On the Changes Affecting the Solubility of Casein
On the Changes Affecting the Solubility of Casein
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To quickly assess the difficulty of the text, read a short excerpt:
Experiments were preformed for the pur- pose of determining the effect of a freezing temperature -i upon the normal activity of these enzyms.
This experiment was conducted in the following manner: ' , bkim milk from the farm separator was -Sivided, one j Digitized by \^OOQIC Digitized by Google part of which was boiled for the purpose of destroying the inherent enzym, galactase, and the other was treated in a raw condition, 0.1^ (1:1000) rennet extract was added to each sample (raw and boiled) ...after which they were divided again, one half of each being acidulated with .5% lactic acid. It was desired to imitate as nearly as possible the cheese conditions.
The-e four saonples were kept in a freezing mixture, in the same manner as previously described, bringing the temperature down to c for most of the time.
Samples from these milks were analysed chemically and bacterioiogically at the e:"d of 96 and 196 days res- pectively.
The following tables give the results of this experiment.
32 Digitized by Google Digitized by Google Table VIII.
What to read after On the Changes Affecting the Solubility of Casein?
You can find similar books in the "Read Also" column, or choose other free books by Nicholson, John Frederick to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Experiments were preformed for the pur- pose of determining the effect of a freezing temperature -i upon the normal activity of these enzyms.
This experiment was conducted in the following manner: ' , bkim milk from the farm separator was -Sivided, one j Digitized by \^OOQIC Digitized by Google part of which was boiled for the purpose of destroying the inherent enzym, galactase, and the other was treated in a raw condition, 0.1^ (1:1000) rennet extract was added to each sample (raw and boiled) ...after which they were divided again, one half of each being acidulated with .5% lactic acid. It was desired to imitate as nearly as possible the cheese conditions.
The-e four saonples were kept in a freezing mixture, in the same manner as previously described, bringing the temperature down to c for most of the time.
Samples from these milks were analysed chemically and bacterioiogically at the e:"d of 96 and 196 days res- pectively.
The following tables give the results of this experiment.
32 Digitized by Google Digitized by Google Table VIII.
What to read after On the Changes Affecting the Solubility of Casein?
You can find similar books in the "Read Also" column, or choose other free books by Nicholson, John Frederick to read onlineMoreLess
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