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A Comparison of Fresh and Frozen Condensed Skimmilk as a Source of Serum Solids in Ice Cream

  • Published:1938-03 Issue:3 Volume:21 Page:109-119
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Reichart E.L.,Corley R.T.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference13 articles.

1. Some chemical changes in frozen milk occurring in storage;Anderson;Milk Dealer,1929

2. Protein stability affected by homogenization of mixes;Doan;Ice Cream Review,1930

3. Preserving condensed milk by freezing;Doan;National Butter and Cheese Jour.,1937

4. Observations on the freezing of milk and cream. II. The destruction of the fat emulsion in frozen cream;Doan;Jour. Dairy Sci.,1936

5. Frozen sweet cream as an ingredient of ice cream;Mack;Mass. Agr. Expt. Sta. Bul.,1930

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