# ent

id: 27713
type: PRODUCT
entity:
  | - | - | - | - | - | - | - 1.10 | - | - | - | - | - | - | - | - 1.0 | + | - | - | - | - | - | - | - 0.9


id: 32367
type: WORK_OF_ART
entity:
  THE USE OF STUDENTS IN DAIRYING BY H. L. RUSSELL Dean of the College of Agriculture University of Wisconsin


# bib

id: 27778
title: Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying
author: Russell, H. L. (Harry Luman)
txt: ./txt/27778.txt
cache: ./cache/27778.txt
extension: .txt
mime: text/plain
summary:
  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


id: 27713
author: Eyre, J. W. H. (John William Henry)
txt: ./txt/27713.txt
cache: ./cache/27713.txt
extension: .txt
mime: text/plain
summary:
  For sterilisation and storage each pipette is placed inside a test-tube, to the free end of the rubber tubing, place the pipette point downward 1. Place the crates of test-tubes, metal cases containing plates and Two or three drops of alcoholic solution of these dyes to, say, 4 c.c. water, usually makes a sufficiently strong staining fluid for cover-slip grammes of powdered agar, and make into a thick paste with 150 c.c. distilled water, and add to the meat extract in the flask; place the Place tubes of blood agar for forty-eight hours in the incubator at 6. Transfer the dry litmus to a litre flask, measure in 600 c.c. distilled water and allow to remain in contact 24 hours with frequent place in a test-tube and heat in a boiling water-bath for 2 minutes, 8. Arrange a control test-tube containing 5 c.c. sterile saline solution

title:
  The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.


id: 4962
title: The Story of Germ Life
author: Conn, H. W. (Herbert William)
txt: ./txt/4962.txt
cache: ./cache/4962.txt
extension: .txt
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summary:
  fermentations produced by bacteria are more common in Nature than fermentation processes, different species of bacteria having bacteria will produce different results in the fermenting process. different species of bacteria have the power of souring milk, and produced by different species of bacteria. produced by certain species of bacteria which grow readily even at METHOD BY WHICH BACTERIA PRODUCE DISEASE. bacteria have the power of producing disease, the question as to man after the bacteria have produced their poisonous bodies, it or by similar poisons produced by bacteria growing in such food for example, is a disease produced by bacteria which grow in the the parasitic powers of the different species of bacteria produce course, these are the only bacteria which can produce disease by diseases are not, however, produced by bacteria but by a diseases are not, however, produced by bacteria but by a


id: 2938
title: Yeast
author: Huxley, Thomas Henry
txt: ./txt/2938.txt
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extension: .txt
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summary:
  chosen this subject because I know of no familiar substance forming part air-like substance out of the liquid; and I dare say you all know this the fine and subtle spirit obtained from the fermentation of sugar; and which forms the scum and the lees as the yeast plant; and it has the yeast plant being composed of a sort of bag, like a bladder, inside forms the chief part of the contents of the yeast plant is identical the yeast plant; and there is the fact of the splitting up of the sugar. kind to the torula would be killed, and by which the yeast plant is fermentation, where does the yeast plant come from? broadly speaking, as the sac of the yeast plant, and having in their nature as the protein substance of the yeast plant. of the yeast plant, which presents us with living matter in almost its


id: 32367
title: Outlines of dairy bacteriology, 10th edition A concise manual for the use of students in dairying
author: Russell, H. L. (Harry Luman)
txt: ./txt/32367.txt
cache: ./cache/32367.txt
extension: .txt
mime: text/plain
summary:
  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


id: 43015
title: Bacteria in Daily Life
author: Frankland, Grace C.
txt: ./txt/43015.txt
cache: ./cache/43015.txt
extension: .txt
mime: text/plain
summary:
  JOINT AUTHOR OF "MICRO-ORGANISMS IN WATER," "THE LIFE OF PASTEUR," light-bacteria were originally discovered in sea-water and on the disease-producing microbes in waters of various kinds has been made regards the number of bacteria present in the air in these one-roomed sunshine in regard to the bacteria present in water is both important disease-producing properties of certain bacteria by sunshine may the disease, he could not produce fatal results in animals if he kept varieties of water bacteria, for both these investigators found that water these bacteria can live as long as eleven days. Of special interest is Dr. Fazio''s discovery that the variety of bacteria present in these waters conditions, at which time the mixed milk showed 7,600 bacteria per little effect upon disease germs present in milk, salicylic acid disease-producing powers of these bacteria was not investigated, and ever present of the animal succumbing to venom poison before its serum


