Original Articles
Hormonal control of casein synthesis in organ culture of the bovine lactating mammary gland
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- 01 June 2009, pp. 387-398
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Heat stability of milk: influence of cationic detergents on pH sensitivity
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- 01 June 2009, pp. 597-605
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Factors affecting the distribution of lipoprotein lipase activity between serum and casein micelles in bovine milk
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- 01 June 2009, pp. 51-59
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Immunological identification of milk-clotting enzymes
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- 01 June 2009, pp. 221-230
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Stability of lipoprotein lipase activity in bovine milk
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- 01 June 2009, pp. 231-237
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Heat stability of milk: influence of modification of lysine and arginine on the heat stability-pH profile
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- 01 June 2009, pp. 607-617
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Surface properties of milk fat globules: interfacial tension studies
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- 01 June 2009, pp. 61-72
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Changes in the concentrations of metabolites in milk at the onset and cessation of lactation in the goat
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- 01 June 2009, pp. 399-405
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Effect of oxygen on the keeping quality of milk: I. Oxidized flavour development and oxygen uptake in milk in relation to oxygen availability
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- 01 June 2009, pp. 407-424
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Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11 and 5 °C of HTST-pasteurized milk in the UK
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- 01 June 2009, pp. 619-630
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Positional distribution of fatty acids in the triglyceride classes of milk fat
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- 01 June 2009, pp. 73-80
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Influence of milk proteins on lipid oxidation in aqueous emulsion: I. Casein, whey protein and α-lactalbumin
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- 01 June 2009, pp. 239-248
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Effect of oxygen on the keeping quality of milk: II. Effect of available oxygen on bacterial spoilage and oxygen uptake
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 425-437
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Probing the location of casein fractions in the casein micelle using enzymes and enzyme–dextran conjugates
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- 01 June 2009, pp. 631-643
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Influence of milk proteins on lipid oxidation in aqueous emulsion: II. Lactoperoxidase, lactoferrin, superoxide dismutase and xanthine oxidase
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- 01 June 2009, pp. 249-263
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Triacylglycerol composition of buffalo milk fat
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- 01 June 2009, pp. 81-85
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Effect on the composition and properties of casein micelles of interaction with ionic materials
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 87-98
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Preservation of raw milk by the addition of carbon dioxide
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- 01 June 2009, pp. 439-447
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Application of the plastein reaction to caseins and to skim-milk powder: I. Protein hydrolysis and plastein formation
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- 01 June 2009, pp. 265-278
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Determination of oxidative deterioration of milk powder and reconstitute milk by measurement of chemiluminescence
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- 01 June 2009, pp. 645-654
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