Studies on the Bacillus flora of milk and milk products.

@article{Crielly1994StudiesOT,
  title={Studies on the Bacillus flora of milk and milk products.},
  author={E M Crielly and Niall A. Logan and A. Anderton},
  journal={The Journal of applied bacteriology},
  year={1994},
  volume={77 3},
  pages={
          256-63
        }
}
Bacillus licheniformis and B. cereus were the most commonly isolated species of Bacillus found in milk at all stages of processing. Bacillus licheniformis was ubiquitous in the farm environment and counts in raw milks heat-treated in the laboratory were higher during the winter months, whilst B. cereus was associated with cattle feed throughout the year, and tended to be more common in raw milks during the summer months. Although B. licheniformis was usually isolated in larger numbers than B… 
Occurrence of Bacillus cereus in raw milk and some dairy products in Egypt
TLDR
Evidence evolved from the results confirms the need for authorities and producers to adopt B. cereus as a reference in microbiological hazard control, particularly for dairy products.
HEAT RESISTANCE OF Bacillus spp . SPORES ISOLATED FROM COW ’ S MILK AND FARM ENVIRONMENT
Jan‰tová B. , J . Luká‰ová: Heat Resistance of Bacillus spp. Spores Isolated from Cow’s Milk and Farm Environment. Acta Vet. Brno 2001, 70: 179-184. The aim of this study was to compare heat
Bacillus cereus in the housing environment of dairy cows
The spore-forming bacterium Bacillus cereus can survive pasteurisation and thus a limiting factor for the shelf life of pasteurized milk. The occurrence of B. cereus spores in the housing environment
Bacillus cereus in a whey process.
Occurrence of Bacillus cereus and Bacillus licheniformis strains in the course of UHT milk production Výskyt kmenů Bacillus cereus a Bacillus licheniformis v procesu výroby UHT mléka
TLDR
The hybridisation profiles of B. licheniformis strains B79 (pasteurized milk) were absolutely identical (100% similarity) and their phenotypical test results were identical as well, implying the identity of the strains isolated in the course of UHT milk production.
THE BIODIVERSITY OF THERMODURIC BACTERIA ISOLATED FROM WHEY
TLDR
This is the first known study to report the detection of Microbacterium phyllosphaerae, Neisseria subflava, Rothia aeria and Streptococcus mitis in dairy produce or indeed in any food product.
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