Standard Agar Counts as Compared With Counts on Improved Agars at 32° C
- 1 February 1938
- journal article
- research article
- Published by American Public Health Association in American Journal of Public Health and the Nations Health
- Vol. 28 (2) , 148-154
- https://doi.org/10.2105/ajph.28.2.148
Abstract
The study of about 24,000 samples of dairy products by 56 laboratories proves that modified methods produce a greater spread between counts of truly good quality and truly poor quality products than does the present standard method. The numerical increase in count is slight in the case of truly high quality products.This publication has 4 references indexed in Scilit:
- The Effect of Using Tryptone-Glucose-Skimmilk Agar and 32° C. Incubation on the Bacterial Colony Count of Ice CreamJournal of Dairy Science, 1937
- Further Studies on Skimmilk Agar for Routine Milk CountsJournal of Dairy Science, 1937
- A COMPARISON OF MEDIA AND INCUBATION TEMPERATURES FOR MAKING BACTERIA COUNTS OF SPRAY‐PROCESS DRY SKIM MILKJournal of Food Science, 1937
- Further Studies of the Composition of Media for the Bacteriological Analysis of MilkAmerican Journal of Public Health and the Nations Health, 1936