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Full-Text Articles in Food Science
Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif
Factors Affecting The B-Vitamin Content Of Cottage Cheese, Gary Dean Reif
Department of Food Science and Technology: Dissertations, Theses, and Student Research
The purpose of this study was to investigate the vitamin content of Cottage cheese and to study the factors which may alter the content of certain B-vitamins. The specific objectives were as follows:
- To determine the niacin, B6, B12 and folic acid content of skimmilk and Cottage cheese and the retention of those vitamins in the curd from the milk.
- To study the synthesis of niacin, B6, B12 and folic acid during the 16-hr setting period used in making Cottage cheese, and to determine whether the vitamin synthesis by the starter was partly responsible …
The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia
The Composition Of Milk : Notes On A Recent Survey Of Dairy Farms, Department Of Agriculture, Western Australia
Journal of the Department of Agriculture, Western Australia, Series 4
THE report on the recent survey into milk composition carried out by officers of the Dairying Division of the Department of Agriculture will soon be available to all interested dairy farmers.