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 97
... taste in milk that has a total acidity under .3 per cent . GENERAL PRINCIPLES OF TESTING ACIDITY The method of determining the amount of acid in milk and its products is based upon the well - known chemical action taking place between ...
... taste in milk that has a total acidity under .3 per cent . GENERAL PRINCIPLES OF TESTING ACIDITY The method of determining the amount of acid in milk and its products is based upon the well - known chemical action taking place between ...
Página 98
... taste of acid or soapy feel- ing or odor of alkali , because the acid and alkali have neutralized each other and have combined to form simply common salt , the presence of which is noticed by its taste . The solution is said to be ...
... taste of acid or soapy feel- ing or odor of alkali , because the acid and alkali have neutralized each other and have combined to form simply common salt , the presence of which is noticed by its taste . The solution is said to be ...
Página 117
... taste , etc. , for abnormal qualities . The milk is heated a second time for 6 hours at 104 ° to 106 ° F. Any abnormal coagulation of the milk is noticed , such as holes due to gas . Gerber states that milk coagu- lating in less than 12 ...
... taste , etc. , for abnormal qualities . The milk is heated a second time for 6 hours at 104 ° to 106 ° F. Any abnormal coagulation of the milk is noticed , such as holes due to gas . Gerber states that milk coagu- lating in less than 12 ...
Página 159
... taste . The sense of smell is , as a rule , capable of being developed so as to be more highly sensitive than the sense of taste in detecting variations of flavor . The flavor in normal butter is due to the formation of certain organic ...
... taste . The sense of smell is , as a rule , capable of being developed so as to be more highly sensitive than the sense of taste in detecting variations of flavor . The flavor in normal butter is due to the formation of certain organic ...
Página 160
... taste . ( 4 ) Light or flat flavor in butter indicates absence of marked flavor , due to lack of cream - ripening , to ex- cessive washing of granules and to other conditions . ( 5 ) Buttermilk flavor is somewhat sour in taste and like ...
... taste . ( 4 ) Light or flat flavor in butter indicates absence of marked flavor , due to lack of cream - ripening , to ex- cessive washing of granules and to other conditions . ( 5 ) Buttermilk flavor is somewhat sour in taste and like ...
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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.