The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 468
... butter printer in a plant that was having difficulty with putrid butter . This printer had probably been infected from the butter , since the butter contained the organism before printing . The organism was also obtained from three of ...
... butter printer in a plant that was having difficulty with putrid butter . This printer had probably been infected from the butter , since the butter contained the organism before printing . The organism was also obtained from three of ...
Side 472
... butter . This accounts for the better keeping quality of washed butter . Working of the butter breaks the moisture into smaller droplets . The practical aspects of this were investigated by Long and Hammer.139 In experimental unsalted ...
... butter . This accounts for the better keeping quality of washed butter . Working of the butter breaks the moisture into smaller droplets . The practical aspects of this were investigated by Long and Hammer.139 In experimental unsalted ...
Side 484
... butter from pasteur- ized cream gave a yeast count of 1,182 . Further work by Lund 175 on butters submitted in a ... butter . He classified the strains which he studied , according to the substances which they attacked . Bouska and Brown ...
... butter from pasteur- ized cream gave a yeast count of 1,182 . Further work by Lund 175 on butters submitted in a ... butter . He classified the strains which he studied , according to the substances which they attacked . Bouska and Brown ...
Innhold
FOOD PRESERVATION | 1 |
THE BACTERIA | 59 |
YEASTS AND MOLDS | 110 |
Opphavsrett | |
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Vanlige uttrykk og setninger
30 minutes Aerobacter Aerobacter aerogenes agar agar plate alcohol Amer amount anaerobic Assoc Bacillus Bact bacteria in milk bacterial count bacteriological Bacterium Bakt believed bottle bread Bull butter cause cells cent Centbl cheese Chem Clostridium Clostridium botulinum coliform bacteria colonies color concentration containing Dairy Sci destroyed determine dilution Eberthella typhosa Escherichia coli examined Expt fermentation flavor flora foods fruits gram growth Health heat ice cream incubation indicated Infect inoculated intestinal investigators isolated juice laboratory lactic acid Lactobacillus acidophilus Lactobacillus bulgaricus lactose large numbers medium method methylene blue microorganisms microscope mold Mycobacterium tuberculosis number of bacteria observed organisms pasteurized milk pathogenic pipette plate count presence procedure raw milk reported Rept salt samples showed slide sodium solution species spoilage sporeforming spores standard sterile strains streptococci Streptococcus lactis studied sucrose sugar temperature thermophilic tion tomato tubes types yeast