SUMMARY. 23 



a half hour being allowed in all cases for the juice to obtain the tem- 

 perature of the water bath. 



(4) It was shown that the great bulk of the insoluble material natu- 

 rally contained in apple juice can be removed by means of a milk sepa- 

 rator. 



(5) It is possible to carbonate the juice slightly before canning or 

 bottling, thus adding a sparkle to the product. A flavor foreign to 

 fresh apple juice is also added, however, and uncarbonated sterile juice 

 will resemble fresh apple juice more closely. Carbonating by the addi- 

 tion of water charged with carbon dioxicl was considered by some to 

 injure the flavor, lessening the characteristic fruit flavor by dilution. 

 In the opinion of others a heavy, rich juice was improved both by the 

 charge of carbon dioxid and by the consequent dilution. Experiments 

 indicated that the danger of contamination by mold growths was les- 

 sened by maintaining an atmosphere of carbon dioxid above the sur- 

 face of the juice after opening. 



(6) It is demonstrated that benzoate of soda in quantities varying 

 from 0.03 to 0.15 per cent (0.1 per cent being the maximum tempora- 

 rily permitted by the food regulations), while it checks the alcoholic 

 fermentation, allows other organisms to develop (notably the acetic 

 acid ferment), whereby the palatability of the product as a beverage is 

 destroyed. 



o 



