The Principles of Modern Dairy Practice From a Bacteriological Point of View
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— "W.
184 MODERN DAIEY PKACTICK as well as with samples containing an immense number of them. The following table shows the results of some of these investigations: Origin of Milk.
Mixed evening and morning milk Morning milk Number of Bacteria per Cubic Centimeter.
In New Milk.
18,180 6,500 4,100 1,890 1,530 1,640 1,030 In Skim- milk.
In Cream.
11,025 2,025 2,300 680 650 360 220 In Separator Slime.
13,200 3,800 2,480 550 480 450 200 4,241,000 1,320,000 836,000 560,600 650,000 150,800 230,000 It... is very peculiar that the cream in most of the above experiments contained a larger number of bacteria than the skim-milk. I cannot explain this phenomenon. It is apparent, however, that even the cream has been appreci- ably freed from bacteria and thus improved in keeping quality. The immense number of micro-organisms in the slime gives also evident proof thereof.* * Weigmann (Ldw. Jahrb., Erg-Band I, ,. 57; Molkerei-Zeituug 8 (1894), p. 371) and Scheurlen (Arb. Kais. Oes. Amies 7 (1891), p.
What to read after The Principles of Modern Dairy Practice From a Bacteriological Point of View?
You can find similar books in the "Read Also" column, or choose other free books by Woll, Fritz Wilhelm, 1865-1922 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
— "W.
184 MODERN DAIEY PKACTICK as well as with samples containing an immense number of them. The following table shows the results of some of these investigations: Origin of Milk.
Mixed evening and morning milk Morning milk Number of Bacteria per Cubic Centimeter.
In New Milk.
18,180 6,500 4,100 1,890 1,530 1,640 1,030 In Skim- milk.
In Cream.
11,025 2,025 2,300 680 650 360 220 In Separator Slime.
13,200 3,800 2,480 550 480 450 200 4,241,000 1,320,000 836,000 560,600 650,000 150,800 230,000 It... is very peculiar that the cream in most of the above experiments contained a larger number of bacteria than the skim-milk. I cannot explain this phenomenon. It is apparent, however, that even the cream has been appreci- ably freed from bacteria and thus improved in keeping quality. The immense number of micro-organisms in the slime gives also evident proof thereof.* * Weigmann (Ldw. Jahrb., Erg-Band I, ,. 57; Molkerei-Zeituug 8 (1894), p. 371) and Scheurlen (Arb. Kais. Oes. Amies 7 (1891), p.
What to read after The Principles of Modern Dairy Practice From a Bacteriological Point of View?
You can find similar books in the "Read Also" column, or choose other free books by Woll, Fritz Wilhelm, 1865-1922 to read onlineMoreLess
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