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Filtering by: Degree Field Dairy Technology Advisor Day, Edgar Allen

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

Full Text:

. S. in Dairy Technology (Name) (Degree) (Major) Date thesis is presented March 8
Relationship of the organoleptic to chemical methods for measuring intensity of oxidized flavor in milk fat

Creator:

Lillard, Dorris Alton

Resource Type:

Masters Thesis

Full Text:

June 1961 APPROVED: san^Pr Assistanlr Professor of Fo^^and Dairy Technology In Charge of Major