Market MilkJohn Wiley & sons, Incorporated, 1923 - 445 pages |
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Page 15
... acid produces in the former only a barely perceptible , exceedingly fine pre- cipitate , and the coagulum with rennet is of a soft flocculent character , rendering its digestion rapid and easy . ... Being very rich in albumin , ass's ...
... acid produces in the former only a barely perceptible , exceedingly fine pre- cipitate , and the coagulum with rennet is of a soft flocculent character , rendering its digestion rapid and easy . ... Being very rich in albumin , ass's ...
Page 35
... acids , and exists in milk in the form of small globules of varying size . Race ( 1 ) gives the size of fat globules as varying from .8 micron to 20 microns in diameter , with an average of 2.7 microns . Wing states ( 27 ) that fat ...
... acids , and exists in milk in the form of small globules of varying size . Race ( 1 ) gives the size of fat globules as varying from .8 micron to 20 microns in diameter , with an average of 2.7 microns . Wing states ( 27 ) that fat ...
Page 36
... acids ; thus , olein is a combination of glycerin and oleic acid . Browne ( 2 ) gives the follow- ing percentages of fatty acids as found in milk : Non - volatile : Oleic .. Palmitic . Myristic . Stearic ... Dioxystearic . Volatile ...
... acids ; thus , olein is a combination of glycerin and oleic acid . Browne ( 2 ) gives the follow- ing percentages of fatty acids as found in milk : Non - volatile : Oleic .. Palmitic . Myristic . Stearic ... Dioxystearic . Volatile ...
Page 37
... acid curd . " By the digestive action of rennet or pepsin , paracasein is formed , which , with the calcium of milk ... acid . At optimum temperatures ( 75 ° -95 ° F. ) , certain types of bacteria split milk sugar into dextrose and ...
... acid curd . " By the digestive action of rennet or pepsin , paracasein is formed , which , with the calcium of milk ... acid . At optimum temperatures ( 75 ° -95 ° F. ) , certain types of bacteria split milk sugar into dextrose and ...
Page 52
... acid on the casein . 4. Proportion of solids . Changes in viscosity in milk and cream are commonly seen in dairy practice . Cold cream pours slowly and sticks to the can ; if it is warmed it loses much of its viscosity . The centrifugal ...
... acid on the casein . 4. Proportion of solids . Changes in viscosity in milk and cream are commonly seen in dairy practice . Cold cream pours slowly and sticks to the can ; if it is warmed it loses much of its viscosity . The centrifugal ...
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Common terms and phrases
acid Agri amount apparatus Average Number bacteria bacteria per cubic bacterial count butter buttermilk casein cent cream cent milk cheese city milk plants clean consumer containing cooler cooling cost of milk cows cream cubic centimeter dairyman delivered delivery disease equipment farm feeding fillers Gallons Handled grade and designation Health heated heater herd inspection inspector labor lactometer live steam machine manure market milk method milk and cream milk dealer milk house milk or cream milk produced milk supply odors operation pail percentage pints pipe pipette pounds protein quantity of milk quart raw milk received refrigeration Regulation rennet retail rinsed roughage routes Sales samples sanitary scarlet fever score card skimmed milk solids-not-fat specific gravity station steam sterilized storage streptococci TABLE tank temperature tion Total truck tuberculosis U. S. Dept udders utensils valve variation wagons washer washing
Popular passages
Page 91 - When construing and enforcing the provisions of this Act, the act, omission, or failure of any officer, agent, or other person acting for or employed by any corporation, company, society, or association, within the scope of his employment or office, shall in every case be also deemed to be the act, omission,, or failure of such corporation, company, society, or association as well as that of the person.
Page 90 - Skimmed milk is milk from which substantially all of the milk fat has been removed. 3. Cream, sweet 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.
Page 402 - Milk,' adopted by the American Association of Medical Milk Commissions, May 1, 1912, and...
Page 438 - These By-Laws may be altered or amended by a two-thirds vote of the members present at any regular meeting, subject to the provisions of the Rule Integrating The Florida Bar.
Page 105 - Owner or lessee of farm PO address State Total number of cows Number milking .• Gallons of milk produced daily Product is sold by producer in families, hotels restaurants, stores, to dealer.
Page 91 - Inspected milk. — This term should be limited to clean raw milk from healthy cows, as determined by the tuberculin test and physical examination by a qualified veterinarian.
Page 416 - Arnold's guaiac method. — A little milk is poured into a test tube and a little tincture of guaiac is added, drop by drop. If the milk has not been heated to 80° C.
Page 90 - ... methods and standards for the production and distribution of "certified milk" adopted by the American Association of Medical Milk Commissions...
Page 415 - If a little alcohol is poured over the ash, to which concentrated sulphuric acid has been added, and fire is set to the alcohol, after a little while this will burn with a yellowish-green tint, especially noticeable if the ash is stirred with a glass rod and when the flame is about to go out. (Testing Milk and Its Products...
Page 92 - Michigan enact, that no person shall manufacture for sale, offer or expose for sale, sell or deliver, or have in his possession with intent to sell or deliver, any vinegar not in compliance with the provisions of this act.