British Food Journal Volume 41 Issue 10 1939

Abstract

In the past, the only way in which it has been possible to ensure that the requisite conditions regarding pasteurisation have been complied with has been frequent bacteriological examinations of the milk, together with inspection of the plant and methods. The time taken in making such inspections, if properly carried out with sufficient frequency to be of any value, has been a serious objection to this form of control, while, in addition, much of the milk sold in a district may have been pasteurised in the area of another authority, when the responsible official finds himself unable to inspect either plant or methods. Even when plants are apparently satisfactory, slight errors may arise which are difficult to discover. On this score, most districts have been obliged to rely upon bacteriological control, a method which, as we have seen, is open to experimental error. It is obvious that the control of pasteurising plants has presented a difficult problem, as such plants are of great variety and often of intricate design, resulting in their inspection being a highly‐skilled operation.

Citation

(1939), "British Food Journal Volume 41 Issue 10 1939", British Food Journal, Vol. 41 No. 10, pp. 95-104. https://doi.org/10.1108/eb011334