Description
Excerpt from The Fermentations of Milk
At about the same time Schwann and Latour began to lay the foun dation of our modern knowledge of the processes of fermentation, by claiming, on the basis of careful experiments, that fermentations are caused by living organisms. Schwann [37] performed the classic experi ment of Showing that air which had been heated would not produce fermentations in meat, while unheated air would do so. He further made a microscopic study of yeast and found that this body grew and multiplied during the fermentative process, and that all poisons which were capable of destroying the growth of organisms check ed the growth of the yeast and at the same time prevented the fermentation. From all of this he concluded that fermentations and putrefactions were pro duced by the growth of organisms.
With this start in the way of a true explanation of fermentation in general, it became possible to understand the changes in milk. Long before (as early as 1701) Andry had discovered that sour milk contained living organisms. The observation was not fruitful in results and had been entirely forgotten. The first observation of more recent times was by Fuchs [41] who studied souring milk with the microscope and succeeded in finding two different organisms present in all cases. The organisms found were a micrococcus (which he called Monas) and a bacillus (infusor). Beyond the fact of their presence, however, no conclusion was drawn, and the Observation was interesting chie?y on account of being the first mention of bacteria in milk.
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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.
At about the same time Schwann and Latour began to lay the foun dation of our modern knowledge of the processes of fermentation, by claiming, on the basis of careful experiments, that fermentations are caused by living organisms. Schwann [37] performed the classic experi ment of Showing that air which had been heated would not produce fermentations in meat, while unheated air would do so. He further made a microscopic study of yeast and found that this body grew and multiplied during the fermentative process, and that all poisons which were capable of destroying the growth of organisms check ed the growth of the yeast and at the same time prevented the fermentation. From all of this he concluded that fermentations and putrefactions were pro duced by the growth of organisms.
With this start in the way of a true explanation of fermentation in general, it became possible to understand the changes in milk. Long before (as early as 1701) Andry had discovered that sour milk contained living organisms. The observation was not fruitful in results and had been entirely forgotten. The first observation of more recent times was by Fuchs [41] who studied souring milk with the microscope and succeeded in finding two different organisms present in all cases. The organisms found were a micrococcus (which he called Monas) and a bacillus (infusor). Beyond the fact of their presence, however, no conclusion was drawn, and the Observation was interesting chie?y on account of being the first mention of bacteria in milk.
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
Herbert William Conn
Published Date -
ISBN - 9780266929093
Dimensions - 22.9 x 15.2 x 0.4 cm
Page Count - 79
Paperback
Contributors
Author
Herbert William Conn
Published Date -
ISBN - 9781527910027
Dimensions - 22.9 x 15.2 x 0.5 cm
Page Count - 81
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