... largely of the putrefactive kinds, and milk so treated if kept for any length of time has a tendency to rot instead of sour. From the standpoint of economy, the technologist of the Dairy Division finds that pasteurizing at low temperatures calls for... Texas State Journal of Medicine - Side 1961914Uten tilgangsbegrensning - Om denne boken
| 1913 - 564 sider
...that pasteurizing at low temperatures calls for less heat. It is found that it takes about 2S,' .' per cent less heat to raise milk to the temperature of 145 deg. F. than to a temperature of 165 deg. F. A similar gain is a saving of the ice needed, because... | |
| 1913 - 858 sider
...finds that pasteurizing at low temperature calls for less heat. It is found that it takes about 231/-; per cent, less heat to raise milk to the temperature of 145 degrees F than to a temperature of 165 degrees F. A similar gain is a saving of the ice needed, because... | |
| 1914 - 406 sider
...finds that pasteurizing at low temperatures calls for less heat. It is found that it takes- about 23y2 per cent, less heat to raise milk to the temperature...saving of the ice needed, because it will require 23*/2 per cent, more refrigeration to cool milk to the shipping point when it is pasteurized at the... | |
| 1913 - 500 sider
...finds that pasteuring at low temperatures calls for less heat. It is found that it takes about 23^ per cent less heat to raise milk to the temperature of 145 degrees Fahrenheit than to a temperature of 165 degrees Fahrenheit. A similar gain is a saving of the... | |
| Irving P. Fox - 1912 - 608 sider
...finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 23^ per cent less heat to raise milk to the temperature...saving of the ice needed, because it will require ^•>>y^. per cent more refrigeration to cool milk to the shipping point when it is pasteurized at... | |
| 1913 - 756 sider
...finds that pasteuring at low temperatures calls for less heat. It is found that it takes about 23^ per cent, less heat to raise milk to the temperature...that "When market milk is pasteurized it should be heated to about 145° F. and held at that temperature for 30 minutes." SCHOOL FOR HEALTH OFFICERS,... | |
| Charles Hamilton Hughes - 1913 - 590 sider
...finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 23 }4 per cent, less heat to raise milk to the temperature of 145° F. than a temperature of 165° F. A similar gain is a saving of the ice needed, because it will require 23... | |
| 1913 - 738 sider
...finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 23y2 per cent less heat to raise milk to the temperature of 145 degrees F. than to a temperature of 165 degrees F. A similar gain is a saving of the ice needed, because... | |
| 1913 - 876 sider
...finds that pasteurizing at low temperatures calls for less heat. It is found that it takes about 2354 per cent less heat to raise milk to the temperature of 145 degrees F. than to a temperature of 165 degrees F. A similar gain is a saving of the ice needed because... | |
| R. H. Andrews - 1914 - 438 sider
...temperatures calls for less heat. It is found that it takes about 23^ per cent, less heat to raise tnilk to the temperature of 145° F. than to a temperature...saving of the ice needed, because it will require 235/2 per cent, more refrigeration to cool milk to the shipping point when it is Pasteurized at the... | |
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