Some Properties of Milk Powders with Particular Reference to Sweet Buttermilk Powders
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference11 articles.
1. Structure of Powdered Milk and Its Possible Relation to the Keeping Quality of Whole Milk Powders;Palmer;Jour. Dairy Sci.,1922
2. Some Factors Affecting the Keeping Quality of Whole Milk Powders;Dahle;Jour. Dairy Sci.,1924
3. The Effect of Homogenization, Condensation and Variations in the Fat Content of a Milk Upon Keeping Quality of Its Powder;Holm;Jour. Dairy Sci.,1925
4. Results of Preliminary Experiments Upon the Effeet of Separating or Clarifying and Pasteurizing of a Milk Upon the Keeping Quality of Its Powder;Holm;Jour. Dairy Sci.,1926
5. Variations in the Susceptibility of the Fat in Dry Whole Milks to Oxidation When Stored at Various Temperatures and in Various Atmospheres;Holm;Jour. Dairy Sci.,1927
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