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The effects of freezing and cold storage on bacteria in milks.

Numerous investigators have confirmed the early work of H. W. Conn (1889a), (1889b), (1903), and Conn and Esten (1904) in regard to the effects of cold storage upon bacteria in milk. In general, these workers have agreed that 40-50 F (4.4-10 C) is the maximum temperature for the storage of milk; they recognized, however, the fact that bacterial growth does occur not only at refrigeration temperatures but at and near the freezing point.

Identiferoai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.110083
Date January 1955
CreatorsTaylor, Robert. B.
ContributorsGray, P. (Supervisor)
PublisherMcGill University
Source SetsLibrary and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada
LanguageEnglish
Detected LanguageEnglish
TypeElectronic Thesis or Dissertation
Formatapplication/pdf
CoverageMaster of Science. (Department of Agriculture.)
RightsAll items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.
Relationalephsysno: NNNNNNNNN, Theses scanned by McGill Library.

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