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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Resultados 1-5 de 28
Página 34
... graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE * cc . is ...
... graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE * cc . is ...
Página 35
... graduated portion of the neck of the test - bottle is made to hold exactly 2 cc . be- tween the o and 10 marks . Since I cc . of pure milk - fat is known to weigh .9 gram , 2 cc . of milk - fat , the amount required to fill the neck ...
... graduated portion of the neck of the test - bottle is made to hold exactly 2 cc . be- tween the o and 10 marks . Since I cc . of pure milk - fat is known to weigh .9 gram , 2 cc . of milk - fat , the amount required to fill the neck ...
Página 45
... graduation of the glassware used in the Babcock test is a fundamental condition of accuracy in the results obtained . In some states all graduated glassware used in the Babcock test must be tested by the state and found correct before ...
... graduation of the glassware used in the Babcock test is a fundamental condition of accuracy in the results obtained . In some states all graduated glassware used in the Babcock test must be tested by the state and found correct before ...
Página 46
... graduation is correct at that point . The graduation of the scale is regarded as correct , if FIG . 19 MILK - BOTTLE TESTER FIG . 20 TESTING MILK - BOTTLE the tester shows the 5 and 10 per cent . 46 MODERN METHODS OF TESTING MILK.
... graduation is correct at that point . The graduation of the scale is regarded as correct , if FIG . 19 MILK - BOTTLE TESTER FIG . 20 TESTING MILK - BOTTLE the tester shows the 5 and 10 per cent . 46 MODERN METHODS OF TESTING MILK.
Página 47
... graduated burette ( Fig . 21 ) , measure 2 cc . of clean mercury into the bottle to be tested . Then push down into the neck of the bottle as far as the top line of graduation a close - fitting cork or plug , cut THE BABCOCK TEST 47.
... graduated burette ( Fig . 21 ) , measure 2 cc . of clean mercury into the bottle to be tested . Then push down into the neck of the bottle as far as the top line of graduation a close - fitting cork or plug , cut THE BABCOCK TEST 47.
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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.