Now showing items 1-2 of 2
A bacteriological survey of the practices used by a local creamery in handling and manufacturing dairy products
(Virginia Tech, 1935-05-15)
Introduction <p>Modern dairy practice is subject to many regulations designed to prevent a product being delivered to the consumer in an unsanitary condition. Large numbers of bacteria do not necessarily condemn food ...
An investigation as to the inconsistencies of the methylene blue reduction test and means of controlling same
(Virginia Tech, 1935-09-05)
The dissolved oxygen content of market milk fluctuates enough to cause a variation in the test.