| Page. | Introduction | 7 | Process of manufacture | 8 | Selection and preparation of stock | 9 | Pulping | 9 | Cooking and seasoning | 10 | Evaporation and finishing | 11 | Bottling | 11 | Processing | 11 | Character of products | 12 | First-class products | 12 | Inferior products from “trimming stock” | 13 | Labels | 14 | Manufacturing experiments without the use of preservatives | 15 | Outline of experiments | 15 | Discussion of results | 17 | Spoilage of ketchup after opening | 17 | Spoilage of unopened ketchup | 20 | Spoilage of market brands | 20 | Sterility of ketchup | 21 | Experiments with preservatives | 22 | Sodium benzoate | 22 | Salt | 23 | Sugar | 23 | Spices | 24 | Water infusions | 24 | Acetic acid extracts | 25 | Oil extracts | 25 | Vinegar and acetic acid | 26 | Oil | 27 | Study of Penicillium in ketchup | 28 | Development | 29 | Reproduction | 29 | Growth in ketchup | 30 | Temperature tests | 31 | Histological structure of ketchup | 33 | Microscopical examination of some commercial brands | 34 | Summary | 35 |
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