Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Walter V. Price"'
Autor:
Merlin G. Bush, Walter V. Price
Publikováno v:
Journal of Milk and Food Technology. 37:135-152
The process cheese industry of the United States began over 55 years ago. Basic patents describing blending and heating and use of emulsifiers were the first, shared by Kraft and Phenix interests. In the early years a few competitors were licensed. S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17642256cf08f0b591d83bec5ad1a4c9
https://doi.org/10.4315/0022-2747-37.3.135
https://doi.org/10.4315/0022-2747-37.3.135
Autor:
Walter V. Price, Merlin G. Bush
Publikováno v:
Journal of Milk and Food Technology. 37:179-198
Research and development (R & D) in corporate laboratories of cheese processors and in other research facilities in the United States have contributed knowledge of analytical technology, microbiology, defects and their corrections, manufacturing tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca17a626e4496b915feb46593a14b2be
https://doi.org/10.4315/0022-2747-37.4.179
https://doi.org/10.4315/0022-2747-37.4.179
Autor:
Walter V. Price
Publikováno v:
Journal of Dairy Science. 10:373-376
The experiments whose results are given in this report are a continuation of work begun by Georges Knaysi and J. D. Nelson (1). These workers reported an increase in the yield of cheese obtained from a given A~mount of milk by the addition of CaCI2.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd88e45a5888528c3cab8ddffbd3f3f2
https://doi.org/10.3168/jds.s0022-0302(27)93854-5
https://doi.org/10.3168/jds.s0022-0302(27)93854-5
Autor:
Paul S. Prickett, Walter V. Price
Publikováno v:
Journal of Dairy Science. 11:69-78
Summary 1. Milk pasteurized by any of the three heat treatments described produced higher scoring cheese than identical milk not pasteurized. 2. No calcium chloride or hydrochloric acid was necessary to stimulate rennet coagulation. 3. The Flash meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afe0e8c0440874d6c8ee560412667994
https://doi.org/10.3168/jds.s0022-0302(28)93615-2
https://doi.org/10.3168/jds.s0022-0302(28)93615-2
Publikováno v:
Journal of Dairy Science. 31:31-38
summary 1. A method is presented for the quantitative determination of lipolytic activity in cheese. Determinations run at various sample levels agree within 10 per cent. 2. Hydrolysis of tributyrin by the Cheddar cheese lipase system is most rapid a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68f181e3f9ee6f44fc1f3f6b37f82bbd
https://doi.org/10.3168/jds.s0022-0302(48)92171-7
https://doi.org/10.3168/jds.s0022-0302(48)92171-7
Autor:
Walter V. Price
Publikováno v:
Journal of Dairy Science. 10:377-383
1.The ratio line is the locus of all points in which Fat Milk solids not fat equals the ratio desired in the finished product. 2.The line connecting the points representing the compositions of the materials to be combined in the mixture is the locus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d778d1b4506c2f1d7baa7d47d2b8d0a
https://doi.org/10.3168/jds.s0022-0302(27)93855-7
https://doi.org/10.3168/jds.s0022-0302(27)93855-7
Publikováno v:
Journal of Dairy Science. 32:862-869
Summary 1.The content of individual free fatty acids of pairs of raw and pasteurized milk Cheddar cheeses has been determined by a chromatographic method at intervals during the making and ripening periods. 2.In both raw and pasteurized milk cheese d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::152bf61951a9c341ca9925834772b84a
https://doi.org/10.3168/jds.s0022-0302(49)92128-1
https://doi.org/10.3168/jds.s0022-0302(49)92128-1
Autor:
D.W. Spicer, Walter V. Price
Publikováno v:
Journal of Dairy Science. 21:615-620
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ef48779f764c8806aa96e8f29e3c221
https://doi.org/10.3168/jds.s0022-0302(38)93010-3
https://doi.org/10.3168/jds.s0022-0302(38)93010-3
Autor:
Walter V. Price
Publikováno v:
Journal of Dairy Science. 10:292-299
This graphical method of proportioning an ice cream mix is believed to be simple, rapid, and of special value, because it illustrates the principle underlying all methods of standardizing. To illustrate the use of the method it will be assumed that a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0987158a44ddb6087250e9fa47096204
https://doi.org/10.3168/jds.s0022-0302(27)93844-2
https://doi.org/10.3168/jds.s0022-0302(27)93844-2
Publikováno v:
Journal of Dairy Science. 42:2005-2008
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8943d5f6591fd057c20e67ea37a2d92
https://doi.org/10.3168/jds.s0022-0302(59)90847-1
https://doi.org/10.3168/jds.s0022-0302(59)90847-1