The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 308
... Milk Commissions publishes them in a small pamphlet.181 Pasteurization of Certified Milk . Previous to 1935 certified milk was mainly raw milk . Pasteurization is required to make milk safe . Certified milk was probably clean but it was ...
... Milk Commissions publishes them in a small pamphlet.181 Pasteurization of Certified Milk . Previous to 1935 certified milk was mainly raw milk . Pasteurization is required to make milk safe . Certified milk was probably clean but it was ...
Side 328
... milk powder agar . The counts on milk powder agar were always higher than on the standard agar . In a comprehensive comparison of different agar media Supplee and Flanigan " plated 100 samples of milk in seven different agars and ...
... milk powder agar . The counts on milk powder agar were always higher than on the standard agar . In a comprehensive comparison of different agar media Supplee and Flanigan " plated 100 samples of milk in seven different agars and ...
Side 555
... milk . How- ever , experiments in which air was blown into the milk did not result in growth . Thayer " made a bacteriological examination of samples of condensed milk which had spoiled from 12 to 24 hours after condensing and canning ...
... milk . How- ever , experiments in which air was blown into the milk did not result in growth . Thayer " made a bacteriological examination of samples of condensed milk which had spoiled from 12 to 24 hours after condensing and canning ...
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