The Use of Formate-Ricinoleate Broth in Controlling and Preventing Ropy Milk Epidemics

Abstract

Summary Ropy milk bacteria are present practically everywhere milk is handled. They can be controlled in the plant by proper sanitation and plant methods. Checking plant process samples routinely for ropiness and other defects is more effective than checking producers’ samples. Most ropy milk outbreaks in New York State are caused by members of the Escherichia-Aerobacter group of bacteria. The value of formate-ricinoleate broth in detecting ropy milk bacteria and faulty plant sanitation and methods is pointed out. Plant process samples showing gas in formate-ricinoleate broth may or may not develop rope, but samples showing no gas will not develop rope in most, if not all cases when samples are placed at 60−65° F.