The Dairy of the Farm
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3 is another by Playfair, "the average of several analyses taken when the cow was in the field. " No. 4 is an analysis by Henry and Chevallier : 5 is by Dr. K. D. Thomson * of milk from grass-fed cows ; and 6 is the average of two samples.
Thomson on the Food of Animals. Longman.
MILK. 55 of remarkably poor milk supplied to the union workhouse, Belfast. Nos. 7 and 8 are examples of rich and poor milk respectively quoted in a recent lecture by Dr. John A. Voelcker ; 9 is an analysis, at Giessen,... by Haidlen ; and 10 is the average of 12 analyses, at Bechelbronn (Alsace), by Boussingault. * These tables, together with the intimation that casein, the essential matter of cheese, is soluble in alkaline solu- tions, and is so held dissolved in milk that the butter of milk is a compound of several oily matters of different com- position, and produced in various proportions, according to such circumstances as the food and the temperature of the period that the sugar of milk is capable of transformation by the mere re-arrangement of its elements into a substance having acid properties, and therefore called lactic acid that this re-arrangement is effected by almost any disturb- ance of a chemical nature, such as the presence of a ferment itself in process of decomposition that, in fact, any sub- stance in contact with it, undergoing chemical transforma- tion, acts as a ferment on it, so that decaying matters in its neighbourhood, and air carrying filthy odours, the product of such decay, are thus ferment enough for the purpose that the curd of milk itself, in the presence of warm air, thus undergoes such chemical transformations, and be- comes a ferment that rennet, itself a ferment [the word may stand, whatever theory of its action be adopted], deals with the solvent whatever it is by which the casein is held dissolved in the milk so as to release the latter, which re- sumes its form as curd insoluble in water : These par- * For 1, 9, and 10, see Boussingault's "Rural Economy.
What to read after The Dairy of the Farm?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
3 is another by Playfair, "the average of several analyses taken when the cow was in the field. " No. 4 is an analysis by Henry and Chevallier : 5 is by Dr. K. D. Thomson * of milk from grass-fed cows ; and 6 is the average of two samples.
Thomson on the Food of Animals. Longman.
MILK. 55 of remarkably poor milk supplied to the union workhouse, Belfast. Nos. 7 and 8 are examples of rich and poor milk respectively quoted in a recent lecture by Dr. John A. Voelcker ; 9 is an analysis, at Giessen,... by Haidlen ; and 10 is the average of 12 analyses, at Bechelbronn (Alsace), by Boussingault. * These tables, together with the intimation that casein, the essential matter of cheese, is soluble in alkaline solu- tions, and is so held dissolved in milk that the butter of milk is a compound of several oily matters of different com- position, and produced in various proportions, according to such circumstances as the food and the temperature of the period that the sugar of milk is capable of transformation by the mere re-arrangement of its elements into a substance having acid properties, and therefore called lactic acid that this re-arrangement is effected by almost any disturb- ance of a chemical nature, such as the presence of a ferment itself in process of decomposition that, in fact, any sub- stance in contact with it, undergoing chemical transforma- tion, acts as a ferment on it, so that decaying matters in its neighbourhood, and air carrying filthy odours, the product of such decay, are thus ferment enough for the purpose that the curd of milk itself, in the presence of warm air, thus undergoes such chemical transformations, and be- comes a ferment that rennet, itself a ferment [the word may stand, whatever theory of its action be adopted], deals with the solvent whatever it is by which the casein is held dissolved in the milk so as to release the latter, which re- sumes its form as curd insoluble in water : These par- * For 1, 9, and 10, see Boussingault's "Rural Economy.
What to read after The Dairy of the Farm?
You can find similar books in the "Read Also" column, or choose other free books by James Long to read onlineMoreLess
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