FERMENTATION.
The process of fermentation is now generally looked upon as a biological phenomenon. The formation of cheese is now placed in tho same category. Professor Cohn has been studying the process in Switzerland, and he has ascertained that the rennet, besides producing coagulation, contains ferment organisms which probably excite the butyric acid fermentation, and cause the slow maturation of the cheese. The resting spores of these organisms, enclosed by the hard cheese
substance, resist boiling heat for a long time, but may afterwards, in a suitable nutritive liquid, develop to what' are termed bacillus rods, and this probability explains one of the results obtained by Dr. Bastian, from which he inferred the possibility of spontaneous generation. There is scope enough for difference of opinion as to the reliability of the explanation thus offered. Dr. Bastian promises new revelations bearing on the question, and the discussion will Bhortly be resumed.
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Bibliographic details
Otago Witness, Issue 1297, 7 October 1876, Page 3
Word Count
150FERMENTATION. Otago Witness, Issue 1297, 7 October 1876, Page 3
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