Bacteriological results obtained in practice with vat pasteurization and with one of the final package methods

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2017-07-27
Authors
Hammer, B.
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Extension and Experiment Station Publications
It can be very challenging to locate information about individual ISU Extension publications via the library website. Quick Search will list the name of the series, but it will not list individual publications within each series. The Parks Library Reference Collection has a List of Current Series, Serial Publications (Series Publications of Agricultural Experiment Station and Cooperative Extension Service), published as of March 2004. It lists each publication from 1888-2004 (by title and publication number - and in some cases it will show an author name).
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Abstract

The pasteurization of milk and cream intended for consumption as such has now been practised for a considerable period. Many sets of figures are available showing the bacterial content before and after pasteurization with various methods and much information has been obtained relative to the bacterial content of pasteurized milk at the time of delivery. The data on the influence of pasteurization on the bacterial content over considerable periods of time are not so numerous, however, and it was with the idea of securing information under practical conditions on this point that the work herein reported was carried out.

The milk studied was that pasteurized in the market room of the dairy department of the Iowa State College for delivery on the route. Two grades of milk are put out-—the one pasteurized by the vat method and the other by the final package method —and a study was made of each.

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