. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 226 BACTERIOLOGICAL METHODS oryzcB, and subsequently the alcoholic fermentation is carried on by the saccharomyces. The method of preparing arrak is therefore similar to that of making sake. More generally, however, arrak is made from fermented molasses. 6. Yoghurt.—This is Bulgarian sour, thick or klabbered sheep's or cow's milk. The milk is boiled and evaporated to about half its volume, then cooled to about 45° C. and the ferment known as maya or
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. 226 BACTERIOLOGICAL METHODS oryzcB, and subsequently the alcoholic fermentation is carried on by the saccharomyces. The method of preparing arrak is therefore similar to that of making sake. More generally, however, arrak is made from fermented molasses. 6. Yoghurt.—This is Bulgarian sour, thick or klabbered sheep's or cow's milk. The milk is boiled and evaporated to about half its volume, then cooled to about 45° C. and the ferment known as maya or podkoassa is added. The maya is simply the dry residue from a previous fermentation. The fermented product has a sour aromatic taste. The most important organism in this \«?i, • «:. Fig. 80.—-Showing a Kephir granule or mass natural size and three types of bacteria found in Kephir.—(Marshall.) fermentation is the Bacillus hulgaricus. Other bacilli, cocci and yeasts are also present. The Yoghurt tablets of the market are presumably pure cultures of the Bacillus hulgaricus. 7. Kephir.—Kephir is an effervescent alcoholic sour drink made from the milk of the cow, sheep or goat. This is also a Bulgarian preparation. The kephir granules or seeds are simply more or less dry residues of a previous fermentation and may be obtained in the market. These granules are composed of the organisms which give rise to the fermentation products, principally Dispora {Bacillus) caucasica and several species of streptococci. These several organisms are supposed to form a mutualistic as-. 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 Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's son & co
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
