5393 results in Journal of Dairy Research
The effect of various sampling intervals on the estimation of lactation milk yield and composition
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 389-398
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- October 1960
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Fishy flavour in dairy products: III. The volatile compounds associated with fishy flavour in washed cream
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 373-380
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- October 1960
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The colloidal phosphate of milk: III. Nature of its association with casein
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 403-417
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- October 1960
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The volatile compounds associated with tallowy and painty flavours in butterfat
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 381-387
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- October 1960
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Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: III. Time of first appearance of volatile carbonyl compounds during ripening
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 335-340
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- October 1960
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Section E. Diseases of dairy cattle
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 435-464
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- October 1960
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DAR volume 27 issue 3 Cover and Front matter
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. f1-f6
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- October 1960
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The effect of feed supplements on the yield and composition of milk from cows grazing good pasture
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 419-426
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- October 1960
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Genetical aspects of maximum rate of flow during milking
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 361-371
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- October 1960
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The distribution of bacteria in New Zealand Cheddar cheese
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- Journal of Dairy Research / Volume 27 / Issue 3 / October 1960
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- 01 June 2009, pp. 341-351
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- October 1960
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Incorporation of [1-14C] and [3-14C] butyrate into milk constituents by the perfused cow's udder
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 151-160
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- June 1960
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Section D. Nutritive value of milk and milk products
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 309-334
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- June 1960
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Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfat
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 211-219
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- June 1960
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Bulk feeds for milk Production: I. The influence of level of concentrate feeding in addition to silage and hay on milk yield and milk composition
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 191-204
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- June 1960
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Lactobacilli in raw milk and in Cheddar cheese
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 267-275
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- June 1960
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The growth of aerobic spore-forming bacilli in sterilized milk
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 221-234
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- June 1960
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Phage resistance in pure strains of cheese starter streptococci
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 161-164
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- June 1960
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Variations in the rate of milk secretion in milking intervals of 2–24 hours
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 293-308
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- June 1960
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The oxidation-reduction potential of sterilized milk
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 245-257
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- June 1960
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The use of ultrafiltration and dialysis in isolating the aqueous phase of milk and in determining the partition of milk constituents between the aqueous and disperse phases
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- Journal of Dairy Research / Volume 27 / Issue 2 / June 1960
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- 01 June 2009, pp. 171-190
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- June 1960
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