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 130
... read at the point where the scale is even with the upper surface of the ... lactometers made , only two are sufficiently used to deserve atten- tion : ( 1 ) The ... lactometer is shown 130 MODERN METHODS OF TESTING MILK Quevenne Lactometer.
... read at the point where the scale is even with the upper surface of the ... lactometers made , only two are sufficiently used to deserve atten- tion : ( 1 ) The ... lactometer is shown 130 MODERN METHODS OF TESTING MILK Quevenne Lactometer.
Página 131
... Reading of Quevenne lactometer 15 20 25 30 35 , etc Corrections for temperature . - The Quevenne lac- tometer is ... lactometer reading must be made . This correction can be closely made by adding to the lactometer reading .1 for each ...
... Reading of Quevenne lactometer 15 20 25 30 35 , etc Corrections for temperature . - The Quevenne lac- tometer is ... lactometer reading must be made . This correction can be closely made by adding to the lactometer reading .1 for each ...
Página 133
... lactometer settles in milk , which is at a temperature of 65 ° F. , to the point marked 29. Adding to the reading for correction .I for each degree above 60 ° F. , which in this case is .5 , the reading becomes 29.5 . This means that ...
... lactometer settles in milk , which is at a temperature of 65 ° F. , to the point marked 29. Adding to the reading for correction .I for each degree above 60 ° F. , which in this case is .5 , the reading becomes 29.5 . This means that ...
Página 134
... lactometer ; Q is Quevenne lactometer . Comparison of the two lactometer scales . In compar- ing the scales of the ... reading into that of the Quevenne , multiply the reading of the former by .29 . The 134 MODERN METHODS OF TESTING MILK ...
... lactometer ; Q is Quevenne lactometer . Comparison of the two lactometer scales . In compar- ing the scales of the ... reading into that of the Quevenne , multiply the reading of the former by .29 . The 134 MODERN METHODS OF TESTING MILK ...
Página 136
... lactometer reading , and for each degree below 60 ° F. subtract .3 from the reading . PRECAUTIONS IN TESTING SPECIFIC GRAVITY OF MILK 1. Milk should , for best results , not be examined until I to 2 hours or more after milking , since ...
... lactometer reading , and for each degree below 60 ° F. subtract .3 from the reading . PRECAUTIONS IN TESTING SPECIFIC GRAVITY OF MILK 1. Milk should , for best results , not be examined until I to 2 hours or more after milking , since ...
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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.