The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 145
... fermentation indus- tries to examine yeast in order to determine its fermenting ability , purity , contamination , etc. Two general types of yeast are recognized - cultivated yeast and wild yeast . Cultivated yeasts are those which have ...
... fermentation indus- tries to examine yeast in order to determine its fermenting ability , purity , contamination , etc. Two general types of yeast are recognized - cultivated yeast and wild yeast . Cultivated yeasts are those which have ...
Side 723
... fermented ( ripened ) in order to stabilize and improve the flavor . Butter made from ripened cream keeps well . VINEGAR Vinegar is one of the oldest fermentation products used by man . One of the first substrates fermented to yield ...
... fermented ( ripened ) in order to stabilize and improve the flavor . Butter made from ripened cream keeps well . VINEGAR Vinegar is one of the oldest fermentation products used by man . One of the first substrates fermented to yield ...
Side 731
... fermentation , chiefly lactic , of properly prepared and shredded cabbage in the presence of not less than two per cent ( 2 % ) nor more than three per cent ( 3 % ) of salt . It contains , upon completion of the fermentation , not less ...
... fermentation , chiefly lactic , of properly prepared and shredded cabbage in the presence of not less than two per cent ( 2 % ) nor more than three per cent ( 3 % ) of salt . It contains , upon completion of the fermentation , not less ...
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