Download or read book Cooling Milk and Storing and Shipping It at Low Temperatures Classic Reprint written by James Alexander Gamble and published by Forgotten Books. This book was released on 2017-12-11 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Cooling Milk and Storing and Shipping It at Low Temperatures All substances in nature contain more or less heat, but no way has been found for abstracting all the heat contained. In practice, how ever, we are not concerned with the total amount of heat a body may contain but with the changes that occur in the quantity; that is, how much heat is added or subtracted in raising or lowering the body through a given range of temperature. This is found by multiply ing the weight of the body in pounds by its specific heat and then multiplying the product by the number of degrees change in tempera ture. For instance, if 100.pounds of warm Water were cooled 100 F. The heat given up would be B. T. N. 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.
Download or read book Cooling Milk and Storing and Shipping it at Low Temperatures written by J. A. Gamble and published by . This book was released on 1919 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pp. 28.
Download or read book Cooling Milk and Storing and Shipping It at Low Temperatures written by United States. Department of Agriculture and published by . This book was released on 1920 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooling Milk and Storing and Shipping it at Low Temperatures written by and published by . This book was released on 1919 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooling Milk and Storing and Shipping it at Low Temperatures written by J. A. Gamble and published by . This book was released on 1919 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooling Hot Bottled Pasteurized Milk by Forced Air Classic Reprint written by Samuel Henry Ayers and published by Forgotten Books. This book was released on 2017-10-27 with total page 46 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Cooling Hot-Bottled Pasteurized Milk by Forced Air The velocities obtained with the 'pitot tube were checked with an anemometer which had been calibrated by the Bureau of Standards. The anemometer was moved across the end of the outlet pipe in such a way as to give what was considered an average reading. As the temperature of the air in the outlet pipe from the box was, of course, higher than that of the incoming air, the volumes were corrected in the ratio of their absolute temperatures to give the-inlet volume. 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.
Download or read book Low Temperature Pasteurization of Milk at about 68 C 155 f Classic Reprint written by Rowland Godfrey Freeman and published by Forgotten Books. This book was released on 2019-02-19 with total page 80 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Low Temperature Pasteurization of Milk at About 68° C (155°f) A question has been raised as to the advisability of the term pasteurize. It seems to me that this name is necessary, as no other word indicates the same thing - that is a low temperature sterilization followed by rapid cooling. The rapid cooling is a most important part of the process. If we use the expression low temperature sterilization, the rapid cooling is apt to be over looked. Milk, should be used only during the twenty-four hours fol lowing pasteurization. Although the pasteurized milk will not sour in several days if kept cold, it should be used only during the interval I have indicated. Bottles of milk pasteurized at about 68° C. And left standing on my laboratory table during the spring usually showed no separation of casein in less than three days. Milk pasteurized at 75° C. L have found to keep for a week or ten days in a refrigerator. A very good demonstration of the keeping qualities of pasteurized milk has been afforded by the Nathan Straus Milk Depots of New York. The milk sold at these depots is pasteurized at about 75° C. In large apparatuses constructed on the same principle as the one I have 'ust shown. After cooling it is stored in iced water until dispense As many as seven thousand bottles are distributed b these depots during some days in summer. This milk supp ies the very poor of New York, and goes into many homes that are not supplied with ice. Two years ago, while preparing a paper I inquired of the superintendent whether they were at all troubled by any of the milk souring in the tenement houses. He replied that they had had one complaint, which he had investi ated, and had found that the milk had been kept under the itchen stove. When this charity was started in 1893 I advised pasteurization at 75° C., and it was undertaken, although the gentleman having charge of it was assured by others that milk pasteurized at this temperature would not keep under the conditions existing in tenement houses, and that a temperature 'of at least 80° C. Or 90° C should be used. They have seen no necessity for using a higher temperature after three years' experience. 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.
Download or read book Milk Cooling on California Dairy Farms Classic Reprint written by Ben Duncan Moses and published by Forgotten Books. This book was released on 2017-10-28 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Milk Cooling on California Dairy Farms Guaranteed pasteurized milk shall be cooled to 50° F immediately after being drawn from the cow and so maintained until delivered to the consumer. It shall not contain more than bacteria per cubic centimeter before pasteurization and after pasteurization. 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.
Download or read book Dairy Processing Handbook written by Gösta Bylund and published by . This book was released on 2003 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book My New Roots written by Sarah Britton and published by Clarkson Potter. This book was released on 2015-03-31 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
Download or read book Kimball s Dairy Farmer written by and published by . This book was released on 1915 with total page 842 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Standards and Labeling Policy Book written by United States. Food Safety and Inspection Service. Standards and Labeling Division and published by . This book was released on 1991 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Manufacturing Yogurt and Fermented Milks written by Ramesh C. Chandan and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to write Manufacturing Yogurt and Fermented Milks. This one-of-a-kind resource gives a complete description of the manufacturing stages of yogurt and fermented milks from the receipt of raw materials to the packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends, milk composition characteristics, dairy processing principles, regulatory requirements, laboratory analysis, starter cultures, packaging, and more · Yogurt manufacture—Fruit preparations and flavoring materials, ingredients, processing principles, manufacture of various yogurt types, plant cleaning and sanitizing, quality assurance, and sensory analysis · Manufacture of fermented milks—Procedure, packaging and other details for more than ten different types of products · Health benefits—Functional foods, probiotics, disease prevention, and the health attributes of yogurt and fermented milks All manufacturing processes are supported by sound scientific, technological, and engineering principles. Manufacturing Yogurt and Fermented Milks is designed for professionals in the dairy and food industry as well as for upper level undergraduate and graduate students majoring in Food Science, Dairy Technology and related fields. Industry professionals, professors, and students engaged in research in dairy/ food science will find the book’s contemporary information and experience-based applications invaluable.
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Download or read book Bulletin of the Atomic Scientists written by and published by . This book was released on 1970-06 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Bulletin of the Atomic Scientists is the premier public resource on scientific and technological developments that impact global security. Founded by Manhattan Project Scientists, the Bulletin's iconic "Doomsday Clock" stimulates solutions for a safer world.
Download or read book Zo Bakes Cakes written by Zoë François and published by Ten Speed Press. This book was released on 2021-03-16 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
