The Mark Lane express, agricultural journal &c . e slowly than fruit-sugar to thintype of fermentation, and hence its occurrence ilcomparatively rare and its rate of formation slow. Of the normal fermentations the souring ofmilk shows the most frequent of all; and the oneof most importance from the dairy belongs to the friendly class of fermentationswhen under control, or when specially desired, asin the ripening of milk and cream for churning;but will have to be classified as unfriendly whenit causes the turning of milk which it is desiredto keep sweet. Another group of normal f
The Mark Lane express, agricultural journal &c . e slowly than fruit-sugar to thintype of fermentation, and hence its occurrence ilcomparatively rare and its rate of formation slow. Of the normal fermentations the souring ofmilk shows the most frequent of all; and the oneof most importance from the dairy belongs to the friendly class of fermentationswhen under control, or when specially desired, asin the ripening of milk and cream for churning;but will have to be classified as unfriendly whenit causes the turning of milk which it is desiredto keep sweet. Another group of normal fermentations is con-cerned, not with the milk-sugar, but with thealbuminoids—the nitrogenous compounds in themilk. They are usually divided into two group is classed as peptogenic, since theyproduce a digestive action on the albuminoids ;the casein first coagulates and then is liquefied orchanged to a peptone. The second, and by far themore numerous class, is calledjjputrefactive, sincethey^ arej caused by the decomposition of the. The Jersey Heifer Doria, the subject of our illustration above, was calved May 14, 1907, sire Plying Foam, dam Dulce ofOaklands, and was bred by Lady de Rothschild, Aston Clinton, Tring, who won with it a Third Prize at the RoyalShow at Lincoln, and a Highly Commended Card at the Royal Counties Show at Maidenhead. In the reduction of these complicated animaland vegetable products to the simpler forms, oneof the most active agencies is that called generallyfermentation. The [process is set going andcontinued by a ferment. The ferments are ofwide variety in their work, but are all organismswhich in character lie on the borderland of theanimal and vegetable kingdoms. They are ofmicroscopic size, and their essential characteristicis that their life course necessitates or producesthose chemical changes which are summed upgenerally under the name of fermentation or fer-mentative processes. There are, as in all forms of life, certain condi-tio
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Keywords: ., bookcentury1800, booksubjec, booksubjectagriculture, bookyear1832
