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Journal of milk and food technology最新文献

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FACTORS AFFECTING THE VISUAL METHOD OF DETECTING ANTIBIOTICS IN MILK1 影响牛奶中抗生素目测法检测的因素1
Journal of milk and food technology Pub Date : 1961-05-01 DOI: 10.4315/0022-2747-24.5.138
K. Shahani
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引用次数: 1
RAPID ANTIBIOTIC ASSAY METHODS USING BACILLUS STEAROTHERMOPHILUS1 嗜热脂肪芽孢杆菌快速抗生素检测方法1
Journal of milk and food technology Pub Date : 1961-05-01 DOI: 10.4315/0022-2747-24.5.143
R. T. Igarashi, R. Baughman, F. Nelson, P. Hartman
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引用次数: 5
SPRAY RESIDUES ON FRUITS AND VEGETABLES 将残留物喷洒在水果和蔬菜上
Journal of milk and food technology Pub Date : 1961-05-01 DOI: 10.4315/0022-2747-24.5.152
T. E. Sullivan
{"title":"SPRAY RESIDUES ON FRUITS AND VEGETABLES","authors":"T. E. Sullivan","doi":"10.4315/0022-2747-24.5.152","DOIUrl":"https://doi.org/10.4315/0022-2747-24.5.152","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"47 1","pages":"152-155"},"PeriodicalIF":0.0,"publicationDate":"1961-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73770055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Detection of a rancid-like flavor in milk. 牛奶中腐臭味的检测。
Journal of milk and food technology Pub Date : 1960-11-01 DOI: 10.4315/0022-2747-23.11.337
J. A. Nelson, R. R. Hedrick, J. L. Brence
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引用次数: 0
A simple and rapid resazurin reduction method with Streptococcus thermo-philus for the detection of inhibitory substances in milk. 一种简单快速的热链球菌还原法检测牛奶中抑制物质的方法。
Journal of milk and food technology Pub Date : 1960-08-01 DOI: 10.4315/0022-2747-23.8.244
C. C. Prouty
{"title":"A simple and rapid resazurin reduction method with Streptococcus thermo-philus for the detection of inhibitory substances in milk.","authors":"C. C. Prouty","doi":"10.4315/0022-2747-23.8.244","DOIUrl":"https://doi.org/10.4315/0022-2747-23.8.244","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"93 1","pages":"244-245"},"PeriodicalIF":0.0,"publicationDate":"1960-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79431932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
An appraisal of the Gerber test for milk fat in milk and market milk products. 牛奶和市售乳制品中乳脂的Gerber试验评价。
Journal of milk and food technology Pub Date : 1960-03-01 DOI: 10.4315/0022-2747-23.3.69
D. Levowitz
{"title":"An appraisal of the Gerber test for milk fat in milk and market milk products.","authors":"D. Levowitz","doi":"10.4315/0022-2747-23.3.69","DOIUrl":"https://doi.org/10.4315/0022-2747-23.3.69","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"88 1","pages":"69-72"},"PeriodicalIF":0.0,"publicationDate":"1960-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91491486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 10
Lactic starter culture activity in milk from cows on pasture and in milk from cows on dry feed. 放牧奶牛和干饲料奶牛乳中的乳酸发酵剂活性。
Journal of milk and food technology Pub Date : 1960-03-01 DOI: 10.4315/0022-2747-23.3.76
T. Claydon, H. C. Fryer
{"title":"Lactic starter culture activity in milk from cows on pasture and in milk from cows on dry feed.","authors":"T. Claydon, H. C. Fryer","doi":"10.4315/0022-2747-23.3.76","DOIUrl":"https://doi.org/10.4315/0022-2747-23.3.76","url":null,"abstract":"Lactic starter culture activity in milk from cows on rye pasture and in milk from cows on dry feed was compared, using two cultures widely distributed by commercial laboratories. The milk was pasteurized at 62.5°C. for 30 min. In 16 and 24 hr. at 21°C. one culture developed slightly higher acidities in milk from the pasture cows than in milk from the dry-feed cows, as shown by the means of 8 trials. The differences were statistically significant. On the other hand, the second culture, which showed lower activity in the test milks, developed a higher acidity in the milk from cows on dry feed. The differences at the 16-hr. period were statistically significant. The total solids content of milk averaged 13.70% from the cows on pasture and 13.20% from those on dry feed. The proteose-peptone content varied but the mean value was about the same for milk from the pasture cows as for that from the dry-feed cows: 2.4 and 2.3 mg./10 ml. milk, respectively. Non-protein nitrogen averaged 4.5 mg./10 ml. milk from cows...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"27 1","pages":"76-81"},"PeriodicalIF":0.0,"publicationDate":"1960-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74853096","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Comments on a new test for penicillin in milk. 对牛奶中青霉素的新测试的评论。
Journal of milk and food technology Pub Date : 1960-01-01 DOI: 10.4315/0022-2747-23.1.6
C. Johns
{"title":"Comments on a new test for penicillin in milk.","authors":"C. Johns","doi":"10.4315/0022-2747-23.1.6","DOIUrl":"https://doi.org/10.4315/0022-2747-23.1.6","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"26 1","pages":"6-7"},"PeriodicalIF":0.0,"publicationDate":"1960-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81121319","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 5
IS YOUR FOOD CONTROL PROGRAM WORKING?1 你的食品控制程序有效吗?1
Journal of milk and food technology Pub Date : 1959-09-01 DOI: 10.4315/0022-2747-22.9.279
H. S. Adams
{"title":"IS YOUR FOOD CONTROL PROGRAM WORKING?1","authors":"H. S. Adams","doi":"10.4315/0022-2747-22.9.279","DOIUrl":"https://doi.org/10.4315/0022-2747-22.9.279","url":null,"abstract":"","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"154 1","pages":"279-282"},"PeriodicalIF":0.0,"publicationDate":"1959-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86281164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
COMPARISON OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS AS A TEST ORGANISM TO DETERMINE THE SANITARY QUALITY OF FOOD1 PART I 食品卫生质量检测病原菌大肠杆菌与粪链球菌的比较——第一部分
Journal of milk and food technology Pub Date : 1954-07-01 DOI: 10.4315/0022-2747-17.7.204
C. Allen, F. Fabian
{"title":"COMPARISON OF ESCHERICHIA COLI AND STREPTOCOCCUS FAECALIS AS A TEST ORGANISM TO DETERMINE THE SANITARY QUALITY OF FOOD1 PART I","authors":"C. Allen, F. Fabian","doi":"10.4315/0022-2747-17.7.204","DOIUrl":"https://doi.org/10.4315/0022-2747-17.7.204","url":null,"abstract":"Since the discovery of the role that bacteria play in disease, a search has been made for a suitable organism that would be indicative of dangerous bacterial contamination in food. Early work with pathogenic bacteria indicated that they would not be suitoble to serve this purpose since they were hard to isolate, were too fastidious, and died off quickly under conditions favorable for keeping food. For these and other reasons the search turned to other bacteria associated with pathogenic bacteria but which were hardier and easier to work with and identify. Fullfilling these requirements were two organisms, E. coli and Strept. faecalis, normal inhabitants of the intestinal tract and associated with many pathogenic bacteria especiallv the enteric bacteria which ore responsible for many food outbreaks. Today the presence of moderate numbers of these organisms is not considered a sure sign of dangerous contamination but rather of possible contamination. Their presence indicates that a search for the cause of t...","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"30 1","pages":"204-218"},"PeriodicalIF":0.0,"publicationDate":"1954-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73260550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
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