The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 10
... obtain the best results from a proper system of cream grading , however , there must be a gradu- ated scale of prices paid for cream . A first grade cream should command a better price because of the greater care which the farmer must ...
... obtain the best results from a proper system of cream grading , however , there must be a gradu- ated scale of prices paid for cream . A first grade cream should command a better price because of the greater care which the farmer must ...
Página 21
... obtained by observing the products formed in the process of their growth and multiplication . For convenience , bac- teria may be classified according to their food habits into fermentative and putrefactive organisms . Fermentative ...
... obtained by observing the products formed in the process of their growth and multiplication . For convenience , bac- teria may be classified according to their food habits into fermentative and putrefactive organisms . Fermentative ...
Página 28
... obtained by Conn and Esten with milk are applicable to cream , no increase would be ex- pected during this time , inasmuch as cream is usually stored at a tem- perature close to 32 ° F. by immersing in ice water . Bacterial counts were ...
... obtained by Conn and Esten with milk are applicable to cream , no increase would be ex- pected during this time , inasmuch as cream is usually stored at a tem- perature close to 32 ° F. by immersing in ice water . Bacterial counts were ...
Página 37
... obtained if the temperature is much above or below 140 ° F. This is particularly true of cream because of the greater volume of fat which it contains . For more detailed 7 CORRECT MILK TEST READING 4.1 % CORRECT READING 13.5 % CREAM ...
... obtained if the temperature is much above or below 140 ° F. This is particularly true of cream because of the greater volume of fat which it contains . For more detailed 7 CORRECT MILK TEST READING 4.1 % CORRECT READING 13.5 % CREAM ...
Página 46
... obtaining a smaller yield , unless there are good facilities for cooling and storing the cream . Another quite important point is the fact that the lactic acid bacteria are destroyed ; conse- quently , if the temperature in the storage ...
... obtaining a smaller yield , unless there are good facilities for cooling and storing the cream . Another quite important point is the fact that the lactic acid bacteria are destroyed ; conse- quently , if the temperature in the storage ...
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.