 ... or lessen its nutritive value, the Department of Agriculture, through its Dairy Division, has been conducting a series of experiments, treating milk at different temperatures and for different lengths of time. According to the report on these experiments...  Texas State Journal of Medicine - Side 1961914Uten tilgangsbegrensning - Om denne boken
 | 1913 - 564 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value the Department of Agriculture...of Animal Industry, when milk is pasteurized at 145 deg. F. for thirty minutes the chemical changes are so slight that it is unlikely that the protein... | |
 | 1915 - 438 sider
...pasteurizing milk so as to kill the disease gerrns, and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...Industry, when milk is pasteurized at 145° F. for 30 minutes the chemical changes are so slight that it is unlikely that the protein (muscle-building... | |
 | 1913 - 858 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture, through its dairy division, has been a conducting a series of experiments, treating milk at different temperatures and for different lengths... | |
 | 1914 - 406 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...According to the report on these experiments in Bulletin 106 of the Bureau of Animal Industry, when milk is pasteurized at 145° F. for thirty minutes the chemical... | |
 | 1913 - 500 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...of Animal Industry, when milk is pasteurized at 145 degrees Fahrenheit for thirty minutes, the chemical changes are so slight that it is unlikely that... | |
 | Irving P. Fox - 1912 - 608 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...are so slight that it is unlikely that the protein (muscle building element) or the phosphates of lime and magnesia are rendered less digestible than... | |
 | 1913 - 756 sider
...greatly diminished rainfall. PASTEURIZED MILK In order to determine the best way of pasteurizing milk so as to kill the disease germs and yet not give the...are so slight that it is unlikely that the protein (muscle building element) or the phosphates of lime and magnesia are rendered less digestible than... | |
 | Charles Hamilton Hughes - 1913 - 590 sider
...yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agricultire, through its Dairy Division, has been conducting a...are so slight that it is unlikely that the protein (muscle building element) or the phosphates of lime and magnesia are rendered less digestible than... | |
 | 1913 - 738 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...of Animal Industry, when milk is pasteurized at 145 degree F. for thirty minutes the chemical changes are so slight that it is unlikely that the protein... | |
 | 1913 - 862 sider
...pasteurizing milk so as to kill the disease germs and yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agriculture,...Bureau of Animal Industry, when milk is pasteurized at 145°F. for thirty minutes the chemical changes are so slight that it is unlikely that the protein... | |
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