G. Malcolm Trout

Q: What Schools Are Affiliated With G. Malcolm Trout

G. Malcolm Trout is affiliated with the following schools: Iowa State University, University of California, Davis, Michigan State University, Cornell University, West Virginia University

G. Malcolm Trout's AcademicInfluence.com Rankings

G. Malcolm Trout

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G. Malcolm Trout's Degrees

Bachelors Food Science University of California, Davis
Masters Food Science Cornell University

Why Is G. Malcolm Trout Influential?

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According to Wikipedia, George Malcolm Trout An American dairy industry pioneer, writer, researcher, and professor emeritus in food science at Michigan State University. Trout is credited with finding the key to the creation of homogenized milk.

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G. Malcolm Trout'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 sensory evaluation of dairy products (1988) (529)
Judging Dairy Products (1983) (98)
The Solar–Activated Flavor of Homogenized Milk. IV. Isolation and Characterization of a Whey Constituent Capable of Producing the Solar–Activated Flavor (1951) (25)
THE FAT-GLOBULE MEMBRANE OP NONHOMOGENIZED AND HOMOGENIZED MILK. I. THE ISOLATION AND AMINO ACID COMPOSITION OF THE FAT-MEMBRANE PROTEINS (1953) (24)
A SIMPLE TEST FOR DETECTING KEEPING QUALITY FOR MILK1 (1958) (17)
THE FAT‐GLOBULE MEMBRANE OF NONHOMOGENIZED AND HOMOGENIZED MILK. (1953) (14)
The Freezing and Thawing of Milk Homogenized at Various Pressures (1941) (12)
Homogenized milk : a review and guide (1950) (11)
Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk Upon the Stability of Ascorbic Acid and upon the Development of the Oxidized Flavor (1940) (10)
Rancidity Studies on Mixtures of Raw and Pasteurized Homogenized Milk (1941) (10)
The reliability of flavor judgments, with special reference to the oxidized flavor of milk (1937) (10)
THE ROLE OF PSYCHROPHILIC BACTERIA IN THE KEEPING QUALITY OF COMMERCIALLY PASTEURIZED AND HOMOGENIZED MILK (1955) (10)
A Study of the Yellow Cocci Which Survive Pasteurization (9)
The Solar-Activated Flavor of Homogenized Milk. II. The Role of Oxidation and the Effectiveness of Certain Treatments (1951) (9)
The Solar-Activated Flavor of Homogenized Milk. I. Susceptibility of Individual Cow's Milk (1951) (9)
The Nutritive Value of Homogenized Milk: a Review (1948) (8)
THE EFFECT OF THE INCUBATION TIME AND TEMPERATURE ON THE DETERMINATION OF PSYCHROPHILIC BACTERIA IN MILK BY THE AGAR PLATE METHOD1 (1954) (8)
SOME COOKING QUALITIES OF HOMOGENIZED MILK I. BAKED AND SOFT CUSTARD 1 (1942) (8)
Ascorbic Acid and Oxidized Flavor in Milk. I. Distribution of Ascorbic Acid and Occurrence of Oxidized Flavor in Commercial Grade a Raw, in Pasteurized Irradiated, and in Pasteurized Milk Throughout the Year (1939) (8)
Iodophors. I. Effect on Flavor of Milk and Other Observations (1963) (8)
The Attraction between the Fat Globules and the Leucocytes of Milk (1945) (7)
The Solar-Activated Flavor of Homogenized Milk. V. the Electrophoretic Analysis of a Contributing Minor-Protein Fraction (1951) (7)
Oxidation-Reduction Potentials and the Oxidized Flavor in Homogenized Milk (1941) (6)
INFLUENCE OF FEEDS ON LECITHIN CONTENT OF MILK AND POSSIBLE RELATIONSHIP OF LECITHIN CONTENT TO SUSCEPTIBILITY OF MILK TO COPPER‐INDUCED OXIDIZED FLAVOR1, 2 (1940) (6)
The Influence of Several Factors upon the Flavor of Frozen Sweet Cream (1943) (6)
Gas chromatography as a means of detecting odors in milk. (1960) (6)
Official Acceptance of Homogenized Milk in the United States (1963) (5)
The Influence of Streptococcic Infection of the Udder on the Flavor, Chloride Content, and Bacteriological Quality of the Milk Produced (1935) (5)
A Comparison of the Babcock, Gerber, Minnesota, Pennsylvania, and Mojonnier Methods for Determining the Percentage of Fat in Homogenized Milk (1947) (4)
Effectiveness of Nitrogen- and Sulfur-Chelating Compounds in Inhibiting Development of Oxidized Flavor in Milk (1963) (4)
Fifty Years of the American Dairy Science Association (1956) (4)
History and Development of the Students’ National Contest in the Judging of Dairy Products (1939) (4)
Time Required for Making Flavor Judgments of Milk (1946) (4)
The effect of holder and flash pasteurization on some flavors of milk. (1940) (4)
Evaluation of Collegiate Student Dairy Products Judging Since World War II (1954) (4)
A comparison of various modifications of the Babcock test for the testing of homogenized milk. (1945) (4)
The Evaluation of Flavor Defects of Butter, Cheese, Milk and Ice Cream as Designated by Dairy Products Judges (1942) (3)
The Influence of pH on the Attraction between the Fat Globules and Leucocytes of Milk (1945) (3)
Effect of alfalfa-bromegrass pasture on the flavor of milk when the cows are milked three times daily. (1940) (3)
Official Body and Texture Criticisms of Dairy Products Judged in the National Contest (1941) (3)
Influence of Various Treatments on the Bacteria Content of Frozen Cream (1943) (3)
The Solar-Activated Flavor of Homogenized Milk. III. Effect of Deaeration, Surface Area of Fat Globules and Relation of the Kreis Test (1951) (3)
