Online ordering is currently unavailable due to technical issues. We apologise for any delays responding to customers while we resolve this. For further updates please visit our website: https://www.cambridge.org/news-and-insights/technical-incident Due to planned maintenance there will be periods of time where the website may be unavailable. We apologise for any inconvenience.
We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.
Published online by Cambridge University Press: 15 May 2009
It is well known that when milk is allowed to sour, the rise in acidity is not directly proportional to the increase in the number of acid-forming bacteria. There is a distinct phase in the process during which numerical increase of these organisms takes place, accompanied only by slight acid production, after which the acidity rises very rapidly to a maximum.
1 Hammarsten, Jahresb. der Thierchemie, Vol. VII. p. 160.Google Scholar
2 Slyke, and Hart, , Amer. Chem. Journ., Vol. XXXIII. p. 461.Google Scholar
3 Laxa, Milchwirtsch. Zentralblatt, Vol. I. p. 538.Google Scholar
4 Söldner, , Landwirtsch. Versuchs-Stat., Vol. XXXV. p. 351.Google Scholar
5 Lehmann, Pflüger's Archiv, Vol. LVI. p. 558.Google Scholar
6 Eugling, , Landw. Versuchs-Stat., Vol. XXXI. p. 392.Google Scholar
You have
Access
