. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . Fig. 51.—Aspergillus glaucus. Any starch employed—as it rarely is—as an adul-terant, can be detected by the iodine reaction and themicroscope. Cheese is peculiarly liable—and especially the moisterkinds—to parasitic growths, which are considered bymany to add materially to the flavour of the are probably harmless when ingested with thecheese; but a knowledge of the commoner forms ofgrowth is desirable : — Aspergilhi
. Public health laboratory work, including methods employed in bacteriological research, with special reference to the examination of air, water and food contributed . Fig. 51.—Aspergillus glaucus. Any starch employed—as it rarely is—as an adul-terant, can be detected by the iodine reaction and themicroscope. Cheese is peculiarly liable—and especially the moisterkinds—to parasitic growths, which are considered bymany to add materially to the flavour of the are probably harmless when ingested with thecheese; but a knowledge of the commoner forms ofgrowth is desirable : — Aspergilhis glaums is a form of vegetable fungus, andgives rise to the appearance popularly known as blue BUTTER CHEESE—TYROTOXICON. 505 mould —and sometimes also of green mould; underthe microscope its appearance is that denoted in fig. Fig. 52.—Mucor Mucedo. Spovendonema casei is a similar growth, creating theappearance known as red mould. Mucor mucedo isanother fungus which also attacks cheese.
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Keywords: ., bookcentury1800, bookdecade1890, bookpublisherphiladelphiablakis
