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.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.110083 |
| Date | January 1955 |
| Creators | Taylor, Robert. B. |
| Contributors | Gray, P. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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