A study was made of the predominant yeasts that occur on apples grown in Quebec, and in cider. The yeasts isolated from apples were members of the family Cryptococcaceae and of the genera Candida, Cryptococcus, Rhodotorula, and Torulopsis. Species of Candida were by far the most predominant. The yeasts isolated from cider were representatives of the genera Debaryomyces, Pichia, and Saccharomyces. All the yeasts studied were classified into species of the respective genera.

For greatest taste satisfaction from either fresh or processed peaches, the fruit must be picked and consumed as near to optimum maturity as possible. Flavor evaluation studies of canned cling peaches by Leonard, Luh, and Hinreiner (12) have shown that total titratable acidity in peaches decreases with maturation and that a fairly reliable indication of flavor rating is provided by the ratio of soluble solids to total acid in the raw fruit, when this value is referred to the total acidity. However, the nature of the organic acids in clingstone peaches was not investigated.Numerous studies of organic acids in freestone peaches have been published. Bigelow and Dunbar ( 3 ) reported that only malic acid was present in peaches. Nelson (18) found citric acid and malic acid present in almost equal proportions in canned peaches. Nuccorini and Cerri (21) found varying concentrations of malic, citric, and tartaric acids at different stages of development for both early-and late-ripening fruits. Peynaud (23, 24) investigated the nialic and citric acid composition of 36 varieties of peaches grown in France.Recently, Johnson, Foreman, and Mayer ( 1 2 ) reported the presence of chlorogenic acid in peaches. Gorse ( 5 ) discovered an isomer of chlorogenic acid, which he called neo-chlorogenic acid, i n ethyl acetate extracts of the Elberta and Halford varieties. Anet and Reynolds (1) isolated quinic acid from Golden Queen, J. H. Hale, and Blackburn Elberta peaches and indicated that this acid contributes greatly to the total acidity of the fruit. They also reported the presence of muck and galacturonic acids ( 2 ) in small amounts in the fresh fruit.The majority of the published information on organic acids in peaches, except the work by Anet and Reynolds ( l ) , was based either on precipitation of the organic acids as the barium salt in various concentrations of ethyl alcohol, or on esterification of the acids followed by fractional distillation. Under these conditions, separation of one acid from another may not be complete. Furthermore, no attempt was made t o correlate acid changes with an objective measurement of maturity.One of the programs of the Department of Food Technology a t Davis is concerned with factors influencing the quality of canned peaches. One phase of this program considers the importance of chemical constituents of the fruit. I n this work, the changes in major organic acids during the development of Halford and Peak clingstone and F a y Elberta freestone peaches were investigated by silicic acid column chromatography, using the method of Bulen, Varner, and Burrell ( 4 ) to determine acids in fruits. The results are correlated with the maturity of the peach as measured by pressure test. The importance of such changes t o the quality of canned peaches is discussed.

: With the current upward trend in nutritional and health awareness, the consumer demand is for high nutritive valuable product in the market with acceptable sensory characteristics. The present study was undertaken with different levels (10%, 20% and 30%) of soymilk used in ice cream preparation. Different samples of soy ice cream treatments and control were analyzed for fat, lactic acid, total solids, protein, ash and organoleptic characteristics (flavour and taste, body and texture, colour and appearance, overall acceptability). The data obtained on various parameters were statistically analyzed. It was observed that the soy ice cream prepared with 20 per cent (T 2 ) soymilk was highly acceptable in terms of flavour and taste, texture and overall acceptability as compared to the other experimental treatment combination.

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