The Technical World Magazine, Volume 16Technical World Company, 1911 |
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Page 50
... lactic acid culture , combined with eggs and fruit flavors and frozen to the consistency of ice cream . It is the invention of Professor Morten- sen and is being put upon the mar- ket in many of the large cities of the country , notably ...
... lactic acid culture , combined with eggs and fruit flavors and frozen to the consistency of ice cream . It is the invention of Professor Morten- sen and is being put upon the mar- ket in many of the large cities of the country , notably ...
Page 52
... lactic acid . It must be of mild and clean acid flavor . The curd must be thoroughly broken up . This is accomplished by pouring it from one pail to another until it is as smooth and velvety as rich cream . From this milk the various ...
... lactic acid . It must be of mild and clean acid flavor . The curd must be thoroughly broken up . This is accomplished by pouring it from one pail to another until it is as smooth and velvety as rich cream . From this milk the various ...
Page 53
... lactic acid , will produce an acid condition of the intestinal contents which is very unfavorable to the putrefactive bacteria which may be there . The lactic acid bacteria can in no way prove in- jurious to health . They simply destroy ...
... lactic acid , will produce an acid condition of the intestinal contents which is very unfavorable to the putrefactive bacteria which may be there . The lactic acid bacteria can in no way prove in- jurious to health . They simply destroy ...
Contents
Contents for October 1911 | 131 |
professional money lender is helpless to escape and how tragedy not infrequently follows the borrowing | 159 |
Farming for Sponges | 212 |
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