wide temperature range, withstanding pasteurization when present at high density [7,8], while micrococci are likewise halotolerant and, in some cases, thermotolerant [9]. It is therefore not surprising that both enterococci and micrococci have been isolated from a very wide range of cheeses.…”

Thermal Destruction of Micrococcus freudenreichii and Streptococcus thermophilus with Particular Reference to Pasteurization without Holding

“…Ball and Katzin et al summarized the data available on the thermal resistance of microorganisms as related to pasteurization. More recent reports have included data for heat-resistant species of Micrococcus (Speck, 1947; Barber and Hodes, 1950) and Sarcina (Myhr and Olson, 1952), for Escherichia coli (Olson et al, 1952), for two species of Pseudomonas (Kaufmann and Andrews, 1954), for Brucella abortus (Foster et al, 1953;Kronenwett et al, 1954), for Coxiella burnetii (Enright et al, 1956), for poliomyelitis virus (Kaplan and Melnick, 1952), and for Coxsackie viruses (Kaplan and Melnick, 1954).…”