. Milk. Milk. THE KINDS OF MICRO-ORGANISMS IN MILK 355. e< V Fig. 167.—Amount of acid formed in milk and number of bacteria present. Acid is represented by the solid line; bacteria, by the dotted (Heinemann). per cent, of the lost sugar had been converted into lactic acid. Incidentally they confirmed the findings of Bosworth and. 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 Heinemann, Paul Gustav. Ph
. Milk. Milk. THE KINDS OF MICRO-ORGANISMS IN MILK 355. e< V Fig. 167.—Amount of acid formed in milk and number of bacteria present. Acid is represented by the solid line; bacteria, by the dotted (Heinemann). per cent, of the lost sugar had been converted into lactic acid. Incidentally they confirmed the findings of Bosworth and. 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 Heinemann, Paul Gustav. Philadelphia and London, W. B. Saunders Company
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Keywords: ., bookauthorheineman, bookcentury1900, bookdecade1910, bookyear1919
