The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 391
... pasteurization as follows : " The terms ' pasteurization , ' ' pasteurized , ' and similar terms shall be taken to refer to the process of heating every particle of milk or milk products to at least 143 ° F . , and holding at such ...
... pasteurization as follows : " The terms ' pasteurization , ' ' pasteurized , ' and similar terms shall be taken to refer to the process of heating every particle of milk or milk products to at least 143 ° F . , and holding at such ...
Side 414
... pasteurized milk , exerts a powerful suppressing influence on multiplication of certain bacteria . Pasteurized milk was found to be more favorable to the attack of Escherichia coli and Aerobacter aerogenes . Allen emphasized the point ...
... pasteurized milk , exerts a powerful suppressing influence on multiplication of certain bacteria . Pasteurized milk was found to be more favorable to the attack of Escherichia coli and Aerobacter aerogenes . Allen emphasized the point ...
Side 431
... pasteurized milk indicated either inadequate pasteurization or contamination . Absence of typical colon bacilli in a given volume of milk does not necessarily indicate proper pas- teurization or even that the milk has been pasteurized ...
... pasteurized milk indicated either inadequate pasteurization or contamination . Absence of typical colon bacilli in a given volume of milk does not necessarily indicate proper pas- teurization or even that the milk has been pasteurized ...
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