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The testing of milk, cream, butter, cheese and dairy by-products / by J.F. Singleton and E.G. Hood.: A12-2/138-1930E-PDF

Describes in detail the equipment needed and how to perform and the Babcock test used to determine the percentage of fat in milk, as well as the determination of the specific gravity of milk; determination of the per cent of solids non fat and total solids in milk, detection of adulteration of milk by means of skimming, watering or both and calculation of the extent of adulteration; determination of the per cent of acidity in milk; determination of the per cent of casein in milk by means of the Walker casein test and the Hart casein test; and various tests for butter and cheese.

Permanent link to this Catalogue record:
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Publication information
Department/Agency
  • Canada. Department of Agriculture.
TitleThe testing of milk, cream, butter, cheese and dairy by-products / by J.F. Singleton and E.G. Hood.
Series title
  • Bulletin, New series ; no. 138
Publication typeMonograph - View Master Record
Language[English]
Other language editions[French]
FormatDigital text
Electronic document
Note(s)
  • "Revision of Bulletin No. 14."
  • Issued by Dairy and Cold Storage Branch.
  • Historical publication digitized by the Internet Archives in 2013 from the Agriculture and Agri-Food Canada collection.
  • Issued also in French under title: L'essai du lait, de la crème, du beurre, du fromage et des sous-produits du lait.
Publishing information
  • Ottawa : Dominion of Canada Department of Agriculture, 1930.
Author / Contributor
  • Singleton, J. F.
  • Hood, E. G.
Description47 p. : ill.
Catalogue number
  • A12-2/138-1930E-PDF
Edition
  • Rev.
Subject terms
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