Modern Methods of Testing Milk and Milk Products: A Hand-book 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., by Lucius L. Van SlykeOrange Judd Company, 1923 - 286 páginas |
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Términos y frases comunes
alcohol alkali solution amount of fat amount of milk appearance Babcock test burette butter buttermilk calcium casein caustic soda cent centrifugal cheese cheese-making clean coagulated composite samples compounds cream cream-testing creamery cubic centimeter curd dairy dilute fat in milk fat-column fermentation filtrate flask flavor graduated heated hydrogen peroxide hydrometer inches keeping-power Lact lactation lactic acid lactometer reading less liquid mark market milk Methods of Testing milk containing milk testing milk-fat milk-solids minutes mixed mixture modified milk moisture multiply neck normal milk number of pounds pepsin percentage of fat Perfect pipette plug points portion pounds of cream pounds of fat pounds of milk produced Quevenne lactometer rennet rennet-extract Rule salt sample of milk scale shaking silver nitrate skimmed sodium hydroxide solids-not-fat specific gravity subtract sulphuric acid tained taste temperature Terms describing test-bottle tester testing milk texture tion tube weighing whey whirling