. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 226 Condensed Milk Defects yellow liquid, similar in appearance to butter oil. The fermenta- tion is accompanied bv the evolution of a penetrating- foul odor. This organism sur\ives exposure for 13 minutes to 245 degrees F. Its thermal death point lies between 245 and 250 degrees F. Plectridium foetidum, as well as most of the other species of anaerobic, spore—bearing butyric acid bacilli and bacteria, is present abundantly in cultivated soil, in f
. Condensed milk and milk powder, prepared for the use of milk condenseries, dairy students and pure food departments. Condensed milk. 226 Condensed Milk Defects yellow liquid, similar in appearance to butter oil. The fermenta- tion is accompanied bv the evolution of a penetrating- foul odor. This organism sur\ives exposure for 13 minutes to 245 degrees F. Its thermal death point lies between 245 and 250 degrees F. Plectridium foetidum, as well as most of the other species of anaerobic, spore—bearing butyric acid bacilli and bacteria, is present abundantly in cultivated soil, in field crops and even on the kernels of the grain. Since this type of evaporated milk defect is characteristic, especially, of the product manufactured during the late summer and early fall months, it is very probable that the dust incident to the harvesting of the field crops, fur- nishes the chief source of contamination of the milk. .*ss^. Fig. 56. The result of gas- eous fermentation Fig. 57. Plectridium foetidum, a liigh:y resistant species of an- aerobic microorganisms, caus- ing "swell heads" of evapo- rated milk In order to avoid the occurrence of blown, fermented, evapo- rated milk, therefore, it is necessary to employ the highest steriliz- ing temperatures, or the longest exposure to the sterilizing heat, or both, consistent with freedom of the milk from curdiness. Ex- perience has shown that the use of the ranges of temperature and time of exposure, given under Chapter XI on "Sterilizing," guard effectively against this defect. Blown Evaporated Milk Due to Freezing.—If the evapo- rated milk is exposed to storage temperatures below the freezing point of water, the contents of the cans will freeze. While freez- ing, the contents expand sufficiently to cause the ends of the cans to bulge. AAHien the cans are subsequent!}' transferred to warmer. Please note that these images are extracted from scanned page images that may have been digitally enhance
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Keywords: ., bookauthorhunzikerottofrederick, bookcentury1900, bookdecade1910
