The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página x
... SIDE LINES - Importance of carrying a side line To utilize surplus milk and cream · Employment to a steady crew Side lines Butter - Sweet cream - Fer- ― mented milk — Buttermilk — Yoghurt — Cottage cheese- Methods XXX CONTENTS.
... SIDE LINES - Importance of carrying a side line To utilize surplus milk and cream · Employment to a steady crew Side lines Butter - Sweet cream - Fer- ― mented milk — Buttermilk — Yoghurt — Cottage cheese- Methods XXX CONTENTS.
Página xi
Julius Herman Frandsen, E. A. Markham. mented milk — Buttermilk — Yoghurt — Cottage cheese- Methods of manufacture — Fancy soft cheese - CHAPTER XX ICE CREAM AS A SIDE LINE IN THE LOCAL CREAMERY - Extent to which ice cream is ...
Julius Herman Frandsen, E. A. Markham. mented milk — Buttermilk — Yoghurt — Cottage cheese- Methods of manufacture — Fancy soft cheese - CHAPTER XX ICE CREAM AS A SIDE LINE IN THE LOCAL CREAMERY - Extent to which ice cream is ...
Página 23
... cheese , are of this class of degenerate proteids . Other proteid substances are subject to this same decomposition . Such products as bakery cream puffs , which sometimes contain large amounts of egg albumen or gelatine , are regarded ...
... cheese , are of this class of degenerate proteids . Other proteid substances are subject to this same decomposition . Such products as bakery cream puffs , which sometimes contain large amounts of egg albumen or gelatine , are regarded ...
Página 52
... into a chamber through which heated currents of filtered air are circulated . The 2 F. B. Fulmer in Butter , Cheese & Egg Journal , April 16 , 1913 . milk being in the form of a very fine spray 52 ICE CREAMS AND ICES.
... into a chamber through which heated currents of filtered air are circulated . The 2 F. B. Fulmer in Butter , Cheese & Egg Journal , April 16 , 1913 . milk being in the form of a very fine spray 52 ICE CREAMS AND ICES.
Página 258
... cheese or soft cream cheese . Eighty - five pounds of milk yield about 12 pounds of cheese , which , at 8 cents to 10 cents a pound , gives a gross return of $ 0.95 to $ 1.20 . Skim milk , fermented milk , cottage cheese , and butter ...
... cheese or soft cream cheese . Eighty - five pounds of milk yield about 12 pounds of cheese , which , at 8 cents to 10 cents a pound , gives a gross return of $ 0.95 to $ 1.20 . Skim milk , fermented milk , cottage cheese , and butter ...
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.