Modern Laboratory Practice—2: Microbiological Analyses

  • G. L. Pettipher


Milk and milk products are highly perishable foodstuffs which are of considerable economic and nutritional importance, especially in the Western hemisphere. In its original state, milk is an excellent foodstuff for man if it is obtained from healthy cows and produced under hygienic conditions. Although milk production methods have generally improved over the last few decades, the microbiological quality of some raw milk supplies still causes concern. Udder disease remains widespread, and consumers of raw milk still risk food poisoning. Refrigeration of farm milk can mask the effects of unhygienic practices, such as defectively cleaned milking equipment. Inadequate processing, poor packaging techniques and insufficient refrigeration can all substantially reduce the shelf-life of milk products and cause considerable economic loss.


Microbiological Analysis Bacterial Number Microbiological Method Microbiological Quality Bulk Milk 
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Copyright information

© Chapman & Hall 1993

Authors and Affiliations

  • G. L. Pettipher
    • 1
  1. 1.Reading Scientific Services LtdThe Lord Zuckerman Research CentreReadingUK

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