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 29
... colors milk yellow and thus shows its presence . ( 3 ) It is not a very violent poison , though not entirely harmless . ( 4 ) It is efficient in keeping milk for one or two weeks . However , it has some disadvantages as a preservative ...
... colors milk yellow and thus shows its presence . ( 3 ) It is not a very violent poison , though not entirely harmless . ( 4 ) It is efficient in keeping milk for one or two weeks . However , it has some disadvantages as a preservative ...
Página 42
... color . In addition , there is apt to be a collection of cloudy matter at the foot of the fat- column , obscuring the line of division and making sharp reading difficult . The use of more than 17.5 cc . of acid not too weak may give ...
... color . In addition , there is apt to be a collection of cloudy matter at the foot of the fat- column , obscuring the line of division and making sharp reading difficult . The use of more than 17.5 cc . of acid not too weak may give ...
Página 45
... bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or , better , wood alcohol , imparting color to the water or alcohol by adding some black THE BABCOCK TEST 45.
... bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or , better , wood alcohol , imparting color to the water or alcohol by adding some black THE BABCOCK TEST 45.
Página 46
... color to the water or alcohol by adding some black aniline or carmine ink . Fill the bottle nearly to the zero mark and then finish with a pipette or dropper , adding a drop at a time just PATENTED · OCT . 22-1901 . PATENTED OCT.22,1901 ...
... color to the water or alcohol by adding some black aniline or carmine ink . Fill the bottle nearly to the zero mark and then finish with a pipette or dropper , adding a drop at a time just PATENTED · OCT . 22-1901 . PATENTED OCT.22,1901 ...
Página 59
... color . In samples of milk containing too much bichromate of potash , the color becomes greenish black . Samples of milk that have been preserved for some time with bichromate or formalin , especially when the preservative is used in ...
... color . In samples of milk containing too much bichromate of potash , the color becomes greenish black . Samples of milk that have been preserved for some time with bichromate or formalin , especially when the preservative is used in ...
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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.