Browsing Food Science Program (MU) by Thesis Semester "1911"

Now showing items 1-6 of 6

  • Apparatus and method for determining the hardness of butter fat 

    Perkins, A. E. (Albert Edward), 1881- (University of Missouri--Columbia, 1911)
    One of the important properties to be taken into account in judging the quality of butter is the so called Body, by which is meant the hardness, consistency or firmness of the butter. Body is described by the butter Judge ...

  • Effect of the plane of nutrition on the ash constituents of cow's milk 

    Mathiason, Gertrude Karen (University of Missouri--Columbia, 1911)
    Only within the last few years has the importance of the mineral elements of food been recognized. The mineral elements are especially necessary during the period of growth, for, while they form but a very small part of ...

  • The efficiency of certain methods of preserving milk samples for chemical analysis with special reference to the protein constituents 

    Primm, Roy Lee (University of Missouri--Columbia, 1911)
    The need has long been felt for an efficient preservative for milk samples intended for chemical analysis. Since it is not feasible to make all analyses on the fresh sample some means must be used to preserve the milk. The ...

  • An investigation of farm or dairy buttermaking : dissertation 

    Keithley, J. R. (University of Missouri--Columbia, 1911)
    Butter is one of the oldest articles of diet which is being manufactured today. Hayward, in collecting data concerning the history of butter, found it mentioned in the Vedas - written 2,000 to 1,400 B. C. Its importance ...

  • Nutrients required for milk production 

    Woodward, T. E. (Thompson Elwyn) (University of Missouri--Columbia, 1911)
    There are three essentials to high yields of milk - proper kind of cows, proper care and management and proper feeding. This investigation will deal only with the last. No matter what the inherent dairy qualities of the ...

  • Physical characteristics and chemical constitution of human milk fat 

    Bristow, H. G. (University of Missouri--Columbia, 1911)
    In this paper will be given the physical characteristics and physical and chemical constants of the fat from human milk and as many quantitative estimations as can be calculated from the constants thus obtained, with its ...