The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 20
... Bacteria with hairlike appendages which enable them to swim about in water or milk . ( b ) Typical lactic acid bacteria . ( c ) Bacteria of the coccus type , hanging to- gether in chains . ( d ) Bacteria of the coccus type . ( From ...
... Bacteria with hairlike appendages which enable them to swim about in water or milk . ( b ) Typical lactic acid bacteria . ( c ) Bacteria of the coccus type , hanging to- gether in chains . ( d ) Bacteria of the coccus type . ( From ...
Página 25
... bacteria can be controlled by varying these conditions upon which their ... lactic acid , hence souring is one of the most common fermentations that ... bacteria when the substance is in concentrated form . For example , dilute sugar ...
... bacteria can be controlled by varying these conditions upon which their ... lactic acid , hence souring is one of the most common fermentations that ... bacteria when the substance is in concentrated form . For example , dilute sugar ...
Página 32
... bacteria grow rapidly . If the cream used in its manufacture has been pasteurized , the fermentations taking place in the melted ice cream are not likely to be of an acid nature , because of the destruction of the lactic acid bacteria ...
... bacteria grow rapidly . If the cream used in its manufacture has been pasteurized , the fermentations taking place in the melted ice cream are not likely to be of an acid nature , because of the destruction of the lactic acid bacteria ...
Página 46
... bacteria , the num- ber of bacteria in the milk and cream will increase quite rapidly from the spores which were not ... lactic acid bacteria are destroyed ; conse- quently , if the temperature in the storage room should hap- pen to go ...
... bacteria , the num- ber of bacteria in the milk and cream will increase quite rapidly from the spores which were not ... lactic acid bacteria are destroyed ; conse- quently , if the temperature in the storage room should hap- pen to go ...
Página 87
... lactic acid bacteria . It is mentioned here to show that a slight acidity is less objectionable than other taints and defects in the cream.2 The richness of the cream is such a variable factor that it can be discussed here only in very ...
... lactic acid bacteria . It is mentioned here to show that a slight acidity is less objectionable than other taints and defects in the cream.2 The richness of the cream is such a variable factor that it can be discussed here only in very ...
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.