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Effects of time and temperature of grade-A raw milk sample storage on bacterial test results



Effects of time and temperature of grade-A raw milk sample storage on bacterial test results



J. Milk Fd Technol 32(2): 37-41



Milk samples from 30 grade-A farms were examined within 2 h, after 1, 2 and 3 days at 3.3 degrees or 7.2 degrees C and after 54 h at 3.3 degrees C followed by pre-incubation for 18 h at 12.8 degrees C. Pre-incubation and storage at 7.2 degrees C for 3 days were the only storage treatments that caused a marked change in the counts; with these treatments, the numbers more than doubled.

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