Hostname: page-component-5c6d5d7d68-tdptf Total loading time: 0 Render date: 2024-08-15T12:32:22.164Z Has data issue: false hasContentIssue false
  • English
  • Français

435. Keeping quality and raw-milk grading: II. The effect of storage on the results of keeping quality and dye tests

Published online by Cambridge University Press:  01 June 2009

R. T. Eddison ,
O. Kempthorne ,
Zena Hosking ,
H. Barkworth ,
C. P. Cox  and
A. Rowlands
R. T. Eddison
Affiliation:
Statistical Department, Rothamsted Experimental Station, Harpenden, Herts
O. Kempthorne
Affiliation:
Statistical Department, Rothamsted Experimental Station, Harpenden, Herts
Zena Hosking
Affiliation:
National Milk Testing Service
H. Barkworth
Affiliation:
National Agricultural Advisory Service
C. P. Cox
Affiliation:
National Institute for Research in Dairying, University of Reading
A. Rowlands
Affiliation:
National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

1. The experiments described in this part of the report were designed to obtain information about the effect of time and temperature of pre-test storage on test results and, in particular, about the possibility of a practical method of compensating test results to eliminate or minimize their dependence on the time and temperature of pre-test storage.

2. Four separate experiments were planned and carried out in three widely separated areas in England and Wales. Samples of morning milk, brought to the laboratory with the minimum of delay, were divided into a series of subsamples which were subsequently stored at controlled temperatures ranging from 3 to 24°C, and at shade atmospheric temperature, for periods ranging from 7 to 30 hr. before examination by one or more of the following tests: keeping quality at 18, 22 and 24° C. using clot-on-boiling (C.O.B.), and precipitation with 68% alcohol (A.P.T.) or 50% alcohol; methylene-blue test at 37–5° C. and at 18, 22 or 24° C. The results for the different tests were the times to end-point after transfer from the storage to the incubation baths.

Type
Original Articles
Information
Journal of Dairy Research , Volume 18 , Issue 1 , February 1951 , pp. 43 - 71
Copyright
Copyright © Proprietors of Journal of Dairy Research 1951

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Ministry of Health, London (1937). Memo 139/Foods.CrossRefGoogle Scholar
(2)Ministry of Agricultttre and Fisheries, London (1943). Form no. C 158/TPY.Google Scholar
(3)Nichols, A. A. & Edwards, S. J. (1936). J. Dairy Res. 7, 258.CrossRefGoogle Scholar
(4)Thomas, S. B., Bowie, D. A., Peregrine, A. & Phillips, G. M. (1944). Proc. Soc. agric. Bact.. p. 28.Google Scholar
(5)Mitchell, H. H. (1947). Dairy Industr. 12, 351.Google Scholar
(6)Savage, W. G. (1949). Practical Public Health Problems, 2nd ed.London: Churchill.Google Scholar
(7)Smythe, V. R. (1945). Queensland J. agric Sci. 2, 128.Google Scholar
(8)Morton, R. K. & Vincent, J. M. (1948). Nature, Lond., 162 (4115), 415.CrossRefGoogle Scholar
(9)Morton, R. K. & Vincent, J. M. (1949). J. Dairy Res. 16, 310.CrossRefGoogle Scholar
(10)Rowlands, A., Barkworth, H., Hosking, Z. & Kempthorne, O. (1950). J. Dairy Res. 17, 159.Google Scholar
(11)Milk and Dairies Scotland (1944). S.R. & O. no. 1258/S. 59. London: H.M.S.O.Google Scholar
(12)Wilson, G. S. (1935). Spec. Rep. Ser. med. Res. Coun., Lond., no. 206. London: H.M.S.O.Google Scholar
(13)Frayer, J. M. (1934). Bull. Vt. agric. Exp. Sta. no. 374.Google Scholar
(14)Phillips, R. & Thomas, S. B. (1939). Welsh J. Agric., 15, 150.Google Scholar
(15)Hobbs, Betty C. (1939). J. Dairy Res. 10, 35.CrossRefGoogle Scholar
(16)Rowlands, A. & Garvie, E. I. (1950). Unpublished data.Google Scholar