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008160302s1930    onca    o    f000 0 eng d
040 |aCaOODSP|beng
043 |an-cn---
0861 |aA12-2/138-1930E-PDF
1001 |aSingleton, J. F.
24514|aThe testing of milk, cream, butter, cheese and dairy by-products |h[electronic resource] / |cby J.F. Singleton and E.G. Hood.
250 |aRev.
260 |aOttawa : |bDominion of Canada Department of Agriculture, |c1930.
300 |a47 p. : |bill.
4901 |aBulletin, New series ; |vno. 138
500 |a"Revision of Bulletin No. 14."
500 |aIssued by Dairy and Cold Storage Branch.
500 |aHistorical publication digitized by the Internet Archives in 2013 from the Agriculture and Agri-Food Canada collection.
500 |aIssued also in French under title: L'essai du lait, de la crème, du beurre, du fromage et des sous-produits du lait.
520 |aDescribes 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.
69207|2gccst|aDairy industry
69207|2gccst|aAgricultural technology
7001 |aHood, E. G.
7101 |aCanada.|bDepartment of Agriculture.
77508|tL'essai du lait, de la crème, du beurre, du fromage et des sous-produits du lait / |w(CaOODSP)9.905959
830#0|aBulletin (Canada. Department of Agriculture)|vno. 138.|w(CaOODSP)9.812039
85640|qPDF|s4.21 MB|uhttps://publications.gc.ca/collections/collection_2016/aac-aafc/agrhist/A12-2-138-1930-eng.pdf