Bacteria in Milk And Its Products Designed for the Use of Students in Dairying
Bacteria in Milk And Its Products Designed for the Use of Students in Dairying
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In our eReader you can find the full English version of the book. Read Bacteria in Milk And Its Products Designed for the Use of Students in Dairying Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Bacteria in Milk And Its Products Designed for the Use of Students in Dairying
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The method of impart- ing the flavors desired is quite varied. It is sometimes done by mixing with the fats a certain quantity of a butter with a tolerably high, strong flavor ; but the more common method is by a process which makes use of exactly the same factors BACTERIA IN OLEOMARGARIN MANUFACTURE.
which the butter-maker makes use of in manufacturing his butter. The oleo manufacturer, in other words, uses the decomposition products of bacteria growth obtained by a method similar to that whic...h is used in the manufacture of butter. The method is commonly based upon a process some- what as follows : A considerable quantity of milk, or sometimes cream, is placed in proper vessels, which are kept at moderately warm temperature and the milk is allowed to sour. Sometimes ordinary milk is simply warmed and allowed to stand until the lactic bacteria grow and sour it; in other cases, a lactic starter is added to the milk. After the milk has been prop- erly soured it is mixed with the fats in the mixing vats and the whole product of the mixture is drawn off into brine.
What to read after Bacteria in Milk And Its Products Designed for the Use of Students in Dairying?
You can find similar books in the "Read Also" column, or choose other free books by H W Herbert William Conn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The method of impart- ing the flavors desired is quite varied. It is sometimes done by mixing with the fats a certain quantity of a butter with a tolerably high, strong flavor ; but the more common method is by a process which makes use of exactly the same factors BACTERIA IN OLEOMARGARIN MANUFACTURE.
which the butter-maker makes use of in manufacturing his butter. The oleo manufacturer, in other words, uses the decomposition products of bacteria growth obtained by a method similar to that whic...h is used in the manufacture of butter. The method is commonly based upon a process some- what as follows : A considerable quantity of milk, or sometimes cream, is placed in proper vessels, which are kept at moderately warm temperature and the milk is allowed to sour. Sometimes ordinary milk is simply warmed and allowed to stand until the lactic bacteria grow and sour it; in other cases, a lactic starter is added to the milk. After the milk has been prop- erly soured it is mixed with the fats in the mixing vats and the whole product of the mixture is drawn off into brine.
What to read after Bacteria in Milk And Its Products Designed for the Use of Students in Dairying?
You can find similar books in the "Read Also" column, or choose other free books by H W Herbert William Conn to read onlineMoreLess
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