Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-28T15:06:18.647Z Has data issue: false hasContentIssue false
  • English
  • Français

The Bacteriological Condition and Keeping Qualities of Grade “A” (Certified) Milk during the year 1921

Published online by Cambridge University Press:  15 May 2009

A. T. R. Mattick  and
R. Stenhouse Williams
A. T. R. Mattick
Affiliation:
From the National Institute for Research in Dairying, University College, Reading.
R. Stenhouse Williams
Affiliation:
From the National Institute for Research in Dairying, University College, Reading.
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The year 1921 was characterised by prolonged high temperatures and was one of great difficulty for the milk industry. It is, therefore, of interest to study the resultes of the bacteriological examination, and the keeping qualities of samples of Grade “A” (certified) milk which were examined during the period January 1st to December30th, 1921.

Type
Research Article
Information
Journal of Hygiene , Volume 21 , Issue 2 , November 1922 , pp. 134 - 138
Copyright
Copyright © Cambridge University Press 1922