. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. SKIM MILK. The following are the characteristics of skimmed and separated milks :— Skimmed Contains the solids not fat of the whole milk, partially changed by the action of micro-organisms. Sepakated Hilk Contains the solids not fat of the whole milk, practically un- changed. Contains usually more than 0-4 per Contains usually less thai 0-3 per cent, of fat. cent, of fat. Contains a portion of the solid im- Is free from the soid ^ purities of the mi'k.
. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies. Agricultural chemistry; Milk. SKIM MILK. The following are the characteristics of skimmed and separated milks :— Skimmed Contains the solids not fat of the whole milk, partially changed by the action of micro-organisms. Sepakated Hilk Contains the solids not fat of the whole milk, practically un- changed. Contains usually more than 0-4 per Contains usually less thai 0-3 per cent, of fat. cent, of fat. Contains a portion of the solid im- Is free from the soid ^ purities of the mi'k. of the Fig. 34.—Dirt Estimation in Milk. The term machine-skimmed milk is adopted in the Sale of Food and Drugs Act. 1899. Rising of Fat Globules.—The globules of fat rise through the milk because they are lighter than the milk serum. If we have globules of fat of radius r, the force impelling it to rise will be proportional to the weight of an equal bulk of milk. 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: ., bookcentury1900, bookdecade1910, booksubjectagriculturalchemistr
