Original Articles
530. The relative feeding value for milk production of two National Cattle Foods
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- 01 June 2009, pp. 1-4
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531. The influence of live weight on milk production during the first lactation
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- 01 June 2009, pp. 5-9
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532. The relationship between mastitis and the method of stripping after machine milking
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- 01 June 2009, pp. 10-18
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533. Intramammary pressure changes in the lactating sow: I. The effect of oxytocin
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- 01 June 2009, pp. 19-30
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534. The cells in bovine milk
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- 01 June 2009, pp. 31-36
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535. Reactivation of milk phosphatase following heat treatment. III
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- 01 June 2009, pp. 37-49
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536. The physical properties of cow's milk as influenced by stage of lactation: The Size Distribution of Butterfat Globules
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- 01 June 2009, pp. 50-54
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537. The composition of sow's milk during the course of lactation
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- 01 June 2009, pp. 55-62
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538. The estimation of the energy of sow's milk from fat and total solids content
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- 01 June 2009, pp. 63-66
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539. The effect of temperature treatment of cream before churning on the consistency of butter
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- 01 June 2009, pp. 67-77
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540. A device for rapidly churning small quantities of cream
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- 01 June 2009, pp. 78-80
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541. A note on the vitamin D content of Indian butters
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- 01 June 2009, pp. 81-82
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542. The surface microplora of Stilton cheese—normal and slip-coat
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- 01 June 2009, pp. 83-100
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543. Methods for the growth and enumeration of anaerobic spore-formers from cheese, with observations on the effect of nisin
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- 01 June 2009, pp. 101-110
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544. Factors influencing the lactic acid-producing properties of streptococci used in the manufacture of Cheddar cheese: I. Observations relating inhibitory and stimulatory phenomena
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- 01 June 2009, pp. 111-121
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Reviews of the Progress of Dairy Science
Section C. Dairy chemistry and physics: Part I. Chemistry and physical chemistry
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- 01 June 2009, pp. 122-160
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Section C. Dairy chemistry and physics: Part II. Rheology and general physics
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- 01 June 2009, pp. 160-163
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Front matter
DAR volume 21 issue 1 Front matter
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- 01 June 2009, pp. f1-f5
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