 | New York (State). Dairy Commission - 1893 - 912 sider
...noticeable quantity 4of finely -divided caséine can be seen at the bottom of the pail. This loss is made greater by carelessness or violence in cutting...while drawing off the whey and by imperfect strainers. To what extent loes of caséine may be due to insufficient use of rennet, we cannot say, but it is... | |
 | Pennsylvania. Department of Agriculture - 1899 - 930 sider
...casein particles settle, and then pouring off the whey, when a noticeable quantity of finely divided casein can be seen at the bottom of the pail. This...drawing off the whey, and by imperfect strainers. In one hundred pounds of milk there may be an average loss of ;iboiit 0.15 pounds, of casein in the... | |
 | Vermont. State Board of Agriculture - 1897 - 390 sider
...until the casein settles, and then pouring off the whey, when a noticeable quantity of finely divided casein can be seen at the bottom of the pail. This passage of casein into the whey is not entire avoidable, but is needlessly made greater by carelessness or violence in cutting the curd and... | |
 | William Alonzo Stocking - 1917 - 658 sider
...drawn from the curd. These minute particles can readily be seen by letting a pail of freshly-drawn whey stand until the casein settles, and then pouring...passes into the whey averages about 0.10 Ib. for 100 Ib. of milk." The following table, compiled by Van Slyke from a large number of factories during an... | |
 | 1918 - 676 sider
...drawn from the curd. These minute particles can readily be seen by letting a pail of freshly-drawn whey stand until the casein settles, and then pouring...casein that thus passes into the whey averages about 0. 10 Ib. for 100 Ibs. of milk." The cuestion of fermented milk is taken up on p. 478. "Within recent... | |
 | New York State Agricultural Experiment Station - 1894 - 1360 sider
...until the casein settles, and then pouring off the whey, when a noticeable quantity of finely divided casein can be seen at the bottom of the pail. This...casein into the whey is not entirely avoidable, but it is needlessly made greater by carelessness or violence in cutting the card and in subsequent handling,... | |
 | New York State Agricultural Experiment Station - 1892 - 1128 sider
...until the casein settles, and then pouring off the whey, when a noticeable quantity of finely divided casein can be seen at the bottom of the pail. This passage of cnsein into the whey is not entirely avoidable, but it is needlessly made greater by carelessness or... | |
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This passage of casein into the whey is not entirely avoidable, but is needlessly made greater by carelessness or violence in cutting the curd and in subsequent handling, by agitation while drawing off the whey, and by imperfect strainers. The amount... 