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 v
... modified or to be modified . No previous chemical training is required for oper- ating successfully the methods described . Any intel- ligent person who can labor with painstaking patience and appreciate the value of attention to little ...
... modified or to be modified . No previous chemical training is required for oper- ating successfully the methods described . Any intel- ligent person who can labor with painstaking patience and appreciate the value of attention to little ...
Página 16
... fed and kept , exclud- ing that obtained within fifteen days before and five days after calving . 2. Blended milk is milk modified in its composition so as to have a definite and stated percentage of 16 MODERN METHODS OF TESTING MILK.
... fed and kept , exclud- ing that obtained within fifteen days before and five days after calving . 2. Blended milk is milk modified in its composition so as to have a definite and stated percentage of 16 MODERN METHODS OF TESTING MILK.
Página 66
... modification of the Babcock test , differing mainly in respect to some of the mechanical details . A special automatic pipette is used ( Fig . 28 ) , a special form of test - bottle ( Fig . 28a ) , the neck being separate from the rest ...
... modification of the Babcock test , differing mainly in respect to some of the mechanical details . A special automatic pipette is used ( Fig . 28 ) , a special form of test - bottle ( Fig . 28a ) , the neck being separate from the rest ...
Página 105
... MODIFICATION OF ALKALINE - TABLET TEST The apparatus consists of an ordi- nary teacup , a regular 17.6 cc . pipette , a quart Mason fruit - jar , and " Spill- man's acid - test cylinder " ( Fig . 39 ) . The alkali solution is prepared ...
... MODIFICATION OF ALKALINE - TABLET TEST The apparatus consists of an ordi- nary teacup , a regular 17.6 cc . pipette , a quart Mason fruit - jar , and " Spill- man's acid - test cylinder " ( Fig . 39 ) . The alkali solution is prepared ...
Página 106
... MODIFIED FOR RAPID ESTIMA- TION OF ACIDITY It is often desirable to ascertain quickly whether milk or cream contains more or less than .2 or .3 per cent . of acid . Farrington and Woll have devised the following method : An alkali ...
... MODIFIED FOR RAPID ESTIMA- TION OF ACIDITY It is often desirable to ascertain quickly whether milk or cream contains more or less than .2 or .3 per cent . of acid . Farrington and Woll have devised the following method : An alkali ...
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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.