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 9
... curd , which forms in milk when it sours ( though , strictly speaking , this well - known , white substance is not milk- casein , but casein lactate ) . ( 1 ) Composition of milk - casein . - Casein is a very complex chemical compound ...
... curd , which forms in milk when it sours ( though , strictly speaking , this well - known , white substance is not milk- casein , but casein lactate ) . ( 1 ) Composition of milk - casein . - Casein is a very complex chemical compound ...
Página 10
... curd of sour milk . Sim- ilar changes occur when milk is treated with other acids , such as hydrochloric , acetic , sulphuric , etc. Free casein is insoluble in water and also in very dilute acids at ordinary temperatures . The action ...
... curd of sour milk . Sim- ilar changes occur when milk is treated with other acids , such as hydrochloric , acetic , sulphuric , etc. Free casein is insoluble in water and also in very dilute acids at ordinary temperatures . The action ...
Página 11
... 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 calcium ...
... 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 calcium ...
Página 92
... curd and enclose the fat , allowing the sugar to separate in the surrounding liquid . The curd is compacted into a lump by whirling the test- bottles in a steam - turbine tester at high speed and at a temperature of 200 ° F. After this ...
... curd and enclose the fat , allowing the sugar to separate in the surrounding liquid . The curd is compacted into a lump by whirling the test- bottles in a steam - turbine tester at high speed and at a temperature of 200 ° F. After this ...
Página 109
... curd , since curd has the power of neutralizing alkali to some extent . The per- TESTING ACIDITY OF MILK AND MILK PRODUCTS 109.
... curd , since curd has the power of neutralizing alkali to some extent . The per- TESTING ACIDITY OF MILK AND MILK PRODUCTS 109.
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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.