Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-26T13:52:18.297Z Has data issue: false hasContentIssue false
  • English
  • Français

396. Chemical sterilization of dairy equipment. The bactericidal action of chlorine in the presence of protein

Published online by Cambridge University Press:  01 June 2009

G. A. Cox  and
H. R. Whitehead
G. A. Cox
Affiliation:
Dairy Research Institute(N.Z.), Palmerston North, New Zealand
H. R. Whitehead
Affiliation:
Dairy Research Institute(N.Z.), Palmerston North, New Zealand
Get access Rights & Permissions [Opens in a new window]

Extract

1. Hypochlorite was allowed to react with glycine and with skim milk in various proportions, and the germicidal power of the resultant mixtures was determined.

2. The results indicated that chloramino compounds formed by interaction of hypochlorite and protein or amino-acid have a definite but slow disinfecting action against Str. cremoris.

3. The chloramino compounds did not appear to be more strongly germicidal at pH 9·5 than at pH 7·0 under the conditions of the experiments.

Type
Original Articles
Information
Journal of Dairy Research , Volume 16 , Issue 3 , December 1949 , pp. 327 - 333
Copyright
Copyright © Proprietors of Journal of Dairy Research 1949

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)Scarlett, C. A. (1947). Dairy Industr. 12, 430 (discussion on paper).Google Scholar
(2)Wolf, J. & Cousins, C. M. (1946). Nature, Lond., 158, 755.CrossRefGoogle Scholar
(3)Wright, N. C. (1926). Biochem. J. 20, 524.CrossRefGoogle Scholar
(4)Charlton, D. B. & Levine, M. (1937). Bull. Iowa Engng Exp. Sta. no. 132.Google Scholar