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Filtering by: Subject Dairy products -- Preservation Subject Butter

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:

interpreting the mass spectra. Thanks is due the American Dairy Association for providing financial support
Chemical and physical characteristics of the milk fat produced in the alfalfa producing sections of eastern and southern Oregon

Creator:

Stout, Roy Edgar, 1913-

Resource Type:

Masters Thesis

Full Text:

desired to study the effects brought about by feeding dairy cows alfalfa hay as a sole ration and