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A NOTE ON THE THERMODURIC BACTERIAL CONTENT OF FARM WATER SUPPLIES
Author(s) -
THOMAS BLODWEN F.,
JENKINS ELIN,
THOMAS S. B.
Publication year - 1951
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.1365-2672.1951.tb04635.x
Subject(s) - pasteurization , food science , biology
SUMMARY: Significantly higher thermoduric colony counts were obtained when 5 ml. of water were laboratory pasteurized in 5 ml. of sterile milk or 2 ml. of water were pasteurized in 8 ml. of sterile milk, than when 10 ml. of water were directly pasteurized; 86% of the water samples had higher thermoduric counts after pasteurization in milk. Large differences were not common, only 19% of the ratios being over 5 and 5% over 10. Aerobic sporing rods were dominant in the thermoduric microflora irrespective of the method of pasteurization.