Zobrazeno 1 - 10 of 185 pro vyhledávání: '"I.A. Gould"'
1
Observations on the Effects of an Anterior Pituitary Preparation Administered to Lactating Dairy Cows
Autor: I.A. Gould, C.F. Huffman, J.F. Sykes, C.W. Duncan
Publikováno v: Journal of Dairy Science. 27:539-543
In a previous publication Sykes, Meuleman and Huffman (4) reported that both the amount and percentage of fat in the milk of dairy cows were increased with injections of a relatively crude extract of the anterior pituitary gland. The injections were
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5c7b1eb8f2bdd5455e0f14984d12d493
https://doi.org/10.3168/jds.s0022-0302(44)92630-5
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2
Forced Convection Heat Transfer Characteristics of Fluid Milk Products
Autor: W.J. Harper, C.D. Jones, I.A. Gould, M.L. Peeples
Publikováno v: Journal of Dairy Science. 45:303-310
Summary The forced convection heat-transfer characteristics of four milk products of from 8.8 to 20% SNF, and six products of from 3.8 to nearly 100% fat were investigated. A steam-jacketed, tubular heat exchanger was used, and standardized with wate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::aab37a2374ac02887a240101bd4d7ad0
https://doi.org/10.3168/jds.s0022-0302(62)89390-4
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5
Some Factors Affecting Free Fatty Acid Distribution in Lipase-Hydrolyzed Milk Fat
Autor: W.J. Harper, J.A. Robertson, I.A. Gould
Publikováno v: Journal of Dairy Science. 49:1394-1400
A gas chromatographic study of the methyl esters of free fatty acids revealed that the relative concentration of free fatty acids hydrolyzed by milk lipase from milk fat at pH 7.0 and pH 8.6 was affected by milk fat substrate concentration, incubatio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4e24acfced340b8366237b4ec1f043bd
https://doi.org/10.3168/jds.s0022-0302(66)88100-6
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7
Formic Acid Content of Milk Heated to High Temperatures as Determined by the Distillation Procedure
Autor: R.S. Frantz, I.A. Gould
Publikováno v: Journal of Dairy Science. 29:27-31
Summary Formic acid determinations by the distillation method were made on milk to which known amounts of formic acid were added and on milk which had been heated for one and two hour periods at 116° C. From 60 to 71 percent of the added formic acid
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::64ca7f2a46d56c3cc1bc7f91828179f2
https://doi.org/10.3168/jds.s0022-0302(46)92439-3
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9
Heat-Induced Interaction between Crude κ-Casein and β-Lactoglobulin
Autor: I.A. Gould, J.E. Long, Q. Van Winkle
Publikováno v: Journal of Dairy Science. 46:1329-1334
Summary Electrophoretic and ultracentrifuge techniques were utilized to investigate the effect of heat on systems containing crude κ -casein and β -lactoglobulin. β -Lactoglobulin complexed with κ -casein when mixtures of these proteins were heat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f6a252c2f3042fd685d00edf06d41da2
https://doi.org/10.3168/jds.s0022-0302(63)89276-0
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10
Cheddar Cheese Flavor. IV. Directed and Accelerated Ripening Process
Autor: I.A. Gould, E.M. Mikolajcik, T. Kristoffersen
Publikováno v: Journal of Dairy Science. 50:292-297
A process has been developed by which a liquid cheese product of characteristic Cheddar, Brick, or Romano flavor can be obtained from fresh curd in four or five days. The process appears to have industrial applications, and the products to have comme
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2995c5f33c025435c11154d4245d069b
https://doi.org/10.3168/jds.s0022-0302(67)87412-5
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