The analysis of food and drugs / by T.H. Pearmain and C.G. Moor.

  • Pearmain, T. H. (Thomas Hames)
Date:
1897-1899
Catalogue details

Licence: Public Domain Mark

Credit: The analysis of food and drugs / by T.H. Pearmain and C.G. Moor. Source: Wellcome Collection.

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    BUTTER. I'AOE Composition of butter and butter-fat—Margarine—Number of samples examined by public analysts—Analysis of butter— Estimation of water, salt, curd, fat—The Reichert process— The Valenta test—Determination of soluble and insoluble fatty acids — Specific gravity of butter-fat — Oleo-refracto- meter — Optical method of examination — Preservatives — Bacteriology of butter ----- 85—105 CHEESE. General method of manufacture—Bacteriology of cheese—Rennet —Starters—Classification of cheeses — American Cheddar — Camembert — Cheddar — Cheshire — Cream — Derbyshire — Dutch — Gloucester — Gorgonzola — Gruyere — Leicester — Parmesan — Roquefort — Skimmed mi\k cheese — Stilton — Wensleydale — Margarine cheese — Number of cheeses examined by public analysts—Standard for cheese—Analysis of cheese 106—129 Index 130—132