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 34
Página 3
... indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat , proteids , milk - sugar and salts or ash . The amount ...
... indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat , proteids , milk - sugar and salts or ash . The amount ...
Página 15
... indicating the percentages present in average milk : Water 87.1 Fat 3.9 Solids MILK . 12.9 Casein , Nitrogen compounds 3.2 2.5 Albumin , etc. 0.7 Solids - not - fat 9.0 Milk - sugar 5.1 Ash ( salts ) 0.7 Carbon dioxide Gases Nitrogen ...
... indicating the percentages present in average milk : Water 87.1 Fat 3.9 Solids MILK . 12.9 Casein , Nitrogen compounds 3.2 2.5 Albumin , etc. 0.7 Solids - not - fat 9.0 Milk - sugar 5.1 Ash ( salts ) 0.7 Carbon dioxide Gases Nitrogen ...
Página 42
... indicated by specific gravity 1.82 , there is danger that some of the coagulated casein may not be com- pletely redissolved and this , mixing with the fat , makes the fat - column in the test - bottle more or less pale and cloudy , when ...
... indicated by specific gravity 1.82 , there is danger that some of the coagulated casein may not be com- pletely redissolved and this , mixing with the fat , makes the fat - column in the test - bottle more or less pale and cloudy , when ...
Página 63
... indicated as A and B. Results read this way agree with those obtained by gravimetric analysis . The objection may be raised that we get too high results by reading from the extreme top points of the fat- column , just as if the upper ...
... indicated as A and B. Results read this way agree with those obtained by gravimetric analysis . The objection may be raised that we get too high results by reading from the extreme top points of the fat- column , just as if the upper ...
Página 86
... indicated by a ring below the bulb . The percent- age of fat is read directly . Before read- ing the test , let the bottle stand for ten minutes in water at 120 ° -130 ° F . GRAY'S RAPID TEST FOR WATER IN BUTTER The method described ...
... indicated by a ring below the bulb . The percent- age of fat is read directly . Before read- ing the test , let the bottle stand for ten minutes in water at 120 ° -130 ° F . GRAY'S RAPID TEST FOR WATER IN BUTTER The method described ...
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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.