Outlines of Dairy Bacteriology

A concise manual for the use of students in dairying

Author: H.L. Russell
Published: 1914
Language: English
Wordcount: 57,443 / 177 pg
Flesch-Kincaid Reading Ease: 50.2
LoC Category: SF
Downloads: 569
Added to site: 2010.05.14
mnybks.net#: 27725
Origin: gutenberg.org
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Excerpt

t is much less effective, a baking temperature of 260° to 300° F. for an hour being necessary to kill spores. This condition is of the utmost importance in the destruction of bacteria in the dairy and creamery.

=Effect of drying.= The spore-bearing bacteria withstand effects of desiccation without serious injury, and many of the non-spore-producing types retain their vitality for some months. The bacteria found in the air are practically all derived from the soil, and exist in the air in a dried condition, in which they are able to remain alive for considerable periods of time. In a dried condition, active cell growth is not possible, but when other conditions, such as moisture and food supply are present, resumption of growth quickly begins. This property is also of importance in the dairy as in the preparation of dry starters for creameries and cheese factories.

=Effect of light.= Bright sunlight exerts a markedly injurious effect on bacterial life, both in a spore and in a growing con

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