Richmond's Dairy chemistry / revised by J.G. Davis and F.J. Macdonald

By: Contributor(s): Publication details: London : C. Griffin and company, limited, 1953.Edition: 5th ed. based on the previous revision by G. D. Elsdon, and G. H. WalkerDescription: vii, 603 p. : ill. ; 23 cmSubject(s): DDC classification:
  • 637.127 20 RIC
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Agriculture and Animal Sciences Library 637.127 RIC 1 (Browse shelf(Opens below)) 1 Available 0028427

CONTENTS

PART 1: GENERAL AND THEORETICAL
The composition of milk
The constituents of milk
Variations in the composition of milk
Milk mammals other than the cow
Formulae for milk calculations
Detection of the adulteration of milk
Cream
Condensed and dried milk
Butter and the examination of butter fat
e.tc

PART 2: ANALYTICAL METHODS
Specific gravity, total solids, ash, freezing point and acidity of milk
The determination of fat in milk
The determination of proteins, sugars, citric acid and lecithin in milk
The determination of preservatives in milk
The detection and determination of enzymes
The determination of visible dirt in milk
The analysis of sour milk
e.tc

Includes bibliographical references.

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