Food ProductsMacmillan, 1917 - 594 sider |
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Side 53
... fresh sweet condition for two to four weeks in midsummer . In order to provide definite standards for judging and record- ing sanitary conditions , dairy score cards have been formulated and are widely used . The one published by the ...
... fresh sweet condition for two to four weeks in midsummer . In order to provide definite standards for judging and record- ing sanitary conditions , dairy score cards have been formulated and are widely used . The one published by the ...
Side 54
... fresh Convenient and abun- COWS Cleanliness of cows 8 STABLES Cleanliness of stables 6 Floor 2 Walls I I Ceiling and ledges Mangers and parti- tions Window Stable air at milking time Barnyard clean and well drained • Removal of manure ...
... fresh Convenient and abun- COWS Cleanliness of cows 8 STABLES Cleanliness of stables 6 Floor 2 Walls I I Ceiling and ledges Mangers and parti- tions Window Stable air at milking time Barnyard clean and well drained • Removal of manure ...
Side 58
... fresh cows ' milk is practically neutral to litmus and slightly acid to phenolphthalein , due chiefly to the presence of phosphates and carbonic acid . Colostrum , the fluid secreted from the mammary glands for a short time after giving ...
... fresh cows ' milk is practically neutral to litmus and slightly acid to phenolphthalein , due chiefly to the presence of phosphates and carbonic acid . Colostrum , the fluid secreted from the mammary glands for a short time after giving ...
Side 66
... fresh , clean , lacteal secretion obtained by the complete milking of one or more healthy cows , properly fed and kept , excluding that obtained within fifteen days before and ten days after calving , and contains not less than 8.5 per ...
... fresh , clean , lacteal secretion obtained by the complete milking of one or more healthy cows , properly fed and kept , excluding that obtained within fifteen days before and ten days after calving , and contains not less than 8.5 per ...
Side 73
... fresh weight of milk ( equivalent to 0.23 per cent phosphoric acid ) and is present in at least four forms . About 65 per cent of the phos- phorus of milk is in the form of phosphate in the sense that it is precipitable by phosphate ...
... fresh weight of milk ( equivalent to 0.23 per cent phosphoric acid ) and is present in at least four forms . About 65 per cent of the phos- phorus of milk is in the form of phosphate in the sense that it is precipitable by phosphate ...
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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