Methods of microbiological examination for dairy purposes
Examination of liquid milk; details of techniques for estimating anaerobic spores. Methods for detection and estimation of lecithinase-producing organisms and potentially pathogenic staphylococci are given, together with details of the methylene blue and resazurin reduction tests. Instructions for rinse and swab techniques for farm and processing dairy equipment, including milk bottles. Appendices giving instructions for the preparation of the culture media and related reagents required; the following ancillary tests for special purposes: phosphatase test for pasteurized milk, turbidity test for sterilized milk, colony count for UHT milk, Whiteside test for cell content, detection of residual chlorine in rinses; a guide for estimating the surface areas of milking equipment.
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