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 22
... the following manner : Fill the bot- tle full of milk to overflowing . Then push in tightly a stopper of cork or rubber in which has been made from top to bottom a hole one - eighth inch 22 MODERN METHODS OF TESTING MILK.
... the following manner : Fill the bot- tle full of milk to overflowing . Then push in tightly a stopper of cork or rubber in which has been made from top to bottom a hole one - eighth inch 22 MODERN METHODS OF TESTING MILK.
Página 23
... stopper . SAMPLING FROZEN MILK Frozen milk is of very uneven composition in dif- ferent portions of its mass . The crystals of ice con- tained in it consist largely of water , while the liquid portion contains most of the milk - solids ...
... stopper . SAMPLING FROZEN MILK Frozen milk is of very uneven composition in dif- ferent portions of its mass . The crystals of ice con- tained in it consist largely of water , while the liquid portion contains most of the milk - solids ...
Página 26
... stopper or cover should fit perfectly tight , so as to prevent any possi- ble evaporation of water from the sample of milk , and care should be taken to keep the covers or stoppers tight . Each sam- ple - bottle or jar should be labeled ...
... stopper or cover should fit perfectly tight , so as to prevent any possi- ble evaporation of water from the sample of milk , and care should be taken to keep the covers or stoppers tight . Each sam- ple - bottle or jar should be labeled ...
Página 44
... stopper is soon destroyed by the acid , and even rubber is not long satisfactory . Care in handling sulphuric acid . - Strong sulphuric acid is extremely corrosive and is dangerous to han- dle except with care . In contact with articles ...
... stopper is soon destroyed by the acid , and even rubber is not long satisfactory . Care in handling sulphuric acid . - Strong sulphuric acid is extremely corrosive and is dangerous to han- dle except with care . In contact with articles ...
Página 82
... stoppers in the bottles FIG . 34 FIG . 35 BOTTLES FOR TESTING SKIM - MILK are used to adjust the fat - column for reading . These double - necked bottles should be placed in the tester in such a way that the filling - tube is toward the ...
... stoppers in the bottles FIG . 34 FIG . 35 BOTTLES FOR TESTING SKIM - MILK are used to adjust the fat - column for reading . These double - necked bottles should be placed in the tester in such a way that the filling - tube is toward 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.