. Essentials of milk hygiene; a practical treatise on dairy and milk inspection and on the hygienic production and handling of milk, for students of dairying and sanitarians. Milk. 212 MILK HYGIENE celerate the motion three times, by drawing the strap. [With some patterns of centrifuge, those that have a velocity of 800 to 1000 per minute, the whirling is com- pleted in 3 to 1 minutes.] After centrifuging, the bottle is taken out and placed in a water bath at 60° C. (140° F.). The fat forms a clear layer in the top of the tube. Through shifting the stopper, the lower border of the. Test bottle


. Essentials of milk hygiene; a practical treatise on dairy and milk inspection and on the hygienic production and handling of milk, for students of dairying and sanitarians. Milk. 212 MILK HYGIENE celerate the motion three times, by drawing the strap. [With some patterns of centrifuge, those that have a velocity of 800 to 1000 per minute, the whirling is com- pleted in 3 to 1 minutes.] After centrifuging, the bottle is taken out and placed in a water bath at 60° C. (140° F.). The fat forms a clear layer in the top of the tube. Through shifting the stopper, the lower border of the. Test bottles and pipettes iised in connection with Gerber s method for fat-determination. fat layer can be brought into the same plane with one of the division lines and the thickness of the layer of fat can be read off. One should read from the lower part of the curved upper line. The upper, narrow part of the tube is divided in 90 parts, each line corresponds to per cent, fat; for example, if the fat layer reaches line 35, then the fat content of the milk is per 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 Jensen, Carl Oluf, 1864-1934; Pearson, Leonard, 1868-1909, tr. Philadelphia and London, J. B. Lippincott Company


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