Zobrazeno 1 - 10 of 56 pro vyhledávání: '"C.J. Babcock"'
1
Frozen Homogenized Milk. IV. Keeping Quality of Frozen Homogenized Milk after Thawing
Autor: Raymond Randall, C.J. Babcock, Earnest Windham, Larue B. Evans, Joseph N. Stabile
Publikováno v: Journal of Dairy Science. 31:805-810
Previous studies (2, 5, 6, 7, 9) have shown that freezing and storage temperatures affect the physical character of homogenized milk. Later studies (3, 4, 8) showed that when homogenized milk was frozen, the solid components tended to concentrate in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::423e20c80be261258f4efd8f3b5c5d11
https://doi.org/10.3168/jds.s0022-0302(48)92261-9
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3
Frozen Homogenized Milk. IX. Freezing Characteristics of Homogenized and Unhomogenized Milk
Autor: R.H. Yager, E.S. Windham, C.J. Babcock, D.R. Strobel
Publikováno v: Journal of Dairy Science. 37:1416-1419
Summary and Conclusions Except for fat movement, homogenized and unhomogenized milk showed similar freezing characteristics during freezing at −20° C. In both milks, there was a gradual but constant increase in the percentage of protein, total sol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::deac24c2ab4450dc935289eaac0ebb69
https://doi.org/10.3168/jds.s0022-0302(54)91426-5
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4
Frozen Homogenized Milk. II. Effect of Freezing and Storage Temperatures on the Chemical and Bacteriological Properties of Homogenized Milk
Autor: Joseph N. Stabile, Richard N. Roerig, C.J. Babcock, Raymond Randall, William A. Dunlap
Publikováno v: Journal of Dairy Science. 30:49-54
Summary It has been found that when homogenized milk is frozen the solid components tend to concentrate in the lower portions of the sample. This distribution was not materially affected by changes in freezing and storage temperature. Exposure of the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a5dc8a30ecb3400ec10cb621628f1263
https://doi.org/10.3168/jds.s0022-0302(47)92314-x
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7
Survey of Dairy Products–Judging Contestants. II. What Salaries Do Dairy Products–Judging Contestants Get After Graduation?
Autor: G.M. Trout, P.A. Downs, E.L. Thomas, J.J. Willingham, L.R. Dowd, F.G. Warren, C.J. Babcock
Publikováno v: Journal of Dairy Science. 41:1826-1832
Summary The present employment status of 1,401 contestants in the Collegiate Students’ International Contest in the Judging of Dairy Products from 1930 to 1956, inclusive, was studied. Approximately three-fourths of the contestants are presently em
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::52f323f1d83f91dfa334d89b25647f23
https://doi.org/10.3168/jds.s0022-0302(58)91172-x
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8
Homogenized Milk VII. Effect of Agitation during Freezing on the Keeping Quality of Frozen Homogenized Milk
Autor: Ernest S. Windham, Colonel Raymond Randall, C.J. Babcock
Publikováno v: Journal of Dairy Science. 32:812-816
Previous studies (5, 6) have proved that homogenized milk of good quality can be stored at usual storage temperatures after thawing without deterioration for longer periods of time than usually are necessary before use. Further, it has been found tha
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f280b2dcc284b123866de485da8ce514
https://doi.org/10.3168/jds.s0022-0302(49)92118-9
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10
An Analysis of the Results of the 1947 Collegiate Students’ International Contest in Judging Dairy Products
Autor: E.O. Anderson, F.H. Herzer, C.J. Babcock, P.A. Downs, G.M. Trout
Publikováno v: Journal of Dairy Science. 31:823-829
Summary 1.The key to the success of the winning contestants lay in their abilities to evaluate the flavor of the dairy products more nearly in line with the judgment of the official than their competitors. Also, they approximated more nearly the judg
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::df5c9eec6b3095548017f0c51300055b
https://doi.org/10.3168/jds.s0022-0302(48)92264-4
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