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Author: Henry Leffmann Publisher: Forgotten Books ISBN: 9780666026279 Category : Science Languages : en Pages : 106
Book Description
Excerpt from Analysis of Milk and Milk Products This book is intended as a concise manual of the chemical examinations of commercial milk and milk-products. Only processes of practical utility are described. Nothing has been said concerning the food-value of milk or its products. Much text has been used from the second edition of Select Methods in F 00d Analysis. I am under obligation to P. Blakiston's Son Company for permission to use this matter and also for the loan of several cuts. Since the second edition appeared much change has occurred in some departments of milk analysis, While others have under gone but little modification. The most noticeable changes are in regard to the detection of preservatives. Several recently discovered and useful tests for formaldehyde Will be found in the following pages, also convenient tests for abrastol and ben zoates. Cochran's method for fat determination Will be found to be a useful addition to the facilities for examining condensed milk and infant foods. Unless otherwise stated all degrees are centigrade and all readings of scale and are are positive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry Leffmann Publisher: Forgotten Books ISBN: 9780666026279 Category : Science Languages : en Pages : 106
Book Description
Excerpt from Analysis of Milk and Milk Products This book is intended as a concise manual of the chemical examinations of commercial milk and milk-products. Only processes of practical utility are described. Nothing has been said concerning the food-value of milk or its products. Much text has been used from the second edition of Select Methods in F 00d Analysis. I am under obligation to P. Blakiston's Son Company for permission to use this matter and also for the loan of several cuts. Since the second edition appeared much change has occurred in some departments of milk analysis, While others have under gone but little modification. The most noticeable changes are in regard to the detection of preservatives. Several recently discovered and useful tests for formaldehyde Will be found in the following pages, also convenient tests for abrastol and ben zoates. Cochran's method for fat determination Will be found to be a useful addition to the facilities for examining condensed milk and infant foods. Unless otherwise stated all degrees are centigrade and all readings of scale and are are positive. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: H. Droop Richmond Publisher: ISBN: 9781332746750 Category : Science Languages : en Pages : 124
Book Description
Excerpt from The Laboratory Book of Dairy Analysis In the Appendix the composition and preparation of the various solutions is detailed. Tables are given to facilitate the working out of results these Tables are condensed to occupy one page each, and the saving of time by avoiding the turning over of pages will more than compensate for the slight extra labour due to the condensation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Thomas Hames Pearmain Publisher: Forgotten Books ISBN: 9780366130221 Category : Science Languages : en Pages : 338
Book Description
Excerpt from The Analysis of Food and Drugs, Vol. 1: Milk and Milk Products The ready sale attending our Aids to the Analysis of Food and Drugs encourages us to h0pe for a favourable reception for a larger work on the same subject. Our aim is to produce a book convenient for laboratory use, which shall contain all that is required for everyday routine work without in any way pretending to be an exhaustive manual on the subject. As the work may run to some 800 or 900 pages, we have decided to bring it out in parts, so that each portion may be up to date. Each part will be complete in itself, and will have an index, while a general index will be issued with the last part. In order to keep the book within manageable limits, we are compelled to deal briefly, or sometimes merely to refer to researches which would be rightly included in a larger work. The length of the various articles must not be taken as a criterion of the importance of the subjects dealt with, as it often happens that much work has been done on com paratively unimportant articles, while on other subjects of great importance very little information has been published. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: J. Alfred Wanklyn Publisher: Forgotten Books ISBN: 9780265261286 Category : Science Languages : en Pages : 86
Book Description
Excerpt from Milk-Analysis: A Practical Treatise on the Examination of Milk and Its Derivatives, Cream, Butter, and Cheese The Second Edition of this book 18 the First Edition, plus some additions, and with a few clerical errors corrected. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry E. Alvord Publisher: Forgotten Books ISBN: 9780656996391 Category : Business & Economics Languages : en Pages : 30
Book Description
Excerpt from Differences in Dairy Products Milk is a fluid, and has been so regarded from time immemorial. It has been bought and sold by liquid measure. And in referring to the use of milk it is ordinarily spoken of as a fluid. We say commonly that we drink milk, and rarely speak of eating it. Yet milk is food rather than drink. It is the perfect food provided by Nature for the young of the most important grand division of the animal kingdom. And we know it is largely consumed as food by human beings of all ages. It is, then, as a food that milk, and chiefly the milk of the cow, is so conspicuous in commerce and in domestic economy. But our first idea of human food is a solid substance and although some food appears in a liquid form, it is valued for the solid matter it contains. Milk is no exception. It is a fluid because largely composed of water; but all its other constituent parts are solids, and they are what give milk its food value. Some of these constituents, the curd or caseine, the sugar and the salts or mineral matter, are dissolved in water; other parts, the fats, are in semi-solid particles, held in suspen sion in the fluid, causing the opaque appearance So milk is at once a solution and an emulsion. (by emulsion, a word itself meaning milk-like, we intend to describe a physical mixture of different substances like oil and water, which do not form a chemical union.) To thoroughly understand milk, its composi tion and value, it must, therefore, be examined chemically and physically. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: John Michels Publisher: Palala Press ISBN: 9781377703886 Category : Juvenile Nonfiction Languages : en Pages : 106
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Chr Barthel Publisher: Forgotten Books ISBN: 9780265280430 Category : Science Languages : en Pages : 286
Book Description
Excerpt from Methods Used in the Examination of Milk and Dairy Products The English translation of Dr. Barthel's well-known book is practically a new edition, for the subject matter has been completely revised and considerable additions have been made to it. Those engaged in the examination of milk or dairy products will find in this volume a detailed description of the most reliable methods used in this important branch of analytical work. As many of the methods have been carefully. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Henry Leffmann
Author: Henry Leffmann
Author: James Alfred Wanklyn
Author: H. Droop Richmond
Author: Thomas Hames Pearmain
Author: J. Alfred Wanklyn
Author: STEPHEN PASCHALL. SHARPLES
Author: Henry E. Alvord
Author: John Michels
Author: Chr Barthel
Author: