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
Judd, 1907 - 222 páginas
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18 grams acid and milk albumin alkali solution amount of acid amount of fat appearance average Babcock test bottle burette butter buttermilk calcium casein caustic soda cent centrifugal cheese cheese-making clean coagulated composite samples compounds cream-bottles creamery cubic centimeter curd cylinder dairy fat in milk fat-column fermentation flavor glycerin graduated hydrometer keeping-power lactation lactic acid lactometer reading less liquid mark market milk METHOD OF TESTING milk and acid milk containing milk products milk testing milk-fat milk-solids mixed multiply neck normal milk number of pounds pepsin percentage of fat Perfect pink color pipette plug points pounds of fat pounds of milk produced Quevenne lactometer rennet rennet-extract rinsed Rule.—To find salt sample of milk scale scoring skimmed sodium lactate solids-not-fat specific gravity stopper sulphuric acid temperature test-bottle tester testing milk texture tion total solids tube water in milk weigh whey whirling
Página 225 - 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 226 - The Hop — Its Culture and Care, Marketing and Manufacture By HERBERT MYRICK. A practical handbook on the most approved methods in growing, harvesting, curing and selling hops, and on the use and manufacture of hops. The result of years of research and observation, it is a volume destined to be an authority on this crop for many years to come. It takes up every detail from preparing the soil and laying out the yard, to curing and selling the crop.
Página 19 - Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Página 228 - ... these questions. The striking originality in the treatment of the subject is no less conspicuous than the superb order and regular sequence of thought from the beginning to the end of the book. The book is intended to meet the needs of all persons interested in the breeding and rearing of live stock. Illustrated.
Página 18 - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
Página 227 - Irrigation Farming. By LUTE WILCOX. A handbook for the practical application of water in the production of crops. A complete treatise on water supply, canal construction, reservoirs and ponds, pipes for irrigation purposes, flumes and their structure, methods of applying water, irrigation of field crops, the garden, the orchard and vineyard, windmills and pumps, appliances and contrivances. New edition, revised, enlarged and rewritten. Profusely illustrated. Over 500 pages. 5x7 inches. Cloth.
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 227 - Land Draining. A handbook for farmers on the principles and practice of draining, by Manly Miles, giving the results of his extended experience in laying tile drains. The directions for" the laying out and the construction of tile drains will enable the farmer to avoid the errors of imperfect construction, and the disappointment that must necessarily follow. This manual for practical farmers will also be found convenient for references in regard to many questions that may arise in crop growing, aside...
Página 17 - 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.
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