Thesis (Ph. D.)--University of Wisconsin--Madison, 1948. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Bibliography: leaves [84]-86.

Thesis (M.S.)--University of Wisconsin--Madison, 1964. / eContent provider-neutral record in process. Description based on print version record. Bibliography: l. 61-69.

Thesis (M.S.)--University of Wisconsin--Madison, 1969. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1957. / Typescript. Vita. Includes: The A-C test (acid-coagulation) : a new method of determining the itme for cutting cottage cheese curd / D.B. Emmons, W.V. Price, and A.M. Swanson. University of Wisconsin. College of Agriculture. Extension Service. Circular 541 (1957), 7 p. Includes bibliographical references (leaves 202-215).

Thesis (Ph. D.)--University of Wisconsin, 1966. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1967. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (M.S.)--University of Wisconsin--Madison, 1966. / eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1959. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Includes bibliographical references (leaves 150-155).

In the last few decades, considerable emphasis has been placed on the problem of manufacturing very readily soluble whole milk powder. A satisfactory instant whole milk powder is difficult to produce largely because of the presence of fat in the system. In the present study, certain substances were added to the whole milk powder to help the dispersion of its constituents. Attempt has been made to investigate the effect of lecithin from different sources on the instantization of whole milk powder and to find out whether this effect is due to a chemical interaction between the casein and lecithin or due to a change in the physical properties of the powder. It was found that the powder particles agglomerated partially and as a result, the reconstitutability in cold water, 4°C, was improved, remarkably. Different degrees of improvement in the sinkability were observed when the powder was treated with 2% lecithin from different sources. There was no evidence for casein lecithin interaction but the results show that alteration in the interfacial tension of butter oil and the surface tension of water by lecithins would play an important role in the sink-ability improvement of the powder. / Land and Food Systems, Faculty of / Graduate

The fortification of skim milk powder with vitamin A has been found to be ineffective with available methods. The purpose of this study was to assess new methods and materials for their effectiveness in providing stability to vitamin A in fortified skim milk powder. The first phase of the project involved trials in Pilot Plants which evaluated 14 different treatments for vitamin A stability during storage periods of twelve months at 22°C and six months at 37°C. The second and third phases of the experiment consisted of primary and instant powder trials in commercial plants using the most stable methods from the Pilot Plant trials. In the latter phases of the project, eight treatments were tested for primary powder and ten for instant type of powder. Results show that levels of antioxidants were important to control the oxidative degradation of vitamin A in the milk powder. The vitamin A concentrate containing BHA (5 mg), BHT (55 mg) and ⍺-tocopherol (12.5 mg) antioxidants produced the best results for primary powder. Ascorbyl palmitate-⍺-tocopherol combination of antioxidants was found to be more effective than the BHA-BHT-⍺-tocopherol blend for instant powder. The level of hydrogenated coconut oil (HCO) used as the vitamin carrier was also found to be important for stability, 0.2% being slightly better than 0.1% in primary powder. A 12% emulsion injected at such a rate as to add 0.027% oil in milk solids was the best treatment of the instant powder trials. Hay-like flavour in reconstituted skim milk powder was correlated with vitamin A destruction. / Land and Food Systems, Faculty of / Graduate