The Fat Globules of Milk in relation to Churning
Open Access
- 1 October 1911
- journal article
- research article
- Published by Cambridge University Press (CUP) in The Journal of Agricultural Science
- Vol. 4 (2) , 150-176
- https://doi.org/10.1017/s0021859600001635
Abstract
It is a matter of common experience in dairy work, that different creams vary in their behaviour during the operation of churning; and many theories have been adduced to explain the factors which possibly affect, adversely or otherwise, what may be termed, for want of a more suitable word, churnabilityKeywords
This publication has 4 references indexed in Scilit:
- Beitrag zur Kenntnis der Zusammensetzung und der Natur der Hüllen der Milchkügelchen.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1909
- Untersuchungen über die Serumhüllen der MilchkügelchenPflügers Archiv - European Journal of Physiology, 1904
- On the structure of the “fat globules” in cow's milkThe Analyst, 1897
- More microscopical observations made by the same M. Leewenhoeck, and promised in numb. 97. Of these tracts; communicated in his letters of August 15. 1673 and of April 7. 1674Philosophical Transactions of the Royal Society of London, 1674