5393 results in Journal of Dairy Research
315. The effects of commercial processing and of storage on some nutritive properties of milk. Comparison of full-cream sweetened condensed milk and of evaporated milk with the original raw milk
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- Journal of Dairy Research / Volume 13 / Issue 3 / March 1944
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- 01 June 2009, pp. 329-339
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- March 1944
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DAR volume 13 issue 3 Front matter
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- Journal of Dairy Research / Volume 13 / Issue 3 / March 1944
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- 01 June 2009, pp. f1-f4
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- March 1944
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309. The freezing-point of milk: III. A survey of producers' milk as delivered to creameries in England and Wales
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- Journal of Dairy Research / Volume 13 / Issue 3 / March 1944
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- 01 June 2009, pp. 281-286
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- March 1944
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306. A study of Bacillus subtilis and related organisms
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- Journal of Dairy Research / Volume 13 / Issue 3 / March 1944
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- 01 June 2009, pp. 248-260
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- March 1944
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The influence of abnormal (‘non-acid’) milk on cheese starter cultures
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 123-126
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- May 1943
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302. Bacteriophages for Streptococcus cremoris Phage development at various temperatures
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 136-145
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- May 1943
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303. The production of rennet from living calves
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 145-161
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- May 1943
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Section D. The Nutritional Value of Milk and Milk Products
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 216-241
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- May 1943
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301. The effect of over-ripening upon the activity of Cheddar cheese starters*
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 127-135
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- May 1943
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299. Further studies on bacteriophage in relation to Cheddar cheese-making*
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 119-122
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- May 1943
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304. The gas-packing and storage of milk powder
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 162-215
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- May 1943
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298. The occurrence of slow-reducing coliform organisms in milk
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. 115-118
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- May 1943
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DAR volume 13 issue 2 Front matter
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- Journal of Dairy Research / Volume 13 / Issue 2 / May 1943
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- 01 June 2009, pp. f1-f4
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- May 1943
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293. Bacteriological aspects of the manufacture of spray-dried milk and whey powders, including some observations concerning moisture content and solubility
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 5-44
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- September 1942
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Section C. Dairy Chemistry
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 93-113
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- September 1942
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296. The effect of varying pitching point and rate of scald on the physical properties and general quality of cheese made from milk of varying acidity and from pasteurized milk
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 73-84
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- September 1942
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DAR volume 13 issue 1 Front matter
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. f1-f4
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- September 1942
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295. The problem of bacteriophage in cheese making: Part I. Observations and investigations on slow acid production
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 58-72
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- September 1942
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292. The effect of a vitamin A-rich diet on the vitamin A content of the colostrum of dairy cows
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 1-4
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- September 1942
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294. The estimation of solids in milk: Part I. Determination of solids-not-fat by various methods of hydrometry
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- Journal of Dairy Research / Volume 13 / Issue 1 / September 1942
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- 01 June 2009, pp. 45-57
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- September 1942
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