Data are presented showing that 5 units of penicillin, and 10 ppm of streptomycin and aureomycin respectively, when added to milk, inhibit bacterial growth.

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Author notes

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.