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1. Factors governing the manufacture of sweet-curd cottage cheese.

Creator Personal:
Thurston, L. M., Gould, Ira, Jr.
Title:
Factors governing the manufacture of sweet-curd cottage cheese.
Call Number:
P16697
Date:
1933
Description:
Journal article reprint from: Journal of Dairy Science, v.16:no.5 (1933:Sept.).
Subject Topical:
Cottage cheese.
All:
Cottage cheese.

2. Oxidized flavor in milk. I. The probable relation of lecithin to oxidized flavor.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. I. The probable relation of lecithin to oxidized flavor.
Call Number:
P16702
Date:
1935
Description:
Journal article reprint from: Journal of Dairy Science, v.18:no.5 (1935:May).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

3. Oxidized flavor in milk. II. The effects of homogenization, agitation and freezing of milk on its subsequent susceptibility to oxidized flavor development.

Creator Personal:
Brown, William Carson, 1910-, Dustman, Robert B. (Robert Barclay), 1892-, Thurston, L. M.
Title:
Oxidized flavor in milk. II. The effects of homogenization, agitation and freezing of milk on its subsequent susceptibility to oxidized flavor development.
Call Number:
P16703
Date:
1936
Description:
Journal article reprint from: Journal of Dairy Science, v.19:no.11 (1936).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

4. Oxidized flavor in milk. III. The time of copper contamination during production and processing, and aeration versus no aeration as related to oxidized flavor development.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. III. The time of copper contamination during production and processing, and aeration versus no aeration as related to oxidized flavor development.
Call Number:
P16704
Date:
1936
Description:
Journal article reprint from: Journal of Dairy Science, v.19:no.12 (1936:Dec.).
Subject Topical:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

5. Oxidized flavor in milk. IV. Studies of the relation of the feed of the cow to oxidized flavor.

Creator Personal:
Dustman, Robert B. (Robert Barclay), 1892-, Brown, William Carson, 1910-, Thurston, L. M.
Title:
Oxidized flavor in milk. IV. Studies of the relation of the feed of the cow to oxidized flavor.
Call Number:
P16705
Date:
1937
Description:
Journal article reprint from: Journal of Dairy Science, v.20:no.3 (1937:Mar.).
Subject Topical:
Dairy cattle--Feeding and feeds., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Dairy cattle--Feeding and feeds., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

6. Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.

Creator Personal:
Brown, William Carson, 1910-, Dustman, Robert B. (Robert Barclay), 1892-, Thurston, L. M.
Title:
Oxidized flavor in milk. V. The effect of metal-developed oxidized flavor on the iodine number of the milk fat.
Call Number:
P16706
Date:
1937
Description:
Journal article reprint from: Journal of Dairy Science, v.20:no.9 (1937:Sept.).
Subject Topical:
Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.
All:
Milkfat., Milk--Flavor and odor--Research., Milk., Dairy processing--Research.

7. A Review of oxidation in milk and milk products as related to flavor.

Creator Personal:
Brown, William Carson, 1910-, Thurston, L. M.
Title:
A Review of oxidation in milk and milk products as related to flavor.
Call Number:
P16716
Date:
1940
Description:
Journal article reprint from: Journal of Dairy Science, v.28:no.7 (1940:July).
Subject Topical:
Milk--Flavor and odor--Research., Oxidation., Milk.
All:
Milk--Flavor and odor--Research., Oxidation., Milk.

8. The Minnesota Babcock method applied to concentrated milk, chocolate milk, and ice cream.

Creator Personal:
Brown, William Carson, 1910-, Thurston, L. M.
Title:
The Minnesota Babcock method applied to concentrated milk, chocolate milk, and ice cream.
Call Number:
P17765
Date:
1943
Description:
Journal article reprint from: Journal of Milk Technology, v.6:no.3 (1943:May/June).
Subject Topical:
Ice cream, ices, etc., Milkfat.
All:
Ice cream, ices, etc., Milkfat.

9. Some observations on the effect of temperature of pasteurization on the acid coagulation of skimmilk.

Creator Personal:
Thurston, L. M., Barnhart, J. L.
Title:
Some observations on the effect of temperature of pasteurization on the acid coagulation of skimmilk.
Call Number:
P18682
Date:
1932
Description:

Journal article reprint from: Journal of Dairy Science, v.15:no.5 (1932:Sept.).

Subject Topical:
Cottage cheese., Milk--Pasteurization., Dairy processing--Research.
All:
Cottage cheese., Milk--Pasteurization., Dairy processing--Research.

10. A Study of the relation of materials adsorbed on the fat globules to the richness of flavor of milk and certain milk products.

Creator Personal:
Thurston, L. M., Barnhart, J. L.
Title:
A Study of the relation of materials adsorbed on the fat globules to the richness of flavor of milk and certain milk products.
Call Number:
P18690
Date:
1935
Description:

Journal article reprint from: Journal of Dairy Science, v.18:no.2 (1935:Feb.).

Subject Topical:
Milk--Flavor and odor--Research.
All:
Milk--Flavor and odor--Research.