Annual Report of the New York State College of Agriculture at Cornell University and the Agricultural Experiment Station, Том 2;Том 31 |
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Стр. 445
... acid . At first milk usually contains only a small number of these acid - producing bacteria , but they multiply very rapidly , and when they have produced enough acid , the milk begins to taste sour . As the bacteria grow and the amount of ...
... acid . At first milk usually contains only a small number of these acid - producing bacteria , but they multiply very rapidly , and when they have produced enough acid , the milk begins to taste sour . As the bacteria grow and the amount of ...
Стр. 447
... acid - forming bacteria in milk can be observed in the following way : Obtain a quantity of milk , mix it thoroughly , and pour equal quantities into each of four pint bottles or glass fruit jars , which have been thoroughly washed and ...
... acid - forming bacteria in milk can be observed in the following way : Obtain a quantity of milk , mix it thoroughly , and pour equal quantities into each of four pint bottles or glass fruit jars , which have been thoroughly washed and ...
Стр. 455
... acid substance , such as lemon juice or vinegar . It should be allowed to remain quiet for a short time , when the ... acids , but is thrown down by heat . It has a high food value and is sometimes made into a special variety of cheese ...
... acid substance , such as lemon juice or vinegar . It should be allowed to remain quiet for a short time , when the ... acids , but is thrown down by heat . It has a high food value and is sometimes made into a special variety of cheese ...
Стр. 456
... acid in the ripening of cream . It is this acid that gives buttermilk and sour milk the sour taste . Milk sugar is used in the preparation of medicine and in solutions for infant feeding in cases . of delicate digestion . Separating the ...
... acid in the ripening of cream . It is this acid that gives buttermilk and sour milk the sour taste . Milk sugar is used in the preparation of medicine and in solutions for infant feeding in cases . of delicate digestion . Separating the ...
Стр. 460
... acid solution , such as sour milk or cream . The churning and the working processes are the same as in the making of creamery butter , with the exception that the churning temperatures must be about 4 ° or 5 ° F. higher . This is ...
... acid solution , such as sour milk or cream . The churning and the working processes are the same as in the making of creamery butter , with the exception that the churning temperatures must be about 4 ° or 5 ° F. higher . This is ...
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A. A. ALLEN acid acre amount animals apples bacteria beetles better birds boys and girls breeding brown bushels calf cellar cent cereals chickens Class Cobleskill College of Agriculture color cooking corn CORNELL UNIVERSITY cornmeal County cover crops dairy discussion paper disease dried ears edge eggs evaporation farm farmers feed feet flock flour flowers fruit garden grade growing hemming stitch home project inches insect interest Ithaca jelly juice land larvæ leaflet leaves lime Lordstown manure mash material meat method milk nature study nuthatch oats one-half pectin phosphorus pigs placket plants potatoes poultry pounds production protein pupils Rolled oats running stitches salt Schoharie Schoharie County season seed side silt loam soil spring stitch sugar tablespoons teacher teaspoon temperature thru tomatoes trees tubers usually vegetables wheat winter yellow yolk York State College