 | 1908 - 696 páginas
...and contains not less than nine and twenty-five onehundred ths (9.25) per cent, of milk solids. 4. Pasteurized milk is milk that has been heated below...active organisms present and immediately cooled to 50° Fahr, or lower. 5. Sterilized milk is milk that has been heated at tihe temperature of boiling... | |
 | United States. Bureau of Chemistry - 1903 - 916 páginas
...in the process of churning. 5. Pasteurized milk is standard milk that has been heated below toiling but sufficiently to kill most of the active organisms...development of their spores. 6. Sterilized milk is standard milk that has been heated at the temperature of boiling water or higher for a length of time... | |
 | United States. Office of Experiment Stations - 1903 - 1218 páginas
...removed from milk or creem in the process of churning. "Pasteurized milk is standard milk that has l>een heated below boiling, but sufficiently to kill most...active organisms present and immediately cooled to 50° F. or lower to retard the development of their spores. "Sterilized milk is standard milk that... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 páginas
...when butter is removed from milk or cream in the process of churning. 5. Pasteurised milk is standard milk that has been heated below boiling but sufficiently...lower to retard the development of their spores. 6. Sterilised milk is standard milk that has been heated at the temperature of boiling water or higher... | |
 | Hartford (Conn.) - 1904 - 870 páginas
...when butter is removed from milk or cream in the process of churning. Pasteurized milk is standard milk that has been heated below boiling but sufficiently...lower, to retard the development of their spores. Sterilized milk is standard milk that has been heated at the temperature of boiling water or higher... | |
 | United States. Bureau of Chemistry - 1904 - 972 páginas
...cream in the process of churning. 5. Pasteurized milk is standard milk that has been heated l>elow boiling but sufficiently to kill most of the. active...development of their spores. 6. Sterilized milk is standard milk that has been heated at the temperature of boiling water or higher for a length of time... | |
 | Illinois. State Food Commissioner - 1904 - 278 páginas
...when butter is removed from milk or cream in the process of churning. 5. Pasteurized milk is standard milk that has been heated below boiling but sufficiently...organisms present and immediately cooled to fifty degree (50°) Fahr. or lower to retard the development of their spores. (I11. standard milk freed from... | |
 | Connecticut Agricultural Experiment Station - 1905 - 590 páginas
...product that remains when butter is removed from milk or cream in the process of churning. 5. Pasteurised milk is milk that has been heated below boiling, but...lower to retard the development of their spores. 6. Sterilised milk is milk that has been heated at the temperature of boiling water or higher for a length... | |
 | Vermont. State Board of Health - 1905 - 1256 páginas
...has been removed and contains not less than nine and one-quarter (9.25) per cent of milk solids. 4. Pasteurized milk is milk that has been heated below...organisms present and immediately cooled to fifty degrees Farenheit or lower. 5. Sterilized milk is milk that has been heated at the temperature of boiling water... | |
 | Indiana State Board of Health - 1905 - 414 páginas
...when butter is removed from milk or cream in the process of churning. Pasteurized milk is standard milk that has been heated below boiling, but sufficiently...organisms present and immediately cooled to fifty (50) degrees Fahr., or lower, to retard the development of their spores. Sterilized milk is standard... | |
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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... 
