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 6
... lower than in this country , because the prevailing breeds of cows there are those producing milk comparatively low in fat . The following figures , taken from the records of the New York ( Geneva ) Agricultural Experiment Station ...
... lower than in this country , because the prevailing breeds of cows there are those producing milk comparatively low in fat . The following figures , taken from the records of the New York ( Geneva ) Agricultural Experiment Station ...
Página 17
... lower to retard the develop- ment of their spores . 6. 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 . 7. Condensed milk is milk ...
... lower to retard the develop- ment of their spores . 6. 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 . 7. Condensed milk is milk ...
Página 20
... lower ones . On this account it is always necessary , just before taking a sample of milk for testing , to make sure that the body of milk to be tested has an even composition throughout . Milk in which fat separation is slight . - In ...
... lower ones . On this account it is always necessary , just before taking a sample of milk for testing , to make sure that the body of milk to be tested has an even composition throughout . Milk in which fat separation is slight . - In ...
Página 28
... lower end closely fitting into a cap furnished with three elliptical openings . When the sampler , open at the bottom , is let down into a can of milk , the liquid pours into the openings and fills the tube to the height of the milk in ...
... lower end closely fitting into a cap furnished with three elliptical openings . When the sampler , open at the bottom , is let down into a can of milk , the liquid pours into the openings and fills the tube to the height of the milk in ...
Página 48
... lower end . Turn the bottle upside down , caus- ing the mercury to run into the neck . The mercury just fills the space in the neck between the 0 and 10 mark , if the graduation is accurate . The same mercury can be used in the same way ...
... lower end . Turn the bottle upside down , caus- ing the mercury to run into the neck . The mercury just fills the space in the neck between the 0 and 10 mark , if the graduation is accurate . The same mercury can be used in the same way ...
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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.