6 results
Composition of poorly and non-coagulating bovine milk and effect of calcium addition
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 4 / November 2010
- Published online by Cambridge University Press:
- 08 September 2010, pp. 398-403
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- November 2010
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Casein retention in curd and loss of casein into whey at chymosin-induced coagulation of milk
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- Journal:
- Journal of Dairy Research / Volume 77 / Issue 1 / February 2010
- Published online by Cambridge University Press:
- 26 November 2009, pp. 71-76
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- February 2010
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Identification of peptides in milk as a result of proteolysis at different levels of somatic cell counts using LC MALDI MS/MS detection
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- Journal:
- Journal of Dairy Research / Volume 75 / Issue 1 / February 2008
- Published online by Cambridge University Press:
- 29 January 2008, pp. 76-83
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- February 2008
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Doors to other worlds: Scandinavian death rituals in Gotlandic perspectives
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- Journal:
- Journal of European Archaeology / Volume 1 / Issue 1 / Spring 1993
- Published online by Cambridge University Press:
- 27 January 2017, pp. 33-56
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- Spring 1993
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Influence of chromatographically pure bovine chymosin and pepsin A on cheese curd syneresis
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- Journal:
- Journal of Dairy Research / Volume 57 / Issue 1 / February 1990
- Published online by Cambridge University Press:
- 01 June 2009, pp. 119-124
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- February 1990
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Effects of chromatographically pure bovine chymosin and pepsin A on cheese curd firmness
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- Journal:
- Journal of Dairy Research / Volume 57 / Issue 1 / February 1990
- Published online by Cambridge University Press:
- 01 June 2009, pp. 109-117
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- February 1990
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