{"id":{"repo_id":"edinburgh","oai_identifier":"oai:era.ed.ac.uk:1842/27832"},"canonical_url":"https://search.dev.ndltd.org/etd/edinburgh/oai:era.ed.ac.uk:1842/27832","repository":{"repo_id":"edinburgh","name":"University of Edinburgh","base_url":"https://era.ed.ac.uk/server/oai/request"},"display":{"title":"Bacteriology of ice cream with special reference to problems of public health control","abstract":"The micro -organisms which constitute the flora of ice cream are very variable in type and in number. Like the bacteria of milk, they are usually harmless, but conditions of manufacture which permit the inclusion and multiplication of large numbers of organisms in the product are the most likely to allow, at some time, contamination by pathogenic bacteria. Owing to the nutritious character of ice cream which provides an excellent medium for the growth of bacteria, these pathogenic contaminants may multiply and they or the toxic products of their metabolism may cause outbreaks of disease. For this reason the control by public health authorities of ice cream productions forms an important branch of modern hygiene.","abstract_html":"The micro -organisms which constitute the flora of ice cream are very variable in type and in number. Like the bacteria of milk, they are usually harmless, but conditions of manufacture which permit the inclusion and multiplication of large numbers of organisms in the product are the most likely to allow, at some time, contamination by pathogenic bacteria. Owing to the nutritious character of ice cream which provides an excellent medium for the growth of bacteria, these pathogenic contaminants may multiply and they or the toxic products of their metabolism may cause outbreaks of disease. For this reason the control by public health authorities of ice cream productions forms an important branch of modern hygiene.","abstract_has_math":false,"creators":["Cranfield, Joyce D."],"institution":"The University of Edinburgh","degree_name":null,"degree_level":null,"degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1952,"date_issued":"1952","date_published":"1952","updated_at":"2026-07-24T02:13:59Z","subjects":[],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/1842/27832","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Cranfield, Joyce D."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2018-01-31T11:41:51Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2018-01-31T11:41:51Z"]},{"key":"dc:date.issued","label":"Date","values":["1952"]},{"key":"dc:publisher","label":"Institution","values":["The University of Edinburgh"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["Already catalogued"]},{"key":"dc:type","label":"Dc Type","values":["Thesis or Dissertation"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["Doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["PhD Doctor of Philosophy"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/1842/27832"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The micro -organisms which constitute the flora of ice cream are very variable in type and in number. Like the bacteria of milk, they are usually harmless, but conditions of manufacture which permit the inclusion and multiplication of large numbers of organisms in the product are the most likely to allow, at some time, contamination by pathogenic bacteria. Owing to the nutritious character of ice cream which provides an excellent medium for the growth of bacteria, these pathogenic contaminants may multiply and they or the toxic products of their metabolism may cause outbreaks of disease. For this reason the control by public health authorities of ice cream productions forms an important branch of modern hygiene."]},{"key":"dc:title","label":"Title","values":["Bacteriology of ice cream with special reference to problems of public health control"]}]}],"canonical_facts":{"dc:creator":["Cranfield, Joyce D."],"dc:date.accessioned":["2018-01-31T11:41:51Z"],"dc:date.available":["2018-01-31T11:41:51Z"],"dc:date.issued":["1952"],"dc:description.abstract":["The micro -organisms which constitute the flora of ice cream are very variable in type and in number. Like the bacteria of milk, they are usually harmless, but conditions of manufacture which permit the inclusion and multiplication of large numbers of organisms in the product are the most likely to allow, at some time, contamination by pathogenic bacteria. Owing to the nutritious character of ice cream which provides an excellent medium for the growth of bacteria, these pathogenic contaminants may multiply and they or the toxic products of their metabolism may cause outbreaks of disease. For this reason the control by public health authorities of ice cream productions forms an important branch of modern hygiene."],"dc:identifier.uri":["http://hdl.handle.net/1842/27832"],"dc:publisher":["The University of Edinburgh"],"dc:relation.isreferencedby":["Already catalogued"],"dc:title":["Bacteriology of ice cream with special reference to problems of public health control"],"dc:type":["Thesis or Dissertation"],"dc:type.qualificationlevel":["Doctoral"],"dc:type.qualificationname":["PhD Doctor of Philosophy"]},"updated_at":"2026-07-24T02:13:59Z"}