UNIVERSITY 



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STERILIZATION OF APPLE JUICE. 



a very slight cooked taste being apparent. During the past season 

 this treatment has not been found sufficient in all cases (see page 14), 

 and the exact time of heating can not be considered as settled. The 

 process just outlined should be made slightly more severe, either by 

 increasing the temperature or by lengthening the time, or both. In 

 no case, however, should the temperature exceed 70 C. (158 F.). 



QUALITY OF JUICE OBTAINED FROM DIFFERENT VARIETIES OF APPLES. 



The varieties employed in the season of 1907 were selected by 

 William A. Taylor, pomologist in charge of field investigations, U. S. 

 Department of Agriculture, with a view to securing as wide a range of 

 quality as practicable. Varieties of known high quality were chosen 

 as well as inferior apples; some were high in acid, yielding a rich juice, 

 some contained only moderate amounts of acid, and one variety of 

 sweet apples was employed. The fruit was purchased in lots of 6 

 barrels each, with the exception of one variety, the Kentucky Red 

 crab, of which it was possible to secure only 3 barrels, and was held 

 in common storage until fully ripe. They were then ground and 

 pressed by a local cider maker, all decayed portions being removed 

 before grinding. The fresh juice was first run through a separator to 

 remove the bulk of the sediment, then canned, and sterilized by the 

 method previously described. 



When cooled, the juices were tasted by the committee of three 

 experts before mentioned (page 10), who contrasted the sterilized 

 product with the fresh apple juice. The varieties, locality where the 

 apples were grown, and notes as to quality of juice after sterilizing 

 are given in the following table, the notes being gathered from the 

 opinions of the committee. 



TABLE I. Organoleptic tests of sterilized juice from different varieties of apples. 



