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36.5 inclusive 93 samples BACTERIOLOGY OF BUTTER ber cent score Bouska and Brown butter churned butter culture types butter held cheesiness clumps commercial salted butter exhibition butter EXPERIMENT STATION BULLETIN F-vor flavor and odor flavor scores ranging following flavor scores held at 21 holding period indicating growth methylene blue micro micrococci microorganisms per ml microscopic counts varied MONTANA EXPERIMENT STATION objectionable flavor organisms per ml original microscopic slides original slides plate counts varied predicted to deteriorate predicted to keep predicted to show predominating type quality of butter quality was correctly ranging from 35 result in deterioration rods of various Rods were found Rods were seen salted butter developed salted samples sample of butter samples had flavor samples of commercial samples of exhibition samples were predicted score ber cent scores of 37 show deterioration STATION BULLETIN 267 streptococci types of organisms unsalted butter well-stained thin rods yeast counts yeasts and oidia