Synopsis
Master a practical, field‑tested approach to testing milk and cream for quality and consistency. This guide presents clear, fundamentals‑based methods used in dairy plants, laboratories, and extension programs. It focuses on accepted procedures that help testers understand the chemistry of milk and perform routine analyses with confidence.
The book lays out how milk is composed, explains common testing procedures, and describes the equipment and glassware used in dairy laboratories. It emphasizes practical steps, careful technique, and how to interpret results in everyday dairy work. Suitable for readers with little prior chemistry training, it also offers detail that seasoned testers will recognize as standard practice.
What you’ll experience
- A detailed overview of the Babcock test for fat and how to read results accurately
- Guidance on selecting and using approved glassware, centrifuges, and standardized reagents
- Instructions for testing skim milk, buttermilk, and whey, including necessary precautions
- Methods for preserving samples, cleaning glassware, and calculating total solids
Ideal for readers of dairy‑plant operations manuals, extension programs, and laboratory staff seeking reliable, step‑by‑step testing procedures to ensure product quality.
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Chemical Testing of Milk and Cream (Classic Reprint)
impression à la demandeVendeur : Forgotten Books, London, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
Paperback. Etat : New. Print on Demand. This book is an extensive yet beginner-friendly guide to a critical skill for dairy farmers and cheesemakers, the Babcock test for fat content in dairy products. This well-established and standardized test is used to determine the percentage of fat in milk and cream with the use of sulfuric acid and a centrifuge. The author provides instruction on preparing samples for testing, using the Babcock glassware, completing the test, detecting and correcting imperfect tests, and testing homogenized milk and cream. Additionally, this resource includes further tests for skim milk, buttermilk, and whey, and concludes with methods to preserve samples, clean glassware, and determine total solids and specific gravity in milk. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. N° de réf. du vendeur 9781330833261_0
Acheter neuf
EUR 15,61
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Chemical Testing of Milk and Cream Classic Reprint
Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330833261
Acheter neuf
EUR 21,90
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 15 disponible(s)
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Chemical Testing of Milk and Cream Classic Reprint
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 4 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur LW-9781330833261
Acheter neuf
EUR 20,63
Expédition à EUR 3,77
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 15 disponible(s)