The Testing of Milk, Cream, Butter, Cheese and Dairy by-Products (Classic Reprint) - Couverture souple

Singleton, J. F.

Couverture souple

ISBN 10 : 1528120981 ISBN 13 : 9781528120982

Editeur : Forgotten Books, 2018

Synopsis

This comprehensive guide to the Babcock test offers a thorough exploration of the method's principles and uses. Developed by Dr. S. M. Babcock in 1890, the Babcock test revolutionized the dairy industry by providing a practical means to determine fat content in milk and other dairy products. The book meticulously describes the apparatus and techniques involved in the Babcock test, emphasizing accuracy and precision in every step. It also covers the application of the test in detecting adulteration in dairy products, such as watering and skimming. The author discusses the significance of the test for cheese factory and creamery operations, enabling equitable distribution of proceeds and monitoring fat losses in by-products like skim milk and buttermilk. Divided into accessible sections, the book delves into specific applications of the Babcock test, including determining the percentage of acidity in milk, casein content using the Walker and Hart casein tests, and the methylene blue reduction test for milk. It also provides valuable insights into the testing of butter, cheese, and other dairy products, making this book an invaluable resource for dairy scientists, quality control professionals, and anyone involved in the dairy industry.

Détails de l'édition

• Éditeur: Forgotten Books
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1528120981
• ISBN 13: 9781528120982
• Reliure: Broché
• Nombre de pages: 53
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