DOCSLIB.ORG

IS 253 (1985): Edible Common Salt [FAD 8: Food Additives]

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
IS 253 (1985): Edible Common Salt [FAD 8: Food Additives] इंटरनेट मानक Disclosure to Promote the Right To Information Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public. “जान का अधकार, जी का अधकार” “परा को छोड न 5 तरफ” Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru “The Right to Information, The Right to Live” “Step Out From the Old to the New” IS 253 (1985): edible common salt [FAD 8: Food Additives] “ान $ एक न भारत का नमण” Satyanarayan Gangaram Pitroda “Invent a New India Using Knowledge” “ान एक ऐसा खजाना > जो कभी चराया नह जा सकताह ै”ै Bhartṛhari—Nītiśatakam “Knowledge is such a treasure which cannot be stolen” xxxx 2009 IS : 253 - 1985 Indian Standard SPECIFICATION FOR EDIBLE COMMON SALT ( Third Revision) Acids, Alkalis and Halides Sectional Committee, CDC 56 Chairman Refiresen t ing PROF M. M. TAQUI KHA~V Central Salt and Marine Chemicals Research Institute ( CSIR ), Bhavnagar Members DR G. D. BHAT ( Alt#matc to Prof M. M. Taqui Khan ) SHRI B. K. ANAND Punjab National Fertilizers and Chemicals Ltd, Chandigarh SHRI R. C. JAIN ( Alternate ) SHRI M. L. BEAMBANI National Test House, Calcutta SHAI T. K. DUTTA ( Alternate ) SHRI R. C. BRATTACIEARYA Directorate General of Technical Development, New Delhi SHRI R. N. DAS Bengal Chemicals and Pharmaceuticals Ltd, Calcutta SHRI P. N. HALDAR ( Aknatc j SHRI M. V. DESAI ’ ‘Atul Products Ltd, Atul DR J. M. TUREL ( Alfernatd ) SHRI B. L. GUPTA Kothari Industrial Corporation Ltd, Madras DR H. V. R. IEN~AR E. I. D-Parry ( India ) Ltd, Madras DR V. C. NAIR ( Ahernatc) SHRI N. V. KAMBLE Saurashtra Chemicals, Porbandar SHRI L. K. MALAVIYA ( Alternate ) SRRI V. B. KHANNA Directorate General of Supplies and Disposals, New Delhi SHRI N. K. KANSAL ( Akernaie ) SHRI MANIIZOHANSINGH Indian Paper Mills Association, Calcutta SHRI N. K. GUPTA ( Ak?rnate ) DR B. S. NACAR Indian Dyestuff lndustries Ltd, Bombay SHRI N. R. FADNIS ( Alternate) Da V. N. Nraain Ministrv of Defence ( DGI ) SHRI K. B. DUTTA ( Alternate ) ’ Dn ANIL PANDIT Deepak Nitrite Ltd, Vadodara SHRI J. T. VORA ( Alternate ) ( Continued on jag8 2 @ Copyright 1985 INDIAN STANDARDS INSTITUTION This publication is protected under the Indian Copyright Act ( XIV of 1957 ) and reproduction in whole or in part by any means except with written permission of the publisher shall be deemed to be an infringement of copyright under the said Act. IS : 253 - 1985 ( Continurdfrom page 1 ) Members ReprcJcnting SRRI M. D. PATEL Gujarat State Fertilizers Co Ltd, Vadodara SHRI R.N. CHOKSHI( Alternate) SBEI G. C. D~JTTA ROY Shriram Foods & Fertiliser Industries, New Delhi SRRI S. K. NANDA ( Alternate ) SJIRI N. K. SACHAR Gujarat Alkalis & Chemicals Ltd, Vadodara SHRI J. B. SHARXA ( Alternate ) SRRI V. S. SAXENA Ballarpur Industries Ltd, New Delhi SRRI J. S. TALWAR ( Alternate ) DR N. SEN .Indian Soap & Toiletries Makers’ Association, Bombay DR N. N. &KARMA Tata Chemicals Ltd, Bombay SHRI K. H. PAREKR ( Alternate ) SHRI S. K. SUBBAROYAN Hindustan Lever Ltd, Bombay DR A. N. BHAT ( Alternate ) SERIP. SUBRAMANIAN Salt Commissioner, Jaipur SHRI B. REVANNA ( Alternate ) DR M. S. VAIDYA Dharamsi Morarji Chemical Co Ltd, Bombay DR A. S. VA~EWANATHAN Standard Alkali ( Chemicals Division ), Bombay SHRI T. P. VENKATRAMAN ( Alternate ) SHRI H. K. VENKATARAMAIAH Hindustan Organic Chemicals Ltd, Rasayani DR K. M. VE~MA Projects and