Bulletin - University of Wisconsin, Agricultural Experiment Station Volume 1-30

Bulletin - University of Wisconsin, Agricultural Experiment Station Volume 1-30

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1883 edition. Excerpt: ... the fat content. MILK SERUM. The milk serum comprises all that portion of the milk that is not fat and consists of an aqueous solution of all of the milk solids except the fat. It is a viscous liquid, extremely well adapted for emulsifying fat, and upon its character largely depends the value of milk for butter production. When the proportion of solids it contains is very high its viscosity is sufficient to materially retard the creaming and to diminish the efficiency of the churn. The composition of the serum is usually very constant for the same cow, the solids rarely differing more than one per cent. and it does not vary much in different cows. I have found no normal milk in which the serum solids did not fall between 8.5 and 11 per cent. although my analyses include milks having a range of more than 10 per cent. of fat. I believe its composition to be fully as constant as is the blood of the animals giving the milk. It is characteristic of the serum of Jersey and Guernsey milk to contain a large proportion of solids, while the serum of Holstein milk has a small proportion of solids, Ayrshire, Shorthorn and other breeds are between these. The solids of the serum increase slightly with the period of lactation, the amount being about.04 per cent. per month. MILK FAT. Milk fat consists essentially of an intimate mixture of the glycerides of certain fatty acids, chief among which are oleic, palmitic, stearic and butyric. These compounds are known as olein, palmitin, stearin and butyrin. At ordinary temperatures olein and probably butyrin are liquids while palmitin and stearin are white solids. The relative amount of the solid and liquid fats determines the consistency of the butter, a soft butter containing more olein than does a firm butter. The...show more

Product details

  • Paperback | 134 pages
  • 189 x 246 x 7mm | 254g
  • Rarebooksclub.com
  • Miami Fl, United States
  • English
  • black & white illustrations
  • 1236594282
  • 9781236594280