Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 21

Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 21

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1912 edition. Excerpt: ...of any convenient size that can be filled accurately and quickly, will answer the purpose equally well, if a measure of the same size is used for both the sample and the tablet solution. Each measureful of tablet solution made up as directed, will in this case represent one-tenth per cent. of acid in the sample tested.' I50. b, Cream. Creamican be tested in the way already described for testing the acidity of fresh milk, by adding to one measureful of cream in the cup as many measures of tablet solution as are necessary to change the color of the cream when the two liquids are thoroughly mixed. If one measure of tablet solution colors one measure of cream, this contains less than.1 per cent. acid; if five measures of tablet solution are required, the cream contains about.5 per cent. acid, etc. By proceeding in the manner described, the operator can estimate the acidity to within.05 per cent. of acid, if half measures of tablet solution are added. The re lln European creameries and city milk depots the alcohol test is often applied to every can of milk received; milk that is sufliciently sour to be noticed by the taste, Wlll coagulate when mixed with an equal volume of 70% alcohol. sults thus obtained are sufficiently delicate for all practical purposes. 151. Detection of boracic-acid preservatives in milk. The application of the alkaline tablet test for detecting the boracic acid in milk was first discussed in bulletin No. 52 of Wisconsin experiment station. The acidity of the milk is increased by the addition of boracic acid, but neither the odor nor the taste of the milk is afiected thereby. By adding to sweet milk the amount of boracic acid which will keep it sweet 36 hours, its acidity may be increased to.35 per cent., in a...show more

Product details

  • Paperback | 70 pages
  • 189 x 246 x 4mm | 141g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236937694
  • 9781236937698