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
... 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 Hydrometer for Testing Strength of Sulphuric Acid 43 Milk - Bottle Tester ...
... 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 Hydrometer for Testing Strength of Sulphuric Acid 43 Milk - Bottle Tester ...
Página xii
... Milk 82 Bottle for Testing Butter 86 Wagner's Improved Form of Gray's Water - Test 91 Mann's Acid Test 101 Farrington's Alkaline - Tablet Test 104 Spillman's Acid - Cylinder 105 Purdue Alkali - Test 107 Hand - Centrifuge for ...
... Milk 82 Bottle for Testing Butter 86 Wagner's Improved Form of Gray's Water - Test 91 Mann's Acid Test 101 Farrington's Alkaline - Tablet Test 104 Spillman's Acid - Cylinder 105 Purdue Alkali - Test 107 Hand - Centrifuge for ...
Página 3
... acid or acids of a particular kind . These glycerin - acid compounds , or glycerides , of milk - fat contain about ten different acids , some being present in small propor- tions . The four following acids enter most largely into the ...
... acid or acids of a particular kind . These glycerin - acid compounds , or glycerides , of milk - fat contain about ten different acids , some being present in small propor- tions . The four following acids enter most largely into the ...
Página 9
... milk - casein . ( 2 ) Action of acids upon milk - casein . — When milk sours in the ordinary way , the lactic acid formed acts upon the calcium casein , two definite changes taking place . First , the lactic acid combines with the cal ...
... milk - casein . ( 2 ) Action of acids upon milk - casein . — When milk sours in the ordinary way , the lactic acid formed acts upon the calcium casein , two definite changes taking place . First , the lactic acid combines with the cal ...
Página 10
... acids at ordinary temperatures . The action of acids on cal- cium casein and on free casein is hastened by increase of temperature . Casein dissolves easily in an excess of acid , forming soluble casein salts . ( 3 ) Action of alkalis on ...
... acids at ordinary temperatures . The action of acids on cal- cium casein and on free casein is hastened by increase of temperature . Casein dissolves easily in an excess of acid , forming soluble casein salts . ( 3 ) Action of alkalis on ...
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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.