Burke, A. D., Woodson, F., and Heller, V. G. The Possible Toxicity of Butter-
milk Soured in Zinc Containers. J. Dairy Sci. 11: 79 (1929).
Chick, H., and Martin, C. J. On the "Heat Coagulation" of Proteins. IV. The
Condition Controlling the Agglutination of Proteins Already Acted Upon
by Hot Water. J. Physiology 45: 261 (1912-1913).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. J. & A.
Churchill (1935).
Dahlberg, A. C, and Hening, J. C. Viscosity, Surface Tension and Whipping
Properties of Milk and Cream. New York State Agri. Expt. Sta., Technical
Bull. 113 (1925).
Daum, K. The Calcium Salts of Heated Milk. J. Home Econ. 13: 182 (1921).
Dean, H. K., and Hilditch, T. P. Some Further Observations on Factors Which
Influence the Component Fatty Acids of Butter. Biochemical J. 27: 889
(1933).
Doane, C. F., and Lawson, H. W. Varieties of Cheese; Descriptions and Anal-
yses. U. S. Dept. Agri. Bull. 608 (1918).
Food and Drug Administration. Definitions and Standard of Food Products.
316 MILK AND CHEESE
Service and Regulatory Announcements. U. S. Dept. Agri. Revision 4,
Aug. (1933).
Hening, J. C, and Dahlberg, A. C. A Temperature Treatment for Increasing
the Viscosity of Sweet Cream. New York State Agri. Expt. Sta., Technical
Bull. 197 (1932).
Kruyt, H. R. Colloids. Translation by H. S. van Klooster. John Wiley &
Sons (1927).
Lepeschkin, W. W. The Heat Coagulation of Proteins. Biochemical J. 16: 678
(1922).
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).
Magee, H. E., and Harvey, D. Studies on the Effect of Heat on Milk. I.
Some Physico-Chemical Changes Induced in Milk by Heat. Biochemical J.
20: 873 (1926).
Mathieson, D. R. Experiment Sta. Record 59: 79 (1928).
Michaelian, M. B., Farmer, R. S., and Hammer, B. W. The Relationship of
Acetylmethylcarbinol and Diacetyl to Butter Cultures. Iowa State College,
Agri. Expt. Sta., Research Bull. 155 (1933).
Michaelian, M. B., and Hammer, B. W. Studies on Acetylmethylcarbinol and
Diacetyl in Dairy Products. Iowa State College, Agri. Expt. Sta., Re-
search Bull. 179 (1935).
Monroe, C. F. The Possibility of Producing Iodized Milk. Experiment Sta.
Record 59: 774 (1928).
Osborne, T. B., and Wakeman, A. J. The Proteins of Cow's Milk. J. Biol.
Chem. 33: 7 (1918).
Palmer, L. S. The Chemistry of Milk and Dairy Products from a Colloidal
Standpoint. World's Dairy Congress (1923) Dairy Division, U. S. Dept, Agri.
(1923).
Palmer, L. S. The Chemistry of Milk and Dairy Products Viewed from a
Colloidal Standpoint. Ind. Eng. Chem. 16: 631 (1924).
Proceedings of the World's Dairy Congress (1923). Dairy Division, U. S. Dept.
Agri. (1923).
Ramsey, J., Tracey, P. H., and Ruehe, H. A. The Use of Corn Sugar in the
Manufacture of Sweetened Condensed Skim Milk. J. Dairy Sci. 16: 17 (1933).
Richmond, H. D. Dairy Chemistry. Charles Griffin & Co., London (1920).
Rogers, L. A. Fundamentals of Dairy Science. Written by Associates of Rogers.
Page 258
Presented as published in 1932. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Burke, A. D., Woodson, F., and Heller, V. G. The Possible Toxicity of Butter-
milk Soured in Zinc Containers. J. Dairy Sci. 11: 79 (1929).
Chick, H., and Martin, C. J. On the "Heat Coagulation" of Proteins. IV. The
Condition Controlling the Agglutination of Proteins Already Acted Upon
by Hot Water. J. Physiology 45: 261 (1912-1913).
Clayton, W. The Theory of Emulsions and Their Technical Treatment. J. & A.
Churchill (1935).
Dahlberg, A. C, and Hening, J. C. Viscosity, Surface Tension and Whipping
Properties of Milk and Cream. New York State Agri. Expt. Sta., Technical
Bull. 113 (1925).
Daum, K. The Calcium Salts of Heated Milk. J. Home Econ. 13: 182 (1921).
Dean, H. K., and Hilditch, T. P. Some Further Observations on Factors Which
Influence the Component Fatty Acids of Butter. Biochemical J. 27: 889
(1933).
Doane, C. F., and Lawson, H. W. Varieties of Cheese; Descriptions and Anal-
yses. U. S. Dept. Agri. Bull. 608 (1918).
Food and Drug Administration. Definitions and Standard of Food Products.
316 MILK AND CHEESE
Service and Regulatory Announcements. U. S. Dept. Agri. Revision 4,
Aug. (1933).
Hening, J. C, and Dahlberg, A. C. A Temperature Treatment for Increasing
the Viscosity of Sweet Cream. New York State Agri. Expt. Sta., Technical
Bull. 197 (1932).
Kruyt, H. R. Colloids. Translation by H. S. van Klooster. John Wiley &
Sons (1927).
Lepeschkin, W. W. The Heat Coagulation of Proteins. Biochemical J. 16: 678
(1922).
Loeb, J. Proteins and the Theory of Colloidal Behavior. McGraw-Hill Co.
(1922).
Magee, H. E., and Harvey, D. Studies on the Effect of Heat on Milk. I.
Some Physico-Chemical Changes Induced in Milk by Heat. Biochemical J.
20: 873 (1926).
Mathieson, D. R. Experiment Sta. Record 59: 79 (1928).
Michaelian, M. B., Farmer, R. S., and Hammer, B. W. The Relationship of
Acetylmethylcarbinol and Diacetyl to Butter Cultures. Iowa State College,
Agri. Expt. Sta., Research Bull. 155 (1933).
Michaelian, M. B., and Hammer, B. W. Studies on Acetylmethylcarbinol and
Diacetyl in Dairy Products. Iowa State College, Agri. Expt. Sta., Re-
search Bull. 179 (1935).
Monroe, C. F. The Possibility of Producing Iodized Milk. Experiment Sta.
Record 59: 774 (1928).
Osborne, T. B., and Wakeman, A. J. The Proteins of Cow's Milk. J. Biol.
Chem. 33: 7 (1918).
Palmer, L. S. The Chemistry of Milk and Dairy Products from a Colloidal
Standpoint. World's Dairy Congress (1923) Dairy Division, U. S. Dept, Agri.
(1923).
Palmer, L. S. The Chemistry of Milk and Dairy Products Viewed from a
Colloidal Standpoint. Ind. Eng. Chem. 16: 631 (1924).
Proceedings of the World's Dairy Congress (1923). Dairy Division, U. S. Dept.
Agri. (1923).
Ramsey, J., Tracey, P. H., and Ruehe, H. A. The Use of Corn Sugar in the
Manufacture of Sweetened Condensed Skim Milk. J. Dairy Sci. 16: 17 (1933).
Richmond, H. D. Dairy Chemistry. Charles Griffin & Co., London (1920).
Rogers, L. A. Fundamentals of Dairy Science. Written by Associates of Rogers.