Sinopsis
Master a practical, field‑tested approach to testing milk and cream for quality and consistency. This guide presents clear, fundamentals‑based methods used in dairy plants, laboratories, and extension programs. It focuses on accepted procedures that help testers understand the chemistry of milk and perform routine analyses with confidence.
The book lays out how milk is composed, explains common testing procedures, and describes the equipment and glassware used in dairy laboratories. It emphasizes practical steps, careful technique, and how to interpret results in everyday dairy work. Suitable for readers with little prior chemistry training, it also offers detail that seasoned testers will recognize as standard practice.
What you’ll experience
- A detailed overview of the Babcock test for fat and how to read results accurately
- Guidance on selecting and using approved glassware, centrifuges, and standardized reagents
- Instructions for testing skim milk, buttermilk, and whey, including necessary precautions
- Methods for preserving samples, cleaning glassware, and calculating total solids
Ideal for readers of dairy‑plant operations manuals, extension programs, and laboratory staff seeking reliable, step‑by‑step testing procedures to ensure product quality.
"Sinopsis" puede pertenecer a otra edición de este libro.
Reseña del editor
Excerpt from Chemical Testing of Milk and Cream
The amount of water in milk may range from 82 to 90 percent. The usual variation in mixed-herd milk is much less and probably ranges only between 84 and 88 percent.
The fat in milk - milk fat or butterfat - is not in solution but is an emulsion of microscopic globules so small that a cubic centimeter of normal milk con tains two to four billion. These globules, even in milk from one cow, are not all of the same size. Some may be 100 times the size of others. The average size de pends on several factors, the principal one being the breed of the animal. Chemically, the fat is not a single compound but a mixture of several compounds known as glycerides. Some of these glycerides are common to all fats, while others are peculiar to milk fat. This fact is the basis of methods for distinguishing butter from margarine.
Cow's milk may contain from less than 3 percent to more than 8 percent of fat, depending mainly on the breed-inheritance of the animal. Other factors, such as the age and physical condition of the cow, stage of lactation, season of' the year, and time between milk ings, influence the percentage of fat in the milk to a greater or less degree. No sample of one cow's milk should be taken from less than a complete milking. Preferably a full day's production (24 hours) should be used for sampling.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
Excerpt from Chemical Testing of Milk and Cream
The components other than water are collectively known as total solids or milk solids, and the solids other than fat as solids not fat. Milk serum, or more properly milk plasma, is the term used to denote the milk minus the fat; hence the terms serum solids and plasma solids are synonymous with solids not fat.
Water. The water in milk varies from 82 to 90 percent. The usual variation in mixed-herd milk is much less and is probably covered by 84 to 88 percent.
Fat. - The fat in milk - milkfat or butter fat is not in solution but exists as an emulsion of microscopic globules so small that a single drop of average milk contains more than one hundred millions of them. These globules, even in milk from one cow, are not all of the same size. Some may be two or three times the size of others, the average size depending upon several factors, the principal one of which is the breed of the animal. Chemically the fat is not a single compound but a mixture of several compounds known as glycerids. Some of these glycerids are common to all fats, while others are peculiar to butter. This fact is made use of in detecting oleo-margarin.
Cow's milk usually contains from 3 to 6 percent of fat, depending very largely upon the breed of the animal.
Nitrogenous constituents. - These are principally casein and albumin, with traces of less important nitrogenous compounds. The coagulum produced by rennet, dilute acids, or certain other chemicals, when added to milk, is chiefly casein. Albumin is the flocculent precipitate produced by heating whey or skimmed milk from which the casein has been removed. In constitution and behavior it closely resembles white of egg. Casein is not really in solution in the milk, but exists in an extremely fine colloidal condition in combination with some of the ash constituents. With an appropriate filter of clay it is possible to separate it from the water. Albumin is in true solution in the water of the milk. Frequently, but improperly, the term casein is applied to all the nitrogenous constituents in milk.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
"Sobre este título" puede pertenecer a otra edición de este libro.
Otras ediciones populares con el mismo título
Resultados de la búsqueda para Chemical Testing of Milk and Cream (Classic Reprint)
Imagen del vendedor
Chemical Testing of Milk and Cream (Classic Reprint)
Impresión bajo demandaLibrería: Forgotten Books, London, Reino Unido
Calificación del vendedor: 4 de 5 estrellas
Paperback. Condición: New. Print on Demand. This book is an extensive yet beginner-friendly guide to a critical skill for dairy farmers and cheesemakers, the Babcock test for fat content in dairy products. This well-established and standardized test is used to determine the percentage of fat in milk and cream with the use of sulfuric acid and a centrifuge. The author provides instruction on preparing samples for testing, using the Babcock glassware, completing the test, detecting and correcting imperfect tests, and testing homogenized milk and cream. Additionally, this resource includes further tests for skim milk, buttermilk, and whey, and concludes with methods to preserve samples, clean glassware, and determine total solids and specific gravity in milk. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Nº de ref. del artículo: 9781330833261_0
Comprar nuevo
EUR 15,90
Gastos de envío gratis
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: Más de 20 disponibles
Imagen de archivo
Chemical Testing of Milk and Cream Classic Reprint
Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330833261
Comprar nuevo
EUR 24,94
Gastos de envío gratis
Se envía dentro de Estados Unidos de America
Se envía dentro de Estados Unidos de America
Cantidad disponible: 15 disponibles
Imagen de archivo
Chemical Testing of Milk and Cream Classic Reprint
Librería: PBShop.store UK, Fairford, GLOS, Reino Unido
Calificación del vendedor: 5 de 5 estrellas
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000. Nº de ref. del artículo: LW-9781330833261
Comprar nuevo
EUR 24,77
Envío por EUR 3,86
Se envía de Reino Unido a Estados Unidos de America
Se envía de Reino Unido a Estados Unidos de America
Cantidad disponible: 15 disponibles