. American bee journal. Bee culture; Bees. Mr. Alin Caillas. of Paris. France. aroma and the " bouquet " of the honey treated. This operation should be called "pasteurisation," from the name of Pasteur, the great savant who point- ed to it first as a means of destroying microbe germs and securing a perfect and unlimited preservation of the pro- ducts thus treated. This is constantly done for milk, beer, and all sorts of fermentable liquids. But for honey, the tempera- ture cannot be raised beyond a certain point without danger. Not only this would give it a cooked flavor, b
. American bee journal. Bee culture; Bees. Mr. Alin Caillas. of Paris. France. aroma and the " bouquet " of the honey treated. This operation should be called "pasteurisation," from the name of Pasteur, the great savant who point- ed to it first as a means of destroying microbe germs and securing a perfect and unlimited preservation of the pro- ducts thus treated. This is constantly done for milk, beer, and all sorts of fermentable liquids. But for honey, the tempera- ture cannot be raised beyond a certain point without danger. Not only this would give it a cooked flavor, but it would entirely evaporate and suppress the aroma which gives its sole value to the original product. As a rule, a " bain-marie " (water bath) over which the honey is placed, should not go be- yond 70 to 80 degrees C. (15,5 to 175 de- grees F.). Besides, the operation should not last longer than 20 to 30 minutes, and the bulk should be kept stirred. We can thus obtain a product more or less transparent which should be at once placed in closed vessels to keep it from contact with the air. Some honeys, however, granulate again quickly after having been prop- erly pasteurized. That is an annoy- ance, for the purchaser wonders why he finds in the same jar a solid part and a liquid part, and he may suspect fraud. Sonie dealers remedy this possible accident by mixing with the honey one percent of glycerine, which delays and often prevents further granulation. Dextrine has exactly the same influence, and that is why some honey-dews or plant-louse excretions, harvested on pine trees, oaks, lindens, etc., rarely granulate, for they contain as much as 10 percent of dextrine. It is more difficult to make the re- verse operation, or induce liquid honey to granulate. We have no prompt method to do this. In no manner can we change liquid honey to granulated honey in a few hours. But a low tem- perature, a dry place, and a mixture of honey already granulated favor speedy granula
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Keywords: ., bo, bookcentury1800, bookdecade1860, booksubjectbees, bookyear1861
