British Food Journal Volume 33 Issue 9 1931

Abstract

In the June issue of THE BRITISH FOOD JOURNAL reference was made to a recently issued Report by the Ministry of Health upon the subject of bovine tuberculosis. In that Report the pasteurisation of cow's milk is referred to as a means of reducing the resulting human infection, and it is stated that “milk so treated appears to retain its valuable food properties practically unimpaired.”

Citation

(1931), "British Food Journal Volume 33 Issue 9 1931", British Food Journal, Vol. 33 No. 9, pp. 81-90. https://doi.org/10.1108/eb011238