Practical Dairy Bacteriology, Prepared for the Use of Students, Dairymen, And All Interested in the Problems of the Relation of Milk to Public Health
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In the preparation of such a starter, evidently all that is needed is a fair quality of milk, clean pails and a proper temperature. It must be noted, how- BACTERIA AND BUTTER-MAKING 205 ever, that it requires some skill on the part of the butter-maker to know whether the starter that he thus obtains is of the best character, and whether it should be used or thrown away, and another obtained. Starters made in this way are not sure to be uniform, inasmuch as the different samples of milk may cont...ain different types of bacteria, and experience is needed on the part of the butter-maker to know whether the starter thus obtained is satisfactory.
Starters from Commercial Cultures. — In the last few years there has been placed upon the market quite a variety of com- mercial cultures for the purpose of controlling butter-making.
These are prepared by bacteriologists and consist of many types of bacteria that have been found by experiment to produce a satisfactory ripening. The bacteria have usually been isolated from ripening cream, and have been chosen from a large num- ber of tested species which promise to produce a desired type of ripening and, consequently, the best grade of butter.
What to read after Practical Dairy Bacteriology, Prepared for the Use of Students, Dairymen, And All Interested in the Problems of the Relation of Milk to Public Health?
You can find similar books in the "Read Also" column, or choose other free books by Conn, H. W. (Herbert William), B. 1859 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In the preparation of such a starter, evidently all that is needed is a fair quality of milk, clean pails and a proper temperature. It must be noted, how- BACTERIA AND BUTTER-MAKING 205 ever, that it requires some skill on the part of the butter-maker to know whether the starter that he thus obtains is of the best character, and whether it should be used or thrown away, and another obtained. Starters made in this way are not sure to be uniform, inasmuch as the different samples of milk may cont...ain different types of bacteria, and experience is needed on the part of the butter-maker to know whether the starter thus obtained is satisfactory.
Starters from Commercial Cultures. — In the last few years there has been placed upon the market quite a variety of com- mercial cultures for the purpose of controlling butter-making.
These are prepared by bacteriologists and consist of many types of bacteria that have been found by experiment to produce a satisfactory ripening. The bacteria have usually been isolated from ripening cream, and have been chosen from a large num- ber of tested species which promise to produce a desired type of ripening and, consequently, the best grade of butter.
What to read after Practical Dairy Bacteriology, Prepared for the Use of Students, Dairymen, And All Interested in the Problems of the Relation of Milk to Public Health?
You can find similar books in the "Read Also" column, or choose other free books by Conn, H. W. (Herbert William), B. 1859 to read onlineMoreLess
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