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 10
... temperatures . The action of acids on cal- cium casein and on free casein is hastened by increase of temperature . Casein dissolves easily in an excess of acid , forming soluble casein salts . ( 3 ) Action of alkalis on milk - casein ...
... temperatures . The action of acids on cal- cium casein and on free casein is hastened by increase of temperature . Casein dissolves easily in an excess of acid , forming soluble casein salts . ( 3 ) Action of alkalis on milk - casein ...
Página 11
... temperatures ; ( 3 ) is co- agulated by heat alone , though not completely , above 160 ° F .; and ( 4 ) is in solution in milk . Milk - Globulin . - This compound is present only in small quantities in normal milk and is of no special ...
... temperatures ; ( 3 ) is co- agulated by heat alone , though not completely , above 160 ° F .; and ( 4 ) is in solution in milk . Milk - Globulin . - This compound is present only in small quantities in normal milk and is of no special ...
Página 17
... temperature of boiling water or higher for a length of time sufficient to kill all organisms present . 7. Condensed milk is milk from which a considera- ble portion of water has been evaporated . 8. Sweetened condensed milk is milk from ...
... temperature of boiling water or higher for a length of time sufficient to kill all organisms present . 7. Condensed milk is milk from which a considera- ble portion of water has been evaporated . 8. Sweetened condensed milk is milk from ...
Página 53
... temperature of about 130 ° F. PREPARING SAMPLES OF MILK FOR TESTING The milk , which should be at a temperature of 60 ° to 70 ° F. , is thoroughly mixed by pouring from one vessel to another two or three times , at least , imme- diately ...
... temperature of about 130 ° F. PREPARING SAMPLES OF MILK FOR TESTING The milk , which should be at a temperature of 60 ° to 70 ° F. , is thoroughly mixed by pouring from one vessel to another two or three times , at least , imme- diately ...
Página 56
... temperature of 60 ° to 70 ° F. Much care must be exercised in pouring the acid into the test - bottle containing the milk . The test - bottle is held in an inclined position , so that the acid will follow the inside wall down to the ...
... temperature of 60 ° to 70 ° F. Much care must be exercised in pouring the acid into the test - bottle containing the milk . The test - bottle is held in an inclined position , so that the acid will follow the inside wall down to 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.