Development India Ltd, Sindri SHRI SATISH CHANDER, Director General, ISK ( &xx-o@cioMembur ) Director ( Chem ) Secretary SERI M. BAKSHI GUPTA Deputy Director ( Chem ), IS1 Common Salts & Marine Chemicals Subcommittee, CDC 56 : 4 Conuener DR N. N. SHARMA Tata Chemicals Ltd, Bombay SHRI K. H. PAREKI~ ( Alternate to Dr N. N. Sharma ) SHRI T. N. BALAKRISHNAN The Mettur Chemical & Industrial Corporation Ltd, Mettur Dam SIXRI D. S. CHADKA Central Committee for Food Standards, Directorate General of Health Services, New Delhi SXT DEBI MUEHERJEE ( Alternate ) SEIRI M V. DESAI Atul Products Ltd, Atul DR J. M. TU~ZEL ( Alternate ) DR K. GWARUMAR Central Institute of Fisheries Technology, Cochin SHRI N. V. KAMBLE Saurashtra Chemicals, Porbandar Srrnr L. K. MALAVIYA ( Alternate ) SHRI J. S. M~TIIAXU Directorate General of Technical Development, New Delhi SHXI R. C. BHRTTACHARYA ( Alternate ) ( Continued on page 28 ) 2 Indian Standard SPECIFICATION FOR EDIBLE COMMON SALT ( Third Revision) 0. FdREWORD 0.1 This Indian Standard ( Third Revision ) was adopted by the Indian Standards Institution on 29 August 1985, after the draft finalized by the Acids Alkalis and Halides Sectional Committee had been approved by the Chemical Division Council. 0.2 A series of Indian Standards have been published to cover the requirements of common salt for various uses. In the second revision, IS : 1845-1961” and IS : 2035-1961?, had been amalgamated with this standard because of their similar uses. The other standards on common salts published so far are as follow: IS : 593-1978 Specification for salt for hide-curing ( wet salting ) ( second revision ) IS : 594-1981 Specification for common salt for fish-curing ( second revision ) IS : 797-1982 Specification for common salt for chemical industries ( second revision ) IS : 920-1,970 Specification for common salt cattle licks for animal consumption IS : 7224-1973 Specification for iodized salt 0.3 In this revision, new requirement of anicaking additives with their methods of test has been specified for edible common salt ( vacuum evaporated ) dairy and salt ( vacuum evaporated ). 0.4 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated, expressing the results of a test or analysis, shall be rounded off in accor- dance with IS : 2-1960$. The number of significant places retained in the rounded off values shall be the same as that of the specified values in this standard. __-. *Specification for common salt for butter and cheese industry. jSpecification for free-flowing table salt. SRules for rounding off numerical values ( rcoised). 3 IS : 253 - 1985 I. SCOPE 1.1 This standard prescribes the requirements and methods of sampling and test for edible common sah, free-flowing table salt and common salt for butter and cheese industry ( dairy salt ). 2. REQUIREMENTS 2.1 Common Salt 2.1.1 Description - The material shall be crystalline solid, white or pale pink or light grey in colour. 2.1.2 Moisture - The material shall contain not more than 6-O percent by mass of moisture, on as-received basis, when tested according to the method prescribed in A-2. 2.1.3 In order to reduce the tendency to cake, vacuum evaporated salt may contain not more than 15 ppm of potassium ferrocyanide or sodium ferrocyanide expressed as KhFe ( CN )s. Compliance with this limit shall be tested by the method described in A-3. Common salt produced by solar evaporation may not contain anticaking agent. 