Comparison Of Methods Of Sampling Cream For Testing Classic Reprint
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Comparison of Methods of Sampling Cream for Testing (Classic Reprint)
Excerpt from Comparison of Methods of Sampling Cream for Testing It is conceded that the Babcock test, properly manipulated, is the easiest and the most accurate and economical means in the hands of the creamerymen for testing milk and cream for fat, and that the points of dispute and subjects for popular and scientific discussion are more intimately associated with systems of sampling. It is not the purpose of this investigation to advocate any one method of sampling as being accurate above all others; for it is perfectly clear that if it should appear that any or all the systems give equally good results, they would not all be applicable to every condition. For example: our larger, and many of our smaller, centralizers pay for each delivery or shipment of cream. This, in itself, presupposes the testing of every can of cream as it arrives, and the system of sampling automatically regulates itself. It will further appear that the experience of the operator, the number of patrons, and the business principles followed, all modify the test ing system. 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.
A Handbook for Sensory and Consumer-Driven New Product Development
Author: Maurice O'Sullivan
language: en
Publisher: Woodhead Publishing
Release Date: 2016-09-16
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner. The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages. The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market. Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products. - Presents novel and effective sensory-based methods for new product development - two related fields that are often covered separately - Provides accessible, useful guidance to the new product developer working in a large multi-national food company as well as novices starting up a new business - Offers case studies that provide examples of how these methods have been applied to real product development by practitioners in a wide range of organizations - Investigates how the application of sensory analysis can improve new product development including packaging optimization
Essential Microbiology for Dentistry E-Book
Author: Lakshman Samaranayake
language: en
Publisher: Elsevier Health Sciences
Release Date: 2011-09-02
The new edition of this highly successful book continues to offer readers everything they require to gain a full understanding of microbiology as it relates to modern dental practice. Clearly written and in full colour throughout, the book uniquely divides the subject of microbiology into six discrete sections to relate the many aspects of microbiology for dental practice in a logical, easy-to-understand manner. The first part of the book covers the principles of general microbiology and is followed by a clear and straightforward account of basic immunology. The volume then addresses mechanisms of disease, concentrating clearly on the micro-organisms that are relevant to the dentist. The major infections of each organ system are discussed as they relate to dental practice together with a detailed exploration of oral microbiology. The book finally concludes with a practical discussion of cross-infection and control. The rich combination of easy-to-read text together with the extensive artwork programme continues to make Essential Microbiology for Dentistry the first choice of microbiology textbook for many students of dentistry worldwide. Comprehensive coverage of the subject area makes the book suitable for all aspects of the curriculum Almost 300 tables and illustrations present clinical, diagnostic and practical information in an easy-to-follow manner Contains ‘Key Facts’ boxes to act as useful aide-mémoires Self-assessment sections at the end of each chapter allow students to assess their understanding in key areas of knowledge Addresses the subject on a strictly ‘need-to-know for the dentist’ approach [e.g. only salient bacteria are included with thumbnail sketches of viruses and fungi] Contains a detailed - and now expanded - glossary and abbreviations list Contains the latest organism nomenclature and information regarding unculturable bacteria and novel molecular technology Includes a highly expanded section on oral biofilms and their relevance to systemic disease such as heart disease, diabetes, adverse pregnancy outcomes and nosocomial pneumonia Contains a brand new section on oral immunology – prepared by guest authors – as relevant to dentistry Contains a new section on the microbiology of perimplantitis Presents a fully revised and expanded section on infection control in dentistry encompassing British and American guidelines