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 |
Dentro del libro
Resultados 1-5 de 15
Página 9
... milk - casein . - Casein is a very complex chemical compound , containing the elements carbon , oxygen , hydrogen , nitrogen , sulphur , and phos- phorus . In milk the proteid molecule of casein is com- bined with calcium , or some calcium ...
... milk - casein . - Casein is a very complex chemical compound , containing the elements carbon , oxygen , hydrogen , nitrogen , sulphur , and phos- phorus . In milk the proteid molecule of casein is com- bined with calcium , or some calcium ...
Página 10
... casein taking up the acid without definite combination and forming a sub ... calcium casein of the milk and not to albu- min as was formerly supposed ... milk is its coagulation by the enzym or chemical ΙΟ MODERN METHODS OF TESTING MILK.
... casein taking up the acid without definite combination and forming a sub ... calcium casein of the milk and not to albu- min as was formerly supposed ... milk is its coagulation by the enzym or chemical ΙΟ MODERN METHODS OF TESTING MILK.
Página 11
... milk . The curd formed by the action of rennet is called para- casein or , more properly , calcium paracasein . There appears to be little or no chemical difference between calcium casein and calcium paracasein . The coagula- tion of ...
... milk . The curd formed by the action of rennet is called para- casein or , more properly , calcium paracasein . There appears to be little or no chemical difference between calcium casein and calcium paracasein . The coagula- tion of ...
Página 12
... Milk - casein varies in amount from 2 to 4 per cent . and averages about 2.5 per cent . Albumin varies from 0.5 to 0.9 per cent . and averages about 0.7 per cent . The amount of ca- sein in relation to albumin varies greatly . On an ...
... Milk - casein varies in amount from 2 to 4 per cent . and averages about 2.5 per cent . Albumin varies from 0.5 to 0.9 per cent . and averages about 0.7 per cent . The amount of ca- sein in relation to albumin varies greatly . On an ...
Página 14
... milk is in solution , including such compounds as calcium citrate , sodium chloride , potassium acid phosphate , etc. , while a portion ( tri- calcium phosphate ) appears to be in suspension in the form of very finely divided particles ...
... milk is in solution , including such compounds as calcium citrate , sodium chloride , potassium acid phosphate , etc. , while a portion ( tri- calcium phosphate ) appears to be in suspension in the form of very finely divided particles ...
Otras ediciones - Ver todas
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.