 | University of Wisconsin. Agricultural Experiment Station - 1896 - 370 Seiten
...maximum, development (2nd period) is hastened or retarded by such external conditions as temperature, etc. 5. The second period also marks the beginning...change that occurs in the cheese in the earlier part of the breaking down of the casein. 6. The bacterial flora of cheese differs markedly from that of milk.... | |
 | 1897 - 816 Seiten
...gradual, until the bacterial content sinks to insignificant proportions. (Period of final decline.) 5) The second period also marks the beginning of the...in the earlier part of breaking down of the casein. 4) The time necessary to reach the maximum development (2ud period) is hastened or retarded by such... | |
 | United States. Office of Experiment Stations - 1898 - 1232 Seiten
...retarded by such external conditions as temperature, etc. '•(5) The second period also marks tho beginning of the physical change that occurs in the cheese in the earlier part of the breaking down of the casein. "(li) Tho bacterial tlora of cheese differs markedly from that of... | |
 | Canadian Institute - 1904 - 694 Seiten
...maximum development (second period) is hastened or retarded by such external conditions as temperature, etc. 5. The second period also marks the beginning...change that occurs in the cheese in the earlier part of the breaking down of the casein. 6. The bacterial flora of cheese differs markedly from that of milk.... | |
 | United States. Office of Experiment Stations - 1898 - 1304 Seiten
...maximum development (2d period) is hasor retarded by such external conditions as temperature, etc. The second period also marks the, beginning of the physical change that in the cheese ill the earlier part of the breaking down of the casein. The bacterial llora of cheese... | |
 | Royal Agricultural Society of England - 1897 - 1044 Seiten
...maximum development (2nd period) is hastened or retarded by such external conditions as temperature, &c. 5. The second period also marks the beginning of the...change that occurs in the cheese in the earlier part of the breakingdown of the casein. 6. The bacterial flora of cheese differs markedly from that of milk.... | |
| |
... etc. 5. The second period also marks the beginning of the physical change that occurs in the cheese in the earlier part of the breaking down of the casein. 6. The bacterial flora of cheese differs markedly from that of milk. In milk, the lactic acid... 