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, 1915 - 286 páginas
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18 grams accuracy added alcohol alkali solution amount of acid amount of fat apparatus appearance Babcock test burette butter calcium casein casein caustic soda cent centrifugal cheese cheese-making clean coagulated composite samples compounds cream creamery cubic centimeter curd dairy dilute evaporated fat in milk fat-column fermentation flask flavor funnel glycerin graduated grams heated hot water hydrometer lactation lactic acid lactometer reading less liquid mark Methods of Testing milk and acid milk containing milk testing milk-fat milk-solids minutes mixed mixture multiply neck neutralized normal milk number of pounds percentage of fat Perfect pink color pipette placed portion pounds of fat pounds of milk Quevenne lactometer rennet rennet-extract Rule.—To find salt sample of milk scale scoring shaking silver nitrate skim-milk skimmed sodium hydroxide solids-not-fat specific gravity standard stopper sulphuric acid tained temperature test-bottle tester testing milk tion tube weighing whey whirling
Página 17 - Condensed milk, evaporated milk, is milk from which a considerable portion of water has been evaporated and contains not less than twenty-eight (28) per cent of milk solids of which not less than twentyseven and five-tenths (27.5) per cent is milk fat.
Página 291 - America in a thoroughly practical and accurate manner. The subject-matter includes a comprehensive and succinct treatise of wheat, maize, oats, barley, rye, rice, sorghum (kafir corn) and buckwheat, as related particularly to American conditions. First-hand knowledge has been the policy of the author in his work, and every crop treated is presented in the light of individual study of the plant. If you have this book you have the latest and best that has been written upon the subject. Illustrated....
Página 19 - Ice Cream is a frozen product made from cream and sugar, with or without a natural flavoring, and contains not less than fourteen (14) per cent, of .milk fat.
Página 17 - Sweetened condensed milk is milk from which a considerable portion of water has been evaporated...
Página 287 - First Book," and will be found especially valuable to those who desire an introduction to the subject, and who intend to do subsequent reading. Illustrated. 5x7 inches. 265 pages. Cloth. Net, $1.00 The Study of Corn By PROF.
Página 16 - Milk is the fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and...
Página 291 - Professor of Agronomy, Cornell University. If you raise five acres of any kind of grain you cannot afford to be without this book. It is in every way the best book on the subject that has ever been written. It treats of the cultivation and improvement of every grain crop raised in America in a thoroughly practical and accurate manner. The subject-matter includes a comprehensive and succinct treatise of wheat, maize, oats, barley, rye, rice, sorghum (kafir corn) and buckwheat, as related particularly...
Página 292 - Best methods of building the silo, filling it and feeding ensilage. Illustrated. 364 pages. 5x7 inches. Cloth $1.50 The Study of Breeds By THOMAS SHAW. Origin, history, distribution, characteristics, adaptability, uses, and standards of excellence of all pedigreed breeds of cattle, sheep and swine in America. The accepted text book in colleges, and the authority for farmers and breeders. Illustrated. 371 pages. 5x7 inches. Cloth $1.50 Clovers and How to Grow Them By THOMAS SHAW. This is the first...
Página 19 - Skim milk cheese is the sound, solid, and ripened product, made from skim milk by coagulating the casein thereof with rennet or lactic acid, with or without the addition of ripening ferments and seasoning.
Página 18 - Butter is the clean, non-rancid product made by gathering in any manner the fat of fresh or ripened milk or cream into a mass, which also contains a small portion of the other milk constituents, with or without salt, and contains not less than eighty-two and five-tenths (82.5) per cent of milk fat.