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The Bacteriology of Cheddar Cheese by Hastings, E. G. (Edwin George), E. G. HASTINGS, ALICE C. EVANS, E. B. HART is a nonfiction available to read on EtoBox.

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Issued October 2, 1912.U. S. DEPARTMENT OF AGRICULTURE,BUREAU OF ANIMAL INDUSTRY.—Bulletin 150.A. D. MELVIN, Chief of Bureau.THE BACTERIOLOGY OF CHEDDAR CHEESE.BYE. G. HASTINGS,Bacteriologist, Wisconsin Agricultural Experiment Station,ALICE C. EVANS,Bacteriologist, Dairy Division, Bureau of Animal Industry,ANDE. B. HART,Chemist, Wisconsin Agricultural Experiment Station.WASHINGTON:GOVERNMENT PRINTING OFFICE,1912CONTENTS.Page.Introduction 7The bacterial flora of milk 8Differences in composition of cheese 9The enzym content of cheese 10Biological problems 10Bacteriological methods 11The role of Bacterium lactis acidi in Cheddar cheese 13Effect of curdling on distribution of bacteria in milk 15Effect of acid on the expulsion of the whey 18Effect of acid on the texture of the curd 18The role of acid in the ripening of cheese 18The protective action of acid 20The rate of bacterial growth in cheese 21Methods of examination *21Results of the work 22The enzymic action of lactic bacteria 25Other groups of bacteria in Cheddar cheese 31Determinations by milk-dilution and plate-culture methods 31Determinations by microscopic examination of the cheese 37The disappearance of bacterial cells in c

Who reads The Bacteriology of Cheddar Cheese?

Author

Hastings, E. G. (Edwin George), E. G. HASTINGS, ALICE C. EVANS, E. B. HART

Published

1912

Language

EN

Category

nonfiction

Subjects

Technology, Food Manufacturing, Stem