CONTENTS.Page.Introduction7Process of manufacture8Selection and preparation of stock9Pulping9Cooking and seasoning10Evaporation and finishing11Bottling11Processing11Character of products12First-class products12Inferior products from “trimming stock”13Labels14Manufacturing experiments without the use of preservatives15Outline of experiments15Discussion of results17Spoilage of ketchup after opening17Spoilage of unopened ketchup20Spoilage of market brands20Sterility of ketchup21Experiments with preservatives22Sodium benzoate22Salt23Sugar23Spices24Water infusions24Acetic acid extracts25Oil extracts25Vinegar and acetic acid26Oil27Study of Penicillium in ketchup28Development29Reproduction29Growth in ketchup30Temperature tests31Histological structure of ketchup33Microscopical examination of some commercial brands34Summary35
Page.Introduction7Process of manufacture8Selection and preparation of stock9Pulping9Cooking and seasoning10Evaporation and finishing11Bottling11Processing11Character of products12First-class products12Inferior products from “trimming stock”13Labels14Manufacturing experiments without the use of preservatives15Outline of experiments15Discussion of results17Spoilage of ketchup after opening17Spoilage of unopened ketchup20Spoilage of market brands20Sterility of ketchup21Experiments with preservatives22Sodium benzoate22Salt23Sugar23Spices24Water infusions24Acetic acid extracts25Oil extracts25Vinegar and acetic acid26Oil27Study of Penicillium in ketchup28Development29Reproduction29Growth in ketchup30Temperature tests31Histological structure of ketchup33Microscopical examination of some commercial brands34Summary35