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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Resultados 1-5 de 17
Página 12
... cent . of fat is less than that of the nitrogen compounds , the milk may generally be regarded as skimmed , especially in the case of milk from herds . MILK - SUGAR Milk - sugar , also called lactose 12 MODERN METHODS OF TESTING MILK.
... cent . of fat is less than that of the nitrogen compounds , the milk may generally be regarded as skimmed , especially in the case of milk from herds . MILK - SUGAR Milk - sugar , also called lactose 12 MODERN METHODS OF TESTING MILK.
Página 32
... skimming of milk in connection with creameries and cheese - factor- ies . ( 5 ) It has been of great service in scientific dairy investigations and has , in general , been a source of educational inspiration . PRINCIPLES AT BASIS OF ...
... skimming of milk in connection with creameries and cheese - factor- ies . ( 5 ) It has been of great service in scientific dairy investigations and has , in general , been a source of educational inspiration . PRINCIPLES AT BASIS OF ...
Página 137
... skimmed and watered may appear to be entirely normal by the lactometer . METHOD OF TESTING MILK FOR SOLIDS BY LACTOMETER As the result of extended studies of the relations ex- isting between the specific gravity of milk , milk - fat and ...
... skimmed and watered may appear to be entirely normal by the lactometer . METHOD OF TESTING MILK FOR SOLIDS BY LACTOMETER As the result of extended studies of the relations ex- isting between the specific gravity of milk , milk - fat and ...
Página 140
... skimmed milk . Hence , milk whose solids have a specific gravity above 1.34 is suspected of being skimmed , while a specific gravity above 1.40 is re garded as clear evidence of skimming . CHAPTER XI Methods of Testing Milk and Milk ...
... skimmed milk . Hence , milk whose solids have a specific gravity above 1.34 is suspected of being skimmed , while a specific gravity above 1.40 is re garded as clear evidence of skimming . CHAPTER XI Methods of Testing Milk and Milk ...
Página 141
... ( skimming ) or addition of skim - milk , ( 3 ) by addition of substances not normally found in milk , such as preservatives and coloring matter . All these forms of adulteration may occur in the same milk . DETECTION OF ADDED WATER IN ...
... ( skimming ) or addition of skim - milk , ( 3 ) by addition of substances not normally found in milk , such as preservatives and coloring matter . All these forms of adulteration may occur in the same milk . DETECTION OF ADDED WATER IN ...
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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.