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Filtering by: Creator Properzio, William Stuart, 1940- Advisor Day, Edgar Allen Peer Reviewed No

Isolation and determination of the free fatty acids of milk fats

Creator:

Khatri, Lakho Lilaram

Abstract:

The free fatty acids of milk fat are believed to be involved in imparting flavor properties to milk and other dairy products. In the past the free fatty acids have largely been related to quality deterioration and hence the methods for measurement have been devised to determine the changes in...

Resource Type:

Masters Thesis
Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat

Creator:

Lillard, Dorris Alton

Resource Type:

Masters Thesis
Studies of the major free fatty acids in milk

Creator:

Kintner, Judith Ann

Abstract:

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 normal, heated, and rancid milk and milk fractions The method consists of extracting the...

Resource Type:

Masters Thesis
Flavor chemistry of butter culture

Creator:

Lindsay, Robert C.

Abstract:

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 was desirable to investigate in detail the qualitative and quantitative chemistry of the flavor of high quality...

Resource Type:

Dissertation