Modern methods of testing milk and milk productsOrange Judd Publishing Company, Incorporated, 1912 - 344 páginas |
Términos y frases comunes
18 grams added alcohol alkali solution 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 inches keeping-power 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 palmitin percentage of fat Perfect pink color pipette placed portion pounds of fat pounds of milk rennet rennet-extract salt sample of milk scale scoring shaking silver nitrate skim-milk skimmed sodium hydroxide solids solids-not-fat specific gravity standard stopper sulphuric acid tained temperature test-bottle tester testing milk texture tion tube water in milk weighing whey whirling
Pasajes populares
Página 13 - 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 15 - 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 287 - By THOMAS F. HUNT, MS, D.Agri., 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...
Página 283 - BUILDING PEOPLE'S GAS BUILDING 315-321 Fourth Avenue ISO Michigan Avenue Any of these books will be sent by mail, postpaid, to any part of the world, on receipt of catalog price. We are always happy to correspond with our patrons, and cordially invite them to address us on any matter pertaining to rural books.
Página 13 - Sweetened condensed milk is milk from which a considerable portion of water has been evaporated...
Página 286 - WILLIAM BURKETT, Director Kansas Agricultural Experiment Station. The most complete and popular work of the kind ever published. As a rule, a book of this sort is dry and uninteresting, but in this case it reads like a novel. The author has put into it his individuality. The story of the properties of the soils, their improvement and management, as well as a discussion of the problems of crop growing and crop feeding, make this book equally valuable to the farmer, student and teacher.
Página 12 - 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 287 - The Forage and Fiber Crops in America By THOMAS F. HUNT. This book is exactly what its title indicates. It is indispensable to the farmer, student and teacher who wishes all the latest and most important information on the subject of forage and fiber crops. Like its famous companion, "The Cereals in America...
Página 15 - 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 13 - 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.