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.
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| Ministère/Organisme | Canada. Department of Agriculture. |
|---|---|
| Titre | The testing of milk, cream, butter, cheese and dairy by-products / by J.F. Singleton and E.G. Hood. |
| Titre de la série | Bulletin, New series ; no. 138 |
| Type de publication | Série - Voir l'enregistrement principal |
| Langue | [Anglais] |
| Autres langues publiées | [Français] |
| Format | Électronique |
| Document électronique | |
| 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. |
| Information sur la publication | Ottawa : Dominion of Canada Department of Agriculture, 1930. |
| Auteur / Contributeur | Singleton, J. F. Hood, E. G. |
| Description | 47 p. : ill. |
| Numéro de catalogue |
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| Édition | Rev. |
| Descripteurs | Dairy industry Agricultural technology |