Zobrazeno 1 - 10 of 67 pro vyhledávání: '"W.B. Combs"'
3
The Effect of Milk Plant Operations on the Amount of Cream Rising on Milk
Autor: W.B. Combs, W.H. Martin
Publikováno v: Journal of Dairy Science. 7:197-204
The consumer of milk is inclined to judge its richness by the volume of cream appearing in the top of the bottle. Unfortunately, this basis of measurement is not a reliable indication of the amount of butter fat present in milk. It is entirely possib
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::236a2189d5d29354382fd34deeee2121
https://doi.org/10.3168/jds.s0022-0302(24)94011-2
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5
The Density at 140° F. of the Materials Expressed as Fat by Various Volumetric Tests of Cream
Autor: S.T. Coulter, P.G. Miller, W.B. Combs
Publikováno v: Journal of Dairy Science. 23:285-288
Summary 1. The density of the materials read as fat with the various volumetric tests was less than 0.9000 at 140° F. 2. The error in the volumetric tests due to variation in the density at 140° F. of the materials read as fat was the least with th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::533c2fe41f12b48a6d803082172da048
https://doi.org/10.3168/jds.s0022-0302(40)95524-2
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6
Relation of the Enzymes of Butter to the Production of Tallowiness by Copper Salts and Over-Neutralization
Autor: Leroy S. Palmer, W.B. Combs
Publikováno v: Journal of Dairy Science. 2:444-452
Summary Tallowy butter was produced by the addition of 0.017 per cent copper lactate to both raw cream and cream which had been pasteurized at 79° to 80°C. In each of three such experiments typical tallowiness and bleaching occurred in the raw crea
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::00011d431a5e2c30c9dd9ac24537f1dd
https://doi.org/10.3168/jds.s0022-0302(19)94345-1
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7
The Use of Steapsin in the Manufacture of Blue Cheese
Autor: S.T. Coulter, W.B. Combs
Publikováno v: Journal of Dairy Science. 22:521-525
Summary The ripening of Blue cheese may be accelerated by the addition of steapsin to the milk or to the curd. Approximately the same degree of flavor development was secured in five months in cheese to which commercial steapsin (Pfanstiehl) was adde
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e7081c2070c628e21a7118ace29d26b7
https://doi.org/10.3168/jds.s0022-0302(39)92908-5
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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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10
Preliminary Studies of Churn Sanitation
Autor: H. Macy, H.B. Morrison, W.B. Combs
Publikováno v: Journal of Dairy Science. 14:404-415
Summary 1. Various methods for treating a churn to rid it from microorganisms were investigated. 2. When the churn was partially filled with water at 96°C. and revolved for one-half hour, the surface molds were destroyed. 3. The hot water treatment
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1de08cd2801b566e6ef018d9dd2bd8f3
https://doi.org/10.3168/jds.s0022-0302(31)93484-x
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