Market Dairying
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In our eReader you can find the full English version of the book. Read Market Dairying 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 Market Dairying
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The solution is made in the graduated cylinder by dissolving 5 tablets in enough water to make 97 c.c. solution. When the tablets are dissolved, which takes from six to twelve hours, the solution should be well shaken and is then ready for use. The solution of the tablets may be hastened by placing the graduate in a reclining position, as shown in the cut.
FARM BUTTBRMAKING 117 Making the Test. With the pipette add 17.6 c.c. of cream to the cup, then with the same pipette add an equal amount of... water. Now slowly add of the tablet solution, rotating the cup after each addition. As soon as a per- manent pink color appears, the graduate is read and the number of c.c. solution used will indicate the number of hundredths of one per cent of acid in the cream. Thus, if it required 50 c.c. of the tablet solution to neutralize the cream then the amount of acid would be .50%. From this At will be seen that with the Farrington test no calcu- lation of any kind is necessary.
CHURNING.
Under the physical properties of butter fat it was mentioned that this fat existed in milk in the form of extremely minute globules, numbering about 100,000,- 000 per drop of milk.
What to read after Market Dairying?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The solution is made in the graduated cylinder by dissolving 5 tablets in enough water to make 97 c.c. solution. When the tablets are dissolved, which takes from six to twelve hours, the solution should be well shaken and is then ready for use. The solution of the tablets may be hastened by placing the graduate in a reclining position, as shown in the cut.
FARM BUTTBRMAKING 117 Making the Test. With the pipette add 17.6 c.c. of cream to the cup, then with the same pipette add an equal amount of... water. Now slowly add of the tablet solution, rotating the cup after each addition. As soon as a per- manent pink color appears, the graduate is read and the number of c.c. solution used will indicate the number of hundredths of one per cent of acid in the cream. Thus, if it required 50 c.c. of the tablet solution to neutralize the cream then the amount of acid would be .50%. From this At will be seen that with the Farrington test no calcu- lation of any kind is necessary.
CHURNING.
Under the physical properties of butter fat it was mentioned that this fat existed in milk in the form of extremely minute globules, numbering about 100,000,- 000 per drop of milk.
What to read after Market Dairying?
You can find similar books in the "Read Also" column, or choose other free books by Michels, John, 1875- to read onlineMoreLess
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