In investigations at the Iowa Agricultural Experiment Station on the bacteria present in various dairy products, the plates frequently showed yellow colonies, sometimes in considerable numbers. Both the surface and subsurface colonies were usually comparatively large and the color quite intense so that they were very conspicuous. These colonies seemed to be especially numerous on plates poured with pasteurized cream or butter mRde from it, and because they made up such a large part of the flora with these materials a study of the organisms producing them was undertaken. The resistance to heat, the variations that occur and the general action on milk were given the most attention; the results obtained are reported herein.
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Hammer et al. (1928) studied this question.