The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
Dentro del libro
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Página ix
... cream making and refrigeration - Refriger- ation : a transfer of heat - By ice- By other means Me- chanical refrigeration - Its development and application to 148 - the ice cream industry — The ammonia system — CONTENTS ix.
... cream making and refrigeration - Refriger- ation : a transfer of heat - By ice- By other means Me- chanical refrigeration - Its development and application to 148 - the ice cream industry — The ammonia system — CONTENTS ix.
Página 14
... Heat the mixture slowly and if formalde- hyde is present a violet color will appear . These tests with the sediment and fermentation tests will be found useful in controlling the quality of the milk and cream received . To fully ...
... Heat the mixture slowly and if formalde- hyde is present a violet color will appear . These tests with the sediment and fermentation tests will be found useful in controlling the quality of the milk and cream received . To fully ...
Página 24
... growth and multiplication . The con- ditions which affect the life and activity of bacteria are food , 2 " Dairy Bacteriology , " Conn , pp . 91 and 101 . moisture , light , chemicals and heat . The growth 24 ICE CREAMS AND ICES.
... growth and multiplication . The con- ditions which affect the life and activity of bacteria are food , 2 " Dairy Bacteriology , " Conn , pp . 91 and 101 . moisture , light , chemicals and heat . The growth 24 ICE CREAMS AND ICES.
Página 25
Julius Herman Frandsen, E. A. Markham. moisture , light , chemicals and heat . The growth of bacteria can be controlled by varying these conditions upon which their multiplication depends . Food for bacteria must be in solution before it ...
Julius Herman Frandsen, E. A. Markham. moisture , light , chemicals and heat . The growth of bacteria can be controlled by varying these conditions upon which their multiplication depends . Food for bacteria must be in solution before it ...
Página 26
... heat . Chemicals . Certain chemical substances such as formal- dehyde , corrosive sublimate , carbolic acid , etc. , are fatal to bacteria . Substances which do not destroy the bacterial cell or completely check their growth are known ...
... heat . Chemicals . Certain chemical substances such as formal- dehyde , corrosive sublimate , carbolic acid , etc. , are fatal to bacteria . Substances which do not destroy the bacterial cell or completely check their growth are known ...
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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.