Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing.

  • Henry H. Wing
Date:
1913
Catalogue details

Licence: In copyright

Credit: Milk and its products : a treatise upon the nature and qualities of dairy milk and the manufacture of butter and cheese / by Henry H. Wing. Source: Wellcome Collection.

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    CHAPTER IV The Testing of Milk Gravimetric anaylsis—History of milk tests—Cream gauges— Specific gravity—Lactometers—Churn tests— Lactobutyrom- eter—Pioscope— Lactoscope — Soxhlet’s Method — Ivactocrite —Fjord’s control apparatus—Milk tests in the United States— Short’s method—Method of Failyer and Willard—Parsons’ method—Iowa Station test—Cochran’s method—Babcock test —Beimling test—Gerber’s method—Butyrometer—Details of Babcock test—The centrifugal machine—The glassware— Sampling the milk—Composite sampling—Making the test— The acid—Whirling—Reading—Cleaning the glassware. Pages 77-107 CHAPTER V The Ferments and Fermentations of Milk and Their Control Tendency to undergo change—Germs of fermentation—Bacteria— Presence of bacteria in milk—Kinds of bacteria in milk— Fermentations of milk—Relation of milk bacteria to the human system—Lactic fermentations—Fermentations affect- ing the albuminoids—Butyric fermentations—Control of fer- mentations—Prevention of infection—Holding at low tem- peratures—Destruction of germs in milk—Pasteurization— Selection of milk for pasteurization. Pages 108-124 CHAPTER VI Determination of Bacteria in Milk Bacteria as a measure of dirt in milk—The laboratory—Apparatus — Media—Sterilization—Cleaning glassware—Procedure for plat- ing—Checks. Pages 125-134 CHAPTER VII Market Milk Milk for consumption—Cleanliness—Treatment after drawing—■ Aeration—-Delivery—Bad flavors in milk—Quality of milk for consumption—Control of milk supply—Cream for con- sumption—Pasteurized cream—Quality of cream. Pages 135-148
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