. Chemical and physical analysis of milk, condensed milk, and infants' milk-foods, with special regard to hygiene and sanitary milk inspection : a laboratory guide, developed from practical experience, intented for chemists, physicians, sanitarians, students, etc. Milk; Infants. 14 Bitter: Bitter milk developes its taste only some time after it was milked, and is accompanied by souring. The chemical changes which take place in such milk are not known, but the development of gas seems to indicate a fermentation, the whole being, perhaps, merely an incipient state of putrid decomposition. Milk i
. Chemical and physical analysis of milk, condensed milk, and infants' milk-foods, with special regard to hygiene and sanitary milk inspection : a laboratory guide, developed from practical experience, intented for chemists, physicians, sanitarians, students, etc. Milk; Infants. 14 Bitter: Bitter milk developes its taste only some time after it was milked, and is accompanied by souring. The chemical changes which take place in such milk are not known, but the development of gas seems to indicate a fermentation, the whole being, perhaps, merely an incipient state of putrid decomposition. Milk is said to become bitter also after the feeding with bitter herbs, like dbsynthum. Medicinal: Medicines may likewise impart to milk a pe- culiar taste. Putrid: The taste of milk in putrid fermentation. Sour: Milk sours most frequently in sultry weather during the summer. It may also be caused by diseases of the udder, or when the cows have not been completely milked. Such milk cur- dles when heated. The Microscopical Examination. This examination is to determine qualitatively whether a milk is normal, diseased, or partially adulterated. For the construction and use of the microscope we must refer to such works as treat this branch of science as a specialty. Normal milk: Milk, like blood, is an emulsion containing some substances in solution, while others, the so-called milk globules, are held in suspension, thus producing the color and opacity pe- culiar to milk. Butter globules: The butter or milk globules are highly re- fracting globules, with an average diameter of to 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 Gerber, Nicholas. New York : [Lehmaier & broth. ] ;
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectinfants, bookyear1882
