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The Keeping Qualities of Grade A (Certified) Milk

Published online by Cambridge University Press:  15 May 2009

K. Freear ,
A. T. R. Mattick  and
R. Stenhouse Williams
K. Freear
Affiliation:
The National Institute for Research in Dairying, University College, Reading.
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying, University College, Reading.
R. Stenhouse Williams
Affiliation:
The National Institute for Research in Dairying, University College, Reading.
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In two previous papers (Freear, Buckley and Stenhous Williams, 1919; Freear, Mattick and Stenhous Williams, 1921) accounts were given of the bacteriological condition of the milk from four Grade A (Certified) Farms, and it was shown that the milk from Farm 1 maintained a very high standard of bacteriological purity throughout a long series of examinations. In view of the fact that the keeping qualities of milk are of very great importance both to the industry and to the consumer, these have been studied with milk which was derived from Farm 1.

Type
Research Article
Information
Journal of Hygiene , Volume 20 , Issue 4 , December 1921 , pp. 371 - 376
Copyright
Copyright © Cambridge University Press 1921

References

REFERENCES

Freear, K., Buckley, W.Stenhouse, Williams R. A Study of Two Types of Commercial Milk. Cambridge University Press, 1919.Google Scholar
Freear, K., Mattick, A. T. R.Stenhouse, Williams R. A Study of the Bacteriological Examination of Grade “A” (Cert.) Milk. Journ. Hygiene, XX. 125.Google Scholar