Original Articles
Particles in bulk milk capable of causing falsely high electronic cell counts
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- 01 June 2009, pp. 171-177
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The inorganic constituents of milk IV. Diffusible calcium and magnesium concentrations in goat's milk and the effect of starvation
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- 01 June 2009, pp. 179-186
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The effect of preheat temperature and urea addition on the seasonal variation in the heat stability of skim-milk powder
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- 01 June 2009, pp. 187-196
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Heat stability of milk: synergic action of urea and carbonyl compounds
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- 01 June 2009, pp. 197-207
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A new method for the detection of microbial proteolytic enzymes in milk
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- 01 June 2009, pp. 209-219
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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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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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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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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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Application of the plastein reaction to caseins and to skim-milk powder: II. Chemical and physical properties of the plasteins and the mechanism of plastein formation
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- 01 June 2009, pp. 279-293
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Effects of thermal industrial processing on acid-soluble nucleotides of milk
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- 01 June 2009, pp. 295-300
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Acid-soluble nucleotides of human milk at different stages of lactation
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- 01 June 2009, pp. 301-307
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Homogenizing valve design and its influence on milk fat globule dispersion: I. Low rate of flow (100 1 h–1, Re ≤ 3000)
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- 01 June 2009, pp. 309-315
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Homogenizing valve design and its influence on milk fat globule dispersion: II. High rate of flow (1000 1 h-1, 6000 < Re < 15000)
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- 01 June 2009, pp. 317-322
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Use of the Limulus test to determine the hygienic status of milk products as characterized by levels of Gram-negative bacterial lipopolysaccharide present
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- 01 June 2009, pp. 323-328
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An improved method for measurement of the syneresis of curd formed by rennet action on milk
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- 01 June 2009, pp. 329-336
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Ripening changes in Cephalotyre ‘Ras’ cheese slurries
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- 01 June 2009, pp. 337-341
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Short Communications
Development of coagulum firmness in renneted milk - a two-phase process
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- 01 June 2009, pp. 343-346
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Front matter
DAR volume 49 issue 2 Cover and Front matter
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- 01 June 2009, pp. f1-f2
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