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A Bacteriological Study of the Homogenizing Process in Making Ice Cream

  • Published:1925-05 Issue:3 Volume:8 Page:246-269
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Fabian Frederick W.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference10 articles.

1. The influence of manufacturing operations on the bacterial content of ice cream;Fabian;Technical Bul. 60, Mich. Agr. Exp. Sta.,1923

2. A bacteriological study of the method of pasteurizing and hemogenizing the ice cream mix;Hammer;Bul. 186. Iowa Agr. Exp. Sta.,1919

3. The condensation process of preparing an ice cream mix;Peterson;Jour. Dairy Sci.,1922

4. Milk-powder agar for the determination of bacteria in milk;Ayers;Jour. Bact.,1920

5. The determination of the number of bacteria in milk by direct microscopic examination;Breed;Centbl. Bakt., Abth.,1911

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