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Note on the Non-Lactose Fermenters in Fresh Milk

Published online by Cambridge University Press:  15 May 2009

John Ritchie
John Ritchie
Affiliation:
Bacteriologist to the County of Dumfriesshire.
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In order to determine whether non-lactose fermenting bacilli are numerous in fresh milk, a series of experiments was made in the early part of this year on samples of fresh dairy milk, taken in Dumfriesshire, for routine bacteriological examination. The samples were brought to the laboratory with the least possible delay, and in no case did more than seven or eight hours elapse between the time of milking and the inoculation of plates. In the majority of instances, the interval was much shorter.

Type
Research Article
Information
Journal of Hygiene , Volume 14 , Issue 3 , November 1914 , pp. 393 - 394
Copyright
Copyright © Cambridge University Press 1914

References

1 Report of the Medical Officer to the Local Government Board, 1911–12.