Bacteria and Ice Cream,by D. H. F. CLAYSON,B.Sc.,F.I.C. (J. Lyons & Co.,Ltd.)

Abstract

Get full access to this article

View all access options for this article.

References

Beavens, E.A. 1930. " The effect of lactose on the survival of Esch. coli when heated to 145° F. for thirty minutes. Journal of Dairy Science, XIII, 94.

Fabian, F.W. , and Coulter, E.W. 1930. " Significance of Colon-Aerogenes Group in Ice-cream." Journal of Dairy Science, XIII, 273.

Oldenbusch, Frobisher and Schrader . 1930. " Thermal death points of pathogenic bacteria in cream and ice-cream. American Journal of Public Health. XX. 615.

Fabian, F.W. 1932. " Ice-cream Sanitation and Control." American Journal of Public Health, XXII, 353.

Fabian, F.W. 1925. " A bacteriological study of the homogenising process in making ice-cream." Journal of Dairy Science, VIII, 246.

Fabian, F.W. 1927. " A study of the sanitary significance of air in relation to ice-cream." Michigan State College Technical Bulletin, LXXXIII.