The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 5
... substance that is colorless in an acid solution but red in an alkaline solution . The purpose of the in- dicator is to show whether the substance in which it is placed is acid , alkaline , or neutral . Fig . 1. Nafis apparatus for the ...
... substance that is colorless in an acid solution but red in an alkaline solution . The purpose of the in- dicator is to show whether the substance in which it is placed is acid , alkaline , or neutral . Fig . 1. Nafis apparatus for the ...
Página 19
... substances , such as sugars , proteids , fats and other inert material , but some forms may feed upon either living or dead tissues . Most bacteria , however , are unable to feed on the living tissues because the living organ- { A B D ...
... substances , such as sugars , proteids , fats and other inert material , but some forms may feed upon either living or dead tissues . Most bacteria , however , are unable to feed on the living tissues because the living organ- { A B D ...
Página 21
... substance . For the person handling dairy products , a knowledge of the food habits of the most common forms of bacteria is of considerable im- portance in bacterial control . The action of a particular class of bacteria will manifest ...
... substance . For the person handling dairy products , a knowledge of the food habits of the most common forms of bacteria is of considerable im- portance in bacterial control . The action of a particular class of bacteria will manifest ...
Página 22
... substance unfit for food . Under some circumstances the products of the decomposition of proteids are poisonous . Ptomaines are substances of this sort . The toxic substances sometimes developed in dairy products may be of this class ...
... substance unfit for food . Under some circumstances the products of the decomposition of proteids are poisonous . Ptomaines are substances of this sort . The toxic substances sometimes developed in dairy products may be of this class ...
Página 23
... substance formed in meat , and tyrotoxicon , a poisonous substance sometimes found in stale cheese , are of this class of degenerate proteids . Other proteid substances are subject to this same decomposition . Such products as bakery ...
... substance formed in meat , and tyrotoxicon , a poisonous substance sometimes found in stale cheese , are of this class of degenerate proteids . Other proteid substances are subject to this same decomposition . Such products as bakery ...
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.