The Chemistry of Foods: Milk, butter, cheese, cereal foods, prepared starches, etc

added adulterant aërated albumin albuminoids alcohol alum alumina amount analysis animal arrowroot barley boiling bread butter fat butyric acid capric acids capsule casein cassava cellulose cent cereals cheese cloth colour composition constituents contains corn flour cows cream cubic centimetres curd Demy 8vo dextrin dissolved ditto dough dried Edition estimated ether evaporated fatty acids fermentation filter filtrate fixed fatty acids flavour following table gliadin globules glycerin grain grams heat husk hydrochloric acid inch magnesia MAGNIFIED 350 DIAMETERS maize maltose Maranta melting method microscopic appearance milk milk-sugar mineral matter nitrogenous matter non-fatty solids oats obtained oleic acid ordinary palmitic acid platinum portion precipitate prepared present produced proportion quantity residue rice sago salt samples separated silica soda soluble acids solution sour specific gravity starch starch granules substances sugar sulphuric acid tapioca temperature vary washed water-bath weight wheat flour