Search results
Results From The WOW.Com Content Network
The amount of fat in the milk can then be estimated from the volume of that layer. The procedure was commonly carried out in a special flask with a long neck, called a Babcock bottle. [1] Specifically, the test consisted of the following steps: [6] [7] [8] Place 17.6 mL (18 grams) of milk into a Babcock bottle.
Some recipes may specify butter amounts called a pat (1 - 1.5 tsp) [26] or a knob (2 tbsp). [27] Cookbooks in Canada use the same system, although pints and gallons would be taken as their Imperial quantities unless specified otherwise. Following the adoption of the metric system, recipes in Canada are frequently published with metric conversions.
Thus, it is not necessary to calculate each ingredient's true percentage in order to calculate each ingredient's mass, provided the formula mass and the baker's percentages are known. Ingredients' masses can also be obtained by first calculating the mass of the flour then using baker's percentages to calculate remaining ingredient masses:
Charring – is observed as tiny black specs at the fat/non-fat interface in the butyrometer. This problem is due to charring of the milk proteins by the concentrated Gerber acid. It could also arise as a result of pouring the milk sample directly onto the acid in the butyrometer. To avoid charring, first, ensure the acid concentration is right.
To make low fat milk, one can simply mix skim and whole milk in a fixed ratio. [6] The fat content of the raw milk produced by cows ranges from about 3.3% up to 5%. It varies by breed, and by diet, and can also be altered by selective breeding and genetic modification.
Milk homogenization is accomplished by mixing large amounts of harvested milk, then forcing the milk at high pressure through small holes. [7] Milk homogenization is an essential tool of the milk food industry to produce consistent levels of flavor and fat concentration. Another application of homogenization is in soft drinks like cola products.
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...