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 23
... strong solution of caus- tic soda or potash ( lye ) , or strong ammonia water , to the extent of 5 or 10 per cent . of the volume of the milk used for sampling . The alkali is shaken with the milk until the mixture becomes completely ...
... strong solution of caus- tic soda or potash ( lye ) , or strong ammonia water , to the extent of 5 or 10 per cent . of the volume of the milk used for sampling . The alkali is shaken with the milk until the mixture becomes completely ...
Página 33
... Strong sul- phuric acid acts chemically and physically upon the milk - serum solids ( casein , sugar , albumin and salts ) in such a way as to destroy that strong mechanical , ad- hesive influence exerted by the milk - serum solids ...
... Strong sul- phuric acid acts chemically and physically upon the milk - serum solids ( casein , sugar , albumin and salts ) in such a way as to destroy that strong mechanical , ad- hesive influence exerted by the milk - serum solids ...
Página 42
... strong as the strongest com- mercial acid . While the strong acid has a 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 ...
... strong as the strongest com- mercial acid . While the strong acid has a 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 ...
Página 43
... strong acid . - With the aid of an acidometer , it is possible to purchase strong sulphuric acid and dilute it to proper strength . This is not advised for the average worker . When this is done , extreme caution must be used in ...
... strong acid . - With the aid of an acidometer , it is possible to purchase strong sulphuric acid and dilute it to proper strength . This is not advised for the average worker . When this is done , extreme caution must be used in ...
Página 44
... strong or too weak from its action when mixed with milk in the test - bottle . One bases his judgment on the rapidity with which the milk - casein is coagulated and redissolved , and also upon the quickness with which , and the degree ...
... strong or too weak from its action when mixed with milk in the test - bottle . One bases his judgment on the rapidity with which the milk - casein is coagulated and redissolved , and also upon the quickness with which , and the degree ...
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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.