2.1.4 The material, dried in accordance with the method prescribed in A-2, shall also comply with the requirements given in Table 1, when tested according to the methods prescribed in Appendix A. 2.2 Table Salt 2.2.1 Description - The material shall be white, crystahine solid coated suitably with free-flowing agents, such as light magnesium carbonate, calcium carbonate, tricalcium phosphate and calcium silicate and aluminium silicate so as to retard moisture absorption, caking and to impart free-flowing property to the salt. 2.2.2 Particle Size - 99 percent by mass of the material shall pass through l-00-mm IS Sieve ( see IS : 460” ) and not more than 10 percent by mass of the material shall pass through 212-micron IS Sieve ( see IS : 460*). 2.2.3 Moisture - The material shall contain not more than 0.5 percent by mass of moisture, on as-received basis, when tested according to the method prescribed in A-2. 2.2.4 The material, dried in accordance with the method prescribed in A-2, shall also comply with the requirements presrribed in Table 1, when tested according to the methods prescribed in Appendix A. *Specification for test sieves. 4 1s : 253 - 1985 TABLE 1 REQUIREMENTS FOR EDIBLE COMMON SALT ( Clauscs2.1.4, 2.2.4, 2.3.5, A-11.3.1, A-12.3.3,A-13.2.4.3, A-14.3.1 andB-5.2 ) CHARACTERISTIC: COimON TAl3I.E DAIRY METHOD cm TEST ( REF TO CL No. IN APPEN- DIX A ) (1) (2) (3) (4) (5) (6) 9 Water insoluble matter, percent 1.0 2.2 0.03 A-4 by mass, Maw ii) Chloride content ( as NaCl), 96.0 97.0 99% A-5 percent by mass, Min iii) Acid insoluble matter, percent - 1.5 - A-6 by mass, Max iv) Matter soluble in water, other 3.0 - A-7 than sodium chloride, percent by mass, Max v) Calcium ( as Ca ), water - O-10 0.01 A-8 soluble, percent by mass, Max vi) Magnesium ( as Mg ), water 0’10 0.01 A-8 soluble, percent by mass, &fax vii) Suh&te;k;s SO& ), percent by 0.50 0.30 A-9 viii) Alkalinity ( as Na, CO, ), per- - 0.20 0.10 A-10 cent by mass, Max ix) Lead ( as Pb ), parts per - 2.0 2.0 A-11 million, Max x) Iron ( as Fe ), parts per million, - 50.0 10.0 A-12 Max xi) Arsenic ( as As ), parts per - 1.0 1-o A-13 million, Max xii) Copper ( as Cu ), parts per - - 2.0 A-14 million, Max 2.3 Dairy Salt 2.3.1 Description - The material shall be crystalline white rolid and free from any visible impurities.
Load more

Recommended publications
  • Buttermaking on the Farm
    O F E S O D AIR" CHIEF F IC R F THE AND COLD STORAGE ' mm s n . A UDDICK s J . R Co i io er . , ' ’ v r r . J N L N hi f o f i rke t n d . I EI O C e D s D a "a s a l Sto . S G C . , i i ion y o d age F - v o f a P . Chief , Di isi n o D iry roduce C v s n r R esea rc h hief , Di i io of Dai y En fo rc em en t In Charge , of Dairy La ws . I C . n harge , Milk Utilization Service S n r a r P u e ra d H H C G . OS J . I e io D i y rod c er T . PRINC IP AL SERVICES ASSIG NED TO THE STORAG E BR ANCH ( 1 ) Grading of D a iry Prod uc e ; ( 2 ) Scien tific R esea r ch i n ’ Study of World s Co n ditions in Dairying ; (4) C orr espondence a l l M atte rs relating to D a iry ing ; ( 5 ) In specti on of Perish a b Can adia n a n d United Kin gdom Po rts ; (6 ) R efrigera to r Ca r D airy Ma rket Intelligence ; (8) Pr omoting Uniformity in 5- n B d ee t "h b on ( 9 ) Ji1 d gi g utter an Ch se a E i iti s ; (10) Cold Storag e Ac t a nd Creamery C ol d Stora ge B onuses ; ” D a i L s a n d ( 1 2 the on an d Its Pr ry aw , ) Utilizati of Milk a Dairy butter as defined by The D iry Industry Act , is butter t a m ade from the milk of less h n fifty cows .
