Abstract
The American Public Health Association method for counting low numbers of yeast and mold in cottage cheese was unsatisfactory due to altered pH of the culture medium. A modification of this method is presented.
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. 1971 Jan;21(1):155–156. doi: 10.1128/am.21.1.155-156.1971
Modification of the American Public Health Association Procedure for Counting Yeast and Mold in Cottage Cheese
E M Powers
1, C C Ay
1, G A Eckfeldt
1,1, D B Rowley
1
E M Powers
1Microbiology Division, Food Laboratory, U.S. Army Natick Laboratories, Natick, Massachusetts 01760
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C C Ay
1Microbiology Division, Food Laboratory, U.S. Army Natick Laboratories, Natick, Massachusetts 01760
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G A Eckfeldt
1Microbiology Division, Food Laboratory, U.S. Army Natick Laboratories, Natick, Massachusetts 01760
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D B Rowley
1Microbiology Division, Food Laboratory, U.S. Army Natick Laboratories, Natick, Massachusetts 01760
Find articles by D B Rowley
1Microbiology Division, Food Laboratory, U.S. Army Natick Laboratories, Natick, Massachusetts 01760
1
Defense Subsistence Testing Laboratory, Defense Personnel Support Center, Chicago, Ill.
PMCID: PMC377138 PMID: 4924994