De Laval Dairy Hand Book

De Laval Dairy Hand Book PDF

Author: De Laval Separator Company

Publisher: Rarebooksclub.com

Published: 2013-09

Total Pages: 30

ISBN-13: 9781230092959

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1916 edition. Excerpt: ...yields. Some cows that never gave a large daily yield, and therefore are not considered of the best, will, because they are persistent milkers, be almost certain to lead the herd for the year. TESTING THE MILK While weighing the milk is the first great step in weeding out the poor cows, it is only one step. Once each month each cow's milk should be tested by the Babcock test. About the middle of the month, a small sample of the milk, from both morning and evening milkings should be placed in a pint fruit jar with closed top. This sample is best taken by using a small dipper made especially for the purpose, and holding an ounce or two, sample being dipped from the milk pail as soon as the milking is done. An inexpensive Babcock tester can be bought that will test two samples at a time and do the work as well as a larger and more expensive machine. In any herd of five cows or more I would advise the purchase of the best cast iron 12 bottle tester to be had. With the rules sent with every machine, whether large or small, any person of average intelligence can make an accurate test from the samples saved in the fruit jar. The weight of the milk given for the month, multiplied by the per cent of fat as shown by this test, will give the yield of butter-fat for the month for each cow and at the end of year the sum of the months' totals will give the yearly production of each cow. As great a surprise awaits the owner who first tests his cows as when he first weighs their milk. Whatever the breed a difference of 2% will be found between the highest and lowest testing cows. Official yearly records of pure-bred cows show that the highest testing cow of each breed gives milk about twice as rich in butter-fat as the lowest testing cow of the same...

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis PDF

Author: Fidel Toldrá

Publisher: CRC Press

Published: 2021-03-23

Total Pages: 1389

ISBN-13: 1000342077

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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis, Second Edition, compiles the top dairy analysis techniques and methodologies from around the world into one well-organized volume. Exceptionally comprehensive in both its detailing of methods and the range of dairy products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. This second edition includes four brand-new chapters covering the analytical techniques and methodologies for determining bioactive peptides, preservatives, activity of endogenous enzymes, and sensory perception of dairy foods, and all other chapters have been adapted to recent research. All other chapters have been thoroughly updated. Key Features: Explains analytical tools available for the analysis of the chemistry and biochemistry of dairy foods Covers a variety of dairy foods including milk, cheese, butter, yogurt, and ice cream Analysis of nutritional quality includes prebiotics, probiotics, essential amino acids, bioactive peptides, and healthy vegetable-origin compounds Includes a series of chapters on analyzing sensory qualities, including color, texture, and flavor. Covering the gamut of dairy analysis techniques, the book discusses current methods for the analysis of chemical and nutritional compounds, and the detection of microorganisms, allergens, contaminants, and/or other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an international panel of distinguished contributors under the editorial guidance of renowned authorities, Fidel Toldrá and Leo M.L. Nollet, this handbook is one of the few references that is completely devoted to dairy food analysis – an extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

Handbook of Dairy Foods Analysis

Handbook of Dairy Foods Analysis PDF

Author: Leo M.L. Nollet

Publisher: CRC Press

Published: 2009-11-04

Total Pages: 920

ISBN-13: 1420046322

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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics. It describes noninvasive chemical and physical sensors and starter cultures used in quality control. Covers the Gamut of Dairy Analysis Techniques The book discusses current methods for the detection of microorganisms, allergens, and other adulterations, including those of environmental origin or introduced during processing. Other methodologies used to evaluate color, texture, and flavor are also discussed. Written by an International Panel of Distinguished Contributors Under the editorial guidance of renowned authorities, Leo M.L. Nollet and Fidel Toldrá, this handbook is one of the few references that is completely devoted to dairy food analysis – a extremely valuable reference for those in the dairy research, processing, and manufacturing industries.

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