Milk And Its Products : a Treatise Upon the Nature And Qualities of Dairy Milk And the Manufacture of Butter And Cheese
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In our eReader you can find the full English version of the book. Read Milk And Its Products : a Treatise Upon the Nature And Qualities of Dairy Milk And the Manufacture of Butter And Cheese 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 Milk And Its Products : a Treatise Upon the Nature And Qualities of Dairy Milk And the Manufacture of Butter And Cheese
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Our knowledge of the presence of germs in milk and cream and the effect of their growth upon the various constituents of the milk, has led us to modify these views. At the present time it seems probable that the growth of germs which pro- duce lactic acid has much to do with the production of the characteristic flavors of ripened cream. It has been asserted by some, notably Conn, that the produc- tion of the flavors is due to the growth of specific flavor -producing germs that are largely indep...endent of the formation of lactic acid, but this view does not seem to explain all of the phenomena of the appear- *Milcli Zeitung, xxiii p. 701.
J Digitized by Microsoft® .130 Milk and Its Products.
aiice of such flavors, and it is by no means certain that the flavors are not in part produced as the result of direct oxidation. It is found in practice that the regulation of the production of lactic acid is the chief means in controlling the flavor.
The mcdus of pt'odxrhnj lactic add. — In order that the milk or (-ream should ripen, or become sour, it is necessary that germs of lactic acid fermentations should gain access to it, and that a temperature favor- able to their normal development should be secured.
What to read after Milk And Its Products : a Treatise Upon the Nature And Qualities of Dairy Milk And the Manufacture of Butter And Cheese?
You can find similar books in the "Read Also" column, or choose other free books by Wing, Henry H. (Henry Hiram), 1859-1936 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Our knowledge of the presence of germs in milk and cream and the effect of their growth upon the various constituents of the milk, has led us to modify these views. At the present time it seems probable that the growth of germs which pro- duce lactic acid has much to do with the production of the characteristic flavors of ripened cream. It has been asserted by some, notably Conn, that the produc- tion of the flavors is due to the growth of specific flavor -producing germs that are largely indep...endent of the formation of lactic acid, but this view does not seem to explain all of the phenomena of the appear- *Milcli Zeitung, xxiii p. 701.
J Digitized by Microsoft® .130 Milk and Its Products.
aiice of such flavors, and it is by no means certain that the flavors are not in part produced as the result of direct oxidation. It is found in practice that the regulation of the production of lactic acid is the chief means in controlling the flavor.
The mcdus of pt'odxrhnj lactic add. — In order that the milk or (-ream should ripen, or become sour, it is necessary that germs of lactic acid fermentations should gain access to it, and that a temperature favor- able to their normal development should be secured.
What to read after Milk And Its Products : a Treatise Upon the Nature And Qualities of Dairy Milk And the Manufacture of Butter And Cheese?
You can find similar books in the "Read Also" column, or choose other free books by Wing, Henry H. (Henry Hiram), 1859-1936 to read onlineMoreLess
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