Diese Studie untersucht die Beziehung zwischen Mikroorganismen und landwirtschaftlichen Erzeugnissen, einschließlich Milch, Boden, Wasser und Düngemitteln, mit einem Schwerpunkt auf die Rolle von Bakterien bei der Milchkontamination. Sie umfasst die verschiedenen Arten von Bakterien, die in Milchprodukten vorkommen, und ihre Auswirkungen auf die Lebensmittelsicherheit und die landwirtschaftlichen Praktiken.
1146 x 2180 px | 19,4 x 36,9 cm | 7,6 x 14,5 inches | 150dpi
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. Agricultural bacteriology; a study of the relation of germ life to the farm, with laboratory experiments for students, microorganisms of soil, fertilizers, sewage, water, dairy products, miscellaneous farm products and of diseases of animals and plants. Bacteriology, Agricultural. 164 BACTERIA IN MILK number of kinds exceeds the number of lactic acid bacteria. They are found commonly in the dairy, especially in the dust and filth that get into the milk. Practically every sample of fresh milk will contain them in greater or less numbers. But it is very doubt- ful whether this type of bacteria is of much or of any significance in ordinary dairying. Although the varieties may be numerous and their number may be great in fresh milk, they very rarely get an opportunity to have any considerable effect upon the milk.. A D J yj J U D e F e Fig. 34.—Gelatin stab cultures, ej, and g, show liquefaction; a, filiform; b, beaded; c, villous; d, arborescent; e, napiform; /, infundibuliform; g, stratiform. The lactic bacteria grow so very much more rapidly that they soon entirely outnumber the enzyme class, and, indeed, in most cases stop their growth. As a result, whereas the latter may be com- paratively numerous in fresh milk, they become less rather than more abundant as the lactic bacteria grow, and finally disappear. Under such conditions their significance in the milk is probably nothing. Occasionally, however, it may happen that a sample of milk does not chance to have any lactic organisms In it, or that they are so few as to fail to get the upper hand of the others. If this occurs, the other species of bacteria may find the conditions favorable to their growth, as in cases of sweet curdling. This class of bacteria plays an important part in the changes which may take place in so-called sterilized milk, which has been heated. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appe
