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 3
... milk - solids , we indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat , proteids , milk - sugar and salts ...
... milk - solids , we indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat , proteids , milk - sugar and salts ...
Página 4
... milk- fat vary somewhat , and this variation influences the character of the milk - fat . Thus , palmitin and myris- tin tend to make milk - fat harder , while olein and buty- rin have the opposite tendency . The acids contained in milk - ...
... milk- fat vary somewhat , and this variation influences the character of the milk - fat . Thus , palmitin and myris- tin tend to make milk - fat harder , while olein and buty- rin have the opposite tendency . The acids contained in milk - ...
Página 5
... milk contains fewer and smaller glo- bules than whole milk , while the reverse is true of cream . The large globules do not differ in composi- tion from the small ones . The size and number of fat - globules in milk are influenced by ...
... milk contains fewer and smaller glo- bules than whole milk , while the reverse is true of cream . The large globules do not differ in composi- tion from the small ones . The size and number of fat - globules in milk are influenced by ...
Página 6
... Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. cows two individuals whose milk contains the same per cent . of fat , whether we consider single milkings or the average of many milkings . ( 2 ) Influence of breed of cow on fat ...
... Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. cows two individuals whose milk contains the same per cent . of fat , whether we consider single milkings or the average of many milkings . ( 2 ) Influence of breed of cow on fat ...
Página 7
... milk . — In general , it is found that the per cent . of fat in milk increases as the stage of lactation advances after the third month , as illustrated by the following data from the records of the New York ( Geneva ) Station ...
... milk . — In general , it is found that the per cent . of fat in milk increases as the stage of lactation advances after the third month , as illustrated by the following data from the records of the New York ( Geneva ) Station ...
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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.