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452. Bacteriological tests for milk sampled during distribution to the consumer

Published online by Cambridge University Press:  01 June 2009

A. Rowlands  and
Zena Hosking
A. Rowlands
Affiliation:
National Institute for Research in Dairying, University of Reading
Zena Hosking
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

1. This survey was undertaken to select a test for the official examination of the keeping quality of milk, both raw and pasteurized, sampled during its distribution to the consumer. Forty-five laboratories in England and Wales collaborated in the survey and together tested 20,159 samples during the year May 1949–April 1950.

2. Failures with each test were lower in winter than in summer, and increased with increasing shade temperature. However, the proportion of failures for all samples tested in any one month at maximum shade temperatures up to 70° F., or even 75° F., was not appreciably higher than at temperatures up to 65° F. Of the samples examined during June to September, 62% were taken on days when the maximum shade temperature exceeded 65° F.

Whatever test is used for the control of milk it is reasonable to expect that at least 75% of samples taken during a given period should reach the required standard. Because of the lower incidence of failures in winter than in summer, this requirement should apply to tests done during a period of 6 months rather than one of a year.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 3 , October 1951 , pp. 268 - 282
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

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References

REFERENCES

(1)Food and Drugs, England (1949). No. 1590. London: H.M.S.O.Google Scholar
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(4)Eddison, R. T., Kempthorne, O., Hosking, Z., Barkworth, H., Cox, C. P. &Rowlands, A. (1950). J. Dairy Res. 18, 43.CrossRefGoogle Scholar
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