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 ix
... Specific Gravity and Solids of Milk by the Lactometer 121 127 ΧΙ Methods of Testing Milk and Milk Products for Adul- ix.
... Specific Gravity and Solids of Milk by the Lactometer 121 127 ΧΙ Methods of Testing Milk and Milk Products for Adul- ix.
Página xii
... Specific Gravity Scales Richmond's Slide - Rule 134 . 138 Butter - Trier 159 Modern Methods of Testing Milk and Milk Products CHAPTER I xii ILLUSTRATIONS.
... Specific Gravity Scales Richmond's Slide - Rule 134 . 138 Butter - Trier 159 Modern Methods of Testing Milk and Milk Products CHAPTER I xii ILLUSTRATIONS.
Página 18
... specific gravity not less than 0.905 ( 400C ) CREAM Definitions . - I . Cream is that portion of milk , rich in butter - fat , which rises to the surface of milk on standing , or is separated from it by centrifugal force . 2. Evaporated ...
... specific gravity not less than 0.905 ( 400C ) CREAM Definitions . - I . Cream is that portion of milk , rich in butter - fat , which rises to the surface of milk on standing , or is separated from it by centrifugal force . 2. Evaporated ...
Página 33
... Specific gravity of serum increased by sulphuric acid . The sulphuric acid , being nearly twice as heavy as milk , increases the difference in specific gravity be- tween the milk - fat and the liquid surrounding it . The milk - fat ...
... Specific gravity of serum increased by sulphuric acid . The sulphuric acid , being nearly twice as heavy as milk , increases the difference in specific gravity be- tween the milk - fat and the liquid surrounding it . The milk - fat ...
Página 42
... specific gravity of about 1.84 , the acid used in the test should be between 1.82 and 1.83 at 60 ° F. Effect of weak acid . - If the acid is weaker than that indicated by specific gravity 1.82 , there is danger that some of the ...
... specific gravity of about 1.84 , the acid used in the test should be between 1.82 and 1.83 at 60 ° F. Effect of weak acid . - If the acid is weaker than that indicated by specific gravity 1.82 , there is danger that some of the ...
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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.