Original Articles
Storage of chilled cream in relation to butter quality
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- 01 June 2009, pp. 225-232
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Metabolism of [U-14C]D-fructose by the isolated perfused udder
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- 01 June 2009, pp. 233-239
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Dietary fatty acids and the plasma phospholipids of the lactating cow
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- 01 June 2009, pp. 393-398
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Hydrolysis of fat and protein in small cheeses made under aseptic conditions
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- 01 June 2009, pp. 65-76
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The isolation and identification of 4,8,12-trimethyltridecanoic acid from butterfat
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- 01 June 2009, pp. 77-85
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The preparation of cheese curd by a continuous method: the effect of heating the curd in the absence of whey
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- 01 June 2009, pp. 241-250
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The winter decline in the solids-not-fat content of herd bulk-milk supplies
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- 01 June 2009, pp. 399-407
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Synthetic peptide and ester substrates for rennin
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- 01 June 2009, pp. 409-415
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An inducible antibacterial agent produced by a strain of Streptococcus cremoris
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- 01 June 2009, pp. 87-92
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The effect of temperature fluctuations on the bactericidal effectiveness of continuous heat-treatment processes
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- 01 June 2009, pp. 251-258
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The interrelationship of the viscosity, fat content and temperature of cream between 40° and 80°C
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- 01 June 2009, pp. 417-426
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A fractionation of the αs-casein complex of bovine milk
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- 01 June 2009, pp. 259-268
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Lactose, lactic acid and mineral equilibria in Cheddar cheese manufacture
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- 01 June 2009, pp. 93-101
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Milk-clotting and proteolytic activities of rennet, and of bovine pepsin and porcine pepsin
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- 01 June 2009, pp. 427-433
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The variation throughout a year in the fatty acid composition of milk fat from 2 dairy herds
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- 01 June 2009, pp. 103-113
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Some effects of process treatment on the body of cream
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 269-278
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Impact force as a possible cause of mechanical transfer of bacteria to the interior of the cow's teat
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- 01 June 2009, pp. 279-297
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Sulphydryl and disulphide groups in casein
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- 01 June 2009, pp. 115-123
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The folate-binding protein in milk
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- 01 June 2009, pp. 435-448
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Effects of some protein modifying agents on the properties of rennin
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- 01 June 2009, pp. 299-312
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