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 3
... FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single chemical compound , but is a somewhat variable mixture of several different com- pounds called glycerides . Each glyceride is formed by the ...
... FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single chemical compound , but is a somewhat variable mixture of several different com- pounds called glycerides . Each glyceride is formed by the ...
Página 127
... fat present . Thus , with the data furnished by the specific gravity and the per cent . of fat , we can easily ... pounds of water at 60 ° F. Now , if we fill such a vat full of milk of aver- age composition at the same temperature , this ...
... fat present . Thus , with the data furnished by the specific gravity and the per cent . of fat , we can easily ... pounds of water at 60 ° F. Now , if we fill such a vat full of milk of aver- age composition at the same temperature , this ...
Página 152
... fat , as in certain forms of market milk , at cream- eries , at condenseries , and at progressive cheese - fac- tories , the cow producing the largest amount of milk- fat will nearly always be found the most profitable . As a rule , a pound ...
... fat , as in certain forms of market milk , at cream- eries , at condenseries , and at progressive cheese - fac- tories , the cow producing the largest amount of milk- fat will nearly always be found the most profitable . As a rule , a pound ...
Página 154
... pounds of fat and milk produced each month , ( 3 ) pounds of fat and milk produced for one period of lactation . The amount of fat on the day of the test is found by multiplying the total number of pounds of milk . given by the per cent .
... pounds of fat and milk produced each month , ( 3 ) pounds of fat and milk produced for one period of lactation . The amount of fat on the day of the test is found by multiplying the total number of pounds of milk . given by the per cent .
Página 155
... pounds of milk - fat in a year , especially if the milk is sold on the basis of its fat content ; and he will aim , by means of intelligent breeding , feeding and care , to increase the annual yield of milk - fat to 250 or 300 pounds ...
... pounds of milk - fat in a year , especially if the milk is sold on the basis of its fat content ; and he will aim , by means of intelligent breeding , feeding and care , to increase the annual yield of milk - fat to 250 or 300 pounds ...
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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.