Arthur C. Dahlberg

Arthur C. Dahlberg's AcademicInfluence.com Rankings

Arthur C. Dahlberg

Sociology

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Sociology

Why Is Arthur C. Dahlberg Influential?

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According to Wikipedia, Arthur Chester Dahlberg was an American food scientist specializing in the dairy industry. His research helped to improve the methods of processing milk and milk products. He was Professor and Professor Emeritus of Dairy Industry at Cornell University. He received the 1944 Borden Award for excellence in research in dairy manufacturing.

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Arthur C. Dahlberg's Published Works

Number of citations in a given year to any of this author's works

Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author

Published Works

The Development of Flavor in American Cheddar Cheese Made from Pasteurized Milk with Streptococcus Faecalis Starter (1948) (33)
The Relationship of the Amount of Tyramine and the Numbers of Streptococcus Faecalis to the Intensity of Flavor in American Cheddar Cheese (1948) (29)
A Quantitative Appraisal of the Free Amino Acids in Foreign Type Cheese (1954) (26)
The tyramine content of cheese. (1948) (24)
The Flavor, Volatile Acidity, and Soluble Protein of Cheddar and other Cheese (1947) (24)
A rapid direct-distillation method for determining the volatile fatty acids of cheese. (1946) (21)
The Relationship of the Growth of All Bacteria and Coliform Bacteria in Pasteurized Milk Held at Refrigeration Temperatures (1946) (21)
The Occurrence and Survival of Brucella Abortus in Cheddar and Limburger Cheese (1946) (18)
The Effect of the Time and Temperature of Pasteurization upon Some of the Properties and Constituents of Milk. (1940) (16)
The texture of ice cream (15)
A Simplified Extraction-Distillation Method for the Determination of the Volatile Fatty Acids of Cheese* (1946) (15)
Identification of the White Particles Found on Ripened Cheddar Cheese (1942) (14)
The Growth and Survival of Streptococcus Faecalis in Pasteurized Milk American Cheddar Cheese (1948) (14)
The Keeping Quality of Pasteurized Milk in the New York Metropolitan Area during Cool Weather as Determined by Bacterial Counts, Presence of Coliform Bacteria, and Flavor Scores (1945) (14)
The Effects of Certain Salts on the Physical Properties of Ice Cream Mixes (1929) (11)
Variations in the Freezing Points of Cow's Milk (1953) (10)
The Influence of Salt on the Changes Taking Place in Storage Butter (1917) (10)
A Semi-Automatic Cryoscope for Determining the Freezing Point of Milk (1953) (9)
The Influence of Temperature of Ripening on the Tyramine Content and Flavor of American Cheddar Cheese (1949) (9)
The Bacterial Count, Tyramine Content and Quality Score of Commercial American Cheddar and Stirred Curd Cheese Made with Streptococcus Faecalis Starter (1949) (9)
The sanitizing of milking machines. (1950) (7)
The Effect of Feeding Mangels or Dried Beet Pulp to Cows on the Development of Oxidized Flavor in Milk (1938) (7)
Adaptation of the tyramine method to routine cheese analysis. (1950) (7)
Grading of Commercial Gelatin and Its Use in the Manufacture of Ice Cream–I1 (1928) (7)
The Influence of Method of Sterilizing Equipment upon Development of Oxidized Flavor in Milk (1936) (7)
The Elimination of Interfering Substances in the Kay–Graham Phosphatase Test when Used for Hard Ripened Cheese (1948) (6)
A Modified Phosphatase Test for Cheese (1949) (6)
A New Method of Manufacturing Cream Cheese of the Neufchatel Type (1927) (6)
Influence of Ration and Time of Feeding on the Freezing Point and Composition of Cow's Milk (1957) (5)
Influence of the Frequency of Transfer of Lactic Starters upon Rate of Acid Development and Quality of Cheddar Cheese (1945) (5)
A Note on Feeding Vitamin A and D Concentrate in Cod-Liver Oil to Calves (1937) (4)
The Flavor of Milk as Affected by Season, Age, and the Level of Feeding Dairy Cows (1939) (4)
