Modern Methods of Testing Milk and Milk Products: A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, EtcJudd, 1907 - 222 páginas |
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Resultados 1-5 de 19
Página 159
... DESCRIBING QUALITIES OF BUTTER The qualities that have been selected to serve as a basis or standard in the ... Terms describing flavors . - The following terms are selected COMMERCIAL TESTING OF BUTTER AND CHEESE 159 Butter-Trier.
... DESCRIBING QUALITIES OF BUTTER The qualities that have been selected to serve as a basis or standard in the ... Terms describing flavors . - The following terms are selected COMMERCIAL TESTING OF BUTTER AND CHEESE 159 Butter-Trier.
Página 160
... Terms describing flavors . - The following terms are selected from the great variety of names that are applied to various flavors found in butter : ( 1 ) Per- fect , ( 2 ) quick , ( 3 ) clean , ( 4 ) light , ( 5 ) buttermilk , ( 6 ) ...
... Terms describing flavors . - The following terms are selected from the great variety of names that are applied to various flavors found in butter : ( 1 ) Per- fect , ( 2 ) quick , ( 3 ) clean , ( 4 ) light , ( 5 ) buttermilk , ( 6 ) ...
Página 162
... Terms describing texture . - The terms used to de- scribe texture are ( 1 ) perfect , ( 2 ) poor grain , and ( 3 ) salvy . ( 1 ) Perfect texture in butter is shown by the gran- ular formation , as described above . ( 2 ) Poor grain ...
... Terms describing texture . - The terms used to de- scribe texture are ( 1 ) perfect , ( 2 ) poor grain , and ( 3 ) salvy . ( 1 ) Perfect texture in butter is shown by the gran- ular formation , as described above . ( 2 ) Poor grain ...
Página 163
... Terms describing moisture . - The following terms are used to describe the condition of moisture in but- ter : ( 1 ) Perfect , ( 2 ) excessive , ( 3 ) milky or turbid . ( 1 ) Perfect moisture in butter is shown by the ab- sence of any ...
... Terms describing moisture . - The following terms are used to describe the condition of moisture in but- ter : ( 1 ) Perfect , ( 2 ) excessive , ( 3 ) milky or turbid . ( 1 ) Perfect moisture in butter is shown by the ab- sence of any ...
Página 165
... describing color . - The terms used in de- scribing the color of butter are : ( 1 ) perfect , ( 2 ) light , ( 3 ) ... term wavy is often used to indicate a variation of color that is just perceptible . They are not seen as readily on a ...
... describing color . - The terms used in de- scribing the color of butter are : ( 1 ) perfect , ( 2 ) light , ( 3 ) ... term wavy is often used to indicate a variation of color that is just perceptible . They are not seen as readily on a ...
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Términos y frases comunes
18 grams acid and milk albumin alkali solution amount of acid amount of fat appearance Babcock test bottle burette butter buttermilk calcium casein caustic soda cheese cheese-making clean coagulated composite samples creamery cubic centimeter curd cylinder dairy fat in milk fat-column fermentation flavor graduated hot water hydrometer indicated keeping-power Lact lactation lactic acid lactometer reading less liquid mark market milk METHOD OF TESTING milk and acid milk containing milk testing milk-fat milk-solids mixed modified milk moisture multiply neck neutralized normal milk number of pounds pepsin percentage of fat Perfect pink color pipette plug points pounds of fat pounds of milk produced Quevenne lactometer rennet rennet-extract rinsed Rule salt sample of milk scale skim-milk skimmed sodium lactate solids-not-fat specific gravity stopper subtract sulphuric acid taste temperature Terms describing test-bottle tester testing milk texture tion tube water in milk weigh whey whirling
Pasajes populares
Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Página 18 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Página 16 - Milk is the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within 15 days before and 5 days after calving, or such longer period as may be necessary to render the milk practically colostrum free.
Página 17 - Pasteurized milk is milk that has been heated below boiling but sufficiently to kill most of the active organisms present and immediately cooled to 50° Fahr. or lower. 5. Sterilized milk is milk that has been heated at the temperature of boiling water or higher for a length of time sufficient to kill all organisms present.