The Bacteriology of Cheddar Cheese (Classic Reprint)

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Excerpt from The Bacteriology of Cheddar CheeseIn the making of wine and beer the desired changes are produced by a single form of life, the true yeasts, and in the preparation of any desired type of product attention need only be directed as far as the causal organism is concerned in order to insure the presence of the particular variety of yeast that has been found by experience to form a product that has the desired properties as well as to insure the absence of harmful forms. In the preparation of still other products of the fermentation industries not only a single form of life is essential to produce the desired changes, but two or more are needed, one of which may work on a certain constituent of the raw material, the other on another, or the one may serve to make conditions favorable for the growth of the second, usually by the preparation of suitable food.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis 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.