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Browsing by Author "Day, Edgar Allen"

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Browsing by Author "Day, Edgar Allen"

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  • Factors influencing methyl ketone formation in milk fat 
    Langler, James Edward (1963-12-02)
    Recent studies have shown that when milk fat is heated, a homologous series containing the n-alkyl members of methyl ketones with odd numbers of carbon in their chains are produced (48; 44; 38; and 3). The same series ...
  • Flavor chemistry of butter culture 
    Lindsay, Robert C. (Robert Clarence), 1936- (1965-05-14)
    Numerous investigations have been made on the contribution of butter cultures to the flavor of cultured cream butter, but production of uniform cultured cream butter has not been possible in industry. Therefore, it wa ...
  • Flavor chemistry of Swiss cheese 
    Langler, James Edward (1966-03-31)
    The unique flavor of high quality Swiss cheese is difficult to reproduce in commercial market cheese. Swiss cheese flavor has never been duplicated or thoroughly understood. New techniques and advances in flavor resea ...
  • Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat 
    Lillard, Dorris Alton (1961-04-28)
  • Studies of the major free fatty acids in milk 
    Kintner, Judith Ann (1964-09-29)
    The purpose of this investigation was to modify the procedure of Bills, Khatri and Day for use in the development of a suitable method for determining the quantitative distribution of the free fatty acids (FFA) in nor ...

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