Dairy chemistry by Snyder Harry 1867-1927

Author:Snyder, Harry, 1867-1927
Language: eng
Format: epub
Tags: Agricultural chemistry, Dairying. [from old catalog]
Publisher: New York, London, The Macmillan company
Published: 1905-03-25T05:00:00+00:00

enables the renovated butter to be easily detected. Some of the states have laws requiring that butter treated in this way shall be stamped or labeled "Renovated Butter."

106. Adulteration of Cheese. — Cheese is adulterated (1) by removing a portion of the fat from the milk and then manufacturing the skimmed or partially skimmed milk into cheese; (2) by completely removing the milk fats and substituting other and cheaper fats, thus producing so-called " filled cheese." The foreign fats are incorporated with the skim milk while in the vats and then the process of cheese making is completed, with slight modifications, as outlined in the chapter on Cheese Making. The addition of foreign fats to the cheese can be readily detected by chemical analysis, as cotton-seed oil and other fats have difiFerent chemical and physical properties from butter fats. For the determination of the per cent of fat in cheese by the Babcock test, see section 92. Cheese with 28 per cent or less of fat can be considered as made from partially skimmed milk, and the lower the per cent of fat in the cheese, the more extensively has the skimming been practiced.

107. Adulteration of Milk. — The way in which the lactometer and Babcock test may be used for detecting skimming and watering is described in Chapter IV. In addition to skimming and watering, milk is sometimes adulterated by the addition of preservatives. The materials employed for the

preservation of milk are principally borax, boric acid, formalin, and salicylic acid. Medical authorities object to the use of preservatives in dairy products and other foods because they interfere with the normal process of digestion. Then, too, when milk is preserved with chemicals, there is a tendency to practice unclean methods in its handling, and less care generally is taken of the milk. Abnormal amounts of preservatives have been found added to market milk to prevent its becoming sour. The producer, the wholesale milk dealer, and the retailer each adding a small amount make in the aggregate an abnormal and objectionable quantity of preservatives, which may have an unfavorable action upon the human body. In the creamery and cheese factory, the addition of formalin and other preservatives prevents the normal ripening of milk and results in the production of butter and cheese of poor quality. Not only from a sanitary but also from a financial point of view, preservatives are objectionable and should not be used in the dairy. Various trade names have been applied to the different preservatives, but they are almost invariably composed of borax, boric acid, formalin, or salicylic acid.

In addition to the Babcock test, a number of other methods have been proposed and are occasionally used for the testing of milk and detecting any adulterations. Many of these methods give accurate results, but they require more skill on the part of the operator, are more expensive, and require more time

than the Babcock test, and hence are used but little. Some of the methods, as the Pioscope and the Lacto-scope, do not give accurate results.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.