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Keeping quality and raw-milk grading: I. Dye tests as measures of the keeping quality of milk

Published online by Cambridge University Press:  01 June 2009

A. T. R. Mattick ,
A. Rowlands ,
H. Barkworth ,
Zena Hosking  and
O. Kempthorne
A. T. R. Mattick
Affiliation:
National Institute for Research in Dairying, University of Reading
A. Rowlands
Affiliation:
National Institute for Research in Dairying, University of Reading
H. Barkworth
Affiliation:
National Agricultural Advisory Service
Zena Hosking
Affiliation:
National Milk Testing Service
O. Kempthorne
Affiliation:
Statistical Department, Rothamsted Experimental Station, Harpenden, Herts.
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Extract

The experiments analysed in this series of papers were undertaken as the result of a discussion on methods of measuring the keeping quality of milk, at a Conference of Advisory Bacteriologists of the Ministry of Agriculture and Fisheries.

Owing to the disturbance and difficulty following the outbreak of war and the dislocation of handling and distribution, a serious decline in the keeping quality of raw-milk supplies was threatened.

Type
Original Articles
Information
Journal of Dairy Research , Volume 17 , Issue 2 , June 1950 , pp. 159 - 191
Copyright
Copyright © Proprietors of Journal of Dairy Research 1950

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References

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