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44. A Study of Some Points of Conformation and Milk Yield in Friesian Cows
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- 01 June 2009, pp. 1-10
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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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- 01 June 2009, pp. 177-196
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57. A Bacterial Milk Taint
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- 01 June 2009, pp. 197-205
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45. The Ayrshire Breed of Cattle: A Genetic Study
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- 01 June 2009, pp. 11-27
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46. The Effect of Nine-, Twelve- and Fifteen-Hour Intervals during the Day and the Night on Milk Production
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- 01 June 2009, pp. 28-36
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58. Coliform Organisms in Milk and Bovine Faeces
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- 01 June 2009, pp. 206-212
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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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- 01 June 2009, pp. 213-225
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47. The Errors Involved in Certain Methods of Estimating the Lactation Yield of Milk and Butterfat
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- 01 June 2009, pp. 37-47
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60. Discoloration in New Zealand Cheddar Cheese. Muddy, Pink and Bleached Defects. I. Bacteriological Investigations
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- 01 June 2009, pp. 226-237
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48. Investigations on the Milk of a Typical Herd of Shorthorn Cows. I
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- 01 June 2009, pp. 48-73
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61. Discoloration in New Zealand Cheddar Cheese. Muddy, Bleached and Pink Defects. II. Biochemical Investigations
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- 01 June 2009, pp. 238-245
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49. The Influence of Bacilli of the Colon Group on the Production of Acid by Lactic Streptococci in Milk
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- 01 June 2009, pp. 74-80
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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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- 01 June 2009, pp. 246-254
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50. Studies in the Metabolism of the Lactic Acid Bacteria. I. Nitrogen Metabolism. J. G. Davis and A. T. R. Mattick
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- 01 June 2009, pp. 81-90
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51. The Plate Method of Estimating the Bacterial Content of Milk—the Limitations of Procedure in Common Use, with Suggested Improvements
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- 01 June 2009, pp. 91-104
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63. The Mode of Combination and Distribution of Traces of Heavy Metals in Dairy Products
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- 01 June 2009, pp. 255-264
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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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- 01 June 2009, pp. 265-272
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52. The Bacteriological Examination of Milk. I. Modification of the Agar Plate-Count Method. II. The Use of the Methylene Blue Reductase Test at 15·5°C. as a Method of Determining the Keeping Quality of Milk
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- 01 June 2009, pp. 105-121
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65. The Composition of the “Isotonic Diluent” in Samples of Milk low in Solids-not-fat
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- 01 June 2009, pp. 273-278
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53. Factors Affecting the Solubility of Milk Powders: I. The Effect of Heat on the Solubility of Milk Proteins
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- 01 June 2009, pp. 122-141
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