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 50
... the bottles that have been used , each one is rinsed with 8 or IC FIG . 24 - TEST - BOTTLE DRAINING RACK cc. FIG . 22 - WASTE - JAR FOR EMPTYING TEST - BOTTLES FIG . 23 - TEST - BOTTIE KINSER. 50 MODERN METHODS OF TESTING MILK.
... the bottles that have been used , each one is rinsed with 8 or IC FIG . 24 - TEST - BOTTLE DRAINING RACK cc. FIG . 22 - WASTE - JAR FOR EMPTYING TEST - BOTTLES FIG . 23 - TEST - BOTTIE KINSER. 50 MODERN METHODS OF TESTING MILK.
Página 51
... rinsed with hot water . There are available several devices which may be found convenient and time - saving where many bottles are used daily . Among these de- vices may be mentioned a bottle - rinser ( Fig . 23 ) , a drain - rack ( Fig ...
... rinsed with hot water . There are available several devices which may be found convenient and time - saving where many bottles are used daily . Among these de- vices may be mentioned a bottle - rinser ( Fig . 23 ) , a drain - rack ( Fig ...
Página 54
... The pipette must be kept very clean . When sam- ples of several different milks are to be drawn in suc- cession , the pipette may be satisfactorily rinsed by drawing it full of the milk next to be sampled 54 MODERN METHODS OF TESTING MILK.
... The pipette must be kept very clean . When sam- ples of several different milks are to be drawn in suc- cession , the pipette may be satisfactorily rinsed by drawing it full of the milk next to be sampled 54 MODERN METHODS OF TESTING MILK.
Página 75
... rinsing the pipette into the test - bottle with a small amount of water . Pipettes are obtainable which have an 18 cc . mark as well as a 17.6 cc . WEIGHING SAMPLE OF CREAM The operation of weighing cream is simple . One places the ...
... rinsing the pipette into the test - bottle with a small amount of water . Pipettes are obtainable which have an 18 cc . mark as well as a 17.6 cc . WEIGHING SAMPLE OF CREAM The operation of weighing cream is simple . One places the ...
Página 79
... rinsed each time with the cream next to be sampled . This is done simply by lowering the tube in the usual manner to ... rinsing , the sample is drawn and , after allowing the cream adhering to the outside of the tube to drain off for a ...
... rinsed each time with the cream next to be sampled . This is done simply by lowering the tube in the usual manner to ... rinsing , the sample is drawn and , after allowing the cream adhering to the outside of the tube to drain off for a ...
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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.