    [Show full text]
  • ABC Butter Making, by Burch 30 Harris' Cheese and Butter Maker's Hand Book 1 50 the Jersey, Alderney Aud Ouernsey Cow 1 75 Feeding Animals
    ABC BUTTER MAKING Hand-Book for the Beginner. BY F. S. BUI^CH, Editok of The Dairy World. CHICAGO : C. S. BuRCH Publishing Company. 1888. 6S9 Entered according- lo Act of Congress, in the year 1888, by F. S. BURCH, In the Office of the Librarian of Congress, at ^Vashington, D. C. CONTENTS. Page MlIiKING 17 Washing the Udder—The Slow Milker — The Jerky Milker—Best Time to Milk- Kicking Cows—Feeding during the Milking — Loud Talking — Milking Tubes — The Stool—The Pail. Cake of Milk 23 Animal Heat — Milk as an Absorbant — Stable Odors—Cooling—Keeping in Pantry or Cellar—Deep Setting—Temperature of the Water—To Raise Cream Quickly—When to Skim. The Milk Room 27 To have well Ventilated—Controlling the Temperature—Pure Air —Management of Cream—Stirring the Cream—Proper Tem- perature at which to keep Cream—Ripen- ing Cream—Straining Cream—Cream in Winter. Butter Color • • • 30 Rich Orange Color — White butter —The — X CONTENTS. Page Juice of Carrots—The Use of Annato—Com- mercial Colors—Beginners generally use too much. Churning 32 The Patent Lightning Churn—Churning too Quickly—The amount of time to prop- erly do the Work—Churning Cream at 60 degrees—Winter Churning — Starting the Churn at a Slow Movement—The Churn with a Dasher—Stopping at the proper time —Granular Butter—Draining off the Butter- milk—Washing in the Churn—To have the . Churn sufficiently Large—Churning whole Milk—The Best Churn for the Dairy. WOEKING THE BuTTEE 38 The Right Temperature—To get the Butter- milk all out—Half Worked Butter—Over- working—Use of the Lever—Working in the Salt—Rule for Salting—Butter Salting Scales.
    [Show full text]
  • Minnesota Rules 1989
    MINNESOTA RULES 1989 1147 FOOD DEFINITIONS AND STANDARDS CHAPTER 1555 DEPARTMENT OF AGRICULTURE FOOD DEFINITIONS AND STANDARDS ORGANIC FOOD 1555.0320 OPTIONAL BLEACHING 1555.0005 DEFINITIONS. INGREDIENTS. 1555.0006 ORGANIC FOOD REQUIREMENTS. 1555.0330 LABEL STATEMENT OF 1555.0007 EXCEPTIONS. OPTIONAL INGREDIENTS. 1555.0008 TREATED SEED. TRANSPLANTS 1555.0340 DETERMINATION OF ASH. AND PROPAGATING PARTS. PROTEIN, AND MOISTURE. 1555.0009 RECORDS. 1555.0350 ENRICHED FLOUR. 1555.0010 INSPECTION AUTHORITY. 1555.0360 BROMATED FLOUR. 1555.0011 CERTIFICATION OR 1555.0370 ENRICHED BROMATED FLOUR. VERIFICATION. 1555.0380 DURUM FLOUR. 1555.0012 PROHIBITIONS. 1555.0390 SELF-RISING FLOUR. SELF- 1555.0013 EFFECTIVE DATES. RISING WHITE FLOUR, SELF- CACAO PRODUCTS RISING WHEAT FLOUR. 