. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. EGGS 189 lucent and without marked yellowish or amber coloration. The yolk should be uniformly soft and entirely free from all lumpiness and should not be adherent to the shell. Eggs are preferably used in the comparatively fresh state, that is, within a few days or at the longest 8 days after they are laid. It is, however, not always possible or practicable to use the eggs while still fresh, and egg preservation has become a very important industry. Eggs may
. Bacteriological methods in food and drugs laboratories : with an introduction to micro-analytical methods . Bacteriology; Food; Drugs. EGGS 189 lucent and without marked yellowish or amber coloration. The yolk should be uniformly soft and entirely free from all lumpiness and should not be adherent to the shell. Eggs are preferably used in the comparatively fresh state, that is, within a few days or at the longest 8 days after they are laid. It is, however, not always possible or practicable to use the eggs while still fresh, and egg preservation has become a very important industry. Eggs may be preserved in brine, in liquid glass and in various chemical preservatives. They may also be preserved in oil, in lard, or coated with tallow, wax or parafl&n,. Fig. 65.—Egg membrane as seen under the high power of the compound microscope (X 450). in order to keep out air bacteria and molds and also to check the evaporation of moisture from the interior. There is an opinion among some poultrymen that eggs will keep much longer if placed in a definite position (vertically with narrower end down). The now generally employed and preferred method for preserv- ing eggs is to keep them in storage at a temperature as low as it is possible to make it. This is perhaps the simplest and cheapest method for keeping eggs in the natural state. However, as already stated, cold storage eggs gradually deteriorate, through bacterial invasion and through loss of moisture, in direct ratio to. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia : P. Blakiston's Son & Co.
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