Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)


Evaporated milk, which depends for its keeping quality on the destruction of the con tamed micro-organisms by heat, occasionally spoils because of the presence of one or more organisms that resist the exposure employed in the sterilizer. The milk may undergo coagulation, gas formation or various other changes depending on the organism or organisms present. In this paper an unusual type of spoiling, mainly evident as an abnormal flavor and odor, altho there sometimes was coagulation, is reported and the organism causing it is described.



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