Zobrazeno 1 - 10
of 32
pro vyhledávání: '"C.D. Dahle"'
Autor:
C.D. Dahle, Harry Pyenson
Publikováno v:
Journal of Dairy Science. 21:601-614
The gravity formation of a maximum cream layer on bottled milk is of considerable importance in the market milk industry, largely because of the layman's method of judging richness. The processor of milk knows in a general way the factors affecting c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f67d2d8eaae759531c1033d5b463a98f
https://doi.org/10.3168/jds.s0022-0302(38)93009-7
https://doi.org/10.3168/jds.s0022-0302(38)93009-7
Autor:
C.D. Dahle, D.H. Nelson
Publikováno v:
Journal of Dairy Science. 24:29-39
Summary An attempt was made to determine the active fraction of two antioxidants, oat flour and soya bean flour, with only partial success. The phospholipid fraction and an alcohol extract exhibited greater antioxygenic properties in dry fresh milk f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38e37dd06e9a42a17d2ed12e10560d7f
https://doi.org/10.3168/jds.s0022-0302(41)95381-x
https://doi.org/10.3168/jds.s0022-0302(41)95381-x
Autor:
E.C. Folkers, C.D. Dahle
Publikováno v:
Journal of Dairy Science. 16:529-547
Summary 1. The off-flavor common to strawberry ice cream is not necessarily due to the type of strawberries used. The flavor was produced with fresh, cold pack, and canned strawberries. 2. Increasing the amount of strawberries from 10 per cent to 20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75d04e6c974453a908435c1c640bfc1a
https://doi.org/10.3168/jds.s0022-0302(33)93371-8
https://doi.org/10.3168/jds.s0022-0302(33)93371-8
Autor:
C.D. Dahle, E.L. Jack
Publikováno v:
Journal of Dairy Science. 20:551-556
The formation of a maximum cream layer on bottled milk is a matter of much commercial importance as is well known. The advent of commercial pasteurization introduced many problems connected with the effect of heat on the creaming ability of milk. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26363d0a5f92d284603744ece5f3c5f5
https://doi.org/10.3168/jds.s0022-0302(37)95711-4
https://doi.org/10.3168/jds.s0022-0302(37)95711-4
Autor:
C.D. Dahle, Leroy S. Palmer
Publikováno v:
Journal of Dairy Science. 5:240-245
Summary The structure of whole milk powders made by the spray and drum methods is described. It is suggested that the presence of air within the granules of powder made by the spray process has an important bearing on the fact that this type of whole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::814d27eeb27f62f773d613a857740c8a
https://doi.org/10.3168/jds.s0022-0302(22)94147-5
https://doi.org/10.3168/jds.s0022-0302(22)94147-5
Publikováno v:
Journal of Dairy Science. 13:417-423
Summary The titratable acidity of a mix is not a true indication of the amount of lactic acid present. The figures obtained for titratable acidity are meaningless unless the serum solid content is known. Knowledge of the serum solid content of a mix,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11ecd918f8c205d172213e8ac2294804
https://doi.org/10.3168/jds.s0022-0302(30)93541-2
https://doi.org/10.3168/jds.s0022-0302(30)93541-2
Autor:
Harry Pyenson, C.D. Dahle
Publikováno v:
Journal of Dairy Science. 21:407-420
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::43cfe2e6260c27616ee320bd7488f8f5
https://doi.org/10.3168/jds.s0022-0302(38)92985-6
https://doi.org/10.3168/jds.s0022-0302(38)92985-6
Autor:
C.D. Dahle, Leroy S. Palmer
Publikováno v:
Journal of Dairy Science. 7:40-57
Summary A study of the keeping quality of 216 samples representing three types of whole milk powders is described as follows: Powders whose moisture content was increased by exposing the powders to moist air exhibited very inferior keeping qualities.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ad3dac3ae95df5b058ef1d05314b6c9
https://doi.org/10.3168/jds.s0022-0302(24)93993-2
https://doi.org/10.3168/jds.s0022-0302(24)93993-2
Autor:
D.H. Nelson, C.D. Dahle
Publikováno v:
Journal of Dairy Science. 23:391-398
Summary That the iodine number of milk fat does not decrease with the early development of the oxidized flavor, agrees with the majority of similar reports. This finding, however, is in conflict with certain investigations on spontaneous milk in whic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e340ac76474297232fde10b920d5788
https://doi.org/10.3168/jds.s0022-0302(40)95540-0
https://doi.org/10.3168/jds.s0022-0302(40)95540-0
Autor:
Leroy S. Palmer, C.D. Dahle
Publikováno v:
Journal of Dairy Science. 5:1-13
Summary A study of the physical and chemical properties of milk remade from three types of whole milk powder and reconstructed skim milk powder and butter led to the following results: Remade milk shows the freezing point of fresh milk when made with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5832117c153dee41c6bd2d4d149d2144
https://doi.org/10.3168/jds.s0022-0302(22)94128-1
https://doi.org/10.3168/jds.s0022-0302(22)94128-1