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 22
... neck of the test - bottle . Measures for preventing the churning of fat in milk . It is better to prevent the churning of fat in milk than to be put to the extra trouble required to get a good sample from milk that has in it fat ...
... neck of the test - bottle . Measures for preventing the churning of fat in milk . It is better to prevent the churning of fat in milk than to be put to the extra trouble required to get a good sample from milk that has in it fat ...
Página 34
... neck of the bottle is marked with a scale so graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk ...
... neck of the bottle is marked with a scale so graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk ...
Página 35
... neck of the test - bot- tle should be accurate and uniform ; the lines should run straight across the neck and not obliquely . When the marks and numbers become indistinct from use , they can be rendered clear by rubbing the scale over ...
... neck of the test - bot- tle should be accurate and uniform ; the lines should run straight across the neck and not obliquely . When the marks and numbers become indistinct from use , they can be rendered clear by rubbing the scale over ...
Página 39
... necks of the bottles being directed in toward the center . The testers should be made to carry an even number of bottles . The steam - turbine tester is the best form of centrifugal for factory work . It has the advantage of maintaining ...
... necks of the bottles being directed in toward the center . The testers should be made to carry an even number of bottles . The steam - turbine tester is the best form of centrifugal for factory work . It has the advantage of maintaining ...
Página 46
... neck must be re- moved , using conveniently a strip of blotting or filter pa- per . The tester is then slowly lowered into the neck of the test - bottle until the liquid rises half way between the two sections of the instrument , when ...
... neck must be re- moved , using conveniently a strip of blotting or filter pa- per . The tester is then slowly lowered into the neck of the test - bottle until the liquid rises half way between the two sections of the instrument , when ...
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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.