The Yield and Composition of the Milk of the Montgomery Herd at Pusa and Errors in Milk Tests PDF Download
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Author: John Walter Leather
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 48
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Book Description
Author: John Walter Leather
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 48
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Book Description
Author: Walter Lee Gaines
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 48
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Book Description
Author: Chas A. Publow
Publisher: Forgotten Books
ISBN: 9780484830621
Category : Science
Languages : en
Pages : 114
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Book Description
Excerpt from Questions and Answers, on Milk and Milk-Testing How does the composition of cow's milk compare with the com-position of human milk? Human milk contains more sugar, less casein and albumin and less ash. Konig gives the following composition of human milk. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Gertrude B. De Loach
Publisher:
ISBN:
Category : Apples
Languages : en
Pages : 554
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Author: Robert Denniston Milner
Publisher:
ISBN:
Category : Milk as food
Languages : en
Pages : 50
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Book Description
Author: Bernard Hazelius Rawl
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 28
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Author: Roscoe H. Shaw
Publisher: Forgotten Books
ISBN: 9781527976498
Category : Science
Languages : en
Pages : 58
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Book Description
Excerpt from Chemical Testing of Milk and Cream The amount of water in milk may range from 82 to 90 percent. The usual variation in mixed-herd milk is much less and probably ranges only between 84 and 88 percent. The fat in milk - milk fat or butterfat - is not in solution but is an emulsion of microscopic globules so small that a cubic centimeter of normal milk con tains two to four billion. These globules, even in milk from one cow, are not all of the same size. Some may be 100 times the size of others. The average size de pends on several factors, the principal one being the breed of the animal. Chemically, the fat is not a single compound but a mixture of several compounds known as glycerides. Some of these glycerides are common to all fats, while others are peculiar to milk fat. This fact is the basis of methods for distinguishing butter from margarine. Cow's milk may contain from less than 3 percent to more than 8 percent of fat, depending mainly on the breed-inheritance of the animal. Other factors, such as the age and physical condition of the cow, stage of lactation, season of' the year, and time between milk ings, influence the percentage of fat in the milk to a greater or less degree. No sample of one cow's milk should be taken from less than a complete milking. Preferably a full day's production (24 hours) should be used for sampling. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: James Fowler Tocher
Publisher:
ISBN:
Category : Milk
Languages : en
Pages : 214
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Author: United States. Bureau of Dairy Industry
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 8
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Book Description
Author: Edward Holyoke Farrington
Publisher: Forgotten Books
ISBN: 9781333249090
Category : Business & Economics
Languages : en
Pages : 22
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Book Description
Excerpt from Milk Tests: Methods of Testing Milk At creamery B, supplied by 30 patrons, the best milk brought was 57 per cent. Richer in butter fat than the poorest milk. The difference between the yield of butter by the churn and of butter fat by the tests, is the water, salt, and curd of the butter. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
