Research Article
The differentiation of curd made from heated and raw milk
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- 01 June 2009, pp. 1-6
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Metabolite levels and enzyme activities in the bovine mammary gland at different stages of lactation: I. Metabolite levels related to energy production
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- 01 June 2009, pp. 7-15
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Examination of the structure of the bovine milk-fat-globule membrane and of cheese by X-ray crystallography
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- 01 June 2009, pp. 17-27
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Flavour defects in edible casein and skim-milk powder: II. The role of aliphatic monocarbonyl compounds
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- 01 June 2009, pp. 29-37
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Volatile compounds in butter oil: III. Recovery of added fatty acids and δ-lactones From volatile-free butter oil by cold-finger molecular distillation
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- 01 June 2009, pp. 39-46
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An in-line milk sampler for determining the numbers of bacteria derived from teat surfaces and udder infections of cows milked in recorder machines
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- 01 June 2009, pp. 47-52
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The removal of fission products from milk: The use of the baby monkey (Macaca irus) for the nutritional evaluation of milk treated by 2 processes
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- 01 June 2009, pp. 53-61
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The analysis of volatile substances associated with Cheddar-cheese aroma
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- 01 June 2009, pp. 63-75
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Kinetics of rennin action on casein prepared by ultracentrifugation
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- 01 June 2009, pp. 77-84
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Analytical variation in metabolic profile testing
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- 01 June 2009, pp. 85-92
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The effects of the protein content of the diet on the performance of lactating cows
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- 01 June 2009, pp. 93-103
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Proteolysis of β-casein in Cheddar Cheese
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- 01 June 2009, pp. 105-112
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An electron-microscope study of the structure of Domiati cheese
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- 01 June 2009, pp. 113-117
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The influence of some physical characteristics of the milking machine on the rate of new mastitis infections
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- 01 June 2009, pp. 117-129
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Front matter
DAR volume 40 issue 1 Cover and Front matter
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- 01 June 2009, pp. f1-f3
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Back matter
DAR volume 40 issue 1 Cover and Back matter
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- 01 June 2009, pp. b1-b2
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