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Bøker Bok 110 av 104Cream is that portion of milk, rich in milk fat, which rises to the surface of milk...
" Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat. "
Biennial report of the Louisiana State Board of Health. 1906/07 - Side 183
1908
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Quarterly bulletin (New York (N.Y.). Dept. of Health). 1918

1918
...has been removed. 35. "CREAM": is that portion of clean, pure, healthy, wholesome and unadulterated milk, rich in milk fat, which rises to the surface...standing or is separated from it by centrifugal force. 36. "CONDENSED MILK, EVAPORATED MILK, or CONCENTRATED MILK": is the product resulting from the evaporation...
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Biennial Report, Utgaver 4-7

Montana State Board of Health - 1908
...according to the large cities and counties. CREAM According to the standard adopted "cream is that portion of milk, rich in milk fat, which rises to...force, is fresh and clean and contains not less than twenty (20) per cent of milk fat." SUMMARY OF CREAM SAMPLES ANALZED. No. Normal 122 Below standard...
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Handbook on Sanitation: A Manual of Theoretical and Practical Sanitation ...

George Moses Price - 1915 - 353 sider
...remains when butter is removed from milk or cream in the process of churning. Cream. Cream is that portion of milk, rich in milk fat, which rises to...standing, or is separated from it by centrifugal force. Butter. Butter is the clean, non-rancid product made by gathering in any manner the fat from fresh...
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Bulletin - Bureau of Chemistry, Utgaver 73-82

United States. Bureau of Chemistry - 1903
...than 0.905 (40° C. /40° C.). (c) CRKAM. Definition. 1. Cream is that portion of milk, rich in butter fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force. Standard. Standard cream is cream containing not less than eighteen (18) per cent of milk fat Definition....
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Annual report of the Department of Health of the State of New Jersey. 1903

1904
...less than 0.005 (40° C./ 40° C.) CREAM. DEFINITION. 1. Cream is that portion of milk, rich in butter fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force. STANDARD. Standard cream is cream containing not less than eighteen (18) per cent, of milk fat. BUTTER....
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Annual Report of the State Food Commissioner of Illinois

Illinois. State Food Commissioner - 1904
...than 0.905 (40o C. /40o C.). 0. CREAM. Definition 1. Cream is that portion of milk, rich in butter fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force. Standard. Standard cream is cream containing not less than eighteen (18) per cent of milk fat. (Ill....
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Report of the Connecticut Agricultural Experiment Station, New Haven, Conn ...

Connecticut Agricultural Experiment Station - 1904
...than 0.905 (40° C. /4o° C.). C. CREAM. Definition. 1. Cream is that portion of milk, rich in butter fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force. Standard. Standard cream is cream containing not less than eighteen (18) per cent. of milk fat. d....
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Annual Report

New Jersey. State Dept. of Health - 1904
...less than 0.905 (40° C./ 40° C.) CREAM. DEFINITION. 1. Cream is that portion of milk, rich in butter fat. which rises to the surface of milk on standing, or is separated from it by centrifugal force. STANDARD. Standard cream is cream containing nut less than eighteen per cent, of milk fat. BUTTER....
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Bulletin - Bureau of Chemistry, Utgave 83,Del 1 -Utgave 84,Del 2

United States. Bureau of Chemistry - 1904
...standing, or is separated from it by centrifugal force. Standard. Standard crt'ain is cream containing not less than eighteen (18) per cent of milk fat. 2. Evaporated cream is cream from which a considerable portion of water has l>een evaporated. d. BITTER. Definition. 1....
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Bulletin, Volumer 6-10

Vermont. State Board of Health - 1905
...conform in name to the species of animals from which they are obtained. b. Cream. 1. Cream is that portion of milk, rich in milk fat, which rises to...cream, is cream from which a considerable portion of water has been evaporated. c. Milk Fat or Butter Fat. 1. Milk fat, butter fat, is the fat of milk...
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