. Bacteriology and mycology of foods. Food. 430 IMILK AND MILK PRODUCTS strated that the number of bacteria decreases rather rapidly. Fresh cheeses were found to contain large numbers of bacteria. These decreased so that at the end of thirty or forty days there were less than 10,000,000 bacteria per gram. These authors state that a cheddar cheese commercially ripe usually contains some millions of living bac- Commercial score Bacteria content. 'â 'N*,, **â¢**â¢. 10 20 30 40 50 60 70 80 90 100 110 320 130 Days Fig, 73.~Bacteria Content and Commercial Score of Cheddar Cheese. (After Harding and
. Bacteriology and mycology of foods. Food. 430 IMILK AND MILK PRODUCTS strated that the number of bacteria decreases rather rapidly. Fresh cheeses were found to contain large numbers of bacteria. These decreased so that at the end of thirty or forty days there were less than 10,000,000 bacteria per gram. These authors state that a cheddar cheese commercially ripe usually contains some millions of living bac- Commercial score Bacteria content. 'â 'N*,, **â¢**â¢. 10 20 30 40 50 60 70 80 90 100 110 320 130 Days Fig, 73.~Bacteria Content and Commercial Score of Cheddar Cheese. (After Harding and Prucha, 1903.) teria per gram. Fig. 73 shows the number of bacteria that were found in a cheese at various ages. The relation of cheese to the spread of disease is an interesting ques- tion which has received some attention from investigators. Tuber- culosis has received the greater part of the attention. Mohler, Wash-. 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 Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
