Testing Milk And Its Products; a Manual for Dairy Students, Creamery And Cheese Factory Operators, Food Chemists, And Dairy Farmers
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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 Factory Operators, Food Chemists, And Dairy Farmers 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 Factory Operators, Food Chemists, And Dairy Farmers
What reading level is Testing Milk And Its Products; a Manual for Dairy Students, Creamery And Cheese Factory Operators, Food Chemists, And Dairy Farmers book?
To quickly assess the difficulty of the text, read a short excerpt:
From this sample small portions may be taken for testing.
It is not always necessary to prepare a sample of butter for testing in the manner described. If the but- ter contains no loose drops of brine on the freshly-cut surface, a sample for testing can be taken directly from the package. The operator must use his judgment in regard to the necessity of preparing a special sample in each case.
Scales for weighing butter. In testing butter it is necessary to weigh the amount taken for a test very... accurately. Scales sensitive to less than .05 gram should be used, as a difference of .1 gram in weight has a value of 1.0 per cent, in the result when 10 grams of butter are tested. Slow-working scales with rusted bearings are worthless for testing butter. The scales should 96 Testing Milk and Its Products.
always be balanced before being used and the weights kept bright and clean.
Carelessness in weighing may be the cause of very inaccurate results, and the importance of a sensitive scale cannot be over-estimated.
What to read after Testing Milk And Its Products; a Manual for Dairy Students, Creamery And Cheese Factory Operators, Food Chemists, And Dairy Farmers?
You can find similar books in the "Read Also" column, or choose other free books by F W Fritz Wilhelm Woll to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
From this sample small portions may be taken for testing.
It is not always necessary to prepare a sample of butter for testing in the manner described. If the but- ter contains no loose drops of brine on the freshly-cut surface, a sample for testing can be taken directly from the package. The operator must use his judgment in regard to the necessity of preparing a special sample in each case.
Scales for weighing butter. In testing butter it is necessary to weigh the amount taken for a test very... accurately. Scales sensitive to less than .05 gram should be used, as a difference of .1 gram in weight has a value of 1.0 per cent, in the result when 10 grams of butter are tested. Slow-working scales with rusted bearings are worthless for testing butter. The scales should 96 Testing Milk and Its Products.
always be balanced before being used and the weights kept bright and clean.
Carelessness in weighing may be the cause of very inaccurate results, and the importance of a sensitive scale cannot be over-estimated.
What to read after Testing Milk And Its Products; a Manual for Dairy Students, Creamery And Cheese Factory Operators, Food Chemists, And Dairy Farmers?
You can find similar books in the "Read Also" column, or choose other free books by F W Fritz Wilhelm Woll to read onlineMoreLess
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