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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Página 16
... addition . DEFINITIONS AND STANDARDS OF MILK AND MILK PRODUCTS The United States Department of Agriculture has established official standards for purity of dairy and other food products , defining also what is meant by the terms used in ...
... addition . DEFINITIONS AND STANDARDS OF MILK AND MILK PRODUCTS The United States Department of Agriculture has established official standards for purity of dairy and other food products , defining also what is meant by the terms used in ...
Página 18
... addition or use of chemicals or any substances except milk , cream or salt . Standards . - I . Standard butter contains not less than eighty - two and five - tenths ( 82.5 ) per cent . of butter - fat . By acts of Congress approved ...
... addition or use of chemicals or any substances except milk , cream or salt . Standards . - I . Standard butter contains not less than eighty - two and five - tenths ( 82.5 ) per cent . of butter - fat . By acts of Congress approved ...
Página 19
... addition of ripening ferments and seasoning . By act of Congress , approved June 6 , 1896 , cheese may also contain addi- tional coloring matter . 2. Whole - milk or full - cream cheese is cheese made from milk from which no portion of ...
... addition of ripening ferments and seasoning . By act of Congress , approved June 6 , 1896 , cheese may also contain addi- tional coloring matter . 2. Whole - milk or full - cream cheese is cheese made from milk from which no portion of ...
Página 24
... addition of powdered alkali and shaking vigor- ously , the additions of alkali and the agitation being continued only until the milk becomes completely liquid . In using the alkali in solid form , no correction of re- sults needs to be ...
... addition of powdered alkali and shaking vigor- ously , the additions of alkali and the agitation being continued only until the milk becomes completely liquid . In using the alkali in solid form , no correction of re- sults needs to be ...
Página 39
... addition , the contents of the bottles are kept hot , and hot water is supplied . In some forms , in which the exhaust steam is not carried away and in SEOTER FIG . 15 - HAND - TESTER represented in. FIG . 16 SMALL HAND - TESTER FIG . 17 ...
... addition , the contents of the bottles are kept hot , and hot water is supplied . In some forms , in which the exhaust steam is not carried away and in SEOTER FIG . 15 - HAND - TESTER represented in. FIG . 16 SMALL HAND - TESTER FIG . 17 ...
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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.