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 3
... solids or milk - solids , we indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat ... not a single chemical ...
... solids or milk - solids , we indicate the constituents of the milk other than water ( and gases ) . The per cent . of water in milk subtracted from 100 gives the percentage of milk - solids , which include fat ... not a single chemical ...
Página 14
... fat and casein and some of the salts are in suspension and not in solution , while al- bumin , sugar and the larger ... solids ( or total solids ) , this second class including Another fat , casein , albumin , sugar , salts 14 MODERN ...
... fat and casein and some of the salts are in suspension and not in solution , while al- bumin , sugar and the larger ... solids ( or total solids ) , this second class including Another fat , casein , albumin , sugar , salts 14 MODERN ...
Página 15
... solids subdivided into ( 1 ) fat and ( 2 ) solids - not - fat ( casein , albumin , sugar , salts ( ash ) , etc. ) The following arrangement shows the general rela- tion of the compounds contained in milk , the figures indicating the ...
... solids subdivided into ( 1 ) fat and ( 2 ) solids - not - fat ( casein , albumin , sugar , salts ( ash ) , etc. ) The following arrangement shows the general rela- tion of the compounds contained in milk , the figures indicating the ...
Página 17
... solids , not less than eight and one - half ( 8.5 ) per cent . of solids - not - fat , and not less than three and one - quarter ( 3.25 ) per cent . of milk - fat . 2. Standard skim - milk contains not less than nine and one - quarter ...
... solids , not less than eight and one - half ( 8.5 ) per cent . of solids - not - fat , and not less than three and one - quarter ( 3.25 ) per cent . of milk - fat . 2. Standard skim - milk contains not less than nine and one - quarter ...
Página 18
... not less than twenty - eight ( 28 ) per cent . of milk - solids of which not less than one - fourth is milk - fat . MILK - FAT OR BUTTER - FAT Definition . Milk - fat or butter - fat is the fat of milk . Standard . - Standard milk - fat or ...
... not less than twenty - eight ( 28 ) per cent . of milk - solids of which not less than one - fourth is milk - fat . MILK - FAT OR BUTTER - FAT Definition . Milk - fat or butter - fat is the fat of milk . Standard . - Standard milk - fat or ...
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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.