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 xi
... Measuring Pipette 35 Greiner's Automatic Pipette 36 Wagner's Pipette 36 Acid - Measure 36 Acid - Burette and Stand 37 Automatic Burette 37 Steam - Turbine Tester 38 Hand - Tester 38 Small Hand - Tester 39 Electric Centrifuge 40 ...
... Measuring Pipette 35 Greiner's Automatic Pipette 36 Wagner's Pipette 36 Acid - Measure 36 Acid - Burette and Stand 37 Automatic Burette 37 Steam - Turbine Tester 38 Hand - Tester 38 Small Hand - Tester 39 Electric Centrifuge 40 ...
Página xii
... Measuring Fat - Column . Automatic Russian Pipette . Russian Test - Bottle . Bulb - Necked Cream - Bottle Cream - Testing Scales 63 67 67 70 Straight - Necked Cream - Bottle 71 72 Cream - Sampling Sieve 74 Bottles for Testing Skim ...
... Measuring Fat - Column . Automatic Russian Pipette . Russian Test - Bottle . Bulb - Necked Cream - Bottle Cream - Testing Scales 63 67 67 70 Straight - Necked Cream - Bottle 71 72 Cream - Sampling Sieve 74 Bottles for Testing Skim ...
Página 35
... MEASURING PIPETTE The form of pipette in common use is shown in Fig . 8. Other forms are shown in Figs . 9 and 10. The pipette should hold 17.6 cc . when filled to the mark . Since about .I cc . of milk will adhere to the in- side ...
... MEASURING PIPETTE The form of pipette in common use is shown in Fig . 8. Other forms are shown in Figs . 9 and 10. The pipette should hold 17.6 cc . when filled to the mark . Since about .I cc . of milk will adhere to the in- side ...
Página 54
... measuring pipette ( Fig . 8 , p . 35 ) , is filled at once after the thorough mixing of the milk . This is done by placing the lower end of the pipette well down in the milk and sucking up the milk until it reaches a point in the ...
... measuring pipette ( Fig . 8 , p . 35 ) , is filled at once after the thorough mixing of the milk . This is done by placing the lower end of the pipette well down in the milk and sucking up the milk until it reaches a point in the ...
Página 56
... MEASURING AND ADDING ACID When the samples of milk are in the test - bottles , the acid- measure ( Fig . 11 , p . 36 ) , is filled to the 17.5 cc . mark and the acid ( see p . 42 ) is poured into the test - bottle . The acid should be ...
... MEASURING AND ADDING ACID When the samples of milk are in the test - bottles , the acid- measure ( Fig . 11 , p . 36 ) , is filled to the 17.5 cc . mark and the acid ( see p . 42 ) is poured into the test - bottle . The acid should be ...
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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.