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 100
... examine the burette or the graduated cylinder con- taining the alkali to find exactly how much alkali so- lution has been used in neutralizing the acid . The lactic acid has required , say , 28 cc . of soda solution . Each cubic ...
... examine the burette or the graduated cylinder con- taining the alkali to find exactly how much alkali so- lution has been used in neutralizing the acid . The lactic acid has required , say , 28 cc . of soda solution . Each cubic ...
Página 102
... examined to see how many cubic centimeters of neutralizer have been used . The percentage of acid for 50 cc . or any amount of sample taken is calculated from the following for- mula : Per cent . of acid - No . cc . of alkali × .009 No ...
... examined to see how many cubic centimeters of neutralizer have been used . The percentage of acid for 50 cc . or any amount of sample taken is calculated from the following for- mula : Per cent . of acid - No . cc . of alkali × .009 No ...
Página 112
... can usually be more sharply seen by diluting the material examined with three or four times its vol- ume of distilled water . CHAPTER VIII Method of Testing the Bacterial Condition of Milk 112 MODERN METHODS OF TESTING MILK.
... can usually be more sharply seen by diluting the material examined with three or four times its vol- ume of distilled water . CHAPTER VIII Method of Testing the Bacterial Condition of Milk 112 MODERN METHODS OF TESTING MILK.
Página 113
... examination of milk re- quires somewhat extended special training , but there are methods for ascertaining the general bacterial con- dition of milk which are available in the hands of any careful worker , and which afford most valuable ...
... examination of milk re- quires somewhat extended special training , but there are methods for ascertaining the general bacterial con- dition of milk which are available in the hands of any careful worker , and which afford most valuable ...
Página 116
... examined with ref- erence to any marked disagreeable odors that may be present . Some undesirable organisms reveal their presence by smell without making spongy curd . This may , perhaps , be best perceived by smelling of a freshly cut ...
... examined with ref- erence to any marked disagreeable odors that may be present . Some undesirable organisms reveal their presence by smell without making spongy curd . This may , perhaps , be best perceived by smelling of a freshly cut ...
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.