99. The Effect of the Reaction (PH) of Milk on the Destruction of Micro-Organisms by Heat
- 1 May 1935
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 6 (2) , 125-129
- https://doi.org/10.1017/s0022029900001278
Abstract
It has been shown that alterations in the hydrogen-ion concentration of milk result in differences in the numbers of bacteria which survive the process of heating at 145° F. for 30 min. As the pH decreases the number of bacteria surviving also decreases. The possible bearings of these findings on various processes are discussed.Keywords
This publication has 3 references indexed in Scilit:
- 59. Studies in the Bacteriology of Low-Temperature Pasteurisation. I. The Significance of Heat-Resisting Organisms in Raw Milk SuppliesJournal of Dairy Research, 1932
- The Thermal Death Point in Relation to Time of Typical Thermophilic OrganismsThe Journal of Infectious Diseases, 1920
- The Process of Disinfection by Chemical Agencies and Hot WaterEpidemiology and Infection, 1910