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OBSERVATIONS ON THE PASTEURIZATION OF MILK AND RINSE SOLUTIONS
Author(s) -
Murray J. G.
Publication year - 1949
Publication title -
proceedings of the society for applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0370-1778
DOI - 10.1111/j.1365-2672.1949.tb03873.x
Subject(s) - pasteurization , skimmed milk , food science , chemistry
Summary. It has been shown that the effect of heating rinses of Ringer solution alone varies with their source, and a t the temperature tested the addition of protective colloids, like milk, is ineffective only with a minority of rinses. It is suggested that in order to obtain a more correct estimation of the number and types of heat‐resistant organisms present in rinses of equipment, sterile skim miIk should be added prior to heat treatment in the proportion of 9 parts skim milk to 1 part Ringer solution.