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I.A. Gould

Michigan State University

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Publication

Featured researches published by I.A. Gould.

Journal of Dairy Science | 1943

A Quantitative Study of Heat Labile Sulfides of Milk. I. Method of Determination and the Influence of Temperature and Time1,2

R.C. Townley; I.A. Gould

Journal of Dairy Science | 1945

The formation of volatile acids in milk by high-temperature heat treatment.

I.A. Gould

Journal of Dairy Science | 1945

Lactic Acid in Dairy Products. III. The Effect of Heat on Total Acid and Lactic Acid Production and on Lactose Destruction1

I.A. Gould

Journal of Dairy Science | 1943

A Quantitative Study of the Heat Labile Sulfides of Milk. II. General Origin of Sulfides and Relation to Total Sulfur, Total Nitrogen and Albumin Nitrogen1,2

R.C. Townley; I.A. Gould

Journal of Dairy Science | 1941

Effect of Certain Factors upon Lipolysis in Homogenized Raw Milk and Cream

I.A. Gould

Journal of Dairy Science | 1942

Influence of pH, Type of Fat, and Pancreatic Extract upon Lipolysis in Homogenized Milk*

I.A. Gould

Journal of Dairy Science | 1945

Some Relationships between pH, Titrable Acidity, and the Formol Titration in Milk Heated to High Temperatures1

I.A. Gould; R.S. Frantz

Journal of Dairy Science | 1943

A Quantitative Study of the Heat Labile Sulpides of Milk. III. Influence of Ph, Added Compounds, Homogenization and Sunlight1,2

R.C. Townley; I.A. Gould

Journal of Dairy Science | 1940

A Study of the Reducing System of Milk

I.A. Gould

Journal of Dairy Science | 1944

Lactic Acid in Dairy Products. II. Relation to Flavor, Acidity Measurements, Bacterial Count and Methylene Blue Reduction*

I.A. Gould; J.M. Jensen

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Collaboration

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R.C. Townley

Michigan State University

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R.S. Frantz

Michigan State University

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G.M. Trout

Michigan State University

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P.B. Larsen

Michigan State University

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B.C. Johnson

Michigan State University

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Earl Weaver

Michigan State University

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F.C. Ewbank

Michigan State University

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J.M. Jensen

Michigan State University

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P.S. Lucas

Michigan State University

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