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Excerpt from The Bacteria of Pasteurized and Unpasteurized Milk Under Laboratory ConditionsNotwithstanding all the precautions observed, the milk, as it is delivered to the consumer in the city, is usually in a state far from satisfactory. On the average farm the conditions are such that the milk becomes heavily contaminated with various kinds of bacteria. If the, milk is not cooled at once, multiplication of these soon begins and continues wi...

Excerpt from Methods of Classifying the Lactic-Acid BacteriaThe grouping of bacteria according to their action on any one specific substance usually brings together bacteria related in that one characteristic only but entirely unrelated in other respects. It is, however, sometimes convenient from a technical standpoint to group bacteria in this way. The bacteria concerned in the souring of milk have been so grouped for so long that many people...

Excerpt from The Relation of Bacteria to the Flavors of Cheddar CheeseBefore going into a discussion of the experimental work it will be well to mention brie¿y the changes taking place in ripening cheese, and to review our present knowledge of the causes which produce these changes. By the ripening we do not mean Simply the development of certain desirable ¿avors. While these are essential, they are only the final result of a long series of co...

Excerpt from The Relation of Bacteria to the Flavors of Cheddar CheeseBefore going into a discussion of the experimental work it will be well to mention brie¿y the changes taking place in ripening cheese, and to review our present knowledge of the causes which produce these changes. By the ripening we do not mean Simply the development of certain desirable ¿avors. While these are essential, they are only the final result of a long series of co...

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Trieste Publishing has a massive catalogue of classic book titles. Our aim is to provide readers with the highest quality reproductions of fiction and non-fiction literature that has stood the test of time. The many thousands of books in our collection have been sourced from libraries and private collections around the world.The titles that Trieste Publishing has chosen to be part of the collection have been scanned to simulate the original. O...

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Excerpt from Methods of Classifying the Lactic-Acid Bacteria The grouping of bacteria according to their action on any one specific substance usually brings together bacteria related in that one characteristic only but entirely unrelated in other respects. It is, however, sometimes convenient from a technical standpoint to group bacteria in this way. The bacteria concerned in the souring of milk have been so grouped for so long that many peop...

Excerpt from The Bacteria of Pasteurized and Unpasteurized Milk Under Laboratory ConditionsNotwithstanding all the precautions observed, the milk, as it is delivered to the consumer in the city, is usually in a state far from satisfactory. On the average farm the conditions are such that the milk becomes heavily contaminated with various kinds of bacteria. If the, milk is not cooled at once, multiplication of these soon begins and continues wi...

Excerpt from Investigations in the Manufacture and Storage of Butter: Preventing Molds in Butter TubsT 0 illustrate this point, 24 tubs were divided into two lots of 12 tubs each. One lot was paraffined in the manner previously described, and the other lot was soaked overnight with cold water in the usual way. The tubs were weighed before filling and again after the butter was packed. The 12 paraffined tubs contained at this time 757 i pounds ...

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