Výsledky vyhledávání - "A. T. R. Mattick"

The serological grouping of Streptococcus lactis (group N) and its relationship to Streptococcus faecalis

Autor: A. T. R. Mattick, P. M. F. Shattock

Publikováno v: The Journal of hygiene. 43(3)

1. It has been shown on serological and biochemical grounds thatStr. faecalisfalls into Lancefield's group D.Str. liquefaciensis considered to be a variety ofStr. faecalis, andStr. glycerinaceus(Orla Jensen) has insufficient claim to a separate name.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a054a1d6638794ed0a58ef84dd70af08
https://pubmed.ncbi.nlm.nih.gov/20475672

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A Study of the Bacteriological Examination of Grade 'A' (Cert.) Milk

Autor: R. Stenhouse Williams, K. Freear, A. T. R. Mattick

Publikováno v: The Journal of hygiene. 20(2)

The following paper contains a study of the results of bacteriological examinations of samples of Grade “A” (Certified) milk, some of which were 24 hours old and others 30 hours old at the time of examination. This work was started in 1916 and is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc189bf1a38130ffb1a01d04def75a59
https://pubmed.ncbi.nlm.nih.gov/20474729

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The Bacteriological Condition and Keeping Qualities of Grade 'A' (Certified) Milk during the year 1921

Autor: A. T. R. Mattick, R. Stenhouse Williams

Publikováno v: The Journal of hygiene. 21(2)

The year 1921 was characterised by prolonged high temperatures and was one of great difficulty for the milk industry. It is, therefore, of interest to study the resultes of the bacteriological examination, and the keeping qualities of samples of Grad

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a0844a74e43413a849171ce94bfe619
https://pubmed.ncbi.nlm.nih.gov/20474767

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The Production of Milk of Low Bacterial Content by means of Milking Machines

Autor: F. Procter, A. T. R. Mattick

Publikováno v: Journal of Hygiene. 27:215-224

IN recent years the difficulty of obtaining skilled milkers which has long been experienced by dairy farmers, has much increased with the result that many are turning their attention to mechanical milkers. For years a few milking machines had been in

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27640b492b8e8b94d4fd27653e261d09
https://doi.org/10.1017/s0022172400031946

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100. The Plate Count of Milk. Experimental Errors in the Examination of I, (a) Different Portions of the Same Sample by the Same Person, (b) Different Portions of the Same Sample by two Different Persons in one Laboratory; and II, Different Portions of the Same Milk by Ten Persons in Ten Different Laboratories

Autor: A T R Mattick, J. O. Irwin, J McClemont

Publikováno v: Journal of Dairy Research. 6:130-147

(1) 419 samples were counted in each of ten stations (laboratories) in order to assess the accuracy of the plate-count method under the conditions existing in practice.(2) When, in each count, that plate which would ordinarily be used in practice is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ceea28065dcfdba09b878fdb5770ca8a
https://doi.org/10.1017/s002202990000128x

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23. Rusty Spot in Cheddar and other Cheese. III

Autor: A. T. R. Mattick, J. G. Davis, D. V. Dearden

Publikováno v: Journal of Dairy Research. 2:190-202

Summary1. The most important factor in the growth of the red spot organism in milk is the presence and growth of certain other bacteria. The reason for this is discussed.2. The bacteria most active in metabiotic stimulation of pigment production are

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20666f5fd2f5d5e9fa701fc7eb3b6b7b
https://doi.org/10.1017/s0022029900000261

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SOME RECENT APPLICATIONS OF NISIN

Autor: A. Hirsch, A. T. R. Mattick

Publikováno v: The Lancet. 254:190-193

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2398b29f285442069386ab14b41b13b2
https://doi.org/10.1016/s0140-6736(49)91193-9

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Methods of Determining the Numbers of Bacteria in Milk

Autor: A. T. R. Mattick

Publikováno v: Journal of Dairy Research. 1:111-135

SummaryOne fact emerges from a consideration of the literature upon the methods at present in use for determining the bacteriological content of milk, viz. no one method is capable of giving exact information as to the numbers of living bacteria pres

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1c5a744998a5cb18197ce1fe78804d52
https://doi.org/10.1017/s0022029900000078

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