Factors Affecting Bacteria Count of Raw Milk

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dc.creator.authorJensen, C.
dc.creator.authorPlath, Emily
dc.date.accessioned2014-08-04T19:06:38Z
dc.date.available2014-08-04T19:06:38Z
dc.date.issued1950
dc.descriptionThis paper deals with those factors which influence the variation in bacteria count of raw cows' milk. The number and types of microorganisms in milk affect it's taste and quality. These organisms can be introduced into milk by interior of and the exterior of the udder. This article spends it's remainder answering, "To what extent can one expect the bacterial count of milk to vary over a period of time?" Also, the wide differences in the bacterial count of milk aseptically drawn from different quarters of the udder.
dc.identifier.urihttps://hdl.handle.net/10365/23627
dc.relation.ispartofBimonthly Bulletin; 13:1; Sep/Oct 1950
dc.rightsNorth Dakota State Universityen_US
dc.titleFactors Affecting Bacteria Count of Raw Milken_US
dc.typeArticleen_US

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Bimonthly Bulletin; 13:1; Sep/Oct 1950