 | 1908 - 696 páginas
...nuts, and contains not less than twelve (12) per cent, of milk fat. g. MISCELLANEOUS MILK PRODUCTS. 1. Whey is the product remaining after the removal...the product made by the alcoholic fermentation of mare's or cow's milk. II. VEGETABLE PRODUCTS. A. GRAIN PRODUCTS. a. GRAINS AND MEALS. 1. Grain is 'the... | |
 | George Moses Price - 1915 - 380 páginas
...casein with rennet or lactic acid with or without the addition of ripening ferments and seasoning. Whey. Whey is the product remaining after the removal of fat and casein from the milk in the process of cheese making. Kumiss. Kumiss is the product made by the alcoholic fermentation... | |
 | United States. Bureau of Chemistry - 1903 - 916 páginas
...Definition. 1. Ice cream (in preparation) . Standard. Standard ice cream (in preparation). Definition». 2. Whey is the product remaining after the removal of fat and casein from milk in the procees of cheese making. 3. Kumiw is mare's or cow's milk, with or without the addition of sugar (sucrose),... | |
 | New Jersey. State Department of Health - 1904 - 708 páginas
...cream cheese is cheese containing, in the water-free substance, not less than fifty (50) per cent, of butter fat. MISCELLANEOUS MILK PRODUCTS. DEFINITIONS....removal of fat and casein from milk in the process of cheese making. 2. Kumiss is mare's or cow's milk, with or without the addition of sugar (sucrose),... | |
 | 1904 - 726 páginas
...cream cheese is cheese containing, in the water-free substance, not less than fifty (50) per cent, of butter fat. MISCELLANEOUS MILK PRODUCTS. DEFINITIONS....removal of fat and casein from milk in the process of cheese making. 2. Kumiss is mare's or cow's milk, with or without the addition of sugar (sucrose),... | |
 | United States. Bureau of Chemistry - 1904 - 972 páginas
...Definition. 1. Ice cream (In preparation). Standard. Standardice cream (In preparation). Definition». 2. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese making. 3. A'HHU'AS is mare'sj)r cow's milk, with or without the addition of sugar (sucrose),... | |
 | Connecticut Agricultural Experiment Station - 1904 - 574 páginas
...Definition. I. Ice cream (In preparation). Standard. Standard ice cream (In preparation). Definitions. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese making. II. VEGETABLE PRODUCTS. A. GRAIN PRODUCTS. (Schedule in preparation.) B. FRUITS AND... | |
 | Vermont. State Board of Health - 1905 - 1256 páginas
...gelatine and contains not less than twelve (12) per cent of milk fat. g. Miscellaneous Milk Products. • 1. Whey is the product remaining after the removal...the product made by the alcoholic fermentation of mare's or cow's milk. II. Vegetable Products. A. GRAIN PRODUCTS. a. Grains and Meals. \. Grain is the... | |
 | Connecticut Agricultural Experiment Station - 1905 - 590 páginas
...six (6) per cent. of fat. f. MISCELLANEOUS MILK PRODUCTS. 1. Ice cream (Schedule in preparation). 2. Whey is the product remaining after the removal of...casein from milk in the process of cheese-making. 3. Kumiss is the product made by the alcoholic fermentation of mare.s or cow.s milk with or without... | |
 | Indiana State Board of Health - 1905 - 414 páginas
...water free substance not less than fifty (50) per cent. of butter fat. MISCELLANEOUS MILK PRODUCTS. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese making. Kumiss is mare's or cow's milk, with or without the addition of sugar (sucrose) which... | |
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Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making. 
