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 52
Página 1
... individual cows , the water may vary from 82 to 90 per cent . or more . In the case of milk from herds of cows , the water varies less , usually ranging from 86 to 88 per cent . 2 The influence of breed . - The following figures.
... individual cows , the water may vary from 82 to 90 per cent . or more . In the case of milk from herds of cows , the water varies less , usually ranging from 86 to 88 per cent . 2 The influence of breed . - The following figures.
Página 3
... less than the legal amount is regarded as adulterated . MILK - FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single chemical compound , but is a somewhat variable mixture of several different com ...
... less than the legal amount is regarded as adulterated . MILK - FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single chemical compound , but is a somewhat variable mixture of several different com ...
Página 4
... less than I to nearly 3 per cent . of each of the glycerides of other acids . Milk - fat contains about 12.5 per cent . of glycerin in combination with the acids . The proportions of these constituents of milk- fat vary somewhat , and ...
... less than I to nearly 3 per cent . of each of the glycerides of other acids . Milk - fat contains about 12.5 per cent . of glycerin in combination with the acids . The proportions of these constituents of milk- fat vary somewhat , and ...
Página 6
... less marked , if we consider the averages of several indi- viduals . It is largely owing to this influence that we find the milk of one country differing from that of another , or the milk of one section of a country differing from that ...
... less marked , if we consider the averages of several indi- viduals . It is largely owing to this influence that we find the milk of one country differing from that of another , or the milk of one section of a country differing from that ...
Página 7
... less rich in fat with each succeeding period of lactation , especially after the second , though individ- ual exceptions are not infrequent . More data are needed to settle the question definitely . ( 4 ) Influence of advance of ...
... less rich in fat with each succeeding period of lactation , especially after the second , though individ- ual exceptions are not infrequent . More data are needed to settle the question definitely . ( 4 ) Influence of advance of ...
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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.