Everyday Chemistry
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In our eReader you can find the full English version of the book. Read Everyday Chemistry 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 Everyday Chemistry
What reading level is Everyday Chemistry book?
To quickly assess the difficulty of the text, read a short excerpt:
Butter made from perfectly sweet cream is considered by many to have an insipid taste.
In order to develop the flavor preferred by the general market and to facilitate the churning, the cream is allowed to become slightly acid before it is churned. This is known as the ripening of the cream. The cream is properly ripened when it contains about one half per cent of lactic acid. Since many of the bacteria that find their way into milk produce undesirable flavors in the cream, in order to insure t...he proper fermentation it is customary to add a pure culture of the desired bacteria, known as a starter. In many creameries the cream is first pasteurized to kill most of the native bac- teria, and the starter is then added. This method makes it much easier to control the flavor of the butter.
405. Buttermilk is the liquid remaining in the churn after the separation of the butter from the cream. It contains about 90 per cent water, 3.5 percent proteins, 0.5 per cent fat, 4.0 per cent sugar, and 0.5 per cent lactic acid.
What to read after Everyday Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Alfred Vivian to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Butter made from perfectly sweet cream is considered by many to have an insipid taste.
In order to develop the flavor preferred by the general market and to facilitate the churning, the cream is allowed to become slightly acid before it is churned. This is known as the ripening of the cream. The cream is properly ripened when it contains about one half per cent of lactic acid. Since many of the bacteria that find their way into milk produce undesirable flavors in the cream, in order to insure t...he proper fermentation it is customary to add a pure culture of the desired bacteria, known as a starter. In many creameries the cream is first pasteurized to kill most of the native bac- teria, and the starter is then added. This method makes it much easier to control the flavor of the butter.
405. Buttermilk is the liquid remaining in the churn after the separation of the butter from the cream. It contains about 90 per cent water, 3.5 percent proteins, 0.5 per cent fat, 4.0 per cent sugar, and 0.5 per cent lactic acid.
What to read after Everyday Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Alfred Vivian to read onlineMoreLess
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