The Acid Degree, Free Volatile Fatty Acids, and the Flavor Score of Salted Commercial Butters (1947) (3)
THE FREEZING POINT, THE PERCENTAGE OF SOLIDS, AND THE SPECIFIC GRAVITY OF PASTEURIZED MILK AS INDICES OF ADDED WATER (1955) (3)
Further observations on basic viscosity of ice cream mixes and a simplified procedure to obtain it (1940) (3)
Application of a Sodium Carbonate-Bicarbonate Buffer in the Phosphatase Test for Cheese (1949) (3)
A Greenish-Black Discoloration of Chocolate Ice Cream (1923) (3)
Bulletin: Number 591: How the Cream Layer Forms on Milk (1931) (2)
The Pasteurization of American Cheddar Cheese by Radio-Frequency Heat (1949) (2)
Bulletin: Number 536: A Study of the Manufacture of Water Ices and Sherbets (1926) (2)
Dextrose and corn sirup for frozen desserts. (1940) (2)
More accurate determinations of volatile fatty acid and other changes as a means to study Cheddar cheese curing. (1940) (2)
The influence of machinemilking upon milk production. (1935) (2)
Bulletin: Number 581: Electric Cooling of Milk on the Farm (1930) (1)
Bulletin: Number 696: Dextrose and Corn Sirup for Frozen Desserts (1940) (1)
Twenty-two years of tuberculin testing in the same herd (1)
The Causes of Leaky Butter (1922) (1)
Dairy Farm Score Card Revision: Report of the Regulatory Advisory Committee of A.D.S.A. (1955) (1955) (1)
A study of the time-temperature relationships in the pasteurization of milk as regards creaming, phosphatase and bacterial destruction. (1940) (1)
COMPARISON OF THE AGE OF UNDATED AND DATED MILK ON HAND FOR SALE IN FOOD STORES IN NEW YORK CITY (1962) (0)
Bulletin: Number 654: The Influence of Machine Milking upon Milk Production (1935) (0)
The dairy industry of Honduras. (1943) (0)
Nutritive value of commercial ice cream. (1948) (0)
The Journal Of Dairy Science Vol-xvii (1934) (1934) (0)
THE NATIONAL MILK SANITATION BILL AND ITS PROBABLE EFFECT ON NORTHEASTERN MILK MARKETS1 (1962) (0)
Announcement: Papers for Annual Meeting (1945) (0)
Milk Regulations, Sanitary Practices and Processes (1959) (0)
THE PROGRAM OF THE DAIRY PRODUCTS IMPROVEMENT INSTITUTE, INC.1 (1955) (0)
Bulletin: Number 697: The Influence on Milk Production of a Definite Time Interval for Milking Cows by Machine (1941) (0)
THE NATIONAL MILK SANITATION BILL1 (1960) (0)
Butterfat Losses in Creameries (1918) (0)
Bulletin: Number 593: The Creaming of Raw Milk (1931) (0)
The Enzymes of Butter (1916) (0)
The Influence of Citric Acid upon Titratable Acidity and Hydrogen-Ion Concentration of Frozen Desserts (1934) (0)
Fundamentals of Dairy Science (1928) (0)
Reduction of Milk Losses in Milk Plants (1939) (0)
THE COMPOSITION AND SANITARY QUALITY OF A PRODUCT USED AS WHIPPED CREAM ON ICE CREAM IN UPSTATE NEW YORK (1949) (0)
Bulletin: Number 612: Sterilization of Dairy Farm Utensils with Dry Heat (1932) (0)
A UNIFORM SIMPLIFIED DAIRY FARM INSPECTION REPORT (1955) (0)
TO TEST MILK OR INSPECT FARMS – THAT IS THE QUESTION1 (1963) (0)
The Volume of the Cream Layers Forming on Holstein and Jersey Milk (1928) (0)
Bulletin: Number 634: Frozen Fruits for Ice Cream (0)
The dairy industry of Nicaragua. (1942) (0)
The Similarity Between the Mechanism of the Rennin and Pectase (Pectin-Methoxylase) Reactions (1936) (0)
National research council studies on milk regulations and milk quality. (1954) (0)
The dairy industry of Costa Rica. (1943) (0)
Nutritive Value of Commercial Ice Cream1 (1948) (0)
Bulletin: Number 628: Sterilization of Ice Cream Freezers (1933) (0)
Bulletin: Number 639: The Temperature of Milk Immediately After Milking and Strainer Capacity (0)
Bulletin: Number 645: Proved Sires and Partially Proved Dams in Breeding Dairy Cattle for Production (1934) (0)
Milk and Milk Products (1930) (0)
A Study of Milk Dating in the City of New York (1958) (0)
Pasteurizing and Cooling Milk in the Vat to secure Maximum Creaming. (1932) (0)
The dairy industry of Panama. (1942) (0)
Composition of Milk as Affected by Sub-Clinical Mastitis. (1936) (0)
Bulletin: Number 585: Straining Milk on the Farm (1930) (0)

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