4 results
Composition of poorly and non-coagulating bovine milk and effect of calcium addition
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 4 / November 2010
- Published online by Cambridge University Press:
- 08 September 2010, pp. 398-403
- Print publication:
- November 2010
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Relative impact of α-tocopherol, copper and fatty acid composition on the occurrence of oxidized milk flavour
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 3 / August 2010
- Published online by Cambridge University Press:
- 09 June 2010, pp. 302-309
- Print publication:
- August 2010
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Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 1 / February 2010
- Published online by Cambridge University Press:
- 26 November 2009, pp. 71-76
- Print publication:
- February 2010
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High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour
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- Journal:
- Journal of Dairy Research / Volume 69 / Issue 3 / August 2002
- Published online by Cambridge University Press:
- 02 October 2002, pp. 383-390
- Print publication:
- August 2002
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