A Study of Foods
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In our eReader you can find the full English version of the book. Read A Study of Foods Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Study of Foods
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5 Ash: 0. 7 Water: 91. 0 Protein: 3. 0 Carbohydrates: 4. 8 SKIM MILK Fat: 0. 3 Aon: 0. 7 Fuel value: -Water: 90. 6 Protein: 3. 4 Nar, bohydrates: 5. 1 165 calories per pound CREAM Fuel value: ar bohydrates: 4 ICO calories per pound 880 calories per pound MILK AND MILK PRODUCTS MILK 57 a towel or cloth, for these are not free from bacteria. For the same reason, the common custom of rinsing a pan in fresh cold water is not a good one. If the condition of the milk is doubtful, it is best to pasteu...rize or boil the milk, since heat will kill any disease-producing forms. Boiling milk will destroy many organisms present, but it affects the flavor of the milk and brings about other undesirable changes. In pasteurization the milk is not heated to the boiling point, but to a temperature high enough to destroy most disease-producing organisms.
LABORATORY EXERCISES 1 I. Pasteurization of Milk Nearly fill a clean bottle with fresh milk. Cork with a care- fully rolled plug of clean cotton. Place the bottle in cold water, taking care that the water does not reach the mouth of the bottle.
What to read after A Study of Foods?
You can find similar books in the "Read Also" column, or choose other free books by Ruth a Ruth Aimee Wardall to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
5 Ash: 0. 7 Water: 91. 0 Protein: 3. 0 Carbohydrates: 4. 8 SKIM MILK Fat: 0. 3 Aon: 0. 7 Fuel value: -Water: 90. 6 Protein: 3. 4 Nar, bohydrates: 5. 1 165 calories per pound CREAM Fuel value: ar bohydrates: 4 ICO calories per pound 880 calories per pound MILK AND MILK PRODUCTS MILK 57 a towel or cloth, for these are not free from bacteria. For the same reason, the common custom of rinsing a pan in fresh cold water is not a good one. If the condition of the milk is doubtful, it is best to pasteu...rize or boil the milk, since heat will kill any disease-producing forms. Boiling milk will destroy many organisms present, but it affects the flavor of the milk and brings about other undesirable changes. In pasteurization the milk is not heated to the boiling point, but to a temperature high enough to destroy most disease-producing organisms.
LABORATORY EXERCISES 1 I. Pasteurization of Milk Nearly fill a clean bottle with fresh milk. Cork with a care- fully rolled plug of clean cotton. Place the bottle in cold water, taking care that the water does not reach the mouth of the bottle.
What to read after A Study of Foods?
You can find similar books in the "Read Also" column, or choose other free books by Ruth a Ruth Aimee Wardall to read onlineMoreLess
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