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 42
... reading difficult . The use of more than 17.5 cc . of acid not too weak may give good results . Effect of too strong acid . - When the acid is too much above specific gravity 1.83 , the fat - column is dark in color . There is a layer ...
... reading difficult . The use of more than 17.5 cc . of acid not too weak may give good results . Effect of too strong acid . - When the acid is too much above specific gravity 1.83 , the fat - column is dark in color . There is a layer ...
Página 48
... reading of the height of the liquid . Any water adhering to the inside of the neck is removed by a strip of blotting or filter paper . Then one runs into the test - bottle 2 cc . of colored water from a burette or pipette , graduated to ...
... reading of the height of the liquid . Any water adhering to the inside of the neck is removed by a strip of blotting or filter paper . Then one runs into the test - bottle 2 cc . of colored water from a burette or pipette , graduated to ...
Página 57
... reading of the results . Temperature of milk and acid . - It is directed to have the milk and acid at a temperature of 60 ° to 70 ° F. before they are placed in the test - bottle . There are good reasons for this precaution . If the ...
... reading of the results . Temperature of milk and acid . - It is directed to have the milk and acid at a temperature of 60 ° to 70 ° F. before they are placed in the test - bottle . There are good reasons for this precaution . If the ...
Página 61
... reading uncertain and frequently too high . READING RESULTS IN PERCENTAGE OF FAT After the last whirling is completed , the test - bottles are removed from the tester , one at a time , in order to read the results of the test . To ...
... reading uncertain and frequently too high . READING RESULTS IN PERCENTAGE OF FAT After the last whirling is completed , the test - bottles are removed from the tester , one at a time , in order to read the results of the test . To ...
Página 62
... reading , ( 2 ) the temperature of the fat - column , ( 3 ) the upper and lower limits of the fat - column , ( 4 ) ... reading of the percentage of fat on the scale may be made with less liability of error by measuring the length of the ...
... reading , ( 2 ) the temperature of the fat - column , ( 3 ) the upper and lower limits of the fat - column , ( 4 ) ... reading of the percentage of fat on the scale may be made with less liability of error by measuring the length of the ...
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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.