Zobrazeno 1 - 10 of 52 pro vyhledávání: '"H. Macy"'
3
Mold and Yeast Counts and their Relation to the Composition of Butter
Autor: H. Macy
Publikováno v: Journal of Dairy Science. 10:384-395
Summary 1.Data are presented for 2700 samples of market butter, setting forth the mold and yeast counts and the composition. 2.The mold and yeast counts are compared with the concentrations of moisture, salt and "salt in brine." 3.Apparently, the moi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bff5e8eef3f9c224e70a5a79323681f7
https://doi.org/10.3168/jds.s0022-0302(27)93856-9
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4
Preliminary Observations on the Treatment of Parchment Paper with Sodium or Calcium Propionate
Autor: J.C. Olson, H. Macy
Publikováno v: Journal of Dairy Science. 22:527-534
Summary 1. Unsalted and salted butters deliberately contaminated with mold spores were wrapped in parchment papers, soaked either in sterile distilled water, or 8, 16 and 20 per cent solutions of sodium or calcium propionate, and stored for 11–12 w
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::004587dc5e15e800a39c5e4cd12eac0f
https://doi.org/10.3168/jds.s0022-0302(39)92909-7
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5
The Mold and Yeast Count as an Index of the Keeping Quality of Butter
Autor: H. Macy, H.B. Richie
Publikováno v: Journal of Dairy Science. 12:351-366
Summary 1.Data are presented upon the mold and yeast counts and the keeping quality of 597 samples of butter. Among these 297 were in tubs and 300 in one-pound cartons. 2.The mold counts ranged from 0 to 4800 per cubic centimeter; the yeast counts fr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0f97f8f4b8434f3d2da2333a6b542138
https://doi.org/10.3168/jds.s0022-0302(29)93582-7
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7
Some Observations on the Bacterial Content of Dried Milk
Autor: H. Macy
Publikováno v: Journal of Dairy Science. 11:516-526
Summary 1. The bacterial counts of 31 samples of dried milk prepared by the spray process, and 13 samples prepared by the drum process are reported, before and after storage periods up to six years. 2. The original counts on the spray process samples
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4ee182797da76438ede99dd7bc8c71e
https://doi.org/10.3168/jds.s0022-0302(28)93664-4
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8
The Churn as a Source of Molds in Butter
Autor: W.B. Combs, H. Macy, H.B. Morrison
Publikováno v: Journal of Dairy Science. 14:398-403
Summary 1. Two churns from commercial creameries were studied to determine the presence of mold. 2. Molds of several types were found in various places in both churns, especially in Churn A, which had been known to be giving trouble. 3. The genera of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b90b9146a642ca1dbc8bef7bdbcbc1a1
https://doi.org/10.3168/jds.s0022-0302(31)93483-8
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9
The Effect of Various Methods for Drying up Cows on the Bacterial and Cell Content of Milk
Autor: H. Macy, Ralph Wayne
Publikováno v: Journal of Dairy Science. 16:79-91
Summary (1)Studies of the effect of various methods of drying up cows on the bacterial and cell content of the milk are reported. (2)Incomplete, intermittent, incomplete intermittent milking and complete cessation of milking did not appear to have an
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::395088a567452fc0361899030968d116
https://doi.org/10.3168/jds.s0022-0302(33)93318-4
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