1555.0020 CACAO NIBS, COCOA NIBS, I 555.0400 OPTIONAL BLEACHING CRACKED COCOA. INGREDIENTS LABELING. 1555.0030 OPTIONAL ALKALI 1555.0410 METHOD. INGREDIENTS. 1555.0420 ENRICHED SELF-RISING FLOUR. 1555.0040 CHOCOLATE LIQUOR. 1555.0430 PHOSPHATED FLOUR, CHOCOLATE, BAKING PHOSPHATED WHITE FLOUR. CHOCOLATE, BITTER CHOCOLATE, COOKING PHOSPHATED WHEAT FLOUR. 1555.0440 CHOCOLATE, CHOCOLATE WHOLE WHEAT FLOUR. COATING, BITTER CHOCOLATE GRAHAM FLOUR, ENTIRE COATING. WHEAT FLOUR. 1555.0050 OPTIONAL INGREDIENTS. 1555.0450 LABEL STATEMENT OF 1555.0060 LABEL STATEMENT OF OPTIONAL BLEACHING OPTIONAL INGREDIENTS. INGREDIENT. 1555.0070 OPTIONAL ALKALI INGREDIENT. 1555.0460 DETERMINATION OF MOISTURE. 1555.0080 BREAKFAST COCOA. HIGH FAT 1555.0470 METHOD. COCOA. 1555.0480 BROMATED WHOLE WHEAT 1555.0090 OPTIONAL INGREDIENTS. FLOUR. 1555.0100 LABEL STATEMENT OF 1555.0490 WHOLE DURUM WHEAT FLOUR. OPTIONAL INGREDIENTS. 1555.0500 CRUSHED WHEAT, COARSE 1555.0110 OPTIONAL ALKALI INGREDIENT. GROUND WHEAT. 1555.0120 COCOA, MEDIUM FAT COCOA. 1555.0510 CRACKED WHEAT. 1555.0130 LOW-FAT COCOA.
    [Show full text]
  • 1953 Chapter 97
    1707 DAIRY, FOODS AND DRUGS 97.02 CHAPTER 97. DAIRY, FOODS AND DRUGS. 97.01 Foods and drugs; definitions. 97.40 Insanitary by-products; sale, prohib­ 97.02 Food products; definitions; standards. ited. 97.022 Regulations. 97.41 Butter and cheese manufacturers; ac- 97.023 Lobbying on food regulations. counts accessible. 97.025 Imitation ice cream or ices. 97.42 Oleomargarine regulations. 97.03 Buttermaker and cheesemaker li- 97.43 Butter; grading; label. cense. 97.44 Notice of sale of imitation butter. 97.035 Limburger cheese; improving quality. 97.45 Renovated butter. 97.04 Dairy plants and receiving stations. 97.46 Frauds; substitute for butter; adver­ 97.045 Milk pasteurization; licensing of milk ti 8ement. dealers. 97.47 Imitation dairy products in public in- 97.05 Coun tel' freezers licensed. stitutions. 97.06 Food processor's license. 97.48 High moisture and low fat cheese. 97.08 Special dairy and food inspectors. 97.49 Excess moisture cheese. 97.09 Regulation of soda water business. 97.50 Cheese food compounds. 97.10 Bakery license. 97.51 Cheese boxes must be clean. 97.11 Confectionary license. 97.52 Fraud in labeling cheese. 97.12 Bakery and confectionary license re­ 97.53 Adulteration of meats. quirements. 97.54 Sausage; sausage mixture. 97.25 Drugs and foods; adulteration. 97.55 Meat from dead or diseased animals. 9J .26 Foods; manufacture; sale; sanitary 97.555 Labeling of horsemeat. regulations. 97.56 Kosher meat. 97.27 Sale of certain foods regulated and 97.57 Buckwheat flour compound. restricted. 97.59 Impure ice. 97.275 Sale of rosefish.
