610. Destruction of Mycobacterium tuberculosis and Phosphatase in heat treated cream
- 1 February 1956
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 23 (1) , 24-29
- https://doi.org/10.1017/s0022029900008013
Abstract
Batches of cream were artificially infected with M. tuberculosis, and subjected to varying heat treatments under conditions of H.T.S.T. and holder pasteurization. Guinea-pig and phosphatase tests were applied to the treated creams.The minimum time-temperature conditions required for the inactivation of M. tuberculosis and phosphatase were found to be similar to those pertaining to milk.The practical difficulties of controlling the effciency of cream pasteurization are discussed.This publication has 3 references indexed in Scilit:
- The phosphatase test of Aschaffenburg and Mullen: Use of permanent colour standards and comparison with the Kay-Graham testJournal of Dairy Research, 1950
- 381. A rapid and simple phosphatase test for milkJournal of Dairy Research, 1949
- STANDARDS FOR MILK PASTEURIZATION*American Journal of Epidemiology, 1927