Abstract
SUMMARYBacteriological tests alone are not capable of predicting the keeping quality of cream, since taints can develop which are due to non-bacterial action. When spoilage is due to bacterial growth, the water agar test was found to be more accurate than the other tests that were examined.
Publisher
Cambridge University Press (CUP)
Subject
Public Health, Environmental and Occupational Health,Immunology
Reference16 articles.
1. 364. Studies on the bacteriological flora and keeping quality of pasteurized liquid cream
2. The hygiene and marketing of fresh cream as assessed by the methylene blue test
3. British Standards Institution. Methods of microbiological examination for dairy purposes. British Standard 4285: 1968.
4. The water agar test for rapid estimation of psychrotrophs;Taylor;Dairy Industries,1971
5. Statutory Instrument 1571: 1963. The Milk (Special Designation) Regulations, 1963.
Cited by
3 articles.
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