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Margaret G. D. Taylor

Bio: Margaret G. D. Taylor is an academic researcher. The author has contributed to research in topics: Meal. The author has an hindex of 1, co-authored 2 publications receiving 7 citations.
Topics: Meal


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Journal ArticleDOI
TL;DR: The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine.
Abstract: The history of food adulteration and fraud and attempts at their control from the Middle Ages to date is traced for Belgium and for the UK with special reference to butter and margarine. The development of analytical procedures for the authentication of milk fat is outlined, from those based on the characterisation of fatty acids derived from milk fat in the nineteenth century to chromatographic methods in the next century and the recent rapid spectroscopic approaches. The importance of adequate surveillance programmes to reduce the incidence of food fraud is stressed.

34 citations

Journal ArticleDOI
TL;DR: In addition to the usual factors considered in selecting cows for flavor studies, the flavor of the milk produced by the cows while being fed a common ration should also be considered.

6 citations

Journal ArticleDOI
TL;DR: In this article, the substitution of cottonseed meal for old-process linseed oil meal and bran in the ration of milk cows produces no marked change in the percentage of fat in milk.

6 citations

Journal Article
TL;DR: Many results are given in the literature dealing with milk fat which show the effects of different feeds for dairy cows upon the milk fat produced.
Abstract: Many results are given in the literature dealing with milk fat which show the effects of different feeds for dairy cows upon the milk fat produced. Amberger (ly found that the feeding of beets caused an appreciable lowering of the iodine number and an increase in the Reichert-Meissl and Polenske numbers. When sucrose was substituted for the beets the changes were similar in direction but not so great. Amberger also found that when malt germs were fed, the Reichert-Meissl number was reduced from 25.48 to 16.70 and the iodine number was increased from 32.1 to 39.2. Siegfeld {14j 15), Fritzsche (5), and Luhrig, Hepner, and Blau {13), studied the influence of beet leaves and tops on the composition of milk fat. Their results showed that the Reichert-Meissl, Polenske, and saponification numbers of the fat were increased while the iodine number and the index of refraction were lowered. Zaitschek {17) found that cows on a turnip ration produced fat having higher Reichert-Meissl and saponification numbers than when on dry feed, and that potatoes acted similarly to turnips. Boes and Weyland {4) fed a ration of sugar beets exclusively. The fat produced gave the following results: Reichert-Meissl number 28.16, Polenske number 6.16, saponification number 234.2, and iodine number 24.22. Kieferle {10) showed that the feeding of silage gave a considerable increase in the Reichert-Meissl number and a slightly higher Polenske number. Lindsey, Holland, and Smith {12) state that soybean meal caused no marked difference in milk fat except a slight increase in the unsaturated acids. Soybean oil, however, caused the saponification number to drop from 231.59 to 221.65, and the Reichert-Meissl from 27.05 to 23.27. The iodine number on the other hand increased from 31.90 to 40.25. Cranfield {5) worked with coconut cake and linseed cake and Cranfield and Taylor {6) with linseed cake and hempseed cake. They showed that when cows were removed from poor pasture to well-balanced rations containing these products a considerable rise in the Reichert-Meissl, Kirschner, and Polenske numbers and a fall in the index of refraction occurred. Smith, Wells, and Ewing {16) report that the feeding of cottonseed oil lowered the saponification number and the soluble fatty acids and increased the insoluble fatty acids. Eckles and Palmer (7) showed that cottonseed products in the ration decreased the saponification and Reichert-Meissl numbers

3 citations

Journal ArticleDOI
TL;DR: In this paper, the Reichert-Meissl numbers of 169 samples of ice cream were determined and the arithmetical mean value was 29.19 and the range was 27.40 to 31.35.

1 citations