Zobrazeno 1 - 10 of 119 pro vyhledávání: '"H.H. Sommer"'
2
The Oxidation of Butterfat
Autor: H.H. Sommer, V.C. Stebnitz
Publikováno v: Journal of Dairy Science. 20:181-196
Summary The end of the induction period during the oxidation of butterfat in the absence of light is well marked by a rapid bleaching of the color and a rapid increase in peroxides, followed by an increase in volatile acids. The development of peroxi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::554ee511ead854d987cc231daa44f72d
https://doi.org/10.3168/jds.s0022-0302(37)95683-2
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3
The effect of the composition of butterfat on its susceptibility of oxidation
Autor: H.H. Sommer, V. C. Stebnitz
Publikováno v: Oil & Soap. 14:228-232
There is considerable variation in the stability of the butter fat toward oxidation where it is obtained from different cows and from an individual cow at different periods.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::565ec9218dcefe68b244d6284921df49
https://doi.org/10.1007/bf02545578
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7
Pimientos in Processed Cheese
Autor: H.H. Sommer, Hugh L. Templeton
Publikováno v: Journal of Dairy Science. 17:361-364
Summary From the preference shown there is a decided eye appeal in processed cheese containing pimientos in which the pieces of pimiento are of a bright red color and of such size as to be readily seen. The use of fire-roasted peppers will eliminate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7a111d5956e938f550665fe886c2fe2e
https://doi.org/10.3168/jds.s0022-0302(34)93246-x
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9
Manganese, Trypsin, Milk Proteins and the Susceptibility of Milk to Oxidized Flavor Development
Autor: H.H. Sommer, T.L. Forster
Publikováno v: Journal of Dairy Science. 34:992-1002
Summary A concentration of 10 −4 . moles per liter of added MnSO 4 was found to prevent development of an oxidized flavor in spontaneous milk and in susceptible milk containing 10 −5 moles per liter of added CuSO 4 Addition of the Mn salt either
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::851740520f4b4806d2ad4d4b5207924b
https://doi.org/10.3168/jds.s0022-0302(51)91814-0
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10
A Study of the Factors that Influence the Coagulation of Milk in the Alcohol Test
Autor: T.H. Binney, H.H. Sommer
Publikováno v: Journal of Dairy Science. 6:176-197
Summary 1. A slight increase in the magnesium or calcium content will cause a positive alcohol test; an increase of potassium, sodium, chloride, citrate, and phosphate, will not cause a positive alcohol test. 2. The effect of the calcium and magnesiu
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::594da3854fc9c2b47a6d588c8fcd3379
https://doi.org/10.3168/jds.s0022-0302(23)94078-6
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