Market MilkJohn Wiley & sons, Incorporated, 1923 - 445 pages |
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Page 18
... per cubic centimeter though the number allowed is often lower . Properly pasteurized milk is clean milk which has been heated to 145 ° F. for thirty minutes . No matter what sort of milk is used , no 18 MILK AS A FOOD Grades of cow's milk.
... per cubic centimeter though the number allowed is often lower . Properly pasteurized milk is clean milk which has been heated to 145 ° F. for thirty minutes . No matter what sort of milk is used , no 18 MILK AS A FOOD Grades of cow's milk.
Page 19
... heated as well as to that used raw . Some physicians prefer raw milk for infant feeding , claiming that heated milk is deficient in anti - scorbutic properties . However , scientific opinion is generally to the effect that heated milk ...
... heated as well as to that used raw . Some physicians prefer raw milk for infant feeding , claiming that heated milk is deficient in anti - scorbutic properties . However , scientific opinion is generally to the effect that heated milk ...
Page 37
... heated above 158 ° -160 ° F. Milk sugar , or lactose , is a whitish powder , which is found in solution in milk . Aside from its food value , its main importance is due to the fact that it is the source of lactic acid . At optimum ...
... heated above 158 ° -160 ° F. Milk sugar , or lactose , is a whitish powder , which is found in solution in milk . Aside from its food value , its main importance is due to the fact that it is the source of lactic acid . At optimum ...
Page 53
... heated . Conversely it will occupy less space if it is cooled . This change in volume is expressed as the " coefficient of expansion . " Table 15 shows the volume of milk and cream at various temperatures compared with a unit volume ...
... heated . Conversely it will occupy less space if it is cooled . This change in volume is expressed as the " coefficient of expansion . " Table 15 shows the volume of milk and cream at various temperatures compared with a unit volume ...
Page 75
... heated to 160 ° -170 ° F. , gave excellent results in the hands . of the average dairyman . In one year , over 400 samples of milk , taken when machines were sterilized by the heat method , averaged only 15,300 bacteria per cubic ...
... heated to 160 ° -170 ° F. , gave excellent results in the hands . of the average dairyman . In one year , over 400 samples of milk , taken when machines were sterilized by the heat method , averaged only 15,300 bacteria per cubic ...
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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.