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, Etc
O. Judd Company, 1907 - 222 páginas
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accurate acid added addition alkali allowed amount amount of fat appearance applies average Babcock test body bottle butter casein cent cheese clean color completely composition contents correct cream dairy describing divide equal examined Example fat in milk fat-column flavor given gives graduated grams increase indicated known lactic acid lactometer reading less liquid lower mark means measuring method milk containing milk-fat minutes mixed modified multiply neck neutralized normal milk obtained operation percentage Perfect pipette placed points portion pounds of fat pounds of milk practical prepared present produced Quevenne reading removed Rule salt sample scale scoring separate showing shown skim-milk skimmed solids solids-not-fat solution specific gravity standard stopper strong surface taken taking taste temperature test-bottle texture tion tube uniform usually varies weigh whirling
Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
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.