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 26
Página 57
... appearance in and below the fat - column at the end of the test . On the other hand , if the milk or , acid is at too high a temperature , as may easily happen in hot weather , the action of the acid is much the same as THE BABCOCK TEST 57.
... appearance in and below the fat - column at the end of the test . On the other hand , if the milk or , acid is at too high a temperature , as may easily happen in hot weather , the action of the acid is much the same as THE BABCOCK TEST 57.
Página 58
... appearance in and below the fat - column . Ex- perience shows that when the milk and acid are at a temperature between 60 ° and 70 ° F. , there is no dan- ger of too slight or too strong action of acid . More acid can be used at lower ...
... appearance in and below the fat - column . Ex- perience shows that when the milk and acid are at a temperature between 60 ° and 70 ° F. , there is no dan- ger of too slight or too strong action of acid . More acid can be used at lower ...
Página 62
... appearance of the fat- column , ( 5 ) defects in appearance of the fat - column . ( 1 ) If one uses test - bottles not provided with a reg- ulator for adjusting the level of the fat - column , the reading of the percentage of fat on the ...
... appearance of the fat- column , ( 5 ) defects in appearance of the fat - column . ( 1 ) If one uses test - bottles not provided with a reg- ulator for adjusting the level of the fat - column , the reading of the percentage of fat on the ...
Página 64
... appearance of the fat itself , are due to one or more of the following causes : ( 1 ) Too strong acid ( above 1.83 specific grav- ity ) , ( 2 ) too much acid ( more than 18 cc . ) , ( 3 ) too high temperature of the milk or acid ( over ...
... appearance of the fat itself , are due to one or more of the following causes : ( 1 ) Too strong acid ( above 1.83 specific grav- ity ) , ( 2 ) too much acid ( more than 18 cc . ) , ( 3 ) too high temperature of the milk or acid ( over ...
Página 65
... appearance of the fat , are due to one or more of the following causes : ( 1 ) Too weak acid ( below 1.82 specific gravity ) , ( 2 ) insufficient amount of acid ( less than 17 cc . ) , ( 3 ) too low temperature of milk or acid ( below ...
... appearance of the fat , are due to one or more of the following causes : ( 1 ) Too weak acid ( below 1.82 specific gravity ) , ( 2 ) insufficient amount of acid ( less than 17 cc . ) , ( 3 ) too low temperature of milk or acid ( below ...
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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.