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 38
Página 75
... multiplied by 2 ; or the 18 - gram sample may be divided between two cream - bottles , in which case water should be ad- ded to each bottle so as to bring the liquid to about 18 cc . in volume . The results of the test in the two ...
... multiplied by 2 ; or the 18 - gram sample may be divided between two cream - bottles , in which case water should be ad- ded to each bottle so as to bring the liquid to about 18 cc . in volume . The results of the test in the two ...
Página 76
... multiply the result by the per cent . of fat read in the test . For example , one uses 13.5 grams of cream and the result reads 15.6 per cent . of fat . Divide 18 by 13.5 , which gives 1.33 , and multiply this by 15.6 , which equals ...
... multiply the result by the per cent . of fat read in the test . For example , one uses 13.5 grams of cream and the result reads 15.6 per cent . of fat . Divide 18 by 13.5 , which gives 1.33 , and multiply this by 15.6 , which equals ...
Página 83
... multiplied by 2 ; or an 18 - gram sample may be divided between two cream - bottles , the final readings being added . Cream - testing bottles graduated to .2 per cent . divisions should be used . Sampling cheese for fat - test ...
... multiplied by 2 ; or an 18 - gram sample may be divided between two cream - bottles , the final readings being added . Cream - testing bottles graduated to .2 per cent . divisions should be used . Sampling cheese for fat - test ...
Página 85
... multiply the reading of fat by 18 and divide by the number of grams of cheese used in the test . METHOD OF TESTING BUTTER The Babcock test has not been adapted to deter- mine accurately the amount of fat in butter . A mass of butter is ...
... multiply the reading of fat by 18 and divide by the number of grams of cheese used in the test . METHOD OF TESTING BUTTER The Babcock test has not been adapted to deter- mine accurately the amount of fat in butter . A mass of butter is ...
Página 91
... Multiply fat - reading by 2 . ( 2 ) Weigh 40 grams of the well - mixed sample into a 100 cc . glass cylinder , such as is used in the alkaline- tablet test ( Fig . 38 , p . 104 ) . Add water to the 100 cc . mark and shake until well ...
... Multiply fat - reading by 2 . ( 2 ) Weigh 40 grams of the well - mixed sample into a 100 cc . glass cylinder , such as is used in the alkaline- tablet test ( Fig . 38 , p . 104 ) . Add water to the 100 cc . mark and shake until well ...
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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.