Description
Excerpt from Preservation of Food, Vol. 14: Storing, Canning, Drying and Fermentation
Each kind of organism, whether bacteria, yeast, or mold, is adapted to a certain type of food material, and is generally found assoc1ated it. Yeasts may be present in foods containing sugar; molds occur upon many fruits and upon their products, and are Instrumental in the spoiling of starchy foods, as bread. Bacteria are abundant in most foods, but they grow best on those con taining protein substances, as peas, beans, and meat. Some bac teria change into specialized forms fitted to reproduce the species after a period unfavorable to their growth. These resistant forms are called spores. Vegetables are much more difficult to preserve than fruits, as they are ordinarily infected with these spore-bearing bacteria which are capable of withstanding high temperatures. Yeasts and molds, on the other hand, are easily killed by heat.
The whole problem, then, of food preservation, including can ning, storing, and drying, involves the destruction of undesirable organisms and the prevention of their growth.
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Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Each kind of organism, whether bacteria, yeast, or mold, is adapted to a certain type of food material, and is generally found assoc1ated it. Yeasts may be present in foods containing sugar; molds occur upon many fruits and upon their products, and are Instrumental in the spoiling of starchy foods, as bread. Bacteria are abundant in most foods, but they grow best on those con taining protein substances, as peas, beans, and meat. Some bac teria change into specialized forms fitted to reproduce the species after a period unfavorable to their growth. These resistant forms are called spores. Vegetables are much more difficult to preserve than fruits, as they are ordinarily infected with these spore-bearing bacteria which are capable of withstanding high temperatures. Yeasts and molds, on the other hand, are easily killed by heat.
The whole problem, then, of food preservation, including can ning, storing, and drying, involves the destruction of undesirable organisms and the prevention of their growth.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Details
Publisher - Forgotten Books
Language - English
Hardback
Contributors
Author
Ohio State University, Agricultural College Extension Service
Published Date -
ISBN - 9780484332699
Dimensions - 22.9 x 15.2 x 0.1 cm
Page Count - 22
Paperback
Contributors
Author
Ohio State University, Agricultural College Extension Service
Published Date -
ISBN - 9781330877630
Dimensions - 22.9 x 15.2 x 0.2 cm
Page Count - 24
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