Dairy Bacteriology
Dairy Bacteriology
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In our eReader you can find the full English version of the book. Read Dairy Bacteriology 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 Dairy Bacteriology
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And 10 C. , in addition to fluorescent bacteria, proteus bacteria, micrococci, alkali producing rods, and, as Beijerinck has shown, also some rods which produce an aroma of fruit.
3. Between 10 C. And 15 C. Betacocci, streptococci, and some species of aerogenes bacteria in addition to the above.
4. Between 15 C. And 30 C. The streptococci, especially Sc. Lactis, predominate.
5. Between 30 C. And 40 C. Coli and aerogenes bacteria and lactic acid forming rods in addition to streptococci.
6. Above... 40 C. Lactic acid forming rod bacteria and Saccharo- mycetes, which ferment lactose, predominate. The streptococci which are found are now chiefly Sc. Thermophilus and Sc. Fcecium.
It is well known that the lower the temperature to which milk is cooled the better it keeps ; in this connection, some results obtained by Kjaergaard Jensen may be quoted ; they repre- sent the bacterial counts of the same milk kept for eighteen 1 Ann. Rep. Storr's Exp. Station, 1904. " Centralblatt f. Bakt. , " 2 Abt.
What to read after Dairy Bacteriology?
You can find similar books in the "Read Also" column, or choose other free books by S Sigurd Orla Jensen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
And 10 C. , in addition to fluorescent bacteria, proteus bacteria, micrococci, alkali producing rods, and, as Beijerinck has shown, also some rods which produce an aroma of fruit.
3. Between 10 C. And 15 C. Betacocci, streptococci, and some species of aerogenes bacteria in addition to the above.
4. Between 15 C. And 30 C. The streptococci, especially Sc. Lactis, predominate.
5. Between 30 C. And 40 C. Coli and aerogenes bacteria and lactic acid forming rods in addition to streptococci.
6. Above... 40 C. Lactic acid forming rod bacteria and Saccharo- mycetes, which ferment lactose, predominate. The streptococci which are found are now chiefly Sc. Thermophilus and Sc. Fcecium.
It is well known that the lower the temperature to which milk is cooled the better it keeps ; in this connection, some results obtained by Kjaergaard Jensen may be quoted ; they repre- sent the bacterial counts of the same milk kept for eighteen 1 Ann. Rep. Storr's Exp. Station, 1904. " Centralblatt f. Bakt. , " 2 Abt.
What to read after Dairy Bacteriology?
You can find similar books in the "Read Also" column, or choose other free books by S Sigurd Orla Jensen to read onlineMoreLess
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