This paper considers the technical problems associated with the quantitative analysis of mould in foods and feedingstuffs. It seeks to define a philosophy concerning the use of quantitative mycological data in advisory, investigatory and quality assurance situations and stresses the need for quantitative estimates always to be aligned with qualitative assessment of the mycoflora of foods and feedingstuffs.
Details of the techniques used in a survey of butter quality are described and the storage of butter samples in deep freeze is examined. Comparisons of results from several laboratories are discussed and the different methods used in the isolation and identification of various organisms assessed. Techniques used for microbiological testing of butter are listed. (Editor's summary)
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