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  • 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:
    author wishes to express his deep sense of gratitude to Dr. Edgar Allan Day for his guidance

  • Flavor chemistry of Swiss cheese

    Creator:
    Langler, James Edward
    Abstract:
    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 research have enabled better definition and understanding of food flavors. Therefore, it was desirable to make a detailed...
    Resource Type:
    Dissertation
    Full Text:
    would like to express my gratitude to Dr. E. A. Day for his helpful suggestions and guidance

  • 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
    Full Text:
    Eyck ACKNOWLEDGEMENT I would like to thank Dr. E. A. Day for his inspiration, guidance

  • 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
    Full Text:
    ACKNOWLEDGMENT The author wishes to express her gratitude to Dr. Edgar Allan Day for his guidance and

  • Factors influencing methyl ketone formation in milk fat

    Creator:
    Langler, James Edward
    Abstract:
    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 of compounds also is found in evaporated and dried whole milk and...
    Resource Type:
    Masters Thesis
    Full Text:
    acknowledge Dr. E. A. Day for his guidance, suggestions and constant encouragement. The author also

  • 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:
    AOTOWLBDGMMTS The author wishes to acknowledge Dr. B. A. Day, Assistant Professor of Dairy Technology