Abstract
SummaryThe organism producing a malty taint in milk closely resembles S. lactis. It enters the milk from outside sources and is in some instances also present within the cow's udder. An outbreak of malty milk was effectively controlled by rigorous attention to hygiene, including chlorination of milkers' hands, cows' udders, and all milking utensils, combined with efficient cooling at the farm to delay the development of malty flavour. Pasteurisation kills the organisms and early treatment prevents the appearance of the taint in the processed milk.
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