Examination of Fermented Foods by Laboratory Methods

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Abstract
Examination of a number of samples of bulk and canned krauts showed that many do not conform to the government definition. Results of analysis may vary with methods of analysis. The salt content affects the texture of kraut; if too high, it may affect the color. Volatile acid if too low or too high in quantity may be an indication of abnormal fermentation. A high alcohol content indicates secondary fermentation. Microscopic examination may reveal yeasts. Defects in fermentation or in canning may be detected by careful analysis and proper interpretation of results.

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