. The alcohol test as a means of determining quality of milk for condenseries. Milk. Fig. 1.—Types of curd obtained in sterilization of evaporated milk. cent alcohol only per cent of the evaporated samples showed curdiness at 100° C. (212° F.) and ° C. (225° F.) for 30 minutes; per cent at ° C. (235° F.) for 30 minutes; and per cent at ° C. (250° F.) for. 30 minutes. With raw milks coagulating with 75 per cent alcohol, per cent showed curdiness at a temperature of 100° C. (212° F.) for 30 minutes, 80 per cent at ° C. (225° F.) for 30 minutes, per cent

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. The alcohol test as a means of determining quality of milk for condenseries. Milk. Fig. 1.—Types of curd obtained in sterilization of evaporated milk. cent alcohol only per cent of the evaporated samples showed curdiness at 100° C. (212° F.) and ° C. (225° F.) for 30 minutes; per cent at ° C. (235° F.) for 30 minutes; and per cent at ° C. (250° F.) for. 30 minutes. With raw milks coagulating with 75 per cent alcohol, per cent showed curdiness at a temperature of 100° C. (212° F.) for 30 minutes, 80 per cent at ° C. (225° F.) for 30 minutes, per cent at ° C. (235° F.) for 30 minutes, and 100 per cent at ° C. (250° F.) for 30 minutes. These figures show quite strikingly a difference in. 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 Dahlberg, Arnold Orlando, 1886- [from old catalog]; Garner, H. S. , [from old catalog] joint author. Washington [Govt. print. off. ]

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Keywords: ., bookcentury1900, bookdecade1920, bookpublisherwashi, bookyear1921