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1	Homogenization and deaeration of milk by ultrasonic sound waves Burger, Marie, January 1953 (has links) Thesis (Ph. D.)--University of Wisconsin--Madison, 1953. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 67-72). Homogenized milk.
2	A study of homogenized milk showing the effects of various processing procedures on flavor, sediment control, and bacteria count Loewenstein, Morrison. January 1940 (has links) LD2668 .T4 1940 L64 / Master of Science Homogenized milk. Masters theses
3	Studies with fat-splitting enzymes on homogenized and unhomogenized milk Thacker, William Charles January 1940 (has links) Master of Science LD5655.V855 1940.T532 Homogenized milk Enzymes
4	The effect of homogenization upon the Vitamin C content of cow's milk Smith, Louis Murdock January 1939 (has links) Series or experiments employing laboratory methods of homogenization were run at temperatures or 100°F, 110°F, 120°F, 130°F, 140°F, 150°F, 160°F, and 170°F and with pressures of 1000, 1750, and 2500 pounds at each temperature. In all series, at all temperatures and at all pressures, the results of homogenization indicated a reduction of the titratable ascorbic acid content of the milk processed. The amount of destruction of ascorbic acid was variable, ranging from 7.4 per cent to 14.3 per cent with an average reduction or 11.34 per cent. Supplement experiments, employing commercial experiment and commercial methods corroborated the results obtained in the laboratory. / Master of Science LD5655.V855 1939.S647 Homogenized milk Vitamin C

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