Fungi in Cheese Ripening Camembert And Roquefort
Fungi in Cheese Ripening Camembert And Roquefort
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In our eReader you can find the full English version of the book. Read Fungi in Cheese Ripening Camembert And Roquefort 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 Fungi in Cheese Ripening Camembert And Roquefort
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To quickly assess the difficulty of the text, read a short excerpt:
Of the eleven species, four, including the Camembert Penicillium, produced a layer of red milk for a few millimeters below the colonies, which later was changed back to blue. The other species either intensified the blue or produced no change.
The suggestion has been made. That neutralization of acid is due to the production of ammonia. A series of cultures were made in 14 FUNGI IN CHEESE RIPENING.
cooperation with Mr. A. W. Bosworth to test the production of ammo- nia compounds by mold action.... The species used were the Roquefort Penicillium, the Camembert Penicillium, Penicillium sp. (record No. 310), Oidium lactis, Oidium sp. (record B), and Aspergillus niger. These were grown upon potato ager, to which litmus and lactic acid were added. The Aspergillus culture remained bright red; all the others became deep blue. Upon analysis the Aspergillus niger was found to have produced the largest amount of ammonia. Study of the figures showed that the ammonia alone was not sufficient to neu- tralize the acid used in any case.
What to read after Fungi in Cheese Ripening Camembert And Roquefort?
You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Of the eleven species, four, including the Camembert Penicillium, produced a layer of red milk for a few millimeters below the colonies, which later was changed back to blue. The other species either intensified the blue or produced no change.
The suggestion has been made. That neutralization of acid is due to the production of ammonia. A series of cultures were made in 14 FUNGI IN CHEESE RIPENING.
cooperation with Mr. A. W. Bosworth to test the production of ammo- nia compounds by mold action.... The species used were the Roquefort Penicillium, the Camembert Penicillium, Penicillium sp. (record No. 310), Oidium lactis, Oidium sp. (record B), and Aspergillus niger. These were grown upon potato ager, to which litmus and lactic acid were added. The Aspergillus culture remained bright red; all the others became deep blue. Upon analysis the Aspergillus niger was found to have produced the largest amount of ammonia. Study of the figures showed that the ammonia alone was not sufficient to neu- tralize the acid used in any case.
What to read after Fungi in Cheese Ripening Camembert And Roquefort?
You can find similar books in the "Read Also" column, or choose other free books by Charles Thom to read onlineMoreLess
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