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Home > Art, Film & Photography > Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc
Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc

Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc


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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III The Babcock TestDescription of Apparatus and Material The Babcock test is a method for ascertaining the amount of fat in milk and milk products. It was devised by S. M. Babcock, Ph.D., chief chemist of the Wisconsin Agricultural Experiment Station, and was first made public in 1890. There are in use, especially in Europe, other tests, which are more or less imitations or modifications of the Babcock test, such as the Gerber test or acid-butyrometer and DeLaval's butyrometer. The Babcock test solved the problem of a rapid, accurate, inexpensive and simple method of testing milk and milk products for fat, and it has found extensive application in many lines of dairying, as may be shown by mention of the following important results coming from its use: (i) The payment for milk according to its fat content has been made practicable. (2) Makers of butter and cheese have been able to detect and prevent abnormal losses of fat in the process of manufacture. (3) It has enabled milk producers to detect unprofitable cows, thus furnishing an intelligent guide in improving their herds. (4) It has done more than any other means to stop the watering and skimming of milk in connection with creameries and cheese-factories. (5) It has been of great service in scientific dairy investigations and has, in general, been a source of educational inspiration. PRINCIPLES AT BASIS OF BABCOCK TEST This method is based on the action of two agents: (i) the action of strong sulphuric acid upon the constituents of milk-serum, and (2) the action of centrifugal force. Action of sulphuric acid in Babcock test.The sulphuric acid used in the Babcock test performs, at least, three functions, which we will consider briefly. (1) Action on serum-solids of milk.Strong sulphuric acid act...


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Product Details
  • ISBN-13: 9780217317733
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 62
  • Spine Width: 3 mm
  • Width: 189 mm
  • ISBN-10: 0217317731
  • Publisher Date: 14 May 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 127 gr


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Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc
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Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc
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Modern Methods of Testing Milk and Milk Products; A Handbook Prepared for the Use of Dairy Students, Butter Makers, Cheese Makers, Producers of Milk, Operators in Condenseries, Managers of Milk-Shipping Stations, Milk-Inspectors, Physicians, Etc

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