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The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk (Classic Reprint) - Softcover
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Excerpt from The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk
Milk has always, when fresh, an amphoteric reaction, turning blue litmus paper slightly red, and red litmus slightly blue. A similar reaction is possessed by certain phosphate solutions, and it is to the presence of such in milk that this reaction is due. This reaction has acquired a false import ance, owing to the erroneous idea that neutrality as measured by the action of litmus is chemical neutrality; with the recognition of the fallacy of this idea the importance of the amphoteric reaction vanishes.
The acid reaction, however, has acquired some importance. It is well known that milk just drawn from the udder contains substances that cause it to appear to be slightly acid when examined by applying an acid test. This acidity of fresh milk is called the apparent acidity, to distinguish it from the real acidity due to lactic acid which is normally developed later by the action of bacteria on the milk sugar.
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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
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The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk
Print on DemandSeller: Forgotten Books, London, United Kingdom
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Paperback. Condition: New. Print on Demand. This book delves into the fascinating realm of milk, a precious liquid that has been an integral part of human nourishment for centuries. The author embarks on an extensive investigation of the intricate factors influencing the coagulation of evaporated milk during sterilization, a crucial process in the production of safe and shelf-stable milk products. Through a series of meticulously conducted experiments, the author examines the influence of various factors, including milk acidity, temperature, and the composition of milk salts, on the formation of curd in evaporated milk. The findings challenge conventional wisdom and provide valuable insights for the dairy industry, particularly in optimizing the sterilization process while maintaining product quality. The book's exploration of milk coagulation enriches our understanding of this essential food source and its behavior under specific conditions. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Seller Inventory # 9780366744978_0
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The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk Classic Reprint
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780366744978
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The Effect of Titratable Acidity Upon Heat Coagulation in Evaporated Milk Classic Reprint
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # LW-9780366744978
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