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52. The Bacteriological Examination of Milk. I. Modification of the Agar Plate-Count Method. II. The Use of the Methylene Blue Reductase Test at 15·5°C. as a Method of Determining the Keeping Quality of Milk

Published online by Cambridge University Press:  01 June 2009

E. R. Hiscox ,
W. A. Hoy ,
K. L. Lomax  and
A. T. R. Mattick
E. R. Hiscox
Affiliation:
From the National Institute for Research in Dairying, University of Reading.
W. A. Hoy
Affiliation:
From the National Institute for Research in Dairying, University of Reading.
K. L. Lomax
Affiliation:
From the National Institute for Research in Dairying, University of Reading.
A. T. R. Mattick
Affiliation:
From the National Institute for Research in Dairying, University of Reading.
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Extract

It has been shown that neither lactose, nor other sugars tested, casein peptone, nor yeast extract can satisfactorily replace milk as a means of correcting discrepancies which are frequently observed between the plate counts of the 1/100 c.c. and 1/1000 c.c. dilutions of milir on standard agar. Experiments are in progress by which it is hoped that the objections to the addition of milk to standard agar either at the time of making or at the time of plating will be removed, and a medium be evolved which will combine the ease of making and the transparency of standard agar with the efficiency of the medium enriched with milk.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 4 , Issue 1 , December 1932 , pp. 105 - 121
Copyright
Copyright © Proprietors of Journal of Dairy Research 1932

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References

REFERENCES

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(3) Orla-Jensen, S. et al. (1926). Le Lart, 6, 161.Google Scholar
(4) Sønckb, Knudsen and Sørensen, A. (1927). Cbl. f. Bakt. Abt. II, 71, 500.Google Scholar
(5) Min. Agric. (1932). Bull. 46.Google Scholar