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TESTING MILKAND ITS PRODUCTSA MANUAL FOR DAIRY STUDENTS, CREAMERY ANDCHEESE FACTORY OPERATORS, FOOD CHEMISTS,AND DAIRY FARMERSBYE. H. FARRINGTON and F. W. WOLLProfessor in Charge of Dairy School Professor of Animal NutritionUNIVERSITY OF WISCONSIN UNIVERSITY OF CALIFORNIAWith IllustrationsTWENTY-THIRD REVISED AND ENLARGED EDITIONMADISON, WIS.MENDOTA BOOK COMPANY,1916ALL RIGHTS RESERVEDTABLE OF CONTENTS.PAGEIntroduction 1Chap. I. COMPOSITION OF MILK AND ITS PRODUCTS 10Chap. II. SAMPLING MILK 23Chap. III. THE BABCOCK TEST MILK 28A. Directions for making the test 29B. Discussion of the details of the test 37Chap. IV. THE BABCOCK TEST CREAM 75Chap. V. THE BABCOCK TEST OTHER MILK PRODUCTS 90Chap. VI. THE LACTOMETER AND ITS APPLICATION 102Chap. VII. TESTING THE ACIDITY OP MILK AND CREAM 119Chap. VIII. TESTING THE PURITY OP MILK 137Chap. IX. TESTING MILK ON THE FARM 142Chap. X. COMPOSITE SAMPLES OP MILK 160Chap. XI. CREAM TESTING AT CREAMERIES 176Chap. XII. CALCULATION OP BUTTER AND CHEESE YIELDS 187Chap. ~XIII. CALCULATING DIVIDENDS 203Chap. XIV. CHEMICAL ANALYSIS OP MILK AND ITS PRODUCTS 217Appendix 259

Who reads Testing Milk and Its Products?

Author

E. H. FARRINGTON, F. W. WOLL

Publisher

MENDOTA BOOK COMPANY

Published

1916

Language

EN

ISBN

9781236958600

Category

nonfiction

Subjects

Technology, Food Manufacturing, Stem