Original Articles
The influence of liveweight at calving on milk production in Friesian heifers
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- 01 June 2009, pp. 135-141
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The effect on growth rate and on milk yield and composition of finely grinding the hay and cooking (flaking) the maize in mixed diets for growing and for milking heifers
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- 01 June 2009, pp. 1-11
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The effect of silage made from grass at different stages of maturity on the yield and composition of milk
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- 01 June 2009, pp. 219-227
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The effect of ultra-high-temperature heat treatment on the content of thiamine, vitamin B6 and vitamin B12 of milk
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- 01 June 2009, pp. 13-17
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Steam distillation of taints from cream. XI. The use of benzyl mercaptan (35S) in a study of its vapour/liquid equilibrium relationships
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- 01 June 2009, pp. 229-235
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The effect of antioxidants on the keeping quality of whole milk powder: II. Tocopherols
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- 01 June 2009, pp. 143-146
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A note on the effect of a commercial drying process on the long chain fatty acids of milk
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- 01 June 2009, pp. 19-20
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Steam distillation of taints from cream: X. Vapour liquid equilibrium relationships for benzyl mercaptan
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- 01 June 2009, pp. 147-149
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The effect of incomplete milking or of an extended milking interval on the yield and composition of cow's milk
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- 01 June 2009, pp. 237-248
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Identification of a C20 multibranched fatty acid from butterfat as 3,7,11,15-tetramethylhexadecanoic acid
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- 01 June 2009, pp. 21-26
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Survival of strains of lactic streptococci during frozen storage*
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- 01 June 2009, pp. 151-156
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The effect of milking throughout the whole of pregnancy on the composition of cow's milk
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- 01 June 2009, pp. 249-254
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The recovery of small numbers of Staphylococcus aureus infused into the bovine teat cistern
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- 01 June 2009, pp. 157-162
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The effect of intravenous injections of oxytocin during milking and the removal of residual milk on the composition of cow's milk
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- 01 June 2009, pp. 255-262
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A thermoduric strain of Streptomyces albus, isolated from Cheddar cheese
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- 01 June 2009, pp. 27-34
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The response of the bovine mammary gland to an infusion of staphylococci
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- 01 June 2009, pp. 163-170
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The nature and cause of seaminess in Cheddar cheese
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- 01 June 2009, pp. 35-44
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Changes in moisture distribution caused by partial reworking of butter shortly after churning
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- 01 June 2009, pp. 263-267
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The effect of inoculating the bovine teat duct with small numbers of Staphylococcus aureus
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- 01 June 2009, pp. 171-179
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The influence of cream-processing methods on the rate of setting and final hardness of sweet cream butter
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- 01 June 2009, pp. 269-279
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