. Bacteriology and mycology of foods. Food. PASTEURIZATION 417 to the theory of disinfection and since disinfection is a time process the continuous process allows a greater reduction of bacteria. Effect of Pasteurization on Bacteria. This has been given much study in order to refute the argument against pasteurization that pasteurized milk putrifies rather than sours. Ayers and Johnson (1913) Kaw Milk Acid Coagulating Group Acid Group Inert Group Alkali Group Peptonizing Group w Milk Pasteurized for 80 Minutes at A. y (52 8 C (H5°P) (160° F) (170° F) 9SSB Ss (180" F) (1"0"F) (2
. Bacteriology and mycology of foods. Food. PASTEURIZATION 417 to the theory of disinfection and since disinfection is a time process the continuous process allows a greater reduction of bacteria. Effect of Pasteurization on Bacteria. This has been given much study in order to refute the argument against pasteurization that pasteurized milk putrifies rather than sours. Ayers and Johnson (1913) Kaw Milk Acid Coagulating Group Acid Group Inert Group Alkali Group Peptonizing Group w Milk Pasteurized for 80 Minutes at A. y (52 8 C (H5°P) (160° F) (170° F) 9SSB Ss (180" F) (1"0"F) (200" F). Fig. 69.—The Hypothetical Relation of the Bacterial Groups in Raw and Pasteur- ized Milk. (After Ayers and Johnson.) studied the bacteria in pasteurized milk by means of their milk-tube method. They used the holder process with a temperature of ;* C. for thirty minutes in most of their experiments. Their results are graphically summarized in Fig. 69 from which it will be seen that pas- teurization increased the percentage of acid-forming bacteria in the milk. Higher temperatures of pasteurization caused a different relation to. 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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