The Microbiology of FoodsGarrard Press, 1944 - 1196 sider |
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Side 272
... temperature . It was found that at 20 ° C . ( 68 ° F . ) ordinary lactic acid bacteria developed rapidly and at the end of about 40 hours when the milk became curdled , Bacillus acidi lactici commonly constituted over 90 per cent of the ...
... temperature . It was found that at 20 ° C . ( 68 ° F . ) ordinary lactic acid bacteria developed rapidly and at the end of about 40 hours when the milk became curdled , Bacillus acidi lactici commonly constituted over 90 per cent of the ...
Side 404
... temperature of 67.2 ° C . ( 153.9 ° F . ) and held for a period of 12.4 seconds , was rendered noninfec- tious to guinea pigs . The pump - stop temperature during that run was 65.6 ° C . ( 150 ° F . ) . The next lower pump - stop ...
... temperature of 67.2 ° C . ( 153.9 ° F . ) and held for a period of 12.4 seconds , was rendered noninfec- tious to guinea pigs . The pump - stop temperature during that run was 65.6 ° C . ( 150 ° F . ) . The next lower pump - stop ...
Side 970
... temperatures , the difference in time in the two methods of processing was not so great . When the initial temperature of the contents of the quart jar was 158 ° F . ( 70 ° C . ) , it required from 50 to 55 minutes for the temperature ...
... temperatures , the difference in time in the two methods of processing was not so great . When the initial temperature of the contents of the quart jar was 158 ° F . ( 70 ° C . ) , it required from 50 to 55 minutes for the temperature ...
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