    [Show full text]
  • 1. Introduction: Salt, Sodium Chloride, Has Probably Been with Us from The
    1. Introduction: Salt, sodium chloride, has probably been with us from the beginnings of geologic time, and has been necessary directly or indirectly through all stages of evolution of living things. The first oceans undoubtedly contained traces of salt, and our unicellular ancestors first appeared and thrived in this salty marine environment. In the process of evolution, these unicellular ancestors became multi-cellular, and some left their salty marine environment but still required salt. Our herbivorous ancestors used salt licks, and our carnivorous ones obtained their salt form the flesh and blood of their prey. This demand is necessity of/or all living for things for salt in one form or another continues today.Our bodies contain relatively large quantities of salt, as we may infer from the taste of “blood, sweat, and tears.”(Dalf.w.Knutmann, 1971) Salt, NaCl, is a chemical compound made of sodium and chloride which has been exceptionally important to humans for thousands of years, because it is one of the substances upon which all of life evolved to depend. Humans, like all life, need a supply of salt in order to simply survive. Salt's ability to preserve food was a foundation of civilization. It helped to eliminate the dependence on the seasonal availability of food and it allowed travel over long distances. However, salt was difficult to obtain, and so it was a highly valued trade item to the point of being considered a form of currency by certain peoples. Many salt roads, such as via salaria in Italy, had been established by the Bronze Age.
    [Show full text]
  • Key Codes on the Table More on Methodology Where Did They
    Where did they go? Three companies depart the list this year, having been ac- quired early enough in 2007 to not be listed. Alto Dairy was Key Codes on the Table purchased last year by Saputo, Cass Clay was acquired at in 2007 by Associated Milk Producers, and Crystal Cream and C=Cooperative Pu=Public company Pr=Private company Butter was bought out early last year by HP Hood. Joining the P=Parent company S=Subsidiary T= Tie in rank list for the first time are BelGioso Cheese (No. 75), Ellsworth Creamery (84) and Roth Kase USA (96) all from Wisconsin. Next year Winn-Dixie will come off the list, having divested its dairy processing capabilities (some of it recently to Southeast More on Methodology Milk Inc.). Supervalu tells a similar story, with the final plant of While sales figures represent the most recently completed fiscal the former Richfood Dairy having been sold to Dean Foods year, company descriptions, facilities descriptions and person- this year. Finally, Wilcox Dairy of Roy, Wash., has given up the nel reflect recent changed where possible. Some entries will dairy business for eggs, and its listing will be gone next year. include an explanation of recent changes. U.S. & Canadian Index (No. in parentheses is last year’s rank) A Foster Farms Dairy ....................................... 50 (48) P Agri-Mark Inc. .............................................. 29 (29) Friendly Ice Cream Corp. ...............................55 (56) Parmalat Canada .........................................12 (13) Agropur Cooperative .........................................6 (9) G Perry’s Ice Cream ........................................ 97 (97) Anderson Erickson Dairy Co. ......................... 66 (71) Glanbia Foods Inc. ........................................ 23 (32) Plains Dairy Products ....................................95 (99) Associated Milk Producers Inc.
    [Show full text]
  • Meats and Fish
    ewteeetia9 Meats and Fish A. W. Oliver DATE. E. W. Harvey OF OUT IS information: PUBLICATIONcurrent mostFederal Cooperative Extension Service THIS Oregon State College For Corvallis Extension Bulletinhttp://extension.oregonstate.edu/catalog 731 December 1952 Cooperative Extension work in Agriculture and Home Economics, F. E. Price. director. Oregon State College and the United States Department of Agriculture cooperating. Printed and distributed in furtherance of Acts of Congress of May 8 and June 30, 1914. DATE. OF OUT IS information: PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog NOTE: This bulletin is revised from and is to supersede Extension Bulletin 600, now out of print. 0#0teeffidief Meats and Fish By A. W. OLIVER, Associate Professor of Animal Husbandry, and E. W. HARVEY, Associate Food Technologist MEATS AND FISH are preserved mainly by salt. CURED\--) Other ingredients are added in some curing methods to give certain qualities to the products. Most cured meat and fish is smoked to aid in preserving and to add flavor. Two methods of curing are dry curing and brining. BriningDATE. is also called pickling. When sugar is added, the process is called dry sugar cure, or sweet pickling. Sweet pickling gives a moreuniform cure but can not be done at a temperature above OF40° F. Thedry sugar cure can be done at a temperature 400 to 45°F. The dry cure requires slightly less time in the cure but there is very little difference in the cured meat as to keeping time and other qualities. The method of curing beef is usually spokenOUT of as corning.
