Some Factors Responsible for Variations in the Acid Numbers of the Fat in Cream and in Commercial Butter
Open Access
- 1 March 1940
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 23 (3) , 245-258
- https://doi.org/10.3168/jds.s0022-0302(40)95518-7
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Effect of Lipolysis on the Churnability of Cream Obtained from the Milk of Cows in Advanced LactationJournal of Dairy Science, 1936
- 38. The Inactivation of Lipase in Dairy Products by Traces of Heavy Metal SaltsJournal of Dairy Research, 1932
- The Analytical Detection of Rancidity.Industrial & Engineering Chemistry, 1923
- Proof of the Presence of Lipase in Milk and a New Method for the Detection of the EnzymeJournal of Dairy Science, 1922
- Is Lipase a Normal Constituent of Cow's Milk?Journal of Dairy Science, 1922