R.W. Bell

Prevention of Milestone Formation in a High-Temperature-Short-Time Heater by Preheating Milk, Skim Milk and Whey

The Effect of High-Temperature Short-Time Forewarming of Milk upon the Heat Stability of its Evaporated Product

Foam Spray Drying Methods of Making Readily Dispersible Nonfat Dry Milk

Effects of Temperature and Time of Sterilization upon Properties of Evaporated Milk

Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed Milk

The Effect of Various Degrees of Forewarming upon the Heat Stability of Milks of Different Solids Concentrations

Retention of Ascorbic Acid, Changes in Oxidation–Reduction Potential, and the Prevention of an Oxidized Flavor During Freezing Preservation of Milk

Relationships between High Temperature Forewarming and the Color and Heat Stability of Evaporated Milks of Different Solids Content

Deferment of an Oxidized Flavor in Frozen Milk by Ascorbic Acid Fortification and by Hydrogen Peroxide Oxidation of the Ascorbic Acid of the Fresh Milk1

A Method of Obtaining Crude Milk Sugar and Other Solids from Sweet Whey