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The most favorable temperatures for the cooking of some typical foods
(University of Missouri--Columbia, 1915)
A search through available published material on the subject of the cooking of foods reveals for the most part only recommendations of fairly wide ranges rather than definite limits of temperature for the cooking of specified ...
A critical study of the chemical and physical factors involved in cake making
(University of Missouri--Columbia, 1916)
There is no specific history as to how and when the first cake was made. However, it is reasonable to suppose that it developed logically from bread making at an early date, when some clever cook found that the addition ...
Apparatus and method for determining the hardness of butter fat
(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 ...
The per cent of fat in milk as influenced by the fatness of the cow and the plane of nutrition
(University of Missouri--Columbia, 1912)
The question of the fatness of the cow and plane of nutrition as effecting the per cent of fat in milk has been under investigation at the Missouri Agricultural Experiment Station for a period of three years. An interest ...
The removal of lime from the ash of cow feces
(University of Missouri--Columbia, 1912)
While employed in the Government Dairy Research Laboratories at Columbia, Missouri, the writer had occasion to conduct the analytical work in a mineral nutrition experiment conducted on dairy cattle. The principal constituent ...
Physical characteristics and chemical constitution of human milk fat
(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 ...
Study of difficult churning
(University of Missouri--Columbia, 1918)
There is at the present time a lack of definite knowledge as to why cream, at certain times, fails to give up its fat in the form of butter. This trouble occurs most commonly where only one or two cows are kept, the usual ...
Study of the coloring matter in milk serum
(University of Missouri--Columbia, 1912)
During the course of an investigation of the natural pigments of milk carried on in the Research Laboratories of the Dairy Department, at the University of Missouri, it became evident that more than one pigment existed in ...
The nutrients required for growth by heifers of dairy breeds
(University of Missouri--Columbia, 1913)
According to the census figures there are approximately 20,000,000 cows used for dairy purposes in the United States at the present time. It is probably safe to assume that these cows are milked on the average not more ...
Investigation of the unsaturated acids of cottonseed oil
(University of Missouri--Columbia, 1913)
In the course of a study of the methods of analysis of cotton seed oil from linoleic acid, by means of the isolation of the acid as its bromine compound, the end product of the analysis which should have been linoleic ...
General consideration of the calcium and phosphorus in the ration of growing cattle
(University of Missouri--Columbia, 1913)
The object of this experiment was to compare two rations, one of high calcium and phosphorus content and the other of low calcium and phosphorus content, in their effects upon growing calves.
The use of fats in cooking
(University of Missouri--Columbia, 1917)
The cost of food is the all important question at the present time. Our people must be fed. The problem is to discover what available foods will give the most nutritive value at a minimum cost. When we observe that a pound ...
The best winter ration for the dairy heifer
(University of Missouri--Columbia, 1915)
The increasing demand for dairy cows, and cows of greater efficiency has led to a more systematized rearing of the dairy heifer. The need of a winter ration, considering the economic price and amount of food consumed, is ...
Nutrients required for milk production
(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 ...
An investigation of farm or dairy buttermaking : dissertation
(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 ...
Minimum protein requirements for the growth of dairy heifers
(University of Missouri--Columbia, 1915)
In order to reduce the feed cost as much as possible, it is of considerable importance to know the required amount of protein necessary to develop the heifer normally. To best arrive at a protein standard for dairy heifers ...
The minimum protein requirement for growing dairy heifers
(University of Missouri--Columbia, 1918)
Text from page 1: "By minimum protein requirements of growing dairy heifers is meant the least quantity of protein in the ration which will allow normal growth to proceed. A study or investigation leading to a knowledge ...
Winter rations for dairy heifers
(University of Missouri--Columbia, 1918)
"Comparatively little experimental data are as yet available concerning these problems of raising heifers. The purpose of the author in conducting the experiments reported in this thesis was to add to the data now available ...
Factors affecting the growth of dairy animals
(University of Missouri--Columbia, 1916)
Text from introduction: All successful breeders are continually striving to improve the quality of their herds. The value of any dairy herd is determined to a great extent by the way in which the heifers within that herd ...
Winter rations for dairy heifers
(University of Missouri--Columbia, 1916)
Text from introduction: The experiment stationre ports show that it costs $70 to raise a heifer to two years old, and that 70 percent of this cost is for feed. The greater portion of this c ost is for feed when the animals ...