 ... 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...  American Practitioner and News - Page 5031913Full view - About this book
 | 1913 - 564 pages
...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 pages
...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 pages
...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 pages
...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 pages
...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... | |
 | 1913 - 738 pages
...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 pages
...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... | |
 | 1913 - 876 pages
...yet not give the milk a cooked flavor or lessen its nutritive value, the Department of Agricidture, through its Dairy Division, has been conducting a...time. According to the report on these experiments when milk is pasteurized at 145 degrees F. for thirty minutes the chemical changes are so slight that... | |
 | 1913 - 528 pages
...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,...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 - 836 pages
...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... | |
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