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81. Variations in the Solids-not-fat Content of Milk. III. The Lactation Yield and Factors Affecting it
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- 01 June 2009, pp. 179-184
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67. The Nutritive Value of Proteins for Milk Production. II. A Comparison of the Proteins of Blood Meal, Pea Meal, Decorticated Earth-Nut Cake, and a Mixture of Decorticated Earth-Nut Cake and Flaked Maize
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- 01 June 2009, pp. 1-14
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74. Twinning in Cattle
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- 01 June 2009, pp. 101-107
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68. The Occurrence of Coliform Bacteria in Milk
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- 01 June 2009, pp. 15-28
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75. The Nutritive Value of Proteins for Milk Production. III. The Determination of the Amino Acids of Various Feeds
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- 01 June 2009, pp. 108-112
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82. Studies in the Ripening of Cheddar Cheese. IV. The Bacterial Flora of Cheese made from Milk of a Very Low Bacterial Count. V. The Influence of the Rennet Flora on the Flora of the Cheese. VI. The Influence of the Starter on the Ripening Process
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- 01 June 2009, pp. 185-196
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69. The Burri Smear-Culture Method for the Determination of the Bacterial Content of Milk Samples
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- 01 June 2009, pp. 29-41
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76. Variations in the Solids-not-Fat Content of Milk. I and II
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- 01 June 2009, pp. 113-123
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83. Observations on Sudden Changes in the Rate of Acid Formation in Milk by Cultures of Lactic Streptococci
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- 01 June 2009, pp. 197-207
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77. A Study of Factors Influencing the Keeping Quality of Some Victorian Salted Butters in Cold Storage
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- 01 June 2009, pp. 124-136
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70. The Effect of Common Salt on the Growth of Lactic Streptococci in Milk
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- 01 June 2009, pp. 42-45
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84. The Influence of Lactic Streptococci on the Ripening of Cheddar Cheese
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- 01 June 2009, pp. 208-222
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78. A Study of the Quantitative Changes in the Microbiological Flora of Sweet-Cream Salted Butter of Good Keeping Quality when held at 15° F. for a Period of Two to Eight Months
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- 01 June 2009, pp. 137-143
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85. Non-pathogenic Haemolytic Streptococci Occurring in Milk
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- 01 June 2009, pp. 223-232
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71. The Heat Denaturation of Albumin and Globulin in Milk
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- 01 June 2009, pp. 46-53
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79. Studies in Cheddar Cheese. II. The Effect of Controlled Oxidation-reduction Potential on Ripening. III. The Rôle of Rennin, Pepsin and Lactobacilli
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- 01 June 2009, pp. 144-152
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86. A Coliform Organism Isolated from Milk
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- 01 June 2009, pp. 234-235
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Phosphorus Compounds of Milk. V. The Phosphorus Partition in Milk, with Preliminary Observations on Milk Phosphatase
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- 01 June 2009, pp. 54-62
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87. Factors Affecting the Solubility of Milk Powders. III. Some Physico-chemical Properties of Concentrated Solutions of Milk Solids
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- 01 June 2009, pp. 236-244
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73. Phosphorus Compounds of Milk. VI. The Effect of Heat on Milk Phosphatase. A Simple Method for Distinguishing Raw from Pasteurised Milk, Raw from Pasteurised Cream, and Butter made from Raw Cream from that made from Pasteurised Cream1
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- 01 June 2009, pp. 63-74
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