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 159
... texture , and then other qualities are examined in turn . TERMS USED IN DESCRIBING QUALITIES OF BUTTER The qualities that have been selected to serve as a basis or standard in the commercial testing and scoring of but- ter are as ...
... texture , and then other qualities are examined in turn . TERMS USED IN DESCRIBING QUALITIES OF BUTTER The qualities that have been selected to serve as a basis or standard in the commercial testing and scoring of but- ter are as ...
Página 161
... texture . Testing texture . - The granular texture of butter is seen when a plug or chunk of butter is broken into parts transversely , giving somewhat the fractured ap- pearance seen in broken steel and free from a smooth , greasy ...
... texture . Testing texture . - The granular texture of butter is seen when a plug or chunk of butter is broken into parts transversely , giving somewhat the fractured ap- pearance seen in broken steel and free from a smooth , greasy ...
Página 162
... texture is good . Terms describing texture . - The terms used to de- scribe texture are ( 1 ) perfect , ( 2 ) poor grain , and ( 3 ) salvy . ( 1 ) Perfect texture in butter is shown by the gran- ular formation , as described above . ( 2 ) ...
... texture is good . Terms describing texture . - The terms used to de- scribe texture are ( 1 ) perfect , ( 2 ) poor grain , and ( 3 ) salvy . ( 1 ) Perfect texture in butter is shown by the gran- ular formation , as described above . ( 2 ) ...
Página 163
... texture and high in moisture . Certain feeds , such as gluten meal , tend to increase the soft- ness of butter . ( 4 ) Sticky body in butter is shown by extreme soft- ness amounting to stickiness . Moisture . The water in butter should ...
... texture and high in moisture . Certain feeds , such as gluten meal , tend to increase the soft- ness of butter . ( 4 ) Sticky body in butter is shown by extreme soft- ness amounting to stickiness . Moisture . The water in butter should ...
Página 164
... texture , body and moisture . - Considera- ble confusion prevails in the use of the terms texture , body and moisture . Some use the term texture to in- clude also body and moisture ; others use the term body to include texture , while ...
... texture , body and moisture . - Considera- ble confusion prevails in the use of the terms texture , body and moisture . Some use the term texture to in- clude also body and moisture ; others use the term body to include texture , while ...
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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.