The bacteriology of cheddar cheese
By: by E.G. Hastings, Alice C. Evans, and E.B. Hart.
Contributors: Evans, Alice C. 1881-; Hart, Edwin B. b. 1874.
Series: Bulletin / U.S. Department of Agriculture, Bureau of Animal Industry -- 150; Bulletin (United States. Bureau of Animal Industry) -- 150.
Publisher: U.S. Dept. of Agriculture, Bureau of Animal Industry
Published: 1912
Place of publication: Washington, D.C
Language: eng
Number of pages: 52
Subjects: Cheese -- Microbiology.
Table of contents: tocpage: 6
pagenum: 7
title: Introduction; tocpage: 6
pagenum: 8
title: The bacterial flora of milk; tocpage: 6
pagenum: 9
title: Differences in composition of cheese; tocpage: 6
pagenum: 10
title: The enzym content of cheese; tocpage: 6
pagenum: 10
title: Biological problems; tocpage: 6
pagenum: 11
title: Bacteriological methods; tocpage: 6
pagenum: 13
title: The role of Bacterium lactis acidi in Cheddar cheese; tocpage: 6
pagenum: 15
title: Effect of curdling on distribution of bacteria in milk; tocpage: 6
pagenum: 18
title: Effect of acid on the expulsion of the whey; tocpage: 6
pagenum: 18
title: Effect of acid on the texture of the curd; tocpage: 6
pagenum: 18
title: The role of acid in the ripening of cheese; tocpage: 6
pagenum: 20
title: The protective action of acid; tocpage: 6
pagenum: 21
title: The rate of bacterial growth in cheese; tocpage: 6
pagenum: 21
title: Methods of examination *; tocpage: 6
pagenum: 22
title: Results of the work; tocpage: 6
pagenum: 25
title: The enzymic action of lactic bacteria; tocpage: 6
pagenum: 31
title: Other groups of bacteria in Cheddar cheese; tocpage: 6
pagenum: 31
title: Determinations by milk-dilution and plate-culture methods; tocpage: 6
pagenum: 37
title: Determinations by microscopic examination of the cheese; tocpage: 6
pagenum: 39
title: The disappearance of bacterial cells in cheese; tocpage: 6
pagenum: 40
title: Detailed study of lactic bacilli; tocpage: 6
pagenum: 41
title: Acidity produced; tocpage: 6
pagenum: 41
title: Forma of lactic acid produced; tocpage: 6
pagenum: 42
title: Type of curd produced; tocpage: 6
pagenum: 43
title: Fermentation of sugars; tocpage: 6
pagenum: 43
title: Form of colonies; tocpage: 6
pagenum: 44
title: Thermal death point; tocpage: 6
pagenum: 44
title: Morphology; tocpage: 6
pagenum: 45
title: Conditions for growth in cheese; tocpage: 6
pagenum: 47
title: Solvent effect on milk proteins; tocpage: 6
pagenum: 48
title: Coccus forma in Cheddar cheese; tocpage: 6
pagenum: 50
title: Chromogenic cocci; tocpage: 6
pagenum: 50
title: Liquefying organisms; tocpage: 6
pagenum: 51
title: The sequence in development of bacterial groups in Cheddar cheese; tocpage: 6
pagenum: 52
title: Summary