5393 results in Journal of Dairy Research
The effect of acidity, salt and copper and iron contamination on the keeping quality of butter
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- Journal of Dairy Research / Volume 31 / Issue 3 / October 1964
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- 01 June 2009, pp. 221-232
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- October 1964
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A comparison of media for counting and isolating the bacteria from Cheddar cheese
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- Journal of Dairy Research / Volume 31 / Issue 3 / October 1964
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- 01 June 2009, pp. 297-302
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- October 1964
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The phosphoamidase action of rennin on casein
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 175-184
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- June 1964
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Steam distillation of taints from cream: IX. Vapour/liquid equilibrium relationships for indole and skatole in water and cream
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 185-188
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- June 1964
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DAR volume 31 issue 2 Cover and Back matter
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. b1-b2
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- June 1964
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A meter for measuring pulsation ratio in milking machines
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 167-173
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- June 1964
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Characteristics of proteinases of 3 strains of Staphylococcus lactis isolated from Cheddar cheese*
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 147-153
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- June 1964
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Teneur en caséine κ de la caséine de colostrum de vache
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 189-193
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- June 1964
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Section D. Nutritive value of milk and milk products: Part II. Nutritive value of milk fat
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 201-220
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- June 1964
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Factors affecting the fat globule sizes during the homogenization of milk and cream
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 195-200
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- June 1964
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DAR volume 31 issue 2 Cover and Front matter
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. f1-f6
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- June 1964
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Section D. Nutritive value of milk and milk products: Part I. Nutritive value of milk proteins
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 201-220
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- June 1964
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The manufacture of ‘normal’ and ‘starter-free’ Cheddar cheese under controlled bacteriological conditions
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 155-165
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- June 1964
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Some factors influencing stickiness of butter
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- Journal of Dairy Research / Volume 31 / Issue 2 / June 1964
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- 01 June 2009, pp. 137-146
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- June 1964
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A note on the serological typing of some strains of Streptococcus cremoris
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. 125-129
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- February 1964
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The effect of restricted grazing during a single day upon milk yield, milk composition and butterfat characteristics
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. 59-69
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- February 1964
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An electron microscope study of the internal structure of casein micelles
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. 121-123
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- February 1964
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A new method for the preparation of an immunologically homogeneous β-casein
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. 131-136
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- February 1964
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The effect of adrenocorticotrophic hormone on the yield, composition and butterfat properties of cow's milk
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. 71-79
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- February 1964
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DAR volume 31 issue 1 Cover and Back matter
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- Journal of Dairy Research / Volume 31 / Issue 1 / February 1964
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- 01 June 2009, pp. b1-b2
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- February 1964
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