Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver.

  • Oliver, John (Writer on dairy products)
Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Milk, cheese, and butter : a practical handbook on their properties and the processes of their production, including a chapter on cream and the methods of its separation from milk / by John Oliver. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Fig. is- Casein Ferment (No. i). The Tyroihrix bacillus (of Duclaux), Fig. 15, appears to meet the case fully. This microbe is very like the B.A.F. in form, and might easily be mistaken for it under the microscope ; but its action, in all moral certainty, is altogether in the direction of softening, and not of hardening, even for a time, the coaguliim of natural fermenta- tion. We may therefore—awaiting the coming to light of a more powerful agent of this tendency— dub it casein ferment No. i (or C.F.i). Further, since there are weaker alcohol, lactic acid, and other ferments of definite character, there is a probability of others bearing a similar relation to the C.F.i, and assisting in its work. Some ferments coagulate milk without the formation of acid, and such a coagulum will be much more easily broken up by the later fermentations than one caused by L.A.F., or probably B.A.F. either. In this respect it will approach in character the coagulum of rennet in a neutral milk. In view of the foregoing, the necessity for a kind of fermentation balancing with the influence of the acid forms, and explaining certain constant experiences and occasional difficulties in the dairy, is met by C.F.I and its fellows, known and unknown. Such as properly fulfil this requirement may be reckoned among the friendly ferments. The decomposition of casein by all forces involves the separation, and in some cases recombination, of its elements very much as in other dead matter, and with the same variety and uncertainty of form. The taking up of O and H^O, and the setting free of N, COo, and sundry other gases, occur as usual. Sulphogenic ferments assist in the task, setting free the S to form sulphuric acid (H^S04). This does not generally come within the experience of the dairyer, and it would be fortunate for him if it never did ; but under some fermentations such evidences of special or advanced character are met with while the ordinary processes are going on, and some of them are recognised by the sense of taste and smell. Albumin, though it does not coagulate under ordinary fermentation, is undoubtedly the subject of attack at some stage of the general decomposition. In the serum, where any changes in its condition can be easily noted, the only unfriendly fermentation which we have seen has been the viscous or “ ropy ” form, and this but twice. Then the albumin appeared to be involved, although the change is in such case wrought in the sugar. The same remarks apply also to the albuminose. The protection of the fats of milk by their envelopes has in all