HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hastings, E. G. Articles by Davenport, A. Search for Related Content PubMed Articles by Hastings, E. G. Articles by Davenport, A.

The Effect of Pasteurization on the Number of Bacteria in Milk When This is Determined by the Direct Microscopic Count¹

From the Department of Agricultural Bacteriology, University of Wisconsin, Madison

ABSTRACT

It has been pointed out in a previous paper (1) that in the examination of milk it is desirable to obtain such information as will permit the analyst to determine as far as possible the conditions under which the milk was produced, and also to judge of its future, or keeping quality. It is obvious that in the case of pasteurized milk, any method which involves the growth of bacteria can give no indication concerning the history of the milk previous to heating. It has been thought that the direct microscopic determination of the number of bacteria did not possess the above limitation and could therefore be used more successfully in the examination of pasteurized milk than could any other method.

It is a well known fact that many bacteria are so changed on heating as not to be detected in the microscopic examination of stained preparations. The use as a culture medium of milk which contained such a number of bacteria that they were easily demonstrable with the microscope, entails no disadvantages in the subsequent examination of the pure cultures grown therein.

¹ Published with the permission of the Director of the Wisconsin Experiment Station.