Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese
Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese
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In our eReader you can find the full English version of the book. Read Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese 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 Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese
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A small quantity of preservative (bi-chromate of potash, corrosive sublimate, etc. , see 190) is added to each jar; these are placed on shelves or somewhere within easy reach of the operator who inspects and weighs the milk as it is received at the factory. When all the milk delivered by a patron is poured into the weighing can and weighed, a small portion thereof, usually about an ounce, is put into the jar labeled with the name or number of the patron. The samples are conveniently taken by me...ans of a small tin dipper hold- ing about an ounce. This sampling is continued for a week, ten days, or sometimes two weeks, a portion of each patron's milk being added to his particular jar every time he delivers milk. A test of these composite samples takes the place of separate daily tests and gives information regarding the average quality of the milk delivered by each patron during the period of sampling. The weight of butter fat which each patron brought to the factory in his milk during this time, is obtained by multiplying the total weight of milk delivered dur- ing the sampling period by the test of the composite sample, dividing the product by 100.
What to read after Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese?
You can find similar books in the "Read Also" column, or choose other free books by E H Edward Holyoke Farrington to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
A small quantity of preservative (bi-chromate of potash, corrosive sublimate, etc. , see 190) is added to each jar; these are placed on shelves or somewhere within easy reach of the operator who inspects and weighs the milk as it is received at the factory. When all the milk delivered by a patron is poured into the weighing can and weighed, a small portion thereof, usually about an ounce, is put into the jar labeled with the name or number of the patron. The samples are conveniently taken by me...ans of a small tin dipper hold- ing about an ounce. This sampling is continued for a week, ten days, or sometimes two weeks, a portion of each patron's milk being added to his particular jar every time he delivers milk. A test of these composite samples takes the place of separate daily tests and gives information regarding the average quality of the milk delivered by each patron during the period of sampling. The weight of butter fat which each patron brought to the factory in his milk during this time, is obtained by multiplying the total weight of milk delivered dur- ing the sampling period by the test of the composite sample, dividing the product by 100.
What to read after Testing Milk And Its Products a Manual for Dairy Students Creamery And Cheese?
You can find similar books in the "Read Also" column, or choose other free books by E H Edward Holyoke Farrington to read onlineMoreLess
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