Food ProductsMacmillan, 1917 - 594 sider |
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Side vii
... Fermented milks . Evaporated and condensed milk . 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 ...
... Fermented milks . Evaporated and condensed milk . 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 ...
Side 7
... ferment of the intestinal juice , each molecule of maltose yielding two molecules of glucose . Raffinose occurs in ... fermentation products . Raw starch is easily seen under the microscope to consist of distinct granules , the size ...
... ferment of the intestinal juice , each molecule of maltose yielding two molecules of glucose . Raffinose occurs in ... fermentation products . Raw starch is easily seen under the microscope to consist of distinct granules , the size ...
Side 9
... Fermented foods may contain appreciable quantities of lactic acid as in sauerkraut and sour milk , buttermilk , etc. , or acetic acid as in vinegar . With the exception of oxalic acid , these organic acids appear to be very readily ...
... Fermented foods may contain appreciable quantities of lactic acid as in sauerkraut and sour milk , buttermilk , etc. , or acetic acid as in vinegar . With the exception of oxalic acid , these organic acids appear to be very readily ...
Side 76
... fermentation and less liable to irritate the stomach . The fat of milk is already emulsified and so is more readily available to the body than the fats of other common foods except eggs . The fact that milk fat is fluid at body ...
... fermentation and less liable to irritate the stomach . The fat of milk is already emulsified and so is more readily available to the body than the fats of other common foods except eggs . The fact that milk fat is fluid at body ...
Side 89
... fermentation or defec- tive curd , it may be necessary for him to make a test of each farmer's milk to determine the nature of the fermentation which it shows and of the curd which it yields , in order that the par- ticular milk which ...
... fermentation or defec- tive curd , it may be necessary for him to make a test of each farmer's milk to determine the nature of the fermentation which it shows and of the curd which it yields , in order that the par- ticular milk which ...
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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