Bacteriological studies on two yellow milk organisms

dc.contributor.author Hammer, B.
dc.contributor.department Extension and Experiment Station Publications
dc.date 2018-02-18T04:46:40.000
dc.date.accessioned 2020-06-30T06:57:20Z
dc.date.available 2020-06-30T06:57:20Z
dc.date.embargo 2017-02-22
dc.date.issued 2017-02-22
dc.description.abstract <p>The different milk constituents vary greatly in their susceptibility to the action of the bacteria that make up the flora commonly found in milk. At ordinary temperatures in raw milk, the lactose is soon attacked and acid formed, but if the acid producing organisms are destroyed by some such procedure as heating, pronounced changes soon take place in the casein. The fat is one of the milk constituents that is more resistant to bacterial action, yet even in it striking changes are observed under certain conditions. Some of the common milk organisms, even some of the acid producing types, are able to change the fat, altho frequently considerable periods of time are required for such action.</p>
dc.identifier archive/lib.dr.iastate.edu/researchbulletin/vol2/iss20/1/
dc.identifier.articleid 1023
dc.identifier.contextkey 9730113
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol2/iss20/1
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/62535
dc.source.bitstream archive/lib.dr.iastate.edu/researchbulletin/vol2/iss20/1/AgriculturalResearchBulletin_v002_b020.pdf|||Fri Jan 14 17:37:37 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Bacteriology
dc.subject.disciplines Dairy Science
dc.title Bacteriological studies on two yellow milk organisms
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication afa69b2c-85fc-48f4-aec6-6106db02e5b8
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
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