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SOME INFREQUENT BACTERIAL FAULTS OF MILK
Author(s) -
McKenzie D. A.
Publication year - 1948
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1948.tb00258.x
Subject(s) - raw milk , incubator , raw material , contamination , microbiology and biotechnology , environmental science , business , food science , biology , ecology
Summary Bacterial faults of the nature described, while they may be introduced to the dairy through the raw milk supplies, can generally be controlled readily by efficient pasteurising and cooling. On the other hand, bad plant management can readily aggravate contamination from the raw milk. The importance of adequate laboratory supervision, both of plant and the raw and processed milks, must therefore be stressed, and in this connection the use of a 30°C. incubator may be mentioned. It is now generally accepted by dairy bacteriologists that incubation at 30°C. will give more illuminating results for general control work.