5393 results in Journal of Dairy Research
68. The Occurrence of Coliform Bacteria in Milk
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 15-28
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- December 1933
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73. Phosphorus Compounds of Milk. VI. The Effect of Heat on Milk Phosphatase. A Simple Method for Distinguishing Raw from Pasteurised Milk, Raw from Pasteurised Cream, and Butter made from Raw Cream from that made from Pasteurised Cream1
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 63-74
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- December 1933
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DAR volume 5 issue 1 Front matter
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. f1-f5
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- December 1933
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69. The Burri Smear-Culture Method for the Determination of the Bacterial Content of Milk Samples
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 29-41
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- December 1933
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67. The Nutritive Value of Proteins for Milk Production. II. A Comparison of the Proteins of Blood Meal, Pea Meal, Decorticated Earth-Nut Cake, and a Mixture of Decorticated Earth-Nut Cake and Flaked Maize
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 1-14
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- December 1933
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70. The Effect of Common Salt on the Growth of Lactic Streptococci in Milk
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 42-45
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- December 1933
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71. The Heat Denaturation of Albumin and Globulin in Milk
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 46-53
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- December 1933
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Section C. Dairy Chemistry
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- Journal of Dairy Research / Volume 5 / Issue 1 / December 1933
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- 01 June 2009, pp. 75-99
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- December 1933
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59. Studies in the Bacteriology of Low-Temperature Pasteurisation. I. The Significance of Heat-Resisting Organisms in Raw Milk Supplies
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 213-225
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- June 1933
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I. Technique of Milk Examination. II. Saprophytic Flora of Milk and Milk Products. III. Pasteurisation of Milk. IV. Butter. V. Cheese
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 285-316
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- June 1933
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The Trend of Production and Trade in Milk and Milk Products
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 317-320
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- June 1933
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58. Coliform Organisms in Milk and Bovine Faeces
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 206-212
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- June 1933
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61. Discoloration in New Zealand Cheddar Cheese. Muddy, Bleached and Pink Defects. II. Biochemical Investigations
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 238-245
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- June 1933
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DAR volume 4 issue 2 Front matter
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. f1-f5
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- June 1933
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65. The Composition of the “Isotonic Diluent” in Samples of Milk low in Solids-not-fat
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 273-278
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- June 1933
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62. Variation in the Composition of Milk in Certain Midland Districts of England during the Years 1923–31
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 246-254
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- June 1933
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60. Discoloration in New Zealand Cheddar Cheese. Muddy, Pink and Bleached Defects. I. Bacteriological Investigations
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 226-237
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- June 1933
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56. The Nutritive Value of Proteins for Milk Production. I. A Comparison of the Proteins of Beans, Linseed, and Meat Meal
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 177-196
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- June 1933
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64. Factors Affecting the Solubility of Milk Powders. II. The Influence of Temperature of Reconstitution on Protein Solubility
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 265-272
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- June 1933
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66. Some Observations on Cow's Milk poor in Non-fatty Solids
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- Journal of Dairy Research / Volume 4 / Issue 2 / June 1933
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- 01 June 2009, pp. 279-284
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- June 1933
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