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
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln ... pounds called glycerides . Each glyceride is formed by the chemical union of glycerin as a base with some acid or ...
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln ... pounds called glycerides . Each glyceride is formed by the chemical union of glycerin as a base with some acid or ...
Página 13
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van ... pounds , instead of existing in the milk as separate ents . inorganic bodies . The ash represents in amount ...
... Milk, Operators in Condenseries, Managers of Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van ... pounds , instead of existing in the milk as separate ents . inorganic bodies . The ash represents in amount ...
Página 126
... Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. known as 1-3,000 , prepared from stomachs of sheep , is recommended . It may be used at the rate of 5 grams for 1,000 pounds of milk . In testing scale ...
... Milk-shipping Stations, Milk-inspectors, Physicians, Etc Lucius Lincoln Van Slyke. known as 1-3,000 , prepared from stomachs of sheep , is recommended . It may be used at the rate of 5 grams for 1,000 pounds of milk . In testing scale ...
Página 127
... milk of aver- age composition at the same temperature , this amount of milk weighs 1,032 pounds . This is so because the milk contains , in addition to the water in it , several solid substances heavier than water . In this illustra ...
... milk of aver- age composition at the same temperature , this amount of milk weighs 1,032 pounds . This is so because the milk contains , in addition to the water in it , several solid substances heavier than water . In this illustra ...
Página 152
... milk than in poor milk . The only method of ascertaining accurately the value of a cow or of a herd for the production of milk - fat is by testing the milk . The real object of a test is to find the total num- ber of pounds of fat ...
... milk than in poor milk . The only method of ascertaining accurately the value of a cow or of a herd for the production of milk - fat is by testing the milk . The real object of a test is to find the total num- ber of pounds of fat ...
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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.