. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies. •_-s,', BUTTER. different liquid, ithe refraction will be indicated (in arbitrary decrees) by the position of the junction between th^ li^ht and dark halves of the field on the Fi j . 20.—Oleo-refrad i imeter. A standard oil {huile type)* is supplied with the instrument, and the scale is so adjusted as tn read zero when this is placed in the instrument. The oil or fat to be tested is placed in the hollow prism and the position of the dividing line read off on the scale. The temperature is k
. Dairy chemistry: a practical handbook for dairy chemists and others having control of dairies. •_-s,', BUTTER. different liquid, ithe refraction will be indicated (in arbitrary decrees) by the position of the junction between th^ li^ht and dark halves of the field on the Fi j . 20.—Oleo-refrad i imeter. A standard oil {huile type)* is supplied with the instrument, and the scale is so adjusted as tn read zero when this is placed in the instrument. The oil or fat to be tested is placed in the hollow prism and the position of the dividing line read off on the scale. The temperature is kept constant by means of a jacket, and is usually ir>°C. Jean gives the following method for testing butter: Melt from 25 bo ;>" grammes of tie- butter in a porcelain dish at i "Tin- is usually translated .1 "typical oil": the word "standard" is in",,- nearly equivalent \>> tbe Frenob " type," than is " typioaL". Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Richmond, Henry Droop. London : C. Griffin & Company, limited
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Keywords: ., bookcentury1800, bookdecade1890, bookleafnumber314, bookyear1899
