Original Articles
The effect on milk yield of three times a day milking and of increasing the level of residual milk
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- 01 June 2009, pp. 209-219
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A comparison of the influence of Streptococcus lactis and Str. cremoris starters on the flavour of Cheddar cheese
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- 01 June 2009, pp. 221-229
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The effect of level of concentrate feeding before and after calving on the production of dairy cows
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- Published online by Cambridge University Press:
- 01 June 2009, pp. 231-243
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Enhancement of the flavour of Cheddar cheese by adding a strain of micrococcus to the milk
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- 01 June 2009, pp. 245-253
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A laboratory method for the investigation of milk deposits on heat exchange surfaces
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- 01 June 2009, pp. 255-263
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Estimation of oestrogenic activity in red clover (Trifolium pratense) using ovariectomized immature mice
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- 01 June 2009, pp. 265-275
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Microscopic observations on the dispersibility of milk powder particles in some organic liquids
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- 01 June 2009, pp. 277-283
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Gas packing milk powder with a mixture of nitrogen and hydrogen in the presence of palladium catalyst
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- 01 June 2009, pp. 285-292
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The occurrence of pyridoxamine phosphate in milk
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- 01 June 2009, pp. 293-301
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Review of the Progress of Dairy Science
Section B. Bacteriology: The flavour of Cheddar cheese
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- 01 June 2009, pp. 303-318
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Front matter
DAR volume 28 issue 3 Cover and Front matter
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- Published online by Cambridge University Press:
- 01 June 2009, pp. f1-f12
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Back matter
DAR volume 28 issue 3 Cover and Back matter
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- Published online by Cambridge University Press:
- 01 June 2009, pp. b1-b2
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