The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página xi
... fat if sold as butter- - Value of fat if sold as ice cream - PAGE 255 270 APPENDIX Standardizing tables Viscogen Rules for calculating speed of pulleys Sanitary codes . Mixtures for emulsers Standards for dairy products Test for swell ...
... fat if sold as butter- - Value of fat if sold as ice cream - PAGE 255 270 APPENDIX Standardizing tables Viscogen Rules for calculating speed of pulleys Sanitary codes . Mixtures for emulsers Standards for dairy products Test for swell ...
Página 2
... butter fat . The advantages of shipping a rich cream are very apparent . Since the cream is bought according to the per cent . of butter fat which it contains , it is certainly an ad- vantage to have the fat concentrated into a small ...
... butter fat . The advantages of shipping a rich cream are very apparent . Since the cream is bought according to the per cent . of butter fat which it contains , it is certainly an ad- vantage to have the fat concentrated into a small ...
Página 22
... fat - splitting bacteria are not so well understood but it is known that some bacteria have the power of split- ting up fat into glycerin and free fatty ... butter , milk , and allied substances is thought to be due to the action of bacteria ...
... fat - splitting bacteria are not so well understood but it is known that some bacteria have the power of split- ting up fat into glycerin and free fatty ... butter , milk , and allied substances is thought to be due to the action of bacteria ...
Página 33
... butter fat by the Babcock method , so that payment may be made on the butter fat basis . Payment on this basis is more businesslike than the old method of buying cream at so much per gallon . It also prevents losses to the factory and ...
... butter fat by the Babcock method , so that payment may be made on the butter fat basis . Payment on this basis is more businesslike than the old method of buying cream at so much per gallon . It also prevents losses to the factory and ...
Página 34
... butter fat in cream . For this reason each patron's cream shipment should be tested separately . A B C Fig . 10. Types of Milk Samplers . ( a ) Sample dipper ; ( b ) Combined dipper and stirrer ; ( c ) McKay Sampler . Testing . The ...
... butter fat in cream . For this reason each patron's cream shipment should be tested separately . A B C Fig . 10. Types of Milk Samplers . ( a ) Sample dipper ; ( b ) Combined dipper and stirrer ; ( c ) McKay Sampler . Testing . The ...
Otras ediciones - Ver todas
The Manufacture Of Ice Creams And Ices Julius Herman Frandsen,E. a. Markham Sin vista previa disponible - 2019 |
Términos y frases comunes
3.5 per cent agitation air hardening almonds ammonia amount bacteria batch brick brine butter fat cheese clean color condensed milk cooked cooling cream Lbs cream Test creamery creams and ices cubic centimeter dairy egg albumen eggs emulser extract five gallons flavoring material formula freezer freezing fruit juices gelatin if desired grading hardening rooms heat Hokey Pokey ice and salt ice cream factory ice cream maker ice cream mixture inches lactic acid lemon juice machine manufacture of ice melted method milk and cream milk or cream milk powder milk solids milk to 100 molded ice cream Neapolitan ice cream nuts obtained orange packing pasteurization pineapple pipe pounds of cream pressure quart refrigeration revolutions per minute sample score sherbets skim milk solution stabilizer steam storage substances sugar syrup tank Test of cream ture valve vanilla viscogen viscosity yolks
Pasajes populares
Página 70 - A flavoring extract* is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.
Página 296 - Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and towels, and shall be maintained in a sanitary condition.