Essentials of Milk Hygiene a Practical Treatise On Dairy And Milk Inspection a
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2. Most of the other bacteria are likewise killed and, therefore, the milk keeps better.
3. Pasteurization necessitates a better method of de- livering milk than that commonly employed in many places.
By means of pasteurization, as has been said, the pathogenic bacteria and the larger part of the other bacteria are killed. Since the bacterial content of ordi- nary milk is most variable, and since the forms are by no means always alike, the number of bacteria that live through pasteurization eve...n after heating to the same temperature is not even approximately the same. In other words, the average bacterial content of milk that has been pasteurized a short time cannot be stated. There are usually only very few bacteria per c. C. In pas- teurized milk that was freshly drawn and handled in a PASTEURIZATION 139 cleanly way; while under other conditions hundreds, even thousands of bacteria are to be found in every c. C. Of pasteurized milk. Lactic acid forming bacteria in milk are killed by pasteurizing, while certain harmless bacteria, many bacteria of putrefaction and spore form- ing bacilli survive ; for this reason pasteurised milk sel- dom sours but gradually putrefies.
What to read after Essentials of Milk Hygiene a Practical Treatise On Dairy And Milk Inspection a?
You can find similar books in the "Read Also" column, or choose other free books by C O Jensen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
2. Most of the other bacteria are likewise killed and, therefore, the milk keeps better.
3. Pasteurization necessitates a better method of de- livering milk than that commonly employed in many places.
By means of pasteurization, as has been said, the pathogenic bacteria and the larger part of the other bacteria are killed. Since the bacterial content of ordi- nary milk is most variable, and since the forms are by no means always alike, the number of bacteria that live through pasteurization eve...n after heating to the same temperature is not even approximately the same. In other words, the average bacterial content of milk that has been pasteurized a short time cannot be stated. There are usually only very few bacteria per c. C. In pas- teurized milk that was freshly drawn and handled in a PASTEURIZATION 139 cleanly way; while under other conditions hundreds, even thousands of bacteria are to be found in every c. C. Of pasteurized milk. Lactic acid forming bacteria in milk are killed by pasteurizing, while certain harmless bacteria, many bacteria of putrefaction and spore form- ing bacilli survive ; for this reason pasteurised milk sel- dom sours but gradually putrefies.
What to read after Essentials of Milk Hygiene a Practical Treatise On Dairy And Milk Inspection a?
You can find similar books in the "Read Also" column, or choose other free books by C O Jensen to read onlineMoreLess
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