Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 22

Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 22

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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. 1914 edition. Excerpt: ...fun of water; Fm. 47. The Gerber for-menmt1nn test. the temperature of the water is kept at 104-106 F., for six hours, when the rack is taken out, the tubes gently shaken, and the appearance of the milk, its odor, taste, etc., carefully noted in each case. The tubes are then again heated in the tank at the same temperature as before, for another six hours, when observations of the appearence of the milk in each tube are once more taken. The tainted milk may then easily be discovered by the abnormal coagulation of the sample. According to Gerber, ' good and properly handled milk should not coagulate in less than twelve hours, when kept_ under the conditions described, and should not show anything abnormal when coagulatcd. Milk from sick cows and from cows in heat, or with diseased udders, will always coagulate in less than twelve hours. If the milk does not curdle within a day or two, it should be tested for preservatives (299). 157. The Monrad rennet test is used by cheese makers for determining the ripeness of milk. Fig. 48 shows the apparatus used in the test. 5 cc. of rennet extract is measured into a 50' cc. flask by means of a pipette; the pipette is rinsed with water, and the flask filled to the mark with water. 160 cc. of milk is now measured into the tin basin from the cylinder and slowly heated to exactly 86 F. 5 cc. of the dilute rennet solution is 1 Die praktische Milchpriifung, p. 85. 777 CHAPTER IX. TESTING MILK ON THE FARM. 159. Variations in milk of'single cows. The va1.iations in the tests of milk of single cows from milking to milking or from day to day, are greater than many cow-owners suspect. There seems to be no uniformity in thisvariation, except that the quality of the milk produced generally improves...show more

Product details

  • Paperback | 72 pages
  • 189 x 246 x 4mm | 145g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236980301
  • 9781236980304