Excerpt from Unfermented Apple Juice
With a view to gaining information as to methods of sterilizing apple juice, experiments were conducted during the season of 1906 C in Nebraska and continued during 1907 at Washington, D. C. Apple juice is found to be a product which it is... easy to sterilize, while con serving to a large extent the delicious ¿avor of freshly expressed juice. The process is inexpensive and capable of application on a small or large scale. If desired, the product may be carbonated before use, and when so treated closely resembles apple cider in which the natural fermentation is just beginning.
The term sterilization as used herein indicates that the fruit juices treated as described do not develop any bacterial or fungous growths within the period usually elapsing before their consumption. The temperatures employed, however, are those commonly used in the process termed pasteurization.
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