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 8
... portion drawn Second portion drawn Third portion drawn 0.90 1.60 1.60 2.60 3.20 3.25 5.35 4.10 5.00 Fourth portion drawn ( strip'gs ) 9.80 8.10 8.30 It is also known that the per cent . of fat in milk varies in different quarters of the ...
... portion drawn Second portion drawn Third portion drawn 0.90 1.60 1.60 2.60 3.20 3.25 5.35 4.10 5.00 Fourth portion drawn ( strip'gs ) 9.80 8.10 8.30 It is also known that the per cent . of fat in milk varies in different quarters of the ...
Página 14
... portion of the salts of milk is in solution , including such compounds as calcium citrate , sodium chloride , potassium acid phosphate , etc. , while a portion ( tri- calcium phosphate ) appears to be in suspension in the form of very ...
... portion of the salts of milk is in solution , including such compounds as calcium citrate , sodium chloride , potassium acid phosphate , etc. , while a portion ( tri- calcium phosphate ) appears to be in suspension in the form of very ...
Página 17
... portion of water has been evaporated . 8. Sweetened condensed milk is milk from which a considerable portion of water has been evaporated and to which sugar ( sucrose ) has been added . 9. Condensed skim - milk is skim - milk from which ...
... portion of water has been evaporated . 8. Sweetened condensed milk is milk from which a considerable portion of water has been evaporated and to which sugar ( sucrose ) has been added . 9. Condensed skim - milk is skim - milk from which ...
Página 18
... portion of milk , rich in butter - fat , which rises to the surface of milk on standing , or is separated from it by centrifugal force . 2. Evaporated cream is cream from which a consid- erable portion of water has been evaporated ...
... portion of milk , rich in butter - fat , which rises to the surface of milk on standing , or is separated from it by centrifugal force . 2. Evaporated cream is cream from which a consid- erable portion of water has been evaporated ...
Página 19
... portion of the fat has been removed . 3. Skim - milk cheese is cheese made from milk from which any portion of the fat has been removed . 4. Cream - cheese is cheese made from milk and cream , or milk containing not less than six ( 6 ) ...
... portion of the fat has been removed . 3. Skim - milk cheese is cheese made from milk from which any portion of the fat has been removed . 4. Cream - cheese is cheese made from milk and cream , or milk containing not less than six ( 6 ) ...
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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.