The Food Inspector's Handbook
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In our eReader you can find the full English version of the book. Read The Food Inspector's Handbook 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 The Food Inspector's Handbook
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Other makers affirm that it is better not to begin the heating till the milk has stood ten or twelve hours. It keeps much better than the ordinary cream. The proportion of fat it contains is usually from 56 to 60 per cent.
Preserved Milk is now largely sold in air-tight tins. It is condensed by the simple process of removing water by evaporation. Two kinds are ordinarily sold, that sweetened by cane sugar, and the " unsweetened." The milk is reduced to about one-quarter of its original volume. ...The sugar added is stated to be from i lb. to i;J lb. for every quart of condensed milk. Sweetened condensed milk keeps well, but "unsweetened" does not remain good for any length of time after exposure to the air.
It has been stated that when milk, deprived of part of its cream, is condensed, the product looks better, and is more pleasant in flavour than when a rich milk is used. Even if this were so, it would afford no valid excuse for abstracting cream from milk before condensing it. " Condensed milk " must be taken to mean whole milk, deprived of a proportion of its water, and water only.
What to read after The Food Inspector's Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Francis Vacher to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Other makers affirm that it is better not to begin the heating till the milk has stood ten or twelve hours. It keeps much better than the ordinary cream. The proportion of fat it contains is usually from 56 to 60 per cent.
Preserved Milk is now largely sold in air-tight tins. It is condensed by the simple process of removing water by evaporation. Two kinds are ordinarily sold, that sweetened by cane sugar, and the " unsweetened." The milk is reduced to about one-quarter of its original volume. ...The sugar added is stated to be from i lb. to i;J lb. for every quart of condensed milk. Sweetened condensed milk keeps well, but "unsweetened" does not remain good for any length of time after exposure to the air.
It has been stated that when milk, deprived of part of its cream, is condensed, the product looks better, and is more pleasant in flavour than when a rich milk is used. Even if this were so, it would afford no valid excuse for abstracting cream from milk before condensing it. " Condensed milk " must be taken to mean whole milk, deprived of a proportion of its water, and water only.
What to read after The Food Inspector's Handbook?
You can find similar books in the "Read Also" column, or choose other free books by Francis Vacher to read onlineMoreLess
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