Zobrazeno 1 - 10
of 26
pro vyhledávání: '"A. K. R. McDowell"'
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 25:475-479
Average values for the total phosphorus content of sera from unsalted butter samples and for the phosphorus contents of the various fractions of the sera after partition with trichloroacetic acid were: total P, 83·6 mg./100g.; acid-soluble P, 32·4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3d39944d8abbb994a37202039628f6d
https://doi.org/10.1017/s0022029900009535
https://doi.org/10.1017/s0022029900009535
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 39:251-259
SummaryThe total solids (TS) content of milk was estimated using freeze-drying followed by a Karl Fischer (KF) titration. The average solids-not-fat (SNF) value for 12 milks calculated from the TS results by this method was 0·003±0·039 % lower tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16588c9f8175facde08d26cf1950a49f
https://doi.org/10.1017/s0022029900014084
https://doi.org/10.1017/s0022029900014084
Publikováno v:
Journal of Dairy Research. 38:179-191
SummarySamples of liquid and solid fractions obtained by a commercial process from anhydrous milk fat of softening point (S.P.) 33·5–34°C had S.P. values of 22–23°C and 36–38°C respectively.Determinations of fatty acid composition by GLC sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e041b7cb00760b18f5c09d419a4ce5f3
https://doi.org/10.1017/s0022029900019300
https://doi.org/10.1017/s0022029900019300
Publikováno v:
Journal of Dairy Research. 8:31-52
Apart from mastitis milk there appear to be two types of soft-curd milks:(1) Milks of individual cows which throughout a lactation or throughout their lives persistently give soft-curd milks. Such milks readily respond to additions of acid and appear
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab1416dfb8e398efd8d80a31d9b1f315
https://doi.org/10.1017/s0022029900001916
https://doi.org/10.1017/s0022029900001916
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 31:221-232
Butter made from good quality sweet cream is usually free of any major defect in flavour, even after a long period of cold storage. However, butter made from cream ripened with starter, is liable to develop oily and fishy flavours during storage. Thu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c253b7b612512e790a4ed57fd577e95
https://doi.org/10.1017/s0022029900018148
https://doi.org/10.1017/s0022029900018148
Publikováno v:
Journal of Dairy Research. 8:74-85
It has been shown that the acidity developed in a vat of milk at the “running” stage has a very important influence on the quality of the resultant cheese. A high acidity causes increased mineral losses in the whey and a corresponding lowering of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ccf5522437dd288a7558797f7d4945c
https://doi.org/10.1017/s0022029900001941
https://doi.org/10.1017/s0022029900001941
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 21:383-390
1. The refractive index and density of butterfats were determined for butters forwarded by twenty factories at 8-week intervals over a period of 3 years. The refractive index (n40) ranged from 1·4535 to 1·4571, with mean weighted value of 1·45492.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5af12c51f963fcd3ba884a55371364f7
https://doi.org/10.1017/s0022029900007445
https://doi.org/10.1017/s0022029900007445
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 15:70-79
1. A method is described based on wet-ashing in micro-Kjeldahl flasks for the accurate estimation of iron and copper in 10g. samples of butter or dry butterfat or in 5g. samples of cream.2. An acid extraction method for the routine estimation of copp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::526e141e730380d42b81669c13447d3b
https://doi.org/10.1017/s0022029900004945
https://doi.org/10.1017/s0022029900004945
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 30:399-402
SummaryDissolved oxygen in anhydrous milk fat is reacted with an aqueous manganous-ferrous hydroxide suspension at 50 °C. The mixture is acidified and after separation into two layers the amount of ferric iron in the aqueous layer is estimated by io
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a168486c6594ebab081b5581e337864
https://doi.org/10.1017/s0022029900011602
https://doi.org/10.1017/s0022029900011602
Autor:
A. K. R. McDowell
Publikováno v:
Journal of Dairy Research. 36:225-232
SummaryThe quality of fresh and stored butter made from chilled cream collected over 3 days and stored either by accumulation in a vat or by separate storage of each batch was compared with that of butter made from unchilled cream collected over one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6626fa4c444259f9c635883ec4cf4c75
https://doi.org/10.1017/s0022029900012723
https://doi.org/10.1017/s0022029900012723