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A STUDY OF A CAUSE OF “BLOWING” IN TINS OF SWEETENED CONDENSED MILK
Author(s) -
HISCOX E. R.
Publication year - 1923
Publication title -
annals of applied biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.677
H-Index - 80
eISSN - 1744-7348
pISSN - 0003-4746
DOI - 10.1111/j.1744-7348.1923.tb05684.x
Subject(s) - biology , food science , botany , horticulture , zoology
Summary.1 Two types of yeasts, A , round cells, B , oval cells, were isolated from a “blown” tin of sweetened condensed milk. 2 Both types were able to reproduce similar “blowing” when inoculated into tins of sweetened condensed milk. 3 The oval type was considerably more rapid and vigorous in its action than the round, but was less resistant to heat and drying. 4 These yeasts are compared with those isolated by Pethybridge from Irish, by Hammer from American, and by Knudsen from Danish and Dutch, sweetened condensed milk.