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An Investigation into the Effect of Pasteurisation on the Bovine Tubercle Bacillus in Naturally Infected Tuberculous Milk
Published online by Cambridge University Press: 15 May 2009
Extract
The following investigation into the effect of pasteurisation on the tubercle bacillus was commenced in 1923, in order to ascertain whether the temperatures used in commercial pasteurisation are at all times sufficient to destroy the virulence of the tubercle bacillus in naturally infected tuberculous milk, i.e. milk as secreted by a cow suffering from tuberculosis of the udder.
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- Copyright © Cambridge University Press 1927
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