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Certified Milk in Relation to the Bacteriological Standard

Published online by Cambridge University Press:  15 May 2009

A. T. R. Mattick  and
R. Stenhouse Williams
A. T. R. Mattick
Affiliation:
The National Institute for Research in Dairying, University College, Reading.
R. Stenhouse Williams
Affiliation:
The National Institute for Research in Dairying, University College, Reading.
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This paper contains an analysis of the results of the bacteriological examinations of 184 samples of milk produced by Mr W. G. Symes, Manor Farm, Fordington, Dorset, between April 1st, 1921 and June 6th, 1924.

The farmer holds a licence to produce Certified Milk which is despatched from the farm in sealed glass bottles. The samples were taken at random from the milk as it was bottled and were at once despatched by post to the laboratory, without placing in cold store. The age of the samples varied from 20–24 hours at the time of examination.

Type
Research Article
Information
Journal of Hygiene , Volume 23 , Issue 3 , December 1924 , pp. 277 - 279
Copyright
Copyright © Cambridge University Press 1924

References

1 Measured by the standard adopted by the Ministry of Health.Google Scholar

2 Frecar, , Mattick, and Williams, Stenhouse (1921). “A Study of the Bacteriological Examination of Grade ‘A’ (Cert.) Milk.” Journ. of Hyg. XX. 125.Google Scholar