Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Walter L. Dunkley"'
Publikováno v:
Journal of Food Science. 47:84-88
The batchwise washing of whey components from small curd cottage cheese is modeled as an isothermal diffusion process in a porous medium with several refinements to account for the whey on curd surfaces that is carried into the washing system. Three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e171870fc30b5b72d672df04293ec342
https://doi.org/10.1111/j.1365-2621.1982.tb11033.x
https://doi.org/10.1111/j.1365-2621.1982.tb11033.x
Autor:
Walter L. Dunkley
Publikováno v:
Journal of Dairy Science. 65:454-458
Technology exists today for producing most dairy products with lower fat percentages, but the extent to which fat can be reduced is determined principally by effects of composition changes on product acceptability, regulatory standards, and economic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d4a93e7b32241963b614ecac8040a9f
https://doi.org/10.3168/jds.s0022-0302(82)82214-5
https://doi.org/10.3168/jds.s0022-0302(82)82214-5
Publikováno v:
Journal of Dairy Science. 62:1058-1068
A current hypothesis is that a relatively impervious skin forms around curd particles of cottage cheese during healing and cooking. Comparisons were by both scanning and transmission electron microscopy of the surface and internal structures of small
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e0cc06ebd1f950ba5905e7b56372118
https://doi.org/10.3168/jds.s0022-0302(79)83375-5
https://doi.org/10.3168/jds.s0022-0302(79)83375-5
Publikováno v:
Journal of Dairy Science. 58:839-845
Milk fat containing varied percents of linoleic acid (from 1.8 to 28.0% of the fatty acids) from feeding cows a protected lipid supplement and by blending conventional and polyunsaturated milk fats was used to make experimental butters by churning an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b5e1c3ce3098cbac02f72e0ef56cce2
https://doi.org/10.3168/jds.s0022-0302(75)84647-9
https://doi.org/10.3168/jds.s0022-0302(75)84647-9
Autor:
D.R.A. Patterson, Walter L. Dunkley
Publikováno v:
Journal of Dairy Science. 60:1824-1840
A survey of six large cottage cheese plants provided information regarding manufacturing procedures and composition and physical properties (density, firmness, and size distribution) of small curd cottage cheese. Manufacturing procedures differed gre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38a9df1167ed0502b7dfb4f303496e14
https://doi.org/10.3168/jds.s0022-0302(77)84108-8
https://doi.org/10.3168/jds.s0022-0302(77)84108-8
Autor:
Walter L. Dunkley
Publikováno v:
Journal of Dairy Science. 62:1987-1990
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7958be54dbd632406584e55af06dc645
https://doi.org/10.3168/jds.s0022-0302(79)83533-x
https://doi.org/10.3168/jds.s0022-0302(79)83533-x
Publikováno v:
Journal of Dairy Science. 64:2185-2191
To determine whether dairy rations influence the accuracy of component analyses, fat, protein, lactose, and total solids were measured in milk produced by Holstein cows fed a basal ration or a ration containing either 7% extruded soybeans, 15% whole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::219eea201b77a178e4b9afb4e07be781
https://doi.org/10.3168/jds.s0022-0302(81)82827-5
https://doi.org/10.3168/jds.s0022-0302(81)82827-5
Publikováno v:
Journal of the American Dietetic Association. 72:170-173
Some concern has been voiced about fat intake at an early age—even infancy. These workers report analyses for fatty acids in twenty infant formulas—both domestic and foreign.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f629b9f61b4e638340e9e229620381df
https://doi.org/10.1016/s0002-8223(21)05948-4
https://doi.org/10.1016/s0002-8223(21)05948-4
Publikováno v:
Journal of Dairy Science. 59:1560-1567
Variations in pasteurization temperature and increases of 1 and 2% solids-not-fat resulted in significant detection of differences by trained judges in triangle testing of nonfat milk. Pasteurization, particularly at 79.4 and 85 C, produced a heated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fc6ecb0fc7987da8494c8e22634fbe0
https://doi.org/10.3168/jds.s0022-0302(76)84405-0
https://doi.org/10.3168/jds.s0022-0302(76)84405-0
Publikováno v:
Journal of Dairy Science. 60:45-52
To determine whether feeding cows protected lipid supplement influences reliability of analyses of milk composition, we measured fat, protein, and lactose in milk produced by two groups of six Holstein cows, one fed a conventional hay-concentrate rat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb3b1aeeb45240684d7449323fa804a9
https://doi.org/10.3168/jds.s0022-0302(77)83827-7
https://doi.org/10.3168/jds.s0022-0302(77)83827-7