Food ProductsMacmillan, 1917 - 594 sider |
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Side vii
... Dried or powdered milk . 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 ...
... Dried or powdered milk . 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 ...
Side 1
... drying . The dry residue consists mainly of combustible matters , but when these are burned off there usually remains some ash . The combustible portion of the food may comprise a variety of organic compounds , but in the great majority ...
... drying . The dry residue consists mainly of combustible matters , but when these are burned off there usually remains some ash . The combustible portion of the food may comprise a variety of organic compounds , but in the great majority ...
Side 42
... drying , by heating and canning , and to a certain extent by refrigeration , foods may be preserved from the season of abun- dance to the season of scarcity without the addition of any preservative substance , but such a restriction of ...
... drying , by heating and canning , and to a certain extent by refrigeration , foods may be preserved from the season of abun- dance to the season of scarcity without the addition of any preservative substance , but such a restriction of ...
Side 54
... dried 6 Cubic feet of space for cow : 500 to 1000 feet ( Less than 500 feet , 3 with moist cloth , 4 ; cleaned with dry cloth at least 15 minutes before milk- ing , 1. ) Thoroughly washed and sterilized in live steam for 30 minutes ...
... dried 6 Cubic feet of space for cow : 500 to 1000 feet ( Less than 500 feet , 3 with moist cloth , 4 ; cleaned with dry cloth at least 15 minutes before milk- ing , 1. ) Thoroughly washed and sterilized in live steam for 30 minutes ...
Side 57
... dried with a blast of hot air , covered and delivered back to the farmer who must keep them unopened until the next milking time . Other fea- tures of the North system are daily laboratory tests of each . farmer's milk at the receiving ...
... dried with a blast of hot air , covered and delivered back to the farmer who must keep them unopened until the next milking time . Other fea- tures of the North system are daily laboratory tests of each . farmer's milk at the receiving ...
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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