Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Sidney E. Barnard"'
Autor:
Sidney E. Barnard
Publikováno v:
Journal of Milk and Food Technology. 37:346-349
Today's consumer determines the acceptance of milk by flavor and shelf life. Rancid, oxidized, and strong feed tastes of raw milk need to be eliminated. To prevent rancid and psychrotrophic flavor development, milk should be processed within 24 h of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e670603da00ff523008e90f2ed222968
https://doi.org/10.4315/0022-2747-37.6.346
https://doi.org/10.4315/0022-2747-37.6.346
Autor:
Sidney E. Barnard
Publikováno v:
Journal of Dairy Science. 60:791-794
Accurate quality and compositional test results depend on representative samples and proper analysis. Proper sampling and handling are essential to prevent contamination and to maintain temperatures between 33 and 40 F. Representative samples must be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::48836c1f7bc945d993e4e27157c94c96
https://doi.org/10.3168/jds.s0022-0302(77)83937-4
https://doi.org/10.3168/jds.s0022-0302(77)83937-4
Autor:
Sidney E. Barnard
Publikováno v:
Journal of Milk and Food Technology. 31:211-214
Minimum standards for milking equipment have been prepared for the northeastern United States. The purpose of these standards is to act as guidelines for the manufacturer, installer, dairy farmer and industry and regulatory sanitarian. The objectives
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ea60d47e6d0d01a42628c33c1338708
https://doi.org/10.4315/0022-2747-31.7.211
https://doi.org/10.4315/0022-2747-31.7.211
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
Autor:
Edward D. Glass, Sidney E. Barnard
Publikováno v:
Journal of Milk and Food Technology. 38:108-110
Accurate quality and compositional test results depend on representative samples and proper analysis. Proper sampling and handling are essential to prevent contamination and to maintain temperatures between 33 and 40 F. Representative samples must be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10e278aff9278bee1627f03273e85ee1
https://doi.org/10.4315/0022-2747-38.2.108
https://doi.org/10.4315/0022-2747-38.2.108
Autor:
Sidney E. Barnard
Publikováno v:
Journal of Dairy Science. 55:134-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aa47e8bb0791d1055cfec6971ab59c5
https://doi.org/10.3168/jds.s0022-0302(72)85444-4
https://doi.org/10.3168/jds.s0022-0302(72)85444-4
Publikováno v:
Journal of Dairy Science. 67:1544-1545
Samples of vanilla ice cream were purchased in Pennsylvania for use in dairy product evaluation courses and for training judging teams. In recent years written comments on flavor, body, and texture were sent to manufacturers on form letters along wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faf6c09a1ca5863d27a7f992da24c10e
https://doi.org/10.3168/jds.s0022-0302(84)81475-7
https://doi.org/10.3168/jds.s0022-0302(84)81475-7
Publikováno v:
Journal of Dairy Science. 67:1546-1547
Fat and total solids content of 233 vanilla ice cream samples were measured in duplicate by Mojonnier procedures in 1982 and 1983. Over 16% of the samples were below the minimum of 10.0% milk fat. One half of the samples were between 10.0 and 12.0% m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1eb7e338d863d22e8eb073cfb1186ae7
https://doi.org/10.3168/jds.s0022-0302(84)81476-9
https://doi.org/10.3168/jds.s0022-0302(84)81476-9
Publikováno v:
Journal of Milk and Food Technology. 39:462-463
Over 2,000 samples of cow milk and 243 samples of processed milk were analyzed for freezing point. Data suggest the need for continuing surveillance of both raw and pasteurized milks. During the course of the study, the incidence of freezing points i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b6779a378478a2dd039114e8d69456d
https://doi.org/10.4315/0022-2747-39.7.462
https://doi.org/10.4315/0022-2747-39.7.462