Food ProductsMacmillan, 1917 - 594 sider |
Inni boken
Resultat 1-5 av 51
Side vii
... Cream . Ice cream and related products . References . CHAPTER V 48 86 EGGS Production . Chemical composition . 128 Nutritive value and place in the diet . Trade practices in the egg industry . Cold storage and its regulation . Frozen ...
... Cream . Ice cream and related products . References . CHAPTER V 48 86 EGGS Production . Chemical composition . 128 Nutritive value and place in the diet . Trade practices in the egg industry . Cold storage and its regulation . Frozen ...
Side 46
... cream and other frozen products . In all probability the next few years will see a marked devel- opment of state and municipal food control along lines consis- tent with the Federal food inspection , but in some cases even more exacting ...
... cream and other frozen products . In all probability the next few years will see a marked devel- opment of state and municipal food control along lines consis- tent with the Federal food inspection , but in some cases even more exacting ...
Side 62
... cream or the addition of skimmed or partially skimmed milk , is probably more common than watering . As the same farmer often sells both milk and cream , the temptation to remove a part of the cream before selling the milk ( especially ...
... cream or the addition of skimmed or partially skimmed milk , is probably more common than watering . As the same farmer often sells both milk and cream , the temptation to remove a part of the cream before selling the milk ( especially ...
Side 65
... cream ; but milk which is naturally rich in fat , being usually rich in protein also , ordinarily has a higher specific gravity or lactometer reading than the average . If in addition to the lactometer reading the viscosity and opacity ...
... cream ; but milk which is naturally rich in fat , being usually rich in protein also , ordinarily has a higher specific gravity or lactometer reading than the average . If in addition to the lactometer reading the viscosity and opacity ...
Side 74
... fat content or fuel value are readily altered by separating the " top milk or cream from the " skim milk . " Milk skimmed so as Proteins Caseinogen Lactalbumin Lactoglobulin Fibrinogen Amino acids Vitamines CONSTITUENTS OF 74 FOOD PRODUCTS.
... fat content or fuel value are readily altered by separating the " top milk or cream from the " skim milk . " Milk skimmed so as Proteins Caseinogen Lactalbumin Lactoglobulin Fibrinogen Amino acids Vitamines CONSTITUENTS OF 74 FOOD PRODUCTS.
Andre utgaver - Vis alle
Vanlige uttrykk og setninger
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