Outlines of Dairy Bacteriology a Concise Manual for the Use of Students in Dair

Cover Outlines of Dairy Bacteriology a Concise Manual for the Use of Students in Dair
Outlines of Dairy Bacteriology a Concise Manual for the Use of Students in Dair
H L Harry Luman Russell
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But- ter milk is one which meets with the greatest approval. The true butter milk from cream that has been soured by the desirable acid-forming bacteria has a mild agree- able acid taste, wholly free from any sharpness that is often noted in butter milk made from cream in which considerable numbers of the undesirable acid-forming bacteria have grown. Butter milk made from pasteur- ized cream soured with pure cultures will have good keeping qualities and is a most healthful drink for all classes... of people, even for young children.
Fermentation &j of M'dk. 101 Butter milk is also prepared by allowing milk to sour and then breaking up the curd by stirring. If the type of fermentation is controlled as may be done (see Chap- ter VII), such a form of fermented milk is a most de- sirable drink. It is probably as healthful and has all the therapeutic properties that are ascribed to other forms of fermented milks such as the Bulgarian "Yog- hurt. " This type of fermented milk is produced by an acid- forming organism that can form large amounts of acid, 2.


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