Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Infants' and Invalids' Foods; Detection of Common Adulterations, and Food Standards
P. Blakiston's son & Company, 1911 - 641 sider
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acid adulteration alcohol animal apples artificial average beans beef beet boiling bread Bureau of Chemistry butter cane sugar carbohydrates casein cereals character cheese chemical chiefly coast color common Composition oj condimental constituents consumer contains cottonseed oil cream curd degrees diet digestion eaten edible purposes eggs especially extent fermentation fiber fish flavor flesh flour food product fresh fruit gelatine glucose gluten grams heat highly honey Indian corn infants iodin juice kind known lard less liquid maize manufacture material matter meat extracts method milk mixed mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil ordinary oysters palatable pasteurization percent Protein percentage plant potato pounds practically prepared preserved principal proper properties protein quantity rennet salmon salt samples seed sirup solid soluble starch stearin sterilization substance sulfuric sulfuric acid sweet taste temperature truffles usually varieties vegetable weight wheat
Side 615 - ' animals, ' ' as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer.
Side 621 - ... (8) per cent of sucrose. 2. Comb honey is honey contained in the cells of comb. 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means.
Side 617 - MISCELLANEOUS MILK PRODUCTS. 1. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Side 187 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Side 627 - Red wine is wine containing the red coloring matter of the skins of grapes. White wine is wine made from white grapes or the expressed fresh juice of other grapes. • 2. Dry wine is wine in which the fermentation of the sugars is practically complete...
Side 613 - June 30, 1904. for the purpose, among others, " to enable the Secretary of Agriculture, in collaboration with the Association of Official Agricultural Chemists, and such other experts as he may deem necessary, to establish standards of purity for food products and to determine what are regarded as adulterations therein, for the guidance of the officials of the various States and of the courts of justice.
Side 617 - Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent of nitrogen, not more than one (1) per cent of ash, and not more than fifty hundredths (0.50) per cent of fiber.
Side 629 - Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Side 621 - ... per cent. of total ash ; not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent.