id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
27778	Russell, H. L. (Harry Luman)	Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying			.txt	text/plain	55213	3582	67	cheese factory where an outbreak of slimy milk was traced to infected ~Germ content of milk utensils.~ Naturally the number of bacteria found in ~Nature of bacteria in fore milk.~ Generally speaking the number of organic matter and bacteria, such clarified milk sours as rapidly as the A large number of bacteria possess the property of affecting milk in or pasteurized milk, these rennet-producing, digesting species develop. milk easily kills the lactic acid germs, these forms on account of their the chromogenic bacteria are able to produce their color changes in milk presence of lactic acid bacteria, so the addition of a clean sour milk _The bacterial content of milk heated at different temperatures._ bacteria that are in the milk, but a study of cheese shows a peculiar cheese, an over-development of lactic-acid bacteria producing a sour When milk infected with this organism is made into cheese, there is	./cache/27778.txt	./txt/27778.txt