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 |
Dentro del libro
Resultados 1-5 de 42
Página 1
... solution the soluble constituents of the milk , and it also acts as a diluent , better fitting the mixture for animal nutrition . Variation . The amount of water normally con- tained in milk varies , depending upon such conditions as ...
... solution the soluble constituents of the milk , and it also acts as a diluent , better fitting the mixture for animal nutrition . Variation . The amount of water normally con- tained in milk varies , depending upon such conditions as ...
Página 4
... solution , but suspended in the form of very small , transparent globules . Globules varying in size between one twenty - five hundredth and one fifteen- thousandth of an inch in diameter are the ones most commonly present . The average ...
... solution , but suspended in the form of very small , transparent globules . Globules varying in size between one twenty - five hundredth and one fifteen- thousandth of an inch in diameter are the ones most commonly present . The average ...
Página 9
... solution , but in the form of extremely minute , solid , gelatinous par- ticles in suspension . The slime found in the bowl of centrifugal separators consists , to a considerable ex- tent , of milk - casein . ( 2 ) Action of acids upon ...
... solution , but in the form of extremely minute , solid , gelatinous par- ticles in suspension . The slime found in the bowl of centrifugal separators consists , to a considerable ex- tent , of milk - casein . ( 2 ) Action of acids upon ...
Página 11
... solution in milk . Milk - Globulin . - This compound is present only in small quantities in normal milk and is of no special importance , so far as known . Galactase . This substance is an unorganized fer- ment , or a mixture of such ...
... solution in milk . Milk - Globulin . - This compound is present only in small quantities in normal milk and is of no special importance , so far as known . Galactase . This substance is an unorganized fer- ment , or a mixture of such ...
Página 13
... solution . In general composition , it resembles ordinary sugar , but it is less sweet and less soluble in water . The amount of sugar in milk varies from below 4 to over 6 per cent . and averages about 5 per cent . Its importance in ...
... solution . In general composition , it resembles ordinary sugar , but it is less sweet and less soluble in water . The amount of sugar in milk varies from below 4 to over 6 per cent . and averages about 5 per cent . Its importance in ...
Otras ediciones - Ver todas
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.