The relation of dry skim milk to several of the physical and chemical properties of whipped cream

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Fangshuai Peng
Shenghua He
Huaxi Yi
Qi Li
Weili Xu
Rongchun Wang
Ying Ma

January 2018

This work aims at improving the textural and whipping properties of whipped cream by the addition of...

The effect of dextrose and sucrose sugars upon the properties of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Minert, K. R.

January 1942

Publication authorized December 24, 1941.Includes bibliographical references (page 27)

The relation of dry skim milk to several of the physical and chemical properties of cream cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Alley, H. R.

January 1934

Publication authorized June 28, 1934."The data presented in this bulletin were taken from a paper su...

Studies on the creaming ability of milk

Hammer, B. W.

March 2017

Along with the general interest in better methods of marketing all kinds of food products has come a...

The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Garrison, E. R. (Earl Raymond), 1900-

January 1929

Publication authorized September 3, 1929."The data presented in this bulletin were taken from a thes...

The relation of the freezing procedure and the composition of the mixture to the physical and crystalline structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Hales, Myron W.

January 1934

Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...

The relation of dry skim milk to the physical and chemical properties of cottage cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Fleshman, C. L.

January 1933

Publication authorized March 27, 1933."The data presented in this bulletin were taken from a thesis ...

The effect of processing on the dispersion of fat in an ice cream mixture

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Mosley, W. K.

January 1926

Publication authorized June 26, 1926."This experimental work... was submitted by W. K. Mosley in ful...

The effect of the sugar content in the manufacture of commercial ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The relation of acidity, solids per gallon, and different sources of serum solids to the physical and chemical properties of high serum solids ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized November 25, 1940.Includes bibliographical references (page 48)

Dry Skim Milk-Its Value and Use

Agrell, Blanche
Anderson, Virginia
Noble, Isabel

June 1942

15 pages; includes recipes. This archival publication may not reflect current scientific knowledge o...

The effect of different percentages of butterfat on the physical properties of ice cream

Nelson, D. H. (Daniel Horace), 1898-
Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

Disturbances in the natural oxidation-reduction equilibrium of milk with special reference to the use of dehydrated milks in the manufacture of cottage cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Brock, R. L.

January 1934

Publication authorized June 29, 1934."The data presented in this bulletin were taken from a paper su...

The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Scism, S. F.

January 1925

Publication authorized May 3, 1925.Digitized 2007 AES.Includes bibliographical references (pages 21-...

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Fangshuai Peng
Shenghua He
Huaxi Yi
Qi Li
Weili Xu
Rongchun Wang
Ying Ma

January 2018

This work aims at improving the textural and whipping properties of whipped cream by the addition of...

The effect of dextrose and sucrose sugars upon the properties of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Minert, K. R.

January 1942

Publication authorized December 24, 1941.Includes bibliographical references (page 27)

The relation of dry skim milk to several of the physical and chemical properties of cream cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Alley, H. R.

January 1934

Publication authorized June 28, 1934."The data presented in this bulletin were taken from a paper su...

Studies on the creaming ability of milk

Hammer, B. W.

March 2017

Along with the general interest in better methods of marketing all kinds of food products has come a...

The effect of processing ice cream mixtures at different pressures when the milk solids not fat content is varied

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Garrison, E. R. (Earl Raymond), 1900-

January 1929

Publication authorized September 3, 1929."The data presented in this bulletin were taken from a thes...

The relation of the freezing procedure and the composition of the mixture to the physical and crystalline structure of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Hales, Myron W.

January 1934

Publication authorized June 28, 1934."The data from this bulletin were taken from a paper submitted ...

The relation of dry skim milk to the physical and chemical properties of cottage cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Fleshman, C. L.

January 1933

Publication authorized March 27, 1933."The data presented in this bulletin were taken from a thesis ...

The effect of processing on the dispersion of fat in an ice cream mixture

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Mosley, W. K.

January 1926

Publication authorized June 26, 1926."This experimental work... was submitted by W. K. Mosley in ful...

The effect of the sugar content in the manufacture of commercial ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

The relation of acidity, solids per gallon, and different sources of serum solids to the physical and chemical properties of high serum solids ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Decker, C. W.
Arbuckle, W. S. (Wendell Sherwood), 1911-1987

January 1940

Publication authorized November 25, 1940.Includes bibliographical references (page 48)

Dry Skim Milk-Its Value and Use

Agrell, Blanche
Anderson, Virginia
Noble, Isabel

June 1942

15 pages; includes recipes. This archival publication may not reflect current scientific knowledge o...

The effect of different percentages of butterfat on the physical properties of ice cream

Nelson, D. H. (Daniel Horace), 1898-
Reid, W. H. E. (William Herbert Eddy), 1894-1976

January 1924

Publication authorized August 23, 1924.Digitized 2007 AES.Includes bibliographical references

Disturbances in the natural oxidation-reduction equilibrium of milk with special reference to the use of dehydrated milks in the manufacture of cottage cheese

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Brock, R. L.

January 1934

Publication authorized June 29, 1934."The data presented in this bulletin were taken from a paper su...

The effect on the viscosity, bacterial flora, and quality of the resulting ice cream when the ice cream mixture is re-emulsified, reviscolized, or re-homogenized

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Scism, S. F.

January 1925

Publication authorized May 3, 1925.Digitized 2007 AES.Includes bibliographical references (pages 21-...

The viscosity and surface tension of the principal proteins in ice cream

Percival, Gordon Pittinger

January 1926

Ice cream has been defined as » frozen dairy-product, with or without natural flavoring, containing ...

Physical, textural, and rheological properties of whipped cream affected by milk fat globule membrane protein

Fangshuai Peng
Shenghua He
Huaxi Yi
Qi Li
Weili Xu
Rongchun Wang
Ying Ma

January 2018

This work aims at improving the textural and whipping properties of whipped cream by the addition of...

The effect of dextrose and sucrose sugars upon the properties of ice cream

Reid, W. H. E. (William Herbert Eddy), 1894-1976
Minert, K. R.

January 1942

Publication authorized December 24, 1941.Includes bibliographical references (page 27)

The relation of dry skim milk to several of the physical and chemical properties of whipped cream

Abstract

Extracted data

The relation of dry skim milk to several of the physical and chemical properties of whipped cream

Abstract

Extracted data

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