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 24
... allowed to accumulate for period of one or two weeks . A determination of fat in such a composite sample gives the average percentage of fat in the milk for the period covered by the mixture of daily samples . This method has 24 MODERN ...
... allowed to accumulate for period of one or two weeks . A determination of fat in such a composite sample gives the average percentage of fat in the milk for the period covered by the mixture of daily samples . This method has 24 MODERN ...
Página 43
... allowed to stand open to the air , will in time absorb enough moisture to reduce it to proper strength . By far the best plan is to purchase the acid of guaranteed spe- cific gravity 1.82 to 1.83 , since all dairy - supply houses now ...
... allowed to stand open to the air , will in time absorb enough moisture to reduce it to proper strength . By far the best plan is to purchase the acid of guaranteed spe- cific gravity 1.82 to 1.83 , since all dairy - supply houses now ...
Página 47
... allowed to adhere to the tester when it is below the liquid . ( 4 ) The tester should be dry each time before using . ( 2 ) Testing with mercury . - From an accurately graduated burette ( Fig . 21 ) , measure 2 cc . of clean mercury ...
... allowed to adhere to the tester when it is below the liquid . ( 4 ) The tester should be dry each time before using . ( 2 ) Testing with mercury . - From an accurately graduated burette ( Fig . 21 ) , measure 2 cc . of clean mercury ...
Página 54
... allowed to flow out slowly un- til its upper surface just reaches the mark on the stem . Some practice is necessary before one can eas- ily and rapidly manipulate the pipette with accuracy . The pipette must be kept very clean . When ...
... allowed to flow out slowly un- til its upper surface just reaches the mark on the stem . Some practice is necessary before one can eas- ily and rapidly manipulate the pipette with accuracy . The pipette must be kept very clean . When ...
Página 55
... allowed to spill outside the bottle in transferring from the pipette . HOLDING PIPETTE AND BOTTLE It is not intended to remove every trace of milk from the pipette into the bottle , since allowance for FIG . 26α - WRONG WAY OF HOLDING ...
... allowed to spill outside the bottle in transferring from the pipette . HOLDING PIPETTE AND BOTTLE It is not intended to remove every trace of milk from the pipette into the bottle , since allowance for FIG . 26α - WRONG WAY OF HOLDING ...
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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.