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The Acid Coagulation of Milk

Published online by Cambridge University Press:  15 May 2009

Cecil Revis  and
George Arthur Payne
Cecil Revis
Affiliation:
Associate of the City and Guilds of London Institute; Chief Chemist, Messrs Welford & Sons (Dairy Co.), Ltd.
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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.

Type
Research Article
Information
Journal of Hygiene , Volume 7 , Issue 2 , April 1907 , pp. 216 - 231
Copyright
Copyright © Cambridge University Press 1907

References

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