Original Articles
138. Effect of Breed, Size of Cow, Yield of Milk and Stage of Lactation upon Efficiency of Milk Production
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- 01 June 2009, pp. 211-221
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132. The Nutritive Value of Proteins for Milk Production
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- 01 June 2009, pp. 97-121
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123. The Effect of Variations in Feeding on Dairy Cows Yielding Milk of Poor Quality
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- 01 June 2009, pp. 1-13
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139. A Comparison between Blood Meal and Wheat Gluten as a Supplement to a Low-Protein Diet for Dairy Cows
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- 01 June 2009, pp. 222-227
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133. Influence of Mastitis and of Brucella abortus Infection upon the Milk Yield of Cows
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- 01 June 2009, pp. 122-144
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124. The Metabolism of Betaine and Allied Tertiary Nitrogenous Bases in the Ruminant
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- 01 June 2009, pp. 14-24
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134. The Titration of Milk and Whey as a Means of estimating the Colloidal Calcium Phosphate of Milk
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- 01 June 2009, pp. 145-155
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125. Technique for obtaining Anaerobic Milk, with some Observations on its CO2 Content
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- 01 June 2009, pp. 25-28
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140. The Nutritive Value of Raw and Pasteurized Milk for Calves. The Assimilation and Retention of Nitrogen, Phosphorus and Calcium
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- 01 June 2009, pp. 228-237
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135. Studies on the Chemistry of Cheddar Cheese making
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- 01 June 2009, pp. 156-175
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141. A Pigment-producing Organism (Pseudomonas sp.) Isolated From Discoloured Butter
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- 01 June 2009, pp. 238-243
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126. Note on the Sulphydryl Compounds of Milk
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- 01 June 2009, pp. 29-30
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Factors in the Reduction of Methylene Blue in Milk
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- 01 June 2009, pp. 31-40
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136. Acid Production and Protein Degradation of Some Acid-Proteolytic Cocci
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- 01 June 2009, pp. 176-181
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142. Van Oijen Modification of the Frost Little Plate Method. A Critical Investigation of van Oijen's Test for the Bacterial Content of Milk Samples
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- 01 June 2009, pp. 244-257
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128. The Determination of Lactose and Glucose in Milk
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- 01 June 2009, pp. 41-46
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143. The Comparative Values of the Plate Count and the Modified Methylene-Blue Reduction Test as Routine Methods for Grading Milk
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- 01 June 2009, pp. 258-270
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137. Studies in the Bacteriology of Low-Temperature Pasteurization. Part II. The Heat Resistance of a Thermoduric Streptococcus grown at Different Temperatures
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- 01 June 2009, pp. 182-191
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144. Observations on the Ripening of Cheeses made from Raw and Pasteurized Milk
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- 01 June 2009, pp. 271-283
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Biennial Reviews of the Progress of Dairy Science
Section D1. The Nutritional Value of Milk and Milk Products
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- 01 June 2009, pp. 192-210
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