Original Articles
155. The composition of mare's milk. II. The variation in composition during lactation. III. The influence of intra-mammary pressure on the composition of milk with special reference to the mare and cow
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- 01 June 2009, pp. 143-172
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156. The composition of milk and whey, with special reference to the partition of calcium and phosphorus
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- 01 June 2009, pp. 173-194
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157. The creaming power of heated milk. The relationship between the denaturation of albumin and globulin and the reduction in creaming power
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- 01 June 2009, pp. 195-202
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158. The nutritive value of raw and pasteurized milk for mice
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- 01 June 2009, pp. 203-217
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159. The resistance to infection with Bact. typhi-murium of mice fed on raw and pasteurized milk
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- 01 June 2009, pp. 218-223
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160. Lactic bacteria in relation to cheese flavour. I
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- 01 June 2009, pp. 224-237
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161. Studies in Cheddar cheese. VI. The degradation of milk proteins by lactic acid bacteria isolated from cheese, alone, with sterile rennet and with whole rennet
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- 01 June 2009, pp. 238-244
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162. The rheology of cheese, butter and other milk products. (The measurement of “body” and “texture”)
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- 01 June 2009, pp. 245-264
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Biennial Reviews of the Progress of Dairy Science
Section F. Milk-borne diseases
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- 01 June 2009, pp. 265-273
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Front matter
DAR volume 8 issue 2 Front matter
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- 01 June 2009, pp. f1-f7
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Back matter
DAR volume 8 issue 2 Back matter
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- 01 June 2009, p. b1
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