The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago and William C. Jago.

William Jago

Date:: 1911

Credit: The technology of bread-making : including the chemistry and analytical and practical testing of wheat, flour, and other materials employed in bread-making and confectionery / by William Jago and William C. Jago. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

868/944 page 856

$No. 10 Description of Milk. Milk with 20 per cent, of added water I Fat .. t Solids not fat Milk deprived of 40 per cent, of its cream f Fat .. 1 Solids not fat Old Somerset House limit, below which (Fat .. milks were considered adulterated I Solids not fat Present Government limit Author’s conventional standard f Fat . . ■ ■ [ Solids not fat (Fat ■ ■ ] Solids not fat Average composition of pure new milk -! Very rich milk slightly watered f Fat .. (Solids not fat High quality sample of skimmed milk | Unsweetened condensed milk diluted to ( Fat .. three times its volume .. .. ] Solids not fat Unsweetened condensed milk diluted to ( Fat .. three times its volume .. .. 1 Solids not fat Com- position. Value in terms of Stand- ard. Value per Gallon. B-2 0-6 74-98 13-20 9-8 88-18 8-8d. I 1-8 9-1 42-17 18-20 1 10-9 60-37 6-Od. 2-5 8-5 58-.07 17-00 i 1 11-0 75-57 7-5d. 3-0 8-5 70-29 17-00 11-5 87-29 8-1 d. 3-5 9-0 82-00 18-00 \ 12-5 100-00 10-Od. i ! 4-0 8-8 93-70 17-60 12-8 111.30 11-ld. 4-3 8-1 100-72 16-20 12-4 116-92 ll-7rf. 0-4 9-1 9-37 18-20 1 9-5 27-57 ' 2-76d. 3-5 8-2 82-00 16-40 11-7 98-40 9-8d. 2-0 8-6 46-86 17-20 10-8 64-06 6-4rf. No. 10 has been deprived, before condensing, of nearly half its fat, and con- sequently is only worth 6-4 X 3 = 19-0(Z. per gallon. Such condensed niilks may not only be diluted and used as moistenin agents, but also at times are employed in their concentrated state, as more or less complete substitute for butter. Tliese condensed milks have, or should have, an approximate density of IT, and therefore a gallon of 2-5Sd. per lb. A gallon of the milk will contain, roughly, 2-70 lbs. of non- fatty soUds, and ITS lbs. of butter fat. This is the equivalent in quantity tC eg$