Evidence Taken Before The Joint Committee On Tuberculin Test 1911 PDF Download

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ... in the other series of samples, held at room temperature, is shown in figure 1. B. The raw milk and the milk pasteurized at 82.2 C. (180 F.) soured in twenty-four hours. having an acidity of approximately 0.7 per cent. The same explanation as before accounts for the acidity of the pasteurized sample. In the other samples the acidity began to increase at once, and at 3:00 o'clock on the second day the acidities were all above 0.60 per This may be explained in the can and held for varying lengths of time. The results are shown in Table 5. As in the previous experiment, twenty minutes' holding was nearly as efilcient as forty minutes' holding. The two samples heated to 60 C. (140 F.) and held for forty minutes. also the two heated to 65.6 C. (150 F.), all curdled with an acid curd in forty eight hours when held at room temperature. On the other hand, one of the two samples heated to 71.1 C. (160 F.) curdled with a rennet curd after twenty-four hours at room temperature, while the other curdled after forty-eight hours with an acidity of 0.41 per cent and was partly digested. TABLE 4--Showing Reduction of Bacteria Per Cubic Centimeter During Pasteurization by the "Holder" Process. l taken sti'11(1($'? After holding in canBactella Paateurizing directly when 1" Fa" temperature. from holding ml1k-pasteur-can was 5 min-10 min-15 min-20 min-25 min-30 minizer. full. utes. utes.-utes. utes. utes. utes. 5, 850,0") 60 C. (140............. 1,189,000 239,000 117,000 57,000 192, X)0 153,000 46,900 24,900,000 05.6 C. 150 F.)........... 768,000 481,000 129,000........ 127,000 39,800 45,000 3,200,00071.1 C. 100 4,200.................. 4,200........ 2,100 3,000 1,000 35,000,000 70.7 C. (170.......... 3, 450 200...