. Bacteria in relation to country life. Bacteria. 428 Bacteria in Relation to Cotmtry Life complished at the lower temperatures. Practical studies on tlie ripening of American Cheddar cheese at different temperatures have shown conclusively that at the lower temperatures the ripening is more uniform, and the keeping quality of the cheese much better. In fact, ripening was shown to be experimentally practicable at temperatures but little above freezing. Commercially,. Fig. 65. Section through inflated and partly collapsed Emmenthaler cheese. (1/5 natural size. Freudenreich.) however, this exten
. Bacteria in relation to country life. Bacteria. 428 Bacteria in Relation to Cotmtry Life complished at the lower temperatures. Practical studies on tlie ripening of American Cheddar cheese at different temperatures have shown conclusively that at the lower temperatures the ripening is more uniform, and the keeping quality of the cheese much better. In fact, ripening was shown to be experimentally practicable at temperatures but little above freezing. Commercially,. Fig. 65. Section through inflated and partly collapsed Emmenthaler cheese. (1/5 natural size. Freudenreich.) however, this extension of the period of ripening has its limitations. Cheese faults.—Abnormal ripening and the conse- quent production of cheese that is not marketable, occasion, at times, large monetary losses to the cheese- maker. Among such faults, the most common is that which leads to the formation of gassy curd. In this case, large quantities of gas are generated by certain gas-producing bacteria and the curd becomes filled with cavities of various shapes and sizes. The surface of the cheese bulges out, and, in extreme cases, the rind is split open. Other abnormal characteristics, particularly. 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 Lipman, Jacob Goodale, 1874-1939. New York, Macmillan
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1911
