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 41
... showing the necessary number of revolutions for different sizes of testers : DIAMETER OF WHEEL IN INCHES ΙΟ . 12 . 14 16 18 20 22 24 . No. of revolutions of disc per minute 1074 980 909 848 800 759 724 693 In the case of steam - turbine ...
... showing the necessary number of revolutions for different sizes of testers : DIAMETER OF WHEEL IN INCHES ΙΟ . 12 . 14 16 18 20 22 24 . No. of revolutions of disc per minute 1074 980 909 848 800 759 724 693 In the case of steam - turbine ...
Página 42
... showing the right speed . KIND OF ACID USED IN BABCOCK TEST The acid used in the Babcock test is commercial sul- phuric acid , commonly known as oil of vitriol . It should not be quite as strong as the strongest com- mercial acid ...
... showing the right speed . KIND OF ACID USED IN BABCOCK TEST The acid used in the Babcock test is commercial sul- phuric acid , commonly known as oil of vitriol . It should not be quite as strong as the strongest com- mercial acid ...
Página 83
... showing less than .05 per cent . of fat is open to the suspicion of being defective . Skim - milk and buttermilk are treated alike . In working with whey , it is noticeable that after adding acid the mixture turns dark very slowly , due ...
... showing less than .05 per cent . of fat is open to the suspicion of being defective . Skim - milk and buttermilk are treated alike . In working with whey , it is noticeable that after adding acid the mixture turns dark very slowly , due ...
Página 99
... alkali turns the indicator pink , producing a more lasting coloration throughout the solution and showing that the acid has been completely neutralized , that is , changed into TESTING ACIDITY OF MILK AND MILK PRODUCTS 99.
... alkali turns the indicator pink , producing a more lasting coloration throughout the solution and showing that the acid has been completely neutralized , that is , changed into TESTING ACIDITY OF MILK AND MILK PRODUCTS 99.
Página 101
... be noticed sooner or later , according to the amount of acid present , that , after each addition of alkali , the pink color disappears more slowly , showing that the acid TESTING ACIDITY OF MILK AND MILK PRODUCTS 101 Mann's Acid Test.
... be noticed sooner or later , according to the amount of acid present , that , after each addition of alkali , the pink color disappears more slowly , showing that the acid TESTING ACIDITY OF MILK AND MILK PRODUCTS 101 Mann's Acid Test.
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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.