Zobrazeno 1 - 10 of 26 pro vyhledávání: '"E.G. Hood"'
1
Rating the Acid-Producing Ability of Starters for Cheddar Cheesemaking
Autor: E.G. Hood, I. Hlynka
Publikováno v: Journal of Dairy Science. 30:827-835
Summary Starter which has been transferred the day before is inoculated at the rate of 3 per cent into 250 ml. pasteurized whole milk and incubated at 98° F. Titrations are made at 0, 1, 2, 3, 4, and 5 hours, and, in addition, the milk cultures are
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cc97c1724b2747cad67b98d4b57d8e49
https://doi.org/10.3168/jds.s0022-0302(47)92406-5
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3
Clarification of Milk
Autor: Max S. Marshall, Arthur N. Julian, S.G. Mutkekar, E.G. Hood, Charles E. Marshall
Publikováno v: Journal of Dairy Science. 3:245-259
Summary 1. The clarifier by its action modifies the fermentations of milk by its influence upon the germ-content. 2. These differences in the fermentation of clarified and unclarified milk are made manifest by (1) Alterations visible to the naked eye
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::45637b1567d34b4b199a40ecb33d5f58
https://doi.org/10.3168/jds.s0022-0302(20)94272-8
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6
Effect of Proteolysis on Lipase Induced Rancidity in Cheddar Cheese
Autor: E.G. Hood, C.A. Gibson, I. Hlynka
Publikováno v: Journal of Dairy Science. 24:561-565
Summary Rancid and other less defined flavors have been reproduced in cheddar cheese by the addition of commercial lipase to cheese milk. A higher flavor score was obtained in cheese to which lipase was added when higher amounts of pepsin or rennet o
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::113562eb3a4a3bb23e07ada72a2490b1
https://doi.org/10.3168/jds.s0022-0302(41)95435-8
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7
Milk Lipase and Milk Flavor
Autor: E.G. Hood, I. Hlynka
Publikováno v: Journal of Dairy Science. 25:389-392
Summary The relation between lipase activity as indicated by surface tension measurement and flavor as judged by odor was studied. The results on a total of 144 milk samples including not more than 4 samples from one cow and representing 51 individua
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::edb4077ee4776ee4bffb7c40d6deb18d
https://doi.org/10.3168/jds.s0022-0302(42)95306-2
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8
Agitation and Temperature of Cheese Milk and the Development of Rancid and Unclean Flavors in Cheddar Cheese
Autor: E.G. Hood, C.A. Gibson, I. Hlynka
Publikováno v: Journal of Dairy Science. 26:1111-1119
Summary 1.Rancid and unclean flavors have been produced in cheddar cheese experimentally. 2.Rancid and unclean flavors have been shown to be fundamentally related. 3.The activity of milk lipase is considered to be the causative factor in the developm
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3aeb7b2a4d288b85056f3b815c75de63
https://doi.org/10.3168/jds.s0022-0302(43)92814-0
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9
The Reversibility of Oxidative Inactivation of Milk Lipase in Relation to its Activity in Cheddar Cheese
Autor: E.G. Hood, I. Hlynka
Publikováno v: Journal of Dairy Science. 25:111-115
Summary The reversibility of oxidative inactivation of milk lipase has been studied using three oxidation-reduction systems of interest in cheddar cheese. It is concluded that cysteine can reverse the inactivation of milk lipase brought about by aera
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::844059360100246013246000538fdb89
https://doi.org/10.3168/jds.s0022-0302(42)95273-1
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