12 results
Dr C. C. Thiel
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- Journal:
- Journal of Dairy Research / Volume 43 / Issue 2 / June 1976
- Published online by Cambridge University Press:
- 01 June 2009, pp. 195-196
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- June 1976
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Studies on the change in the properties of the fat globule membrane during the concentrating of milk
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- Journal:
- Journal of Dairy Research / Volume 35 / Issue 1 / February 1968
- Published online by Cambridge University Press:
- 01 June 2009, pp. 135-147
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- February 1968
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The effect of concentrating milk on the fat retention property of the cheese curd
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- Journal:
- Journal of Dairy Research / Volume 34 / Issue 1 / February 1967
- Published online by Cambridge University Press:
- 01 June 2009, pp. 73-83
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- February 1967
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The detection of volatile components of milk by gas-liquid chromatography and its possible application in assessing keeping quality and flavour
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- Journal:
- Journal of Dairy Research / Volume 30 / Issue 3 / October 1963
- Published online by Cambridge University Press:
- 01 June 2009, pp. 359-368
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- October 1963
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Section B. Bacteriology: The flavour of Cheddar cheese
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- Journal:
- Journal of Dairy Research / Volume 28 / Issue 3 / October 1961
- Published online by Cambridge University Press:
- 01 June 2009, pp. 303-318
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- October 1961
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The occurrence of pyridoxamine phosphate in milk
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- Journal:
- Journal of Dairy Research / Volume 28 / Issue 3 / October 1961
- Published online by Cambridge University Press:
- 01 June 2009, pp. 293-301
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- October 1961
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Making Cheddar cheese on a small scale under controlled bacteriological conditions
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- Journal:
- Journal of Dairy Research / Volume 26 / Issue 2 / June 1959
- Published online by Cambridge University Press:
- 01 June 2009, pp. 105-112
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- June 1959
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Microscopical observations on Cheddar cheese and curd
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- Journal:
- Journal of Dairy Research / Volume 26 / Issue 1 / February 1959
- Published online by Cambridge University Press:
- 01 June 2009, pp. 77-82
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- February 1959
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637. Acid production in milk by starter cultures—The effect of peptone and other stimulatory substances
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- Journal:
- Journal of Dairy Research / Volume 23 / Issue 3 / October 1956
- Published online by Cambridge University Press:
- 01 June 2009, pp. 305-314
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- October 1956
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604. The importance of lactobacilli in the production of flavour in cheddar cheese: I. Growth of lactobacilli in cheese serum
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- Journal:
- Journal of Dairy Research / Volume 22 / Issue 3 / October 1955
- Published online by Cambridge University Press:
- 01 June 2009, pp. 377-383
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- October 1955
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602. Experiments in cheesemaking without starter
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- Journal:
- Journal of Dairy Research / Volume 22 / Issue 3 / October 1955
- Published online by Cambridge University Press:
- 01 June 2009, pp. 365-373
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- October 1955
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590. Quantitative estimation of the amino-acids in Cheddar cheese and their importance in flavour
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- Journal:
- Journal of Dairy Research / Volume 22 / Issue 2 / June 1955
- Published online by Cambridge University Press:
- 01 June 2009, pp. 224-231
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- June 1955
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