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Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104606
Title Over de vroeg beginnende gasvorming in kaas
show extra info.
door Th.E. Galesloot
Author(s) Galesloot, T.E.
Publisher Wageningen : Veenman
Publication year 1946
Description 124 p., 23 p. pl
Series title Publicatie / Stichting Fonds Landbouw Export Bureau 1916/1918 (29)
Notes Proefschrift Wageningen
Tutors Smit, Prof. Dr. J.
Graduation date 1946-05-08
Dissertation no. 135
Author abstract show abstract
The early production of gas in cheese, called 'blowing' was caused chiefly by some coli-aerogenes bacteria of the aerogenes-cloacae type and intermediate types. These bacteria produced gas in a combined fermentation-curdling test both on milk and on cheese; they were called blowing-positive strains.

A second group of coli-aerogenes bacteria, although forming acid and gas from lactose in a synthetic lactose medium, did not produce gas in the combined fermentation-curdling test. This was apparently due to the presence of citric acid in the combined test since this acid prevented blowing-negative coliaerogenes strains producing gas from lactose; the citric acid was reduced to succinic acid. As a result these blowing-negative types decomposed the sugar present in the medium without forming gas. Excess of citric acid, however, may be fermented with production of gas. Citric acid always increased gas production by blowing-positive strains through its fermentation. Blowing caused by blowing-positive strains decreased when negative strains were also present.

It was found that KN0 3 , KNO 2 , and KClO 3 , prevented gas production from lactose by blowing-positive strains. These compounds seemed to be reduced, thus inhibiting gas production from lactose, while intermediate products occurred which prevented the development of the coli-aerogenes bacteria. KClO 3 appeared to be the most efficient inhibitor. Under practical conditions addition of 1 g per 100 litres milk may be sufficient. Lactic acid fermentation was not influenced by adding this amount of KClO 3 .

Online full textINTERNET
On paper FORUM ; STACKS ; 284E21
FORUM ; STACKS ; NN08202,135
FORUM ; STACKS ; NN00656,29
Keyword(s) (cab) cheeses / cheese ripening / animal products / chemical composition / ingredients / parasitology
Categories Dairy Products
Publication type PhD thesis
Language Dutch; Flemish
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