The potential importance of the presence of antibiotic compounds in raw milk has led to the development of several antibiotic detection methods. The majority of these procedures is based on the inhibition of the metabolic activities of dairy streptococci with antibiotics as evidenced by a decrease in acid production rate or in reductase activity. Considerations of the problems associated with the use of antibiotic-free control samples, the time required for the test and other factors are important in the application of these methods.

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Author notes

Dr. L. A. Nutting received the B.S. degree from the University of New Hampshire in 1941 and later received the M.S. and Ph.D. degrees from Virginia Polytechnic Institute. His doctoral thesis research was completed under the auspices of the Oak Ridge Institute of Nuclear Studies. Since 1950 he has been connected with the National Dairy Research Laboratories, Inc. as a microbial physiologist.