33 results
Group D streptococci in the faeces of healthy infants and of infants with neonatal diarrhora
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- Journal of Hygiene / Volume 50 / Issue 2 / June 1952
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- 15 May 2009, pp. 209-228
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Effect of proteolytic raw milk psychrotrophs on Cheddar cheese-making with stored milk
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- Journal of Dairy Research / Volume 46 / Issue 3 / July 1979
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- 01 June 2009, pp. 497-509
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- July 1979
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Change of Editorship
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- Journal of Dairy Research / Volume 45 / Issue 3 / October 1978
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- 01 June 2009, p. 319
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- October 1978
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Formation of methanethiol by bacteria isolated from raw milk and Cheddar cheese
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- Journal of Dairy Research / Volume 45 / Issue 2 / June 1978
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- 01 June 2009, pp. 267-275
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- June 1978
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Gelation of ultra-high-temperature-sterilized milk by proteases from a strain of Pseudomonas fluorescens isolated from raw milk
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- Journal of Dairy Research / Volume 44 / Issue 1 / February 1977
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- 01 June 2009, pp. 145-148
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- February 1977
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The effect of lipolytic Gram-negative psychrotrophs in stored milk on the development of rancidity in Cheddar cheese
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- Journal of Dairy Research / Volume 43 / Issue 3 / October 1976
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- 01 June 2009, pp. 459-468
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- October 1976
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The contribution of starter streptococci to flavour development in Cheddar cheese
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- Journal of Dairy Research / Volume 43 / Issue 2 / June 1976
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- 01 June 2009, pp. 301-311
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- June 1976
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Amino acid nutrition of some commercial cheese starters in relation to their growth in peptone-supplemented whey media
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- Journal of Dairy Research / Volume 43 / Issue 2 / June 1976
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- 01 June 2009, pp. 291-300
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- June 1976
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Dr C. C. Thiel
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- Journal of Dairy Research / Volume 43 / Issue 2 / June 1976
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- 01 June 2009, pp. 195-196
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- June 1976
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The effect