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Laboratory Manual of Dairy Analysis 3rd Revised edn: Book by H. Droop Richmond

Laboratory Manual of Dairy Analysis 3rd Revised edn

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ISBN: 9788176221146    Publisher: Biotech Year of publishing: 2013     Format:  Hardcover No of Pages: 126        Language: English
This book is intended to contain working directions for the analysis of milk and dairy-products; the estimation of all constituents of diagnostic value is shortly described in detail, and is in many cases...Read more
This book is intended to contain working directions for the analysis of milk and dairy-products; the estimation of all constituents of diagnostic value is shortly described in detail, and is in many cases illustrated by photographs of chemists actually carrying out the determination. A chapter on the application of analysis of the solution of problems usually placed before the chemist is included, and a very short summary of the composition of milk and its products is given. In the appendix the composition and preparation of the various solution is detailed. This work will afford assistance to analysts, health officers, dairy students and those engaged in the supervision of dairies; with this object in view the more simple tests have been described in a manner which will render their working by persons other than chemists possible. Contents Chapter 1: Introduction, Gives a summary of the constituents of milk and their properties, The composition of milk and milk products; Chapter 2: The Analysis of Milk, Methods for the determination of specific gravity, Total solids, Ash, Mineral constituents, Acidity, Fat both volumetric and gravimetric, Milk-sugar, Proteins, and freezing point are discussed; Chapter 3: The Analysis of Milk Products, The methods of analysis of skim-milk, Butter-milk, Whey, Sterilised milk, Condensed milk, Sour milk and milk powder are described; Chapter 4: The Application of Analysis, Treats of the detection of adulteration and of preservatives and the solution of the various problems that confront the dairy analyst; Chapter 5: The Analysis of Butter, The various methods of analysis of butter and butter fat, and their application to the detection of adulteration, and to butter-making are described; Chapter 6: The Analysis of Cheese, A similar chapter devoted to cheese, Tables for Calculations, Appendix: Preparation of Standard Solutions, Addendum, Tables of Logarithms and Anti-logarithms.
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