Hostname: page-component-586b7cd67f-gb8f7 Total loading time: 0 Render date: 2024-11-25T08:02:41.420Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of small amounts of chlorine on the reduction time of milk

Published online by Cambridge University Press:  15 May 2009

H. Barkworth
H. Barkworth
Affiliation:
South-Eastern Agricultural College, Wye, Kent
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.

Chlorine at the rate of 5 and 10 parts per million of available chlorine in the form of Milton significantly increased the reduction time of milk samples.

Observed increases varied from −0·50 to + 1·25 hr.

At this level of chlorination the increase in R.t. is not correlated with the initial plate count and also occurs at all levels of R.t.

Type
Research Article
Information
Journal of Hygiene , Volume 42 , Issue 3 , May 1942 , pp. 334 - 337
Copyright
Copyright © Cambridge University Press 1942

References

REFERENCES

Anderson, E. B., (1938). Unpublished data.Google Scholar
Barkworth, H., (1940). Min. Agric., meeting Advisory Bacteriologists.Google Scholar
Barkworth, H., Irwin, J. O., & Mattick, A. T. R., (1942). J. Dairy Res. (in the Press).Google Scholar
Wilson, G. S., (1938). Unpublished data.Google Scholar
Wright, R. C., & Anderson, E. B., (1938). Analyst, 63, 745, 252.CrossRefGoogle Scholar