YEASTS. 
45 
bacteria, and the dirtier the barn, the cows, the pails, 
or the clothes and hands of the milker, the more bac¬ 
teria the milk contains. 
The baking of bread should kill both the bacteria 
and yeasts, as well as molds, if any are there. But 
it will not do this unless continued for a long time, 
because the inside of the loaf will not be raised to a 
temperature sufficiently high. The moisture in the in¬ 
terior prevents a temperature much higher than 212° 
and it may renlain far be¬ 
low this. 
In the laboratory bread 
has been made from the 
yeast plants found alive in 
the center of a slack-baked 
loaf. The bread should re¬ 
main in the oven until well 
Fig. 27. Bacteria Found in the 
done, then when removed “Eyes” of Potatoes, 
it should be cooled as rap¬ 
idly as possible, that all growth of yeast or'bacteria 
may be stopped. 
The custom of some housewives of wrapping the 
hot loaf in thick cloth that the steam may soften tjie 
crust is entirely wrong from a bacteriological stand¬ 
point. 
During the baking the alcohol and carbon dioxide 
are both driven off. 
Coarse breads, those containing much bran espe¬ 
cially, need thorough baking, because on the outside of 
the grains are often certain bacteria, the spores of 
which are very resistant to even high heat, 
Baking 
Bread 
Coarse 
Meals 
