acid amount appearance apples Association bacteria beans brine Canner cause cent changes Chem color concentration consists containers cooked corn cost described determination discussed Diseases dried effect equipment experiments Expt factors fish flavor fresh fruit given gives glass glucose grading green growth handling heat important increased industry iron jelly juice July L. F. PRATT less loss manufacture material meat metal method milk minutes obtained operation organisms Packer packing peaches pears peas pectin plant possible practically preparation present preservation pressure Record reduced relation removed salt samples seed showing solution spoilage standards sterilization storage sugar sulfur syrup temperature tests tion tomatoes Trade treatment vacuum varieties various vegetables Vinegar vitamin washing waste yield
Pagina 31 - If it consists in whole or in part of a filthy, decomposed, or putrid animal or vegetable substance, or any portion of an animal unfit for food, whether manufactured or not, or if it is the product of a diseased animal, or one that has died otherwise than by slaughter. SEC. 8. That the term
Pagina 36 - Sauerkraut is the product, of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 per cent nor more than 3 per cent of salt. It contains, upon completion of the fermentation, not less than 1.5 per cent of acid, expressed as lactic acid.
Pagina 36 - The product, of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 per cent nor more than 3 per cent of salt. It contains, upon completion of the fermentation, not less than 1.5 per cent of acid, expressed as lactic acid.
Pagina 17 - Some factors which influence the composition of cabbage and their relation to the quality of sauerkraut.
Pagina 25 - The lactic acid bacteria ferment the sugars present and produce lactic and acetic acids, carbon dioxide, alcohol, and mannitol. None of these products are poisonous, but they produce disagreeable flat and sour flavors in most cases. In some cases the product may be slimy, but this sliminess is also not poisonous. With very few exceptions, the organisms are not resistant to the heat ordinarily used in canning. Losses are caused by carelessness in cleaning and sorting tomatoes; and by improper methods...
Pagina 34 - Chemical composition of mustard and turnip greens and losses of iron in cooking. AM FIELD MT PEACOCK, E. Cox and IP EARLE. West. Hasp, and Nurses
Pagina 67 - Heretofore, home canned string beans have caused 39 outbreaks of botulism, far in excess of any other food. In fact, the home canned string beans canned by the cold pack process, particularly in certain parts of the United States, are a potential and continuous menace. Only boiling for a sufficient length of time after removal from the glass jar before the beans are served can make them reasonably safe. The departments of home economics in agricultural colleges, universities, and their extension...
Pagina 58 - The presence of a variety of living bacteria, including streptococci, In preparations of powdered milk Indicates that the methods of manufacture do not destroy the bacteria in the milk and that the bacteria remain viable in the powder. The preparation of powdered milk feedings without boiling or pasteurization In order to avoid curdling allows the bacteria In the powder to persist In living form in the feeding.