. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Milk Powder 175 Plectridium foetidum, as well as most of the other species of anaerobic, spore bearing butyric acid bacilli and bacteria, is present abundantly in cultivated soil, in field crops and even on the kernels of the grain. Since this type of evaporated milk defect is charac- teristic, especially, of the product manufactured during the late sum- mer and early fall months, it is very probable that the dust incident to the harvesting
. Condensed milk and milk powder : prepared for the use of milk condenseries, dairy students and pure food departments . Condensed milk. Condensed Milk and Milk Powder 175 Plectridium foetidum, as well as most of the other species of anaerobic, spore bearing butyric acid bacilli and bacteria, is present abundantly in cultivated soil, in field crops and even on the kernels of the grain. Since this type of evaporated milk defect is charac- teristic, especially, of the product manufactured during the late sum- mer and early fall months, it is very probable that the dust incident to the harvesting of the field crops, furnishes the chief source of contamination of the *! r *?> Fig., 52. The result of gaseous fermentation Fig. 53. Plectridium foetidum, a highly resistant species of anaerobic microorganisms, causing "swell heads" of evaporated milk In order to avoid the occurrence of blown, fermented, evapo- rated milk, therefore, it is necessary to employ the highest sterilizing temperatures, or the longest exposure to the sterilizing heat, or both, consistent with freedom of the milk from curdiness. Experience has shown that the use of the formula for sterilizing, given under Chap- ter XII on "Sterilizing," guards effectively against this defect. Blown Evaporated Milk Due to Freezing.—If the evaporated milk is exposed to storage temperatures below the freezing point of water, the contents of the cans will freeze. While freezing, the contents expand sufficiently to cause the ends of the cans to bulge. When the cans are subsequently transferred to warmer temper- atures, so that their contents melt again, the milk contracts and the cans resume their normal shape. While the wholesomeness and flavor of the product are not af- fected by the freezing process, the remelted evaporated milk is usu- ally less smooth and often slightly grainy. This is due to the fact. Please note that these images are extracted from scanned page images that may have b
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Keywords: ., bookauthorhunziker, bookcentury1900, bookdecade1910, bookyear1914
