Data are presented showing that 5 units of penicillin, and 10 ppm of streptomycin and aureomycin respectively, when added to milk, inhibit bacterial growth.
Dr. H. H. Weiser, food microbiologist, Department of Bacteriology, the Ohio State University. Columbus, Ohio. A graduate of the Ohio State University where he obtained a B. Sc. and a M. Sc. degrees in bacteriology and biochemistry, then his Ph.D. from Iowa State College. He is the author of numerous publications in food microbiology and laboratory manuals in this field.