Dry Whole Milk
Author : Quartermaster Food and Container Institute for the Armed Forces (U.S.)
Publisher :
Page : 212 pages
File Size : 21,91 MB
Release : 1955
Category : Dried milk
ISBN :
Author : Quartermaster Food and Container Institute for the Armed Forces (U.S.)
Publisher :
Page : 212 pages
File Size : 21,91 MB
Release : 1955
Category : Dried milk
ISBN :
Author : Morris W. Sills
Publisher :
Page : 48 pages
File Size : 24,18 MB
Release : 1970
Category : Milk trade
ISBN :
Author : Robert E. Jones
Publisher :
Page : 15 pages
File Size : 49,9 MB
Release : 1950
Category :
ISBN :
Author : Denis Ferrol Dunham
Publisher :
Page : 28 pages
File Size : 44,1 MB
Release : 1967
Category : Dried milk
ISBN :
Author : U. S. Department Of Agriculture
Publisher : Forgotten Books
Page : 40 pages
File Size : 26,94 MB
Release : 2017-10-21
Category :
ISBN : 9780282988999
Excerpt from How to Use Whole and Nonfat Dry Milk Store milk powder in a cool dry place, prefer ably not warmer than 75° F. It Will keep this way on a shelf several months. The nonfat dry milk keeps somewhat better than the Whole milk powder. If you put milk powder in the refrigerator, transfer it to an airtight jar or can. Whenever these products are stored, be sure to keep the container tightly covered. Close it right after use. Milk powder takes up mois ture and gets lumpy if exposed long to air. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Carl W. Hall
Publisher :
Page : 360 pages
File Size : 34,20 MB
Release : 1971
Category : Technology & Engineering
ISBN :
History and growth. Theory of evaporation and evaporators. Drum or roller driers and miscellaneous methods of drying. Spray drying. Instrumentation and control. Processing, packaging, and storage of evaporated, condensed and sweetened condensed milks. Processing, packging, and storage of nonfat dry milk and dry whole milk. By-products and special products. Quality control and sanitation. Properties of dry milks. Markets and uses.
Author :
Publisher :
Page : pages
File Size : 24,46 MB
Release :
Category :
ISBN :
Author : Crystal Godfrey
Publisher :
Page : 0 pages
File Size : 48,18 MB
Release : 2009
Category : Emergency management
ISBN : 9781935217176
With an entertaining approach, author Crystal Godfrey teaches you how to transition common food-storage items (such as powdered milk, whole wheat, and dried beans) into your own recipes. Godfrey also provides over 100 kitchen-tested recipes for you to try. In addition, you'll learn how to put together a personalized three-month supply and how to involve your entire family in planning and preparing meals. And as for that vitally important one-year supply, you'll learn what to store, how much to store, and how to store it. By the end of this book, you'll be building your food storage, and you'll be using it every day to make meals your family will love.
Author : American Dry Milk Institute
Publisher :
Page : 24 pages
File Size : 27,76 MB
Release : 1950
Category : Bulletin (American Dry Milk Institute)
ISBN :
Author : Herbert Holms Moede
Publisher : Forgotten Books
Page : 26 pages
File Size : 33,73 MB
Release : 2018-09-09
Category : Technology & Engineering
ISBN : 9781390872088
Excerpt from Costs of Dry Whole Milk Packaged for Household Use The manufacturing process for dry whole milk is similar to that used to make nonfat dry milk (1, p. Also, either the single-pass or double-pa instantizing process (3, p. 1) should be used in order to improve dispersion of the powder in water. Two important differences exist between processing nonfat dry milk and whole milk. First, the skim milk is condensed to 40 to percent total solids content when making nonfat dry milk. TO make dry whole milk by using the am-spray drying process, the milk is standardized so tha the dry product will have not less than 26-percent butterfat and 50-percent total solids content during the evaporation process (1, p. Second, in the whole-milk drying procedure, nitrogen gas is pumped into the concentrate milk at the rate Of standard cubic feet of gas per gallon Of 50 percent total solids milk concentrate (1, p. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.