Standard Methods for the Examination of Dairy Products: Microbiological, Bioassay and Chemical |
Contents
HISTORICAL INTRODUCTION | 1 |
MICROBIOLOGICAL METHODS FOR THE EXAMI NATION OF MILK CREAM AND BUTTER A SAMPLES AND SAMPLING EQUIPMENT | 7 |
Retail Samples | 8 |
Copyright | |
62 other sections not shown
Common terms and phrases
48 hours acid alcohol amount aseptically Assoc autoclave bacilli bacteria bacterial content Bacteriological broth Brucella abortus Brucella melitensis Bull butter caps cent clean coliform coliform group color cooled culture Dairy Sci detecting determine diameter dilution bottle dilution water disc distilled water dry milk equipment examination films filter flask frozen desserts glass hemolysis hemolytic Ice Cream incubation infection inoculated laboratory lactose large numbers lithium hydroxide mastitis medium melted methylene blue milk or cream milk samples minutes number of bacteria number of colonies obtained pasteurized milk Petri dish phenol pipette portion prepared present probable number procedure quantities raw milk reagent refrigerant remove Report rinse samples of milk satisfactory sediment serum shaking slide sodium solution staining standard agar standard nutrient Standard Plate Count sterile stopper streptococci surface temperature test tube thermophilic tion transfer tryptone tubercle bacilli udder water bath weighing