Publication of the National Canners Association. Research Laboratory |
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acid amount apples bacteria beans botulinum botulinum toxin botulism brine C. A. GREENLEAF Canner & Packer Chem citric acid color Convention numbers cooked corrosion determination dioxide discussed Diseases dried E. F. CORNELL EDWIN LEFEVRE effect ERNEST H evaporated milk Expt factors fermentation fish flavor Food Ind Food Manuf freezing fresh Fruit Products given grading grams grape H. H. HOWRY heat increased industry iodine jelly L. F. PRATT lactic acid M. M. GILL manufacture meat method NATIONAL CANNERS ASSOCIATION organisms packing pasteurized peaches pears peas pectin plant present preservation protein prunes RUTH ATWATER salmon salt samples sauerkraut seed sodium sodium hydroxide solution spinach spoilage sterilization storage sugar sulfur sulfur dioxide sweet corn syrup temperature tests thermophilic tion tomatoes toxin Trade vacuum varieties vegetables Vinegar Ind vitamin W. V. CRUESS Western Canner WIEGAND yeast
Populære avsnitt
Side 31 - If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or one that has died otherwise than by slaughter. SEC. 8. That the term
Side 36 - Sauerkraut is the product, of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 per cent nor more than 3 per cent of salt. It contains, upon completion of the fermentation, not less than 1.5 per cent of acid, expressed as lactic acid.
Side 36 - The product, of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 per cent nor more than 3 per cent of salt. It contains, upon completion of the fermentation, not less than 1.5 per cent of acid, expressed as lactic acid.
Side 17 - Some factors which influence the composition of cabbage and their relation to the quality of sauerkraut.
Side 25 - The lactic acid bacteria ferment the sugars present and produce lactic and acetic acids, carbon dioxide, alcohol, and mannitol. None of these products are poisonous, but they produce disagreeable flat and sour flavors in most cases. In some cases the product may be slimy, but this sliminess is also not poisonous. With very few exceptions, the organisms are not resistant to the heat ordinarily used in canning. Losses are caused by carelessness in cleaning and sorting tomatoes; and by improper methods...
Side 34 - Chemical composition of mustard and turnip greens and losses of iron in cooking. AM FIELD MT PEACOCK, E. Cox and IP EARLE. West. Hasp, and Nurses
Side 67 - Heretofore, home canned string beans have caused 39 outbreaks of botulism, far in excess of any other food. In fact, the home canned string beans canned by the cold pack process, particularly in certain parts of the United States, are a potential and continuous menace. Only boiling for a sufficient length of time after removal from the glass jar before the beans are served can make them reasonably safe. The departments of home economics in agricultural colleges, universities, and their extension...
Side 58 - The presence of a variety of living bacteria, including streptococci, In preparations of powdered milk Indicates that the methods of manufacture do not destroy the bacteria in the milk and that the bacteria remain viable in the powder. The preparation of powdered milk feedings without boiling or pasteurization In order to avoid curdling allows the bacteria In the powder to persist In living form in the feeding.
Side 19 - Variations in the Susceptibility of the Fat in Dry Whole Milks to Oxidation When Stored at Various Temperatures and in Various Atmospheres.