. Bacteriology and mycology of foods. Food. 418 MILK AND MILK PRODUCTS exist between the groups of bacteria in milk. In an earlier paper (1910), these same authors found that pasteurized milk soured about the same as a clean, raw milk. Weigmann et al. (1916) found that, in milk which had been heated from 60° C. to 63° C, for thu^ty minutes, lactic acid bacteria were present m a much larger proportion to remaining organ-. Milk Pasteurized 30 Minutes Fig. 70.—The Hypothetical Relation of Bacteria in Raw and Pasteurized Milk (After Ayers and Johnson, 1913.) isms than in law milk. The same was als
. Bacteriology and mycology of foods. Food. 418 MILK AND MILK PRODUCTS exist between the groups of bacteria in milk. In an earlier paper (1910), these same authors found that pasteurized milk soured about the same as a clean, raw milk. Weigmann et al. (1916) found that, in milk which had been heated from 60° C. to 63° C, for thu^ty minutes, lactic acid bacteria were present m a much larger proportion to remaining organ-. Milk Pasteurized 30 Minutes Fig. 70.—The Hypothetical Relation of Bacteria in Raw and Pasteurized Milk (After Ayers and Johnson, 1913.) isms than in law milk. The same was also found in milk which had been heated for ten to twenty minutes. Souring, however, was much delayed over that in raw milk, which the authors attribute to attenuation of the lactic acid organisms. With regard to the resistance of Bacillus colon to heat, Ayers and Johnson (1915) state that this organism would. 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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