Zobrazeno 1 - 10
of 16
pro vyhledávání: '"G. H. Watrous"'
Publikováno v:
Journal of Dairy Science. 31:179-182
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08d38a3dd546901a56c85414e7aee72d
https://doi.org/10.3168/jds.s0022-0302(48)92193-6
https://doi.org/10.3168/jds.s0022-0302(48)92193-6
Publikováno v:
Journal of Milk and Food Technology. 18:284-287
A study of four milking machine washing and/or sanitizing methods indicates that an adequate washing procedure using the proper alkaline detergent, coupled with dry storage and a warm water rinse before use was as satisfactory as chlorine sanitizing,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88f55e0f4a136a6176cb85a296014594
https://doi.org/10.4315/0022-2747-18.11.284
https://doi.org/10.4315/0022-2747-18.11.284
Publikováno v:
Journal of Milk and Food Technology. 34:46-53
New York City vs. Chicago Milk was found to be significantly less available in the dating market than in the non-dating market. A higher incidence of special deliveries was noted in the dating market than in the non-dating market. Milk inventories ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc68045c135d157091520cf13b791cde
https://doi.org/10.4315/0022-2747-34.1.46
https://doi.org/10.4315/0022-2747-34.1.46
Publikováno v:
Journal of Milk and Food Technology. 33:339-342
An objective of this study was to investigate the relationship between body condition of the dairy cow and susceptibility of milk to rancidity. Initial milk samples were obtained from 166 cows in Spring, 1969, and all animals were retested after an i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d25abe62ad606e303006a033fed6d1d8
https://doi.org/10.4315/0022-2747-33.8.339
https://doi.org/10.4315/0022-2747-33.8.339
Publikováno v:
Journal of Milk and Food Technology. 12:350-353
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c254ccf9264894f208906ed316315c29
https://doi.org/10.4315/0022-2747-12.6.350
https://doi.org/10.4315/0022-2747-12.6.350
Autor:
G. H. Watrous, D. A. Evans
Publikováno v:
Journal of Milk and Food Technology. 19:213-216
A study of acidification of hard water with various organic and inorganic acids to prevent water hardness from precipitating due to heating indicates that a reaction of pH 5 will, in general, essentially prevent such precipitation under the condition
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a245507d64de8655d539caf61ce69816
https://doi.org/10.4315/0022-2747-19.8.213
https://doi.org/10.4315/0022-2747-19.8.213
Publikováno v:
Journal of Milk and Food Technology. 21:33-37
A survey of 39 stanchion and parlor pipeline milkers in Pennsylvania indicates a considerable amount of rancid milk being produced on many of these farms. The majority of farms having installations with vertical risers were encountering this difficul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50bce4ca5d4b72d07502b83f79f05ac1
https://doi.org/10.4315/0022-2747-21.2.33
https://doi.org/10.4315/0022-2747-21.2.33
Publikováno v:
Journal of Milk and Food Technology. 34:145-149
The actual and potential keeping quality of milk from 50 Pennsylvania processing plants was determined by comparing Standard Plate, coliform, and psychrophilic counts on commercially processed and laboratory pasteurized portions held at 4.4 C and 7.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30c6dd3b55c3412b0f5354c0bde44372
https://doi.org/10.4315/0022-2747-34.3.145
https://doi.org/10.4315/0022-2747-34.3.145
Publikováno v:
Journal of Milk and Food Technology. 33:532-535
The age of milk available for purchase by consumers in dating markets is not significantly different than in coding markets. Moreover, dating regulations do not necessarily assure rapid movement of milk through marketing Channels. Some means of age i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20775b59b26a7c0f1f362ec6e561eb33
https://doi.org/10.4315/0022-2747-33.12.532
https://doi.org/10.4315/0022-2747-33.12.532
Autor:
F. J. Doan, G. H. Watrous
Publikováno v:
Journal of Milk and Food Technology. 10:269-276
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f193e401121c0aa6f52c2b3dc8c8497
https://doi.org/10.4315/0022-2747.10.5.269
https://doi.org/10.4315/0022-2747.10.5.269