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 1
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. Modern Methods of Testing Milk and Milk Products CHAPTER I Chemistry of Cows ' Milk and Milk Products THE normal ...
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. Modern Methods of Testing Milk and Milk Products CHAPTER I Chemistry of Cows ' Milk and Milk Products THE normal ...
Página 5
... milk in the form of an emulsion . Fat - globules quite generally retain their individuality even in butter and cheese . Amount of fat in milk . - Normal milk varies greatly in its fat content , containing from below 2 to over 10 per ...
... milk in the form of an emulsion . Fat - globules quite generally retain their individuality even in butter and cheese . Amount of fat in milk . - Normal milk varies greatly in its fat content , containing from below 2 to over 10 per ...
Página 8
... milk . They have been spoken of as albuminoids , proteids , etc. Frequently the word casein is erroneously used to include all the nitrogen compounds of milk . How many nitrogen or proteid compounds are pres- ent in normal milk ? What ...
... milk . They have been spoken of as albuminoids , proteids , etc. Frequently the word casein is erroneously used to include all the nitrogen compounds of milk . How many nitrogen or proteid compounds are pres- ent in normal milk ? What ...
Página 11
... normal milk as it leaves the cow , but may be present in milk that has stood some time . Milk - Albumin . - Milk - albumin differs from milk- casein in composition and behavior . Thus , milk - albu- min ( 1 ) is not acted upon by rennet ...
... normal milk as it leaves the cow , but may be present in milk that has stood some time . Milk - Albumin . - Milk - albumin differs from milk- casein in composition and behavior . Thus , milk - albu- min ( 1 ) is not acted upon by rennet ...
Página 12
... milk to increase . Relation of fat and nitrogen compounds in milk.— In normal milk containing over 3 per cent . of fat , the amount of casein and albumin is rarely greater than the amount of fat , especially in the milk of herds of COWS ...
... milk to increase . Relation of fat and nitrogen compounds in milk.— In normal milk containing over 3 per cent . of fat , the amount of casein and albumin is rarely greater than the amount of fat , especially in the milk of herds of COWS ...
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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.