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Information Requested for Standard Methods

Cornell University, Ithaca, New York

J. C. Boyd

Montana State College, Bozeman, Montana

E. H. Marth

National Dairy Products Corporation, Glenview, Illinois

W. C. Lawton, Chairman

Twin City Milk Producers Association, 2424 Territorial Road, St. Paul 14, Minnesota

ABSTRACT

The publication Standard Methods for the Examination of Dairy Products is essentially a method manual, which has—over the years-—attained official stature to the point where many ordinances, regulatory agencies, and so forth, refer to it as the final word in determining proper procedures for laboratory analysis of dairy products. The twelfth edition is now in preparation.

Research on the subject of incubation temperature for bacterial plates has been going on for many years and has been done by a number of reputable investigators. Published results indicate that 32 C generally yields a higher count than 35 C. Previous editions of Standard Methods permit the option of incubating at either temperature. To insure that all groups are obtaining standard, comparable results, it is important that a single temperature be decided upon.

The committee members charged with the responsibilities for revising Chapter Three of the manual have discussed the use of alternate incubation temperatures and have studied the available literature.