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
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To quickly assess the difficulty of the text, read a short excerpt:
alkali for 25 cc. of cream?
3. What apparatus and strength of solution must be taken to show per cent, acidity directly from cc. alkali used with Far- rington's alkaline tablets?
4. If cream testing 20% fat has an acidity of .6%, what will be the corresponding acidity of cream testing 40% fat?
CHAPTER VIII.
TESTING THE PURITY OF MILK.
153. The Wisconsin curd test. Cheese makers are often troubled with so-called floating or gassy curds which produce cheese defective in flavor and texture.
These ...faults are usually caused by some particular lot of milk containing impurities that cannot be detected by ordinary means of inspection. The Wisconsin curd test is used to detect the source of these defects and thus enable the cheese maker to exclude the milk from the particular farm or cow to which the trouble is traced. This test is similar in principle to tests that have long been in use in cheese-making districts in Europe, notably in Switzerland,^ but was worked out independently at the Wisconsin Dairy School in 1895 and is now generally known as the "Wisconsin Curd Test.
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 E H Edward Holyoke Farrington to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
alkali for 25 cc. of cream?
3. What apparatus and strength of solution must be taken to show per cent, acidity directly from cc. alkali used with Far- rington's alkaline tablets?
4. If cream testing 20% fat has an acidity of .6%, what will be the corresponding acidity of cream testing 40% fat?
CHAPTER VIII.
TESTING THE PURITY OF MILK.
153. The Wisconsin curd test. Cheese makers are often troubled with so-called floating or gassy curds which produce cheese defective in flavor and texture.
These ...faults are usually caused by some particular lot of milk containing impurities that cannot be detected by ordinary means of inspection. The Wisconsin curd test is used to detect the source of these defects and thus enable the cheese maker to exclude the milk from the particular farm or cow to which the trouble is traced. This test is similar in principle to tests that have long been in use in cheese-making districts in Europe, notably in Switzerland,^ but was worked out independently at the Wisconsin Dairy School in 1895 and is now generally known as the "Wisconsin Curd Test.
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 E H Edward Holyoke Farrington to read onlineMoreLess
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