SYRUPS 207 



The bacterial diseases of syrups and substances containing 

 sugar are by far the most important and the most difficult to 

 combat. We must, however, not forget the far more common 

 fermentation and decomposition changes induced by the yeasts 

 and molds. Yeasts are very likely to attack the openly exposed 

 fruit juices and fruit syrups at the soda fountain. Crushed 

 fruits of the soda fountain may contain yeasts and also bacteria 

 and molds. Fruit products invaded by yeasts are no longer 

 suitable for use at the soda fountain. The attempt to render 

 fermenting fruit juices usable by heating is not practicable as the 

 natural flavor is lost, and the attempt to use such fruits or fruit 

 juices would prove disastrous to the soda fountain business. 



Little is known regarding the influence of the therapeutically 

 active ingredients of the medicinal syrups on the development of 

 the sugar-destroying bacteria but it would appear from the reports 

 of some observers that they do not materially check them. 

 It is quite evident that the carbonated sugar-bearing soda foun- 

 tain drinks are just as liable to bacterial invasion as are the 

 noncarbonated soft drinks. The sugar-destroying gum formers 

 ^frequently do great damage to the soda bottling business, at times 

 ji ruining the entire output. The trouble may be slow in making 

 itself evident. For a long time all appears to be well at the 

 factory but gradually complaints come in from the dealers (dis- 

 tributors) and the consumers. It is claimed that "gelatinous 

 lumps" appear in the drink and that the taste is insipid and not 

 ! sufficiently sweet. Very naturally these complaints are detri- 

 mental to the business. With proper attention to details at the 

 1 factory the trouble could have been avoided. In the manu- 

 [facture of soda fountain syrups and medicinal syrups, one of the 

 'most important essentials is thorough sterilization of the syrup 

 ito be used. The other ingredients which enter into their com- 

 | position should also be thoroughly sterilized. All containers 

 should be thoroughly sterilized and they should be completely 



