Milk fermentations and their relations to dairying. Page: 4
24 p. ; 23 cm.View a full description of this book.
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CONTENTS.
Page.
Composition of milk .......................... ........ ...... .... ....... 5
Causes of fermentation .................-.... ...... ........-..............- 6
Fermentation of milk by rennet --.....-.....-....- .. ............... 7
The souring of milk -.. ...-..... .............-.................... 8
Number of bacteria in milk .--....-..........-- ...........-.. ........-..... 8
Relation of electricity to the souring of milk .-......--......-...........--. 9
Other forms of fermentation of milk -..........................10
Alkaline fermentation of milk .. . . . .......................................... 10
Butyric acid -.- ..... ..... . ..-............ .................--- 11
Bitter milk ............................................. . . ...- - ... 12
Alkaline curdling of milk ---- . ...............--. . ..--..-...-... . 12
Blue m ilk ..... . . . . .......................................................... 13
Alcoholic fermentation of milk.............................................. 14
Slimy fermentation ..-........ .... ... ....................... . -- ' 14
Miscellaneous forms of fermentation . ........................................ 15
Practical bearing of the subject upon dairying.--..- ...-- ...-- .... .. 15
Handling milk ...... ....... ...... ......................... . 15
Butter-making . ....................................... 18
Cheese-making....-.. ..... ---..---... ......-- .... ............. 21
4
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United States. Department of Agriculture. Milk fermentations and their relations to dairying., book, 1892; Washington D.C.. (https://digital.library.unt.edu/ark:/67531/metadc6311/m1/4/?q=%22Butter.%22: accessed May 2, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; crediting UNT Libraries Government Documents Department.