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Questions and answers about leukocytes in milk

Creator:: Oregon State University. Extension Service, Washington State University. Cooperative Extension Service, University of Idaho. Extension Service, Pacific Northwest Cooperative Extension, Peterson, K. J., and Bodyfelt, F. W. (Floyd W.), 1937-
Abstract:: Published June 1965. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: high quality product contains few leukocytes. Exces- sive numbers of leukocytes in milk indicate

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Creator:: Vazquez Landaverde, Pedro A.
Abstract:: The aroma of milk has been often defined as bland and pleasant, yet characteristic. Conventional thermal processing of milk can certainly extend shelf life, but inevitably changes its flavor. High pressure processing has been suggested as an alternative for milk pasteurization with improved fresh flavor retention. The objective of this...
Resource Type:: Dissertation
Full Text:: . To achieve the microbiological quality of thermally pasteurized milk with a minimum shelf-life of 10

Vitamin E, total lipids and cholesterol in cow's milk of varying fat contents

Creator:: Kaushik, Supriya
Abstract:: The present study was undertaken to analyze the vitamin E, total lipids, and cholesterol in regular and fat-reduced milk to assess whether decreases in fat result in lower vitamin E contents. Milk samples of varying fat contents (11%, 3.3%, 2%, 1% and 0.5% fat) were obtained from a local dairy...
Resource Type:: Masters Thesis
Full Text:: Lipids and Cholesterol in Cow's Milk of Varying Fat Contents Abstract approved

Sampling, preserving, and testing milk

Creator:: Oregon State College. Agricultural Experiment Station, Wilster, G. H. (Gustav Hans), 1893, and Robichaux, R. P. (Roy Paul), 1909-
Abstract:: Published December 1940. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: I STATION BULLETIN 383 SAMPLING PRESERVING TESTING MILK OREGON

Information designed to aid operators of the Babcock test and users of Babcock glassware to meet the requirements of recent legislation

Creator:: Fitts, Edward B. and Oregon Agricultural College. Extension Service
Abstract:: Published 1915. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: sampling, weighing, and testing milk, cream, and butter fat, and providing for the use of standard

The care of milk and cream

Creator:: Simpson, O. G. and Oregon Agricultural College. Extension Service
Abstract:: Published 1914. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Resource Type:: Technical Report
Full Text:: skint milk present in the cream. A rich cream, therefore, testing from 35% to 40%, has better keeping

Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

Creator:: Darchuk, Emily
Abstract:: Hauling is a critical part of the commercial milk supply chain, yet very few studies have aimed to understand its impact on raw milk quality. Consolidation of the American milk industry has led to the use of tanker trucks for up to 24 h between cleanings, which is the maximum...
Resource Type:: Masters Thesis
Full Text:: : Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting Abstract

Wood quality of Mississippi's pine resources

Creator:: Forest Products Laboratory (U.S.), Mitchell, Harold L., and Wheeler, Phillip R.
Resource Type:: Technical Report
Full Text:: kletilJUE ROOM WOOD QUALITY Of MISSISSIPPI'S PINE RESOURCES

Agua limpia en su pozo

Creator:: Oregon State University. Extension Service and Andrews, Gail Glick
Abstract:: Por lo general, el agua subterránea extraída de los pozos de agua es buena para beber. A medida que el agua pasa por las diferentes capas del suelo se va purificando poco a poco. Los organismos que causan enfermedades, como bacteria y viruses, van siendo filtrados y digeridos por animalitos...
Resource Type:: Technical Report

On-farm screening tests for beta-lactam residues in milk

Creator:: Gangwer, Michael I., Hansen, D. E. (Donald E.), Bodyfelt, F. W. (Floyd W.), 1937-, Oregon State University. Extension Service, Washington State University. Cooperative Extension, University of Idaho. Cooperative Extension System, United States. Department of Agriculture, and Pacific Northwest Cooperative Extension
Abstract:: The public expects and deserves a safe food supply. This includes food free of antibiotic residues. Congress has empowered the Food and Drug Administration (FDA) to examine and closely monitor the use of animal drugs in dairy herds across the nation. This regulatory agency has the power of enforcement action.
Resource Type:: Technical Report
Full Text:: industry to ensure and maintain high quality milk and dairy foods. The Milk and Dairy Beef Quality

ScholarsArchive@OSU

Questions and answers about leukocytes in milk

Effect of high hydrostatic pressure and temperature on volatile off-flavors formation in milk

Vitamin E, total lipids and cholesterol in cow's milk of varying fat contents

Sampling, preserving, and testing milk

Information designed to aid operators of the Babcock test and users of Babcock glassware to meet the requirements of recent legislation

The care of milk and cream

Impact of Industry Hauling Practices on Raw Milk Quality in a Commercial Setting

Wood quality of Mississippi's pine resources

Agua limpia en su pozo

On-farm screening tests for beta-lactam residues in milk

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