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 7
... equal , the variation of fat in milk is small , provided the gen- eral environment of the animal is the same . How- ever , as there are not commonly such entirely uniform . conditions of surroundings during the day and night , there ...
... equal , the variation of fat in milk is small , provided the gen- eral environment of the animal is the same . How- ever , as there are not commonly such entirely uniform . conditions of surroundings during the day and night , there ...
Página 45
... equal portions , each part being made of such a size as to displace exactly one cubic centi- meter of liquid . This bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or ...
... equal portions , each part being made of such a size as to displace exactly one cubic centi- meter of liquid . This bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or ...
Página 69
... equal parts between two or more bottles , according to its richness in fat . In the former case the per cent . of fat read is increased by a correction to be considered later . In the second case , the tests are made as in case of milk ...
... equal parts between two or more bottles , according to its richness in fat . In the former case the per cent . of fat read is increased by a correction to be considered later . In the second case , the tests are made as in case of milk ...
Página 76
... equals 20.8 per cent . , the true per- centage of fat in the sample . SPECIAL POINTS ABOUT TESTING CREAM When one uses 18 grams of cream in one test - bot- tle , the operation is completed as in testing milk . When one uses less than 18 ...
... equals 20.8 per cent . , the true per- centage of fat in the sample . SPECIAL POINTS ABOUT TESTING CREAM When one uses 18 grams of cream in one test - bot- tle , the operation is completed as in testing milk . When one uses less than 18 ...
Página 92
... equal volume of water , agitating the mixture until uniform . Then take sample for testing with a 17.6 cc . pipette and proceed as usual . The per cent . of fat read is multiplied by 2 . For condensed milk containing added sugar.- Many ...
... equal volume of water , agitating the mixture until uniform . Then take sample for testing with a 17.6 cc . pipette and proceed as usual . The per cent . of fat read is multiplied by 2 . For condensed milk containing added sugar.- Many ...
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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.