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642. Penicillin in milk: II. The incidence of penicillin

Published online by Cambridge University Press:  01 June 2009

N. J. Berridge
N. J. Berridge
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

An examination of over 5000 milk samples has shown that penicillin is frequently present. Its concentration, however, is usually below the level which is believed to be necessary to cause significant interference in cheese-making, but a significant proportion of the samples contained more than a third of this quantity. This suggests that conditions under which difficulty would arise are not remote.

Type
Original Articles
Information
Journal of Dairy Research , Volume 23 , Issue 3 , October 1956 , pp. 342 - 347
Copyright
Copyright © Proprietors of Journal of Dairy Research 1956

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References

REFERENCES

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