A Comparison of Fresh and Frozen Condensed Skimmilk as a Source of Serum Solids in Ice Cream¹

References

1. • Anderson E.O.
   • Pierce R.L.
   Some chemical changes in frozen milk occurring in storage.
   Milk Dealer. 1929; 18: 60
   • Google Scholar
2. • Doan F.J.
   Protein stability affected by homogenization of mixes.
   Ice Cream Review. 1930; 13: 41
   • Google Scholar
3. • Doan F.J.
   Preserving condensed milk by freezing.
   National Butter and Cheese Jour. 1937; 28: 24
   • Google Scholar
4. • Doan F.J.
   • Baldwin Jr., F.B.
   Observations on the freezing of milk and cream. II. The destruction of the fat emulsion in frozen cream.
   Jour. Dairy Sci. 1936; 19: 225
   • Scopus (2)
   • Abstract
   • Full Text PDF
   • Google Scholar
5. • Mack M.J.
   Frozen sweet cream as an ingredient of ice cream.
   Mass. Agr. Expt. Sta. Bul. 1930; 260: p192
   • Google Scholar
6. • Masurovsky B.
   The five essential steps in ice cream making.
   Ice Cream Review. 1924; 7: 26
   • Google Scholar
7. • Mojonnier Brothers Company
   Instruction manual for setting up and operating the Mojonnier milk tester.
   Mojonnier Brothers Company, Chicago, Ill., Bul.1925 (101, pp. 39, 57)
   • Google Scholar
8. • Parkes L.R.
   • Barnes C.R.
   Application of the glass electrode to dairy products.
   Ind. Eng. Chem., Anal. Ed. 1935; 7: 71
   • Crossref
   • Google Scholar
9. • Ramsey R.J.
   Problems of freezing ice cream by the continuous method.
   Ice Cream Trade Jour. 1937; 33: 21
   • Google Scholar

10. Ramsey, R. J., Telling-Belle Vernon Co., Cleveland, Ohio. Letter to author. June, 1937.

    • Google Scholar

11. Sommer, H. H. The acidity of milk and dairy products. Wisc. Agr. Expt. Sta. Res. Bul. 127, pp. 21–22.

    • Google Scholar

12. Sommer, H. H. The theory and practice of ice cream making. 2nd Ed., Published by the Author, Madison, Wisconsin, pp. 197, 296, 351. 1935.

    • Google Scholar
13. • Webb B.H.
    • Hall S.A.
    Some physical effects of freezing upon milk and cream.
    Jour. Dairy Sci. 1935; 18: 275-286
    • Scopus (15)
    • Abstract
    • Full Text PDF
    • Google Scholar