Virginia Cooperative Extension (VCE)

 

Virginia Cooperative Extension brings the resources of Virginia's land-grant universities, Virginia Tech and Virginia State University, to the people of the commonwealth. Understanding that knowledge is power, we place that power in the hands of Virginians and help them learn how to use it to improve the quality of their lives. Our Extension agents and specialists form a network of educators whose classrooms are the communities, homes, and businesses of Virginia, where they bring research-based solutions to the problems facing Virginians today. To better utilize our resources, we form collaborations with hundreds of public and private partners and volunteers, who help us reach larger and more diverse audiences and also leverage the impact of our work. We are a product of cooperation among local, state, and federal governments in partnership with tens of thousands of citizens, who, through local Extension Leadership Councils, help design, implement, and evaluate our needs-driven programs. We are a dynamic organization that stimulates positive personal and societal change, leading to more productive lives, families, farms, and forests as well as a better environment. Virginia Cooperative Extension is an educational outreach program of Virginia's land-grant universities: Virginia Tech and Virginia State University, and a part of the National Institute for Food and Agriculture, an agency of the United States Department of Agriculture.

Collections in this community

Recent Submissions

  • Standardization of Ice Cream Mixes 

    Virginia Cooperative Extension Service (Virginia Cooperative Extension, 1972?)
    Describes the calculations and considerations which must be made in order to standardize ice cream mixes.

  • Recipes for Ice Cream 

    Virginia Cooperative Extension Service (Virginia Cooperative Extension, 1972?)
    Provides recipes for various varieties of ice cream.

  • Formulation of Ice Cream and Other Frozen Desserts 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Discusses the factors which influence the selection of the composition of a particular product, the more important being ingredient cost, quality, legal requirements, and efficiency of operation.

  • Some Newer Ideas for Using Corn Sweeteners in Ice Cream 

    Leeder, J. G. (Virginia Cooperative Extension, 1972?)
    Re-defines the several corn sweetener products available for use in ice cream and indicates how they should be used.

  • Defects of Soft Serve and Direct Draw Milk Shakes 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Describes the defects on mixes for soft serve and milk shakes and the reasons behind them.

  • The Total Solids Content of Ice Cream 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Virginia Cooperative Extension Service

  • Functions of Gums Used in Ice Cream are Studied 

    Tobias, J. (Joseph); Muck, G. A. (Virginia Cooperative Extension, 1972?)
    Describes the number of gums which are commonly used in ice cream as stabilizers.

  • Use of Fruits, Nuts and Flavorings in Ice Cream 

    Custer, E. W. (Virginia Cooperative Extension, 1968)
    Discusses a some of the pitfalls we must avoid and methods we can employ to improve our fruit, nut, and confection ice cream.

  • Time-Temperature Considerations in the Pasteurization of Ice Cream Mixes 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Discusses the problems particular to the processing of ice cream mixes and the considerations which must be taken.

  • The Food Animal Veterinarian, No. 19, Spring 1998 

    Virginia Cooperative Extension Service; Virginia-Maryland Regional College of Veterinary Medicine; Whittier, W. Dee; Roberts, K. C. (Virginia Cooperative Extension Service, 1998)
    An extension newsletter directed at the needs and interests of the food animal veterinarian. Provides a synopsis of practical information and research reports, as well as a bulletin board of the Virginia Academy of Food ...

  • Behavior of Ice Cream Constituents Upon Heating 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Considers the effect of heat on various ice cream constituents and examines if these effects are desirable or undesirable.

  • Improve the Image of Your Ice Cream 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    Describes some of the major considerations which should be understood by the ice cream maker in order to achieve the highest quality product.

  • Identification of the Technical Problems in the Manufacture of Ice Cream 

    Tobias, J. (Joseph) (Virginia Cooperative Extension, 1972?)
    An analysis of manufacturing control parameters in order to isolate and identify some of the troublesome areas which are the cause of the high incidence of technical problems encountered during the manufacture of ice cream.

  • Sanitizing Information 

    Mock, James F. (Virginia Cooperative Extension, 1972?)
    Provides definitions and a brief discussion of common materials being used in food processing plants.

  • The Properties and Functions of Commonly Used Sanitizers 

    Zottola, Edmund A. (Virginia Cooperative Extension, 1972?)
    Provides information regarding the advantages and disadvantages of various sanitizers for food processing, along with their properties and function.

  • Complying with Government Regulations and Practical Application of Sanitizers 

    Schultz, Ray W. (Virginia Cooperative Extension, 1972?)
    Describes the regulations controlling the established limits for each type of sanitizer to be used in inspection plants and concentration limits for each sanitizer.

  • A Procedure for Crab Meat Pasteurization 

    Flick, George J. (Virginia Cooperative Extension, 1970?)
    Details a crab meat pasteurization procedure that has been developed and found to give satisfactory results.

  • The Story of Milk 

    Muldoon, Patrick J. (Virginia Cooperative Extension, 1972?)
    Describes the history and nutritional values of milk and milk products.

  • The Food Animal Veterinarian, No. 18, Fall 1997 

    Virginia Cooperative Extension Service; Virginia-Maryland Regional College of Veterinary Medicine; Whittier, W. Dee; Roberts, K. C. (Virginia Cooperative Extension Service, 1997)
    An extension newsletter directed at the needs and interests of the food animal veterinarian. Provides a synopsis of practical information and research reports, as well as a bulletin board of the Virginia Academy of Food ...

  • Materials for Use in Food Processing Equipment 

    Mashburn, William H., 1928- (Virginia Cooperative Extension, 1972?)
    Provides basic information to guide in the selection of materials to be used in food processing equipment.

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