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 26
Página 115
... an hour , the samples are exam- ined for flavor by smelling , after which the whey is carefully poured out of the jars and this is re- peated at intervals of 30 to 40 minutes for 8 TESTING THE BACTERIAL CONDITION OF MILK 115.
... an hour , the samples are exam- ined for flavor by smelling , after which the whey is carefully poured out of the jars and this is re- peated at intervals of 30 to 40 minutes for 8 TESTING THE BACTERIAL CONDITION OF MILK 115.
Página 159
... Flavor , ( 2 ) tex- ture , ( 3 ) body , ( 4 ) moisture , ( 5 ) color , ( 6 ) salt and ( 7 ) appearance . Flavor . By flavor is meant the qual- ity that is perceptible to the senses of smell and taste . The sense of smell is , as a rule ...
... Flavor , ( 2 ) tex- ture , ( 3 ) body , ( 4 ) moisture , ( 5 ) color , ( 6 ) salt and ( 7 ) appearance . Flavor . By flavor is meant the qual- ity that is perceptible to the senses of smell and taste . The sense of smell is , as a rule ...
Página 160
... flavor applies to butter which possesses the characteristic aroma and taste of high - grade but- ter in a well - marked degree . It is difficult to de- scribe this flavor adequately , but it is commonly char- acterized as nutty , clean ...
... flavor applies to butter which possesses the characteristic aroma and taste of high - grade but- ter in a well - marked degree . It is difficult to de- scribe this flavor adequately , but it is commonly char- acterized as nutty , clean ...
Página 161
... flavor covers a variety of odors and tastes that are offensive in varying degrees . ( 11 ) Stable flavor is the one characteristic of cow manure . ( 12 ) Weedy flavor includes such abnormal flavors as may come from onions , leeks ...
... flavor covers a variety of odors and tastes that are offensive in varying degrees . ( 11 ) Stable flavor is the one characteristic of cow manure . ( 12 ) Weedy flavor includes such abnormal flavors as may come from onions , leeks ...
Página 168
... Flavor , 45 points . Texture , ( 10 ) Body , ( 10 ) 25 points . Moisture , ( 5 ) Color , 15 points . Salt , 10 points . Appearance , 5 points . Total , 100 points . Method of scoring . - In scoring a sample of but- ter , an examination ...
... Flavor , 45 points . Texture , ( 10 ) Body , ( 10 ) 25 points . Moisture , ( 5 ) Color , 15 points . Salt , 10 points . Appearance , 5 points . Total , 100 points . Method of scoring . - In scoring a sample of but- ter , an examination ...
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.