Influence of the milk on the starter made from it

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2017-04-28
Authors
Baker, M.
Hammer, B.
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Extension and Experiment Station Publications
It can be very challenging to locate information about individual ISU Extension publications via the library website. Quick Search will list the name of the series, but it will not list individual publications within each series. The Parks Library Reference Collection has a List of Current Series, Serial Publications (Series Publications of Agricultural Experiment Station and Cooperative Extension Service), published as of March 2004. It lists each publication from 1888-2004 (by title and publication number - and in some cases it will show an author name).
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Abstract

Altho the types of bacteria present is a very important consideration in the preparation of starters, the medium in which the organisms are to grow is also important. Normal milk, either whole or skimmed, is apparently the most satisfactory material as well as the most widely used. Milk reconstituted from mill} powder or condensed milk, and normal milk handled in various Ways by diluting and adding such fermentable substances as lactose and glucose have been employed for the making of starters\ but have not come into general usE and do not seem to yield as desirable a product as normal milk.

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