 | United States. Bureau of Chemistry - 1889 - 1396 páginas
...thoroughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of any. Milk that has etood until a layer of cream has formed should be poured more times until +ho сгеаш ia thoroughly... | |
 | Wisconsin. Dairy and Food Commission - 1890 - 202 páginas
...three or four times from one vessel to another. Samples taken at once from milk mixed in this way ace the most satisfactory of any. Milk that has stood...care any milk that has not coagulated or that has not been exposed to the air until the surface of the cream has become dried, may be mixed so that a representative... | |
 | University of Wisconsin. Agricultural Experiment Station - 1890 - 302 páginas
...vessel to another. Samples taken at, once from milk mixed in this way are the most satisf actoryof any. Milk that has stood until a layer of cream has...any milk that has not coagulated, or that has not been exposed to the air until the surface of the cream has become dried, may be mixed so that a representative... | |
 | University of Wisconsin. Agricultural Experiment Station - 1893 - 402 páginas
...thoroughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of...milk is left quiet for a moment. With proper care any 15— Ex. milk that has not coagulated or that has not been exposed to the air until the surface of... | |
 | Wisconsin. Dairy and Food Commission - 1893 - 128 páginas
...thoroughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of...until a layer of cream has formed should be poured moro times, until the cream is thoroughly broken up and the whole appears homogeneous. No clots of... | |
 | Wisconsin. Dairy and Food Commission - 1894 - 188 páginas
...thoroughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of...cream is thoroughly broken up and the whole appears homogenous. No clots of cream should appear upon the surface when the milk is left quiet for a moment.... | |
 | University of Wisconsin. Agricultural Experiment Station - 1894 - 386 páginas
...throughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of...formed should be poured more times, until the cream is throughly broken up and the whole appears homogeneous. No clots of cream should appear upon the surface... | |
 | 1898 - 830 páginas
...ordinary plunger is used for mixing, there is no need for using the two vessels previously described. 4. Milk that has stood until a layer of cream has formed, should be poured to and frü from one vessel to another until the cream is thoroughly broken up and the whole uniform.... | |
 | Emmett Stull Goff, Dexter Dwight Mayne - 1901 - 288 páginas
...from one vessel to another. Samples taken at once from milk mixed in this way give the best results. Milk that has stood until a layer of cream has formed should be poured a greater number of times so that the cream shall be thoroughly broken up and the whole appear like... | |
 | 1892 - 904 páginas
...thoroughly mixed by pouring three or four times from one vessel to another. Samples taken at once from milk mixed in this way are the most satisfactory of...care any milk that has not coagulated or that has not been exposed to the air until the surface of the cream has become dried, may be mixed so that a representative... | |
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... taken to have the sample represent as nearly as possible the whole lot of milk from which it is taken. Milk fresh from the cow, while still warm and before the cream has separated in a layer, may be thoroughly mixed by pouring three or four times... 
