Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 25

Testing Milk and Its Products; A Manual for Dairy Students, Creamery and Cheese Factory Operators, Food Chemists and Dairy Farmers Volume 25

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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. 1918 edition. Excerpt: ...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 appearance 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 coagulated. 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 cnrdle within a day or two, it should be tested for preservatives (299). I57. The Monrad rennet test is used by cheese makers for determining the ripeness of milk. Fig.-18 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 then quickly added to the warm milk and the time required for coagulation noted.' Milk sufliciently ripe for cheddar cheese making will coagulate in 30 to 60 seconds, according to the strength of the rennet extract used. 158. The Marschall rennet test is used for the same purpose as the Monrad test. The directions for this test are as follows: Fill the small glass with pure water to the mark, pour into it one cc. of rennet extract and rinse the pipette in the same water. Fill the cup with milk to the zero mark, add the rennet, mix...show more

Product details

  • Paperback | 72 pages
  • 189 x 246 x 4mm | 145g
  • Rarebooksclub.com
  • United States
  • English
  • black & white illustrations
  • 1236741269
  • 9781236741264