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Filtering by: Advisor Day, Edgar Allen Subject Milk -- Analysis

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
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