Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . A B C D FIG. 18—^EFFECT OF DIFFERENT BACTERIA ON MILKA. Bad, aerogenes. B. Bact. lactis acidi. C. & D. Liquefying bacteria grows with great rapidity, and at this temperature it seems tohe more vigorous than any other bacterium ordinarily foundin milk. For this reason, as we shall presently see, milk keptat 70° becomes, in a short time, almost completely filled withthis species of bacterium at the expense of all the others thatmight have been th
Practical dairy bacteriology, prepared for the use of students, dairymen, and all interested in the problems of the relation of milk to public health . A B C D FIG. 18—^EFFECT OF DIFFERENT BACTERIA ON MILKA. Bad, aerogenes. B. Bact. lactis acidi. C. & D. Liquefying bacteria grows with great rapidity, and at this temperature it seems tohe more vigorous than any other bacterium ordinarily foundin milk. For this reason, as we shall presently see, milk keptat 70° becomes, in a short time, almost completely filled withthis species of bacterium at the expense of all the others thatmight have been there originally. This type of organism is thedairymans friend. 34 PRACTICAL DAIRY BACTERIOLOGY BACTERIUM AEROGENES The second type of lactic acid bacterium differs in many re-spects from the first/ It is not so common as the first type,but is, nevertheless,* very widely distributed, and is very likelyto be present in any sample of milk in some quantity. If it ispresent in large quantities, it becomes a very great nuisance;if only a few are present, it may do no injury. The organismin question can commonly be distinguished by a study of the
Size: 971px × 2573px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidcu319, booksubjectdairying
