Zobrazeno 1 - 10 of 42 pro vyhledávání: '"E.G. Hastings"'
2
The Relation of Chlorine and Catalase Content of Milk to its Curd Tension
Autor: Arthur Erekson, E.G. Hastings
Publikováno v: Journal of Dairy Science. 27:337-343
Summary The tension of the curd produced under standard conditions in the 24-hour product of each of six herds was noted frequently throughout a period of six months. The product of one herd (No. 4) had an average curd tension approximately twice as
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6f8e6d86b179967b8dfc6216125df2bc
https://doi.org/10.3168/jds.s0022-0302(44)92607-x
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7
The Comparative Value of Quantitative and Qualitative Bacteriological Methods as Applied to Milk, with Especial Consideration of the Methylene Blue Reduction Test
Autor: E.G. Hastings
Publikováno v: Journal of Dairy Science. 2:293-311
Summary The advantages and disadvantages of the various methods of determining the number of bacteria in milk are discussed as to their applicability to raw and pasteurized milk for the purpose of determining the past history of the milk, its future
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6eb98b1e84a622f67eea4619ba2d651e
https://doi.org/10.3168/jds.s0022-0302(19)94334-7
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8
Studies on Oxidation-Reduction in Milk
Autor: E.G. Hastings, H.R. Thornton
Publikováno v: Journal of Dairy Science. 13:221-245
Summary The mechanism of reduction is discussed. The work reported in this paper tends to confirm the theory of Barthel that the disappearance of methylene blue in milk takes place in two stages, viz.: 1.The removal of the dissolved oxygen by bacteri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::097eb1f3ffad818916d44ccbedbc84ce
https://doi.org/10.3168/jds.s0022-0302(30)93520-5
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10
The Influence of Certain Factors on the Methylene Blue Reduction Test for Determining the Number of Bacteria in Milk
Autor: Audrey Davenport, W.H. Wright, E.G. Hastings
Summary The importance of the bacterial content of milk in determining its quality is discussed and the need of some simple and inexpensive method for the bacteriological analysis of milk is presented. The methylene blue reduction test seems to meet
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2ceee58cd5434472cbb766b26439547
https://zenodo.org/record/2344333
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