Vitamin C, copper and oxidized flavor in milk. (1937) (3)
In Touch with Students… A Philosophy for Teachers (1973) (3)
Development of the Student Affiliate Program (1964) (3)
SOME COOKING QUALITIES OF HOMOGENIZED MILK. (1946) (3)
A Suggested Modified Babcock Procedure for Testing Homogenized Milk (1947) (3)
Influence of Several Factors upon the Amount and Stability of Carotenoids in Frozen Cream and its Relationship to the Metal-Induced Oxidized Flavor (1943) (3)
The American Dairy Science Association: the third twenty-five years, 1957--1981. (1981) (3)
Official flavor criticisms of dairy products judged in the national contest. (1940) (2)
The Awards of the American Dairy Science Association: A Review (1961) (2)
Have We Properly Emphasized Flavor In the Quality Yardstick (1956) (2)
The Stability of the Fat Emulsion of Frozen Cream (1943) (2)
Smoke-flavored Cheddar cheese. (1960) (2)
Watery appearance of frozen homogenized milk. (1940) (2)
Survey of Dairy Products–Judging Contestants. II. What Salaries Do Dairy Products–Judging Contestants Get After Graduation? (1958) (2)
The Effect of Holder and Flash Pasteurization on some Flavors of Milk. II. The Effect on Corn and Alfalfa Silage Flavors (1940) (2)
The Journal of Dairy Science and its Editors: A Review (1975) (2)
Susceptibility of milk from various dairy breeds to homogenization-induced rancidity. (1950) (2)
A Critical Study of the Summation-of-Difference-in-Rank Method of Determining Proficiency in Judging Dairy Products (1946) (2)
The Dairy Industrial Fellowship Research Program (1939) (2)
Correlation between Grades on Scores and Grades on Criticisms in the Judging of Dairy Products (1940) (2)
Cream Line Studies of Market Milk (1)
Half-and-half homogenized milk. (1950) (1)
The 56th Collegiate Dairy Products Evaluation Contest (1977) (1)
An Analysis of Contestant Judgments in the Scoring of Dairy Products with a Study of Some Factors Which May Affect Them (1941) (1)
Survey of Dairy Products–Judging Contestants. I. What Vocations Do Dairy Products–Judging Contestants Follow After Graduation? (1958) (1)
Effect of variations in processing on free-fat, self-dispersion and flavor of whole milk powder. (1960) (1)
Golden Anniversary of Eventful Meeting at Cornell University (1958) (1)
The effect of beet tops on the flavor and odor of milk. (1936) (1)
Homogenized Milk and Public Health (1943) (1)
Attendance at Annual American Dairy Science Association Meetings (1959) (1)
Some Foundations of the Dairy Industry (1964) (1)
Your American Dairy Science Association Heritage (1972) (1)
The Effect of Various Homogenization Pressures on the Leucocyte Count of Milk (1945) (1)
50 Years of Annual ADSA Meetings on University Campuses (1977) (1)
A COOPERATIVE HEALTH-AGRICULTURE-INDUSTRY APPROACH TO THE PROBLEMS OF SANITATION* (1954) (0)
Memorials. John Albert Nelson 1890-1971. (1971) (0)
Platform Tests Which May Aid in Improving the Quality of the Milk Supply (1946) (0)
Past Presidents Ride Again (1957) (0)
STUDENT PROFICIENCY IN JUDGING DAIRY PRODUCTS AS SHOWN BY AN ANALYSIS OF CONTESTANTS' SCORE CARDS (1954) (0)
Review of the United States’ Relations and Activities with the International Dairy Congress (1957) (0)
Problems Incident to the Production and Use of Homogenized Milk (1942) (0)
High viscosity and progressive thickening of homogenized milk. (1947) (0)
Selection and Evaluation of Dairy Products: A course offered at Michigan State College for Hotel Administration, Restaurant Management, Food Distribution, and Home Economics Majors (1955) (0)
Some cooking qualities of homogenized milk; white sauces. (1946) (0)
Quality of homogenized milk in a home dispenser at various periods of storage. (1960) (0)
Comparative Standardization of Butter, Cheese, Milk and Ice Cream Flavor Scoring (1943) (0)
Analyses of various portions of frozen homogenized milk. (1941) (0)
An Analysis of the Results of the 1947 Collegiate Students’ International Contest in Judging Dairy Products (1948) (0)
The composition and properties of goats' milk. (1941) (0)
FACTORS RELATING TO THE FORMATION OF A FAT‐RING ON HOMOGENIZED MILK (1954) (0)
American Dairy Science Association Past-Presidents Look Ahead (1958) (0)
Survey of Dairy Products-Judging Contestants. III. Dairy Industry Training in Retrospect (1959) (0)
Modified Trommsdorff Method as a Means of Selecting Potentially Sediment-Free Milk for Homogenization* (1945) (0)
Report on Food and Agricultural Organization's Meeting on Dairy Education and American Dairy Science Association's Participation (1965) (0)
Memorial — Earl Weaver (1982) (0)
The Viability of Brucella Abortus in Milk and in Cream during Heat Treatment in Electrically Operated Home Pasteurizers (1949) (0)
Annual Report1: Committee on Judging Dairy Products, A. D. S. A. Oklahoma State University, Stillwater June, 1957 (1957) (0)
The beverage quality of reconstituted nonfat dry milk. (1956) (0)

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What Schools Are Affiliated With G. Malcolm Trout?

G. Malcolm Trout is affiliated with the following schools:

G. Malcolm Trout's Academic­Influence.com Rankings