    [Show full text]
  • Smoking Fish at Home
    FNH-00325 UNIVERSITY OF ALASKA FAIRBANKS UNIVERSITY OF ALASKA FAIRBANKS Smoking Fish at Home Introduction much more easily than lean fish. Low-fat fish, such Producing high quality home-smoked fish is a as grayling and halibut, absorb salt quickly, and it is popular recreational activity and a point of pride easy to get the flesh too salty. for many Alaskans. In earlier times, smoking was Only high-quality fresh or frozen fish should be a form of food preservation; large amounts of salt used for smoking. Using poor-quality, freezer- and long smoking times were used to help pre- burned fish will produce a poor smoked product. serve the fish. Now fish is smoked more for flavor Smoking will not hide poor quality; it will call at- and appearance. Today’s lightly salted and smoked tention to the problem. fish is not a preserved product; the amounts of salt and smoke used are NOT sufficient to prevent When preparing fish for smoking, it is important to bacterial spoilage. Most food poisoning bacteria keep the preparation area clean and sanitary. Keep- can and will grow under the conditions normally ing the work area, cutting boards, knives and hands found in preparation and storage of smoked fish. clean will help prevent bacterial contamination. Do Clostridium botulinum, the bacteria that may cause not, under any circumstances, place your finished botulism, is the most harmful of these bacteria. smoked fish on unclean, unsanitized surfaces that have previously held raw fish. This could result in A safe, home-smoked product requires a good cross-contamination; spoilage bacteria could trans- understanding of the procedures and precautions fer from the raw to the finished product.
    [Show full text]
  • Canal and Salt Town Middlewich, Cheshire Heritage Research
    Canal and Salt Town Middlewich, Cheshire Heritage Research Report Middlewich Town Counci April 2009 SLR Ref: 406.1788.00002 406.1788.00002 Middlewich: Canal and Salt Town MIDDLEWICH CANAL AND SALT TOWN Introduction This report is one of the products of an exciting project started by Middlewich Town Council under their Middlewich Vision programme. The idea was to celebrate the salt and canal tradition of this historic town, and a successful bid to the Heritage Lottery Fund in 2007 allowed the Canal and Salt Town project to begin. The project included a canal boat festival and design of a trail along the canal, with interpretation boards to explain the history of the area. Research into the salt industry and canals, as well as gypsies and canal families at Middlewich resulted in information which was used for interpretation boards, an exhibition and a trail leaflet. It has also led to this report and archive that is available for educational purposes and for study by anyone who wishes to explore further, as well as a popular booklet which is a summary of the two aspects that has made Middlewich the place it is today. The sources used in this report are fully referenced at the end of each chapter. The report is presented in seven sections separated by blue dividers: 1 Salt 2 Canals 3 Gypsies 4 Geology 5 Flint Mill 6 Historic maps 7 Figures including photographs, reconstruction drawings and diagrams The report describes how the main focus for past communities at Middlewich was dominated by salt production. Salt was always important as a means to preserve food, and, as well as having a large number of other economic benefits, the uses that salt was put to by the people of Middlewich developed over the centuries into a highly sophisticated chemical industry.
    [Show full text]
  • A Pest of Dairy Salts. Fred L
    Volume 3 | Number 28 Article 8 July 2017 A pest of dairy salts. Fred L. Kent Iowa State College F. A. Leighton Iowa State College Follow this and additional works at: http://lib.dr.iastate.edu/bulletin Part of the Agriculture Commons, and the Dairy Science Commons Recommended Citation Kent, Fred L. and Leighton, F. A. (2017) "A pest of dairy salts.," Bulletin: Vol. 3 : No. 28 , Article 8. Available at: http://lib.dr.iastate.edu/bulletin/vol3/iss28/8 This Article is brought to you for free and open access by the Extension and Experiment Station Publications at Iowa State University Digital Repository. It has been accepted for inclusion in Bulletin by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. Kent and Leighton: A234 pest of dairy salts. A. 'Pest of Dairy Salts. F r e d L. K e n t . F. A. L e i g h t o n . The claims of superiority set forth by the different manufacturers of dairy salts, led the Dairy Department of this station to make a test of several of the leading- brands of dairy salt with regard to their effect on the keeping qualities of butter. The matter of shrinkage, in work­ ing also came in incidentally. The butter for this test was churned Oct. 11th from the cream separated from 9316 pounds of milk, by the Danish Westsn and Alpha separators, The cream was ripened over night and put in the churns the next morning about 7:30. Each churn contained 80 gallons of about 25 per cent fat cream at a temperature of 53° ,■ free from taint or foreign odor and showing an acidity of 33 by Mann’s Acid Test.
    [Show full text]
  • Preservation of Vegetables by Salting and Pickling by Winifred Jones, Specialist in Food Preservation Texas A
    Issued by The Extension Service Agricultural and Mechanical College of Texas and The United States Department of Agriculture H. H. Williamson, Director, College Station, Texas 2 Preservation of Vegetables by Salting and Pickling by Winifred Jones, Specialist in Food Preservation Texas A. and M. College Extension Service Pickling is one of the oldest small amount of salt is used it known methods of food preser- does not have to be soaked vation. The preserving agents out. Therefore, the minerals in pickling are salt or vinegar, and most of the vitamins OT a combination of these. For found in the fresh vegetables flavor, spices mayor may not are in the kraut. be added. Pickling should only Method II. When a large supplement other methods of amount of dry salt is used, preservation such as canning, fermentation does not take freezing, and drying. Preser- place. The product is ready to vation of vegetables with seal and store on the second small amounts of salt is re- day. This method is recom- commended especially for mended only to those who families who do not have pres- have quantities of vegetables sure cookers, driers, or ade- and who do not have time, quate containers for canning equipment or material to pre- or drying. serve them by better methods. This bulletin is written in Salting with a large amount two parts--the first part is on of dry salt would be classed Salting and the second is on as the least desirable method Pi~kles and Relishes. of salting because a long soak- ing is necessary to remove the SALTING salt.
    [Show full text]
  • FARM BUTTER MAKING by 0
    COLLEGE BULLETIN No. 106. ISSUED MONTHLY. EXTENSION SERIES II, No. 11. Entered as second-class matter November 27, 1909, at the postof f ice at Corvallis, Oregon, under the Act of July 16, 1894. OREGON AGRICULTURAL COLLEGE EXTENSION SERVICE R. D. HETZEL, DIRECTOR. FARM BUTTER MAKING By 0. G. SIMPSON. 1914. The Bulletins of the Oregon Agricultural College are sent free to all residents of Oregon who request them. Department of Dairy Husbandry. R R. GRAVES, Professor. 0. G. SIMPSON, Instructor. E. R. STOCKWELL, Instructor. EDWARD B. FITTS, Extension. W. A. BARR S. J. DAMON Co-operative Extension Work With U. S. Dairy Division. FARM BUTTER MAKING The amount of farm butter on the market is growing less every year. This is due primarily to the development of the creamery indus- try, which has made it easier for the farmer to dispose of his product in the form of cream. It is due, also, to the fact that creamery butter is of greater uniformity of quality than farm butter, which has caused it to be more in demand than the farm product. For the farmer who can supply a local market, where he can keep in direct touch with his customer, there is still a good demand at fair prices for farm butter of good quality. If care is taken with the milk and cream and a little intelligence applied to the making, the farmer is in a position to make butter of the very highest quality. The process of butter making really begins with the production of the milk.
    [Show full text]