id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
32367	Russell, H. L. (Harry Luman)	Outlines of dairy bacteriology, 10th edition A concise manual for the use of students in dairying			.txt	text/plain	58556	3211	70	the bacteria and their effects on milk and other dairy products as the growth of acid-forming organisms in milk becomes checked by the In butter and cheese, as in milk, no growth of the organism acid-forming bacteria grow more rapidly in milk than do any other =Desirable acid-forming bacteria.= If milk is produced under clean fermentation of the milk by these desirable types of bacteria. There are other kinds of acid-forming bacteria in milk but they are curd that looks like that formed in the acid fermentation of milk. acid-forming bacteria in raw milk; hence it is most frequently noted This type of fermented milk is produced by an acid-forming organism The acid-forming bacteria impart a sour taste to the fermented milk, the cane sugar while the acid-forming bacteria ferment the milk The curd obtained from milk containing many gas-forming bacteria. smaller number of acid-forming bacteria in the milk; other factors	./cache/32367.txt	./txt/32367.txt