Zobrazeno 1 - 10 of 78 pro vyhledávání: '"W.C. Frazier"'
1
Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. IV. Effect of Variations in Time and Temperature of Incubation and of Storage on Heat Resistance of Cultures
Autor: H.J. Peppler, W.C. Frazier
Publikováno v: Journal of Dairy Science. 24:611-623
Summary 1.Successive transfers every 12 and 24 hours at 37° and 40° C. resulted in more heat resistant cultures of L. helveticus at 40° than at 37° when mother cultures were grown in freshly reconstituted skimmilk. In a medium with added accessor
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1f223c946603adb336505ed676c0eb03
https://doi.org/10.3168/jds.s0022-0302(41)95440-1
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3
Factors Affecting the Activity and Heat Resistance of Swiss Cheese Starter Cultures. I. Influence of Time and Temperature of Incubation
Autor: Paul R. Elliker, W.C. Frazier
Publikováno v: Journal of Dairy Science. 21:801-813
Summary 1.When L. helveticus was carried for numerous transfers at different temperatures by methods similar to those commonly employed in handling starter cultures of this organism, those cultures carried at 37° and 40° were more active following
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7846fbcdfd50d817e9c2d697b3e13058
https://doi.org/10.3168/jds.s0022-0302(38)95647-4
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4
The Bacteriology of Brick Cheese. IV. Control of 'Early-Gas' Defect
Autor: John C. Garey, E.M. Foster, W.C. Frazier
Publikováno v: Journal of Dairy Science. 26:833-839
Summary When Brick cheese was made by the mild wash method from raw milk which was inoculated with 0.0025 per cent of A. aerogenes: 1.A combination of Str. lactis and Str. thermophilus starters and a cooking temperature of 106° or 112° F. did not p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e05d3108929a8f39143e564c6396925b
https://doi.org/10.3168/jds.s0022-0302(43)92776-6
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5
The Development of a Positive Phosphatase Test in Refrigerated, Pasteurized Cream
Autor: F.W. Barber, W.C. Frazier
Publikováno v: Journal of Dairy Science. 26:343-352
Summary The results of these studies on the development of a positive phosphatase reaction in refrigerated, pasteurized cream may be summarized as follows: 1. Commercially pasteurized creams, regardless of their butter fat content, changed in their r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::41daf16d372ef7f25d627a2548091850
https://doi.org/10.3168/jds.s0022-0302(43)92728-6
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6
Thermal Inactivation of Heat-Resistant Bacterial Spores in Milk Concentrate at Ultra-High Temperatures
Autor: H.E. Calbert, W.P. Segner, W.C. Frazier
Publikováno v: Journal of Dairy Science. 46:891-896
The heat resistance of spores of Bacillus coagulans WH-9, Bacillus stearothermophilus 1518, and Clostridium sporogenes (PA 3679) was determined in 3:1 milk concentrate and 0.067 M phosphate buffer (pH 6.2). Although spore inactivation was predominant
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8a756512a95d62bd14fe9fe717cf14f
https://doi.org/10.3168/jds.s0022-0302(63)89175-4
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7
The Bacteriology of Swiss Cheese
Autor: G.A. Ramsdell, Fred R. Evans, W. T. Johnson, W.C. Frazier
Publikováno v: Journal of Dairy Science. 18:503-510
Summary A study of a large number of wheels of Swiss cheese manufactured at a plant under factory conditions, in an effort to determine what acidity of pure culture starters and what rate of lactic acid fermentation in the cheese in the press were mo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::93d7f1c2d55819a2bc72d88864542d91
https://doi.org/10.3168/jds.s0022-0302(35)93168-x
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8
The Bacteriology of Swiss Cheese
Autor: W.C. Frazier, H.F. Long, W. T. Johnson
Publikováno v: Journal of Dairy Science. 19:535-539
Summary Attempts were made to ripen milk for Swiss cheese by inoculation with Str. lactis or Str. thermophilus and holding over night at 20 to 25° C. Inoculation of the kettle milk with Str. lactis was also attempted. About one-fifth of the milk to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1160e95a0bd9f23cfba1602af1fb6f61
https://doi.org/10.3168/jds.s0022-0302(36)93086-2
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9
The Bacteriology of Brick Cheese. II. Comparison of Washed-Curd and Conventional Methods of Manufacture
Autor: W.C. Frazier, E.M. Foster, John C. Garey
Publikováno v: Journal of Dairy Science. 25:313-321
Summary 1In an effort to remedy the acid defect common in high moisture Brick cheese a process was introduced for washing the curd with water before dipping. After this treatment enough fermentable lactose remained in the curd to lower the pH to abou
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::94b3421a970d328a74ee525454ecef80
https://doi.org/10.3168/jds.s0022-0302(42)95299-8
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10
Factors Affecting Activity and Heat Resistance of Swiss Cheese Starter Cultures. II. Influence of Culture Medium
Autor: W.C. Frazier, Paul R. Elliker
Publikováno v: Journal of Dairy Science. 22:821-830
Summary 1.L. helveticus, L. lactis and Lactobacillus sp. all developed more actively in freshly prepared than in old, sterile reconstituted skim milk. The age of the sterile reconstituted skim milk used as culture medium had no significant influence
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4aea2670ea93a12c09449dbe9e4b2487
https://doi.org/10.3168/jds.s0022-0302(39)92941-3
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