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 23
Página xii
... Correct Way of Holding Pipette and Bottle 55 Wrong Way of Holding Pipette and Bottle 56 Measuring Fat - Column . Automatic Russian Pipette . Russian Test - Bottle . Bulb - Necked Cream - Bottle Cream - Testing Scales 63 67 67 70 ...
... Correct Way of Holding Pipette and Bottle 55 Wrong Way of Holding Pipette and Bottle 56 Measuring Fat - Column . Automatic Russian Pipette . Russian Test - Bottle . Bulb - Necked Cream - Bottle Cream - Testing Scales 63 67 67 70 ...
Página 27
... correct results . ( 2 ) Taking sample with sampling - tube . - There are different types of sampling - tubes ( Figs . 5 and 6 ) , of which the Scovell sampler is one of the best . In this च instrument the main tube is open at both ends ...
... correct results . ( 2 ) Taking sample with sampling - tube . - There are different types of sampling - tubes ( Figs . 5 and 6 ) , of which the Scovell sampler is one of the best . In this च instrument the main tube is open at both ends ...
Página 30
... correct amount . ( 2 ) They should be kept in a cool place , so that the small- est possible amount of preservative will need to be used . ( 3 ) They should be kept in the dark most of the time , since direct sunlight may cause the ...
... correct amount . ( 2 ) They should be kept in a cool place , so that the small- est possible amount of preservative will need to be used . ( 3 ) They should be kept in the dark most of the time , since direct sunlight may cause the ...
Página 45
... correct before its use is permitted in commercial operations . Reliable deal- ers guarantee the accuracy of their glassware , and it is found to be much more reliable than formerly . How- ever , it is a safe precaution always to test ...
... correct before its use is permitted in commercial operations . Reliable deal- ers guarantee the accuracy of their glassware , and it is found to be much more reliable than formerly . How- ever , it is a safe precaution always to test ...
Página 46
... CORRECT to the mark . Any drops of liquid adhering to the inside walls of the neck must be re- moved , using conveniently a strip of blotting or filter pa- per . The tester is then slowly lowered into the neck of the test - bottle until ...
... CORRECT to the mark . Any drops of liquid adhering to the inside walls of the neck must be re- moved , using conveniently a strip of blotting or filter pa- per . The tester is then slowly lowered into the neck of the test - bottle until ...
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.