Elementary Bacteriology |
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Página 14
It is this fermen ation which is commonly seen to occur in fresh milk , and any
sample of sour milk may be relied upon to contain an abundance of lactic acid
organisms . They curdle milk and produce lactic acid from milk sugar . C2H , 206
2C ...
It is this fermen ation which is commonly seen to occur in fresh milk , and any
sample of sour milk may be relied upon to contain an abundance of lactic acid
organisms . They curdle milk and produce lactic acid from milk sugar . C2H , 206
2C ...
Página 15
But if milk be boiled they are uninjured ( owing to spore formation ) and produce
butyric fermentation , especially if milk be left without access of air . They find their
way into butter , and are the chief cause of the development of rancidity .
But if milk be boiled they are uninjured ( owing to spore formation ) and produce
butyric fermentation , especially if milk be left without access of air . They find their
way into butter , and are the chief cause of the development of rancidity .
Página 51
The answer to such a question will necessarily vary with the nature of the food ,
and its bacteria flora ; and , therefore , different methods are employed for
different foods . Milk , when secreted from the gland , is practically germfree , but
by the ...
The answer to such a question will necessarily vary with the nature of the food ,
and its bacteria flora ; and , therefore , different methods are employed for
different foods . Milk , when secreted from the gland , is practically germfree , but
by the ...
Página 52
Of the non - pathogenic germs the lactic organisms are commonly found in milk ,
where they grow so rapidly as to check the growth of all other species . They may
even prevent the growth of pathogenic forms , and would be most effective in ...
Of the non - pathogenic germs the lactic organisms are commonly found in milk ,
where they grow so rapidly as to check the growth of all other species . They may
even prevent the growth of pathogenic forms , and would be most effective in ...
Página 53
The spores and germs not so killed are checked in their growth by the rapid
cooling , which is an important part of the process . Pasteurised milk cannot be
distinguished from fresh milk , which it closely resembles in flavour and nutritive
value .
The spores and germs not so killed are checked in their growth by the rapid
cooling , which is an important part of the process . Pasteurised milk cannot be
distinguished from fresh milk , which it closely resembles in flavour and nutritive
value .
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Información bibliográfica
| Título | Elementary Bacteriology |
| Autor | M. L. Dhingra |
| Editor | Longmans, Green, 1903 |
| Procedencia del original | Universidad de Harvard |
| Digitalizado | 20 Sep. 2007 |
| Largo | 145 páginas |
| Exportar cita | BiBTeX EndNote RefMan |