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 33
Página 34
... , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE * cc . is the abbreviation for cubic centimeters ( see p . 205 ) . 17.6 cc . per cent . Why do these divisions 34 MODERN METHODS OF TESTING MILK.
... , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE * cc . is the abbreviation for cubic centimeters ( see p . 205 ) . 17.6 cc . per cent . Why do these divisions 34 MODERN METHODS OF TESTING MILK.
Página 35
... marks . Since I cc . of pure milk - fat is known to weigh .9 gram , 2 cc . of milk - fat , the amount required to ... mark . Since about .I cc . of milk will adhere to the in- side , such a pipette will furnish a sample amounting THE ...
... marks . Since I cc . of pure milk - fat is known to weigh .9 gram , 2 cc . of milk - fat , the amount required to ... mark . Since about .I cc . of milk will adhere to the in- side , such a pipette will furnish a sample amounting THE ...
Página 36
... mark on the stem should , for convenience , be two inches or more from the up- per end of the pipette MEASURE FOR ACID A cylinder of glass , like that shown in Fig . 11 , with a lip to pour from and a single mark at 17.5 cc . , is the ...
... mark on the stem should , for convenience , be two inches or more from the up- per end of the pipette MEASURE FOR ACID A cylinder of glass , like that shown in Fig . 11 , with a lip to pour from and a single mark at 17.5 cc . , is the ...
Página 43
... marks 1.82 and 1.83 . No acidometer should be used whose ac- curacy is not reliably guaranteed . Gwards scale for Sulwhore Jord Save 60 ° F FIG . 18 HYDROMETER FOR TESTING STRENGTH OF SULPHURIC ACID Reducing the strength of strong acid ...
... marks 1.82 and 1.83 . No acidometer should be used whose ac- curacy is not reliably guaranteed . Gwards scale for Sulwhore Jord Save 60 ° F FIG . 18 HYDROMETER FOR TESTING STRENGTH OF SULPHURIC ACID Reducing the strength of strong acid ...
Página 45
... liquid . This bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or , better , wood alcohol , imparting color to the water or alcohol by adding some black THE BABCOCK TEST 45.
... liquid . This bottle - tester is used as follows : The test - bottle is filled to the zero mark with milk , or cne may use water or , better , wood alcohol , imparting color to the water or alcohol by adding some black THE BABCOCK TEST 45.
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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.