A Study of Two Types of Commercial Milk
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In our eReader you can find the full English version of the book. Read A Study of Two Types of Commercial Milk Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Study of Two Types of Commercial Milk
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S. WILLIAMS was four days. Three such samples were found. They all occurred in the months of October and November and each one belongs to a different division of the three groups into which the temperatures have been divided. It appears from these experiments that when these samples of average uncooled milk were sufficiently chilled, within three hours of milking, they were kept sweet for a minimum period of four days, and that the period of sweetness of the milk which was not chilled, depended... to a great extent upon the temperatures at which it arrived, and upon the temperatures at which it was kept after arrival. Thus, milk which reached the laboratory at temperatures between 80° F. and 85° F. could not be kept sweet with certainty for one day at temperatures which varied between 42° F. and 64° F. with an average minimum of 56° F. and an average maximum of 59° F. On the other hand milk which reached the laboratory at temperatures which varied between 75° F.
and 79° F. and was subsequently kept at temperatures which varied between 39° F.
What to read after A Study of Two Types of Commercial Milk?
You can find similar books in the "Read Also" column, or choose other free books by Freear, Kathleen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
S. WILLIAMS was four days. Three such samples were found. They all occurred in the months of October and November and each one belongs to a different division of the three groups into which the temperatures have been divided. It appears from these experiments that when these samples of average uncooled milk were sufficiently chilled, within three hours of milking, they were kept sweet for a minimum period of four days, and that the period of sweetness of the milk which was not chilled, depended... to a great extent upon the temperatures at which it arrived, and upon the temperatures at which it was kept after arrival. Thus, milk which reached the laboratory at temperatures between 80° F. and 85° F. could not be kept sweet with certainty for one day at temperatures which varied between 42° F. and 64° F. with an average minimum of 56° F. and an average maximum of 59° F. On the other hand milk which reached the laboratory at temperatures which varied between 75° F.
and 79° F. and was subsequently kept at temperatures which varied between 39° F.
What to read after A Study of Two Types of Commercial Milk?
You can find similar books in the "Read Also" column, or choose other free books by Freear, Kathleen to read onlineMoreLess
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