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
... standard for milk - solids , usually 12 per cent . , and milk containing less than the legal amount is regarded as adulterated . MILK - FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single ...
... standard for milk - solids , usually 12 per cent . , and milk containing less than the legal amount is regarded as adulterated . MILK - FAT The composition of milk - fat . - Milk - fat , also called butter - fat , is not a single ...
Página 16
... STANDARDS OF MILK AND MILK PRODUCTS The United States Department of Agriculture has established official standards for purity of dairy and other food products , defining also what is meant by the terms used in designating different ...
... STANDARDS OF MILK AND MILK PRODUCTS The United States Department of Agriculture has established official standards for purity of dairy and other food products , defining also what is meant by the terms used in designating different ...
Página 17
... Standards . - I . Standard milk contains not less than twelve ( 12 ) per cent . of total 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 ...
... Standards . - I . Standard milk contains not less than twelve ( 12 ) per cent . of total 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 ...
Página 18
... Standard . - Standard milk - fat or butter - fat has a Reichert - Meissl number not less than twenty - four ( 24 ) and a specific gravity not less than 0.905 ( 400C ) CREAM Definitions . - I . Cream is that portion of milk , rich in ...
... Standard . - Standard milk - fat or butter - fat has a Reichert - Meissl number not less than twenty - four ( 24 ) and a specific gravity not less than 0.905 ( 400C ) CREAM Definitions . - I . Cream is that portion of milk , rich in ...
Página 19
... Standard . - Standard whole - milk or full - cream cheese contains , in the water - free substance , not less than fifty ( 50 ) per cent . butter - fat . MISCELLANEOUS MILK PRODUCTS Definitions . - 1 . Whey is the product remaining af ...
... Standard . - Standard whole - milk or full - cream cheese contains , in the water - free substance , not less than fifty ( 50 ) per cent . butter - fat . MISCELLANEOUS MILK PRODUCTS Definitions . - 1 . Whey is the product remaining af ...
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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.