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 xii
... Scales 63 67 67 70 Straight - Necked Cream - Bottle 71 72 Cream - Sampling Sieve 74 Bottles for Testing Skim - Milk 82 Bottle for Testing Butter 86 Wagner's Improved Form of Gray's Water - Test 91 Mann's Acid Test 101 Farrington's ...
... Scales 63 67 67 70 Straight - Necked Cream - Bottle 71 72 Cream - Sampling Sieve 74 Bottles for Testing Skim - Milk 82 Bottle for Testing Butter 86 Wagner's Improved Form of Gray's Water - Test 91 Mann's Acid Test 101 Farrington's ...
Página 34
... scale so graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE ...
... scale so graduated that each small di- vision represents .2 per cent . and five of these divisions , making one large division , represent I per cent . , when we use 17.5cc . * or 18 grams of milk . The marks extend from 0 to 10 BOTTLE ...
Página 35
... scale over with the lead of a pencil or with a cloth having on it a little printer's ink or black paint . When in use , each bottle should be numbered or labeled in a distinctive way . FIG . 8 PIPETTE MILK - MEASURING PIPETTE The form ...
... scale over with the lead of a pencil or with a cloth having on it a little printer's ink or black paint . When in use , each bottle should be numbered or labeled in a distinctive way . FIG . 8 PIPETTE MILK - MEASURING PIPETTE The form ...
Página 43
... scale where it coincides with the upper surface of the liquid , which should be between the scale - marks 1.82 and 1.83 . No acidometer should be used whose ac- curacy is not reliably guaranteed . Gwards scale for Sulwhore Jord Save 60 ...
... scale where it coincides with the upper surface of the liquid , which should be between the scale - marks 1.82 and 1.83 . No acidometer should be used whose ac- curacy is not reliably guaranteed . Gwards scale for Sulwhore Jord Save 60 ...
Página 45
... scale , should not be used . The different methods of test- ing will now be considered . ( 1 ) Testing with special bottle - tester . The quick- est method of testing the accuracy of the scale of a test - bottle is to use a special ...
... scale , should not be used . The different methods of test- ing will now be considered . ( 1 ) Testing with special bottle - tester . The quick- est method of testing the accuracy of the scale of a test - bottle is to use a special ...
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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.