Methods Used in the Examination of Milk And Dairy Products
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At the end of this time a layer of protein matter has formed under the layer of cream, although the protein is specifically heavier than the milk. The reason of the protein substances being there is because they have been carried up by the rapid rising of the cream. If such a precipitation has formed, it is evidence that the milk is from the goat, or is cow's milk largely mixed with goat's.
Where the milk contains about 20 per cent, of goat's milk, the 1 Landwirtichaftliches Jahrbuch der Schwei...z, 1904.
I 2 u6 MILK AND DAIRY PRODUCTS PART precipitate is about 2 c. C. ; where 50 per cent, is present, the test-tube is almost completely filled with the precipitate. An addition of less than 20 per cent, of goat's milk cannot be proved with certainty by this method. Steinegger has modified his method latterly, and now separates the milk in a small separator, so that it contains less than 0'3 per cent, of fat. The addition of ammonia now gives a precipitate which sinks to the bottom of the tube, and it is much easier to distinguish it and to estimate the amount.
What to read after Methods Used in the Examination of Milk And Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by Christian Barthel to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
At the end of this time a layer of protein matter has formed under the layer of cream, although the protein is specifically heavier than the milk. The reason of the protein substances being there is because they have been carried up by the rapid rising of the cream. If such a precipitation has formed, it is evidence that the milk is from the goat, or is cow's milk largely mixed with goat's.
Where the milk contains about 20 per cent, of goat's milk, the 1 Landwirtichaftliches Jahrbuch der Schwei...z, 1904.
I 2 u6 MILK AND DAIRY PRODUCTS PART precipitate is about 2 c. C. ; where 50 per cent, is present, the test-tube is almost completely filled with the precipitate. An addition of less than 20 per cent, of goat's milk cannot be proved with certainty by this method. Steinegger has modified his method latterly, and now separates the milk in a small separator, so that it contains less than 0'3 per cent, of fat. The addition of ammonia now gives a precipitate which sinks to the bottom of the tube, and it is much easier to distinguish it and to estimate the amount.
What to read after Methods Used in the Examination of Milk And Dairy Products?
You can find similar books in the "Read Also" column, or choose other free books by Christian Barthel to read onlineMoreLess
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