. Principles and practice of milk hygiene. Milk; Milk supply. Fia. 5.—Preparation showing Streptococ- cus lacticus or Bacterium lactis acidi. Fig. 6.—Preparation from sediment obtained by centrifugalizing milk from a oow a£fected with catarrhal mastitiB, show- ing streptococci and leucocytes. angles to the length of the chain. On agar, they form extremely minute, punctiform, brownish colonies. The Bacterium acidi lactici (Hueppe), also called the Bacillus lactis aerogenes, is frequently concerned in the spontaneous souring of milk, usually in association with the Streptococcus lacticus. This i
. Principles and practice of milk hygiene. Milk; Milk supply. Fia. 5.—Preparation showing Streptococ- cus lacticus or Bacterium lactis acidi. Fig. 6.—Preparation from sediment obtained by centrifugalizing milk from a oow a£fected with catarrhal mastitiB, show- ing streptococci and leucocytes. angles to the length of the chain. On agar, they form extremely minute, punctiform, brownish colonies. The Bacterium acidi lactici (Hueppe), also called the Bacillus lactis aerogenes, is frequently concerned in the spontaneous souring of milk, usually in association with the Streptococcus lacticus. This is a short, plump, non- motile bacterium which is closely related to the coli-aero- genes group of bacteria and may be regarded as the most active acid-forming member of that group. It grows upon the surface of solid media, forming thin, partially translucent, leaf-shaped colonies, or round semi-globular. 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 Klein, Louis Amos, 1871-. Philadelphia and London, J. B. Lippincott Company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectmilksupply, bookyear1
