Food ProductsMacmillan, 1917 - 594 sider |
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Side vii
... CHEESE AND MISCELLANEOUS MILK PRODUCTS Detailed References . Manufacture of American Cheddar cheese . Other varieties of cheese . Relation of microorganisms to cheese making . Com- position , adulteration , standards of purity ...
... CHEESE AND MISCELLANEOUS MILK PRODUCTS Detailed References . Manufacture of American Cheddar cheese . Other varieties of cheese . Relation of microorganisms to cheese making . Com- position , adulteration , standards of purity ...
Side 1
... cheese , the muscle fiber of meat , the gluten of flour or bread ) . Meat extracts and many vegetables contain nitrogen compounds simpler than proteins , the so - called " nitrogenous extractives " or " nitrogenous non- proteins . " In ...
... cheese , the muscle fiber of meat , the gluten of flour or bread ) . Meat extracts and many vegetables contain nitrogen compounds simpler than proteins , the so - called " nitrogenous extractives " or " nitrogenous non- proteins . " In ...
Side 7
... cheese or casein . In the body lactose is digested into equal parts of glucose and galac- tose , the nutritive functions of which have been noted above . Maltose occurs in malted or germinated grains , in malt ex- tracts , etc. , but ...
... cheese or casein . In the body lactose is digested into equal parts of glucose and galac- tose , the nutritive functions of which have been noted above . Maltose occurs in malted or germinated grains , in malt ex- tracts , etc. , but ...
Side 48
... special importance , and partly because the 1 A much larger quantity is used for the manufacture of butter and cheese . These industries will be described later . fluidity and opacity of milk offer unusual opportunity for adul- 48.
... special importance , and partly because the 1 A much larger quantity is used for the manufacture of butter and cheese . These industries will be described later . fluidity and opacity of milk offer unusual opportunity for adul- 48.
Side 58
... caseinogen " is perhaps preferable , the term " casein " being more strictly applicable to the coagulated protein as it exists in curd or cheese . individual characteristics of the cow . It is difficult to 58 FOOD PRODUCTS.
... caseinogen " is perhaps preferable , the term " casein " being more strictly applicable to the coagulated protein as it exists in curd or cheese . individual characteristics of the cow . It is difficult to 58 FOOD PRODUCTS.
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adulterated Agricultural Experiment Station alcohol American American Chemical Society amino acids amount Animal Industry ash constituents AVERAGE COMPOSITION bacteria beef beet Bulletin Bureau of Animal Bureau of Chemistry butter calcium cane carbohydrate cent cent cent cent Per cent certificate cheese Chemical color commercial contains not less corn cows cream curd dairy Department of Agriculture diet digestion dried Drugs Act Edible portion eggs extract fermentation fiber fish flavor flour Food and Drugs FOOD INSPECTION DECISION food products food value fresh fruit FUEL VALUE Genussmittel gliadin glucose grade grain gram Industrial and Engineering juice label lean manufacture milk misbranded mixture molasses nitrogen NUMBER OF ANALYSES oleomargarine package packed peas phosphorus portion As purchased protein quantity Regulation rennet ripening salt samples Secretary of Agriculture sirup skimmed standards starch storage substances sucrose sugar TABLE temperature tion United States Department usually VALUE PER POUND vegetables vinegar wheat