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 42
... whirling can be further tested by treating different samples of the same milk at different rates of speed , the highest per cent . of fat beyond which there is no increase , showing the right speed . KIND OF ACID USED IN BABCOCK TEST ...
... whirling can be further tested by treating different samples of the same milk at different rates of speed , the highest per cent . of fat beyond which there is no increase , showing the right speed . KIND OF ACID USED IN BABCOCK TEST ...
Página 53
... whirl 4 or 5 minutes at proper speed . 7. ( 1 ) Add fairly hot water up to neck of bottles ; ( 2 ) whirl one minute ; ( 3 ) add hot water to 8 or 9 per cent . mark ; and ( 4 ) whirl one minute . 8. Read results at temperature of about ...
... whirl 4 or 5 minutes at proper speed . 7. ( 1 ) Add fairly hot water up to neck of bottles ; ( 2 ) whirl one minute ; ( 3 ) add hot water to 8 or 9 per cent . mark ; and ( 4 ) whirl one minute . 8. Read results at temperature of about ...
Página 59
... WHIRLING THE TEST - BOTTLES The test - bottles containing the mixture of milk and acid , after being agitated a second time as stated above , are placed in the centrifugal tester ( p . 37 ) , and whirled . This is better done soon after ...
... WHIRLING THE TEST - BOTTLES The test - bottles containing the mixture of milk and acid , after being agitated a second time as stated above , are placed in the centrifugal tester ( p . 37 ) , and whirled . This is better done soon after ...
Página 60
... whirling brings the fat to the top of the mix- ture in the test - bottle . The whirling of the bottles should never be done without having the cover on the jacket , for two reasons : ( 1 ) The cover prevents the cooling of the fat in ...
... whirling brings the fat to the top of the mix- ture in the test - bottle . The whirling of the bottles should never be done without having the cover on the jacket , for two reasons : ( 1 ) The cover prevents the cooling of the fat in ...
Página 61
... whirling at 130 ° or 140 ° F. , and the temperature of the water added should have reference to this fact . However , any effect of too hot or too cold water can be remedied after the final whirling by adjusting the temperature as ...
... whirling at 130 ° or 140 ° F. , and the temperature of the water added should have reference to this fact . However , any effect of too hot or too cold water can be remedied after the final whirling by adjusting the temperature as ...
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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.