A Microbial Survey of Raw Ingredients Used in Finished Products at Kraft Foods Company, Garland, Texas

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Description

The purpose of this investigation is to determine through routine checks the number of organisms present in the various raw ingredients used for the preparation of foods. The problem has consisted of, first, a determination of the total bacterial population by numbers; second, a determination of the incidence of colon bacteria in the samples examined; third, a determination of the presence of yeasts and molds; and fourth, an attempt to utilize this information obtained in judging the methods of handling the raw ingredients before they are used in the processing of foods.

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iv, 31 leaves

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Langston, Clarence Walter, Jr. 1951.

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This thesis is part of the collection entitled: UNT Theses and Dissertations and was provided by UNT Libraries to Digital Library, a digital repository hosted by the UNT Libraries. It has been viewed 97 times . More information about this thesis can be viewed below.

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  • Langston, Clarence Walter, Jr.

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The purpose of this investigation is to determine through routine checks the number of organisms present in the various raw ingredients used for the preparation of foods. The problem has consisted of, first, a determination of the total bacterial population by numbers; second, a determination of the incidence of colon bacteria in the samples examined; third, a determination of the presence of yeasts and molds; and fourth, an attempt to utilize this information obtained in judging the methods of handling the raw ingredients before they are used in the processing of foods.

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iv, 31 leaves

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  • 1951

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  • Aug. 14, 2012, 9:01 a.m.

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  • May 7, 2015, 9:15 a.m.

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Langston, Clarence Walter, Jr. A Microbial Survey of Raw Ingredients Used in Finished Products at Kraft Foods Company, Garland, Texas, thesis, 1951; Denton, Texas. (digital.library.unt.edu/ark:/67531/metadc97028/: accessed November 19, 2018), University of North Texas Libraries, Digital Library, digital.library.unt.edu; .