B. W. Hammer: Panegyric
R. E. Buchanan, Henry Gilman, M. Mortensen, E. G. Hastings, H. C. Horneman, H. Macy, W. A. Cordes, A. H. White, E. H. Parfitt, H. C. Olson, R. V. Hussong, G. H. Wilster, Chris Jensen, F. H. Herzer, N. E. Fabricius, C. B. Lane, N. S. Golding, H. W. Bryant, Henry C. Hansen, E. F. Goss, H. A. Bendixen, G. Malcolm Trout, J. B. Stine, D. R. Theophilus, T. J. Claydon, A. C. Fay, W. B. Sarles, M. W. Yale, H. F. Long, Harry H. Weiser, Michael B. Michaelian & F. Eugene Nelson
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Iowa State College wishes to felicitate Dr. Hammer upon the completion of 25 years of service and to insist that what he has thus far accomplished may be but the merest fraction of what he will still be able to accomplish. |
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Published Published By Pages DOI Chapters Jan. 1, 1937 Collegiate Press 266 10.31274/isudp.1937.39 33 Citation R. E. Buchanan et al. 1937. B. W. Hammer: Panegyric -
Chapters
B. W. Hammer: Panegyric has the following chapters:
- Introduction
- 1 Biography
- 2 A Tribute from Associates
- 3 A Tribute from Education and Research
- 4 A Tribute from the Industry
- 5 Publications of B. W. Hammer
- 6 Further Observations on the Quantitative Changes in the Microflora of Cream and Butter During Manufacture, Storage and Shipment
- 7 Churn Contamination as a Source of Yeasts and Molds in Butter
- 8 A Comparison of Media for Determining the Total Bacterial Count of Butter
- 9 Some Observations on the Yeast and Mold Count of Salted Butter Made from Sour Cream
- 10 The Influence of Filtration of Inoculated Wash Water on Bacterial Count and Keeping Qualities of Butter
- 11 A Method for the Microscopic Examination of Butter
- 12 The Influence of Starter on the Flavor of Butter
- 13 The Influence of Various Methods of Neutralizing Cream on the Quality of Fresh and Stored Butter
- 14 A Comparative Study of Mississippi and Minnesota Butter From the Standpoints of Certain Fat Constants and Heat Resistance
- 15 The Manufacture of High Scoring Butter
- 16 The Effect of Certain Penicillia on the Volatile Acidity and the Flavor of Iowa Blue Cheese
- 17 Methods Used to Increase Blue Mold Growth in Cheese
- 18 The Effect of Penicillium roqueforti on Some Lower Fatty Acids
- 19 The Influence of Certain Bacteria on the Ripening of Cheddar Cheese Made From Pasteurized Milk
- 20 Curing Small Units of American Cheese in Liquid Paraffin
- 21 A Study of Some of the Physical Changes Involved in the Rennet Coagulation of Milk and the Subsequent Firming of the Curd
- 22 Physical and Chemical Effects of Homogenization of Milk
- 23 Distribution of Bacteria in a Quart Bottle of Whole Milk Held at 0° C.
- 24 Influence of Growth Temperature on the Thermal Resistance of Some Aerobic, Spore-forming Bacteria From Evaporated Milk
- 25 The Influence of Growth Temperature and Age on the Thermal Resistance of Milk Cultures of Streptococcus Lactis
- 26 The Limitations of Significance of Some of the Methods of Analyzing Ice Cream
- 27 Studies on Bacillus Coagulans
- 28 Bacteria of the Escherichia-Aerobacter Group in Dairy Products
- 29 Observations on Alcaligenes Lipolyticus
- 30 Studies on Lactobacillus Cultures That Actively Coagulate Milk
- 31 Determination of Acetylmethylcarbinol and Diacetyl in Dairy Products
- 32 A Study of the Distribution of Strains of Streptococcus lactis Which Are Sensitive to a Filterable Inhibitory Principle from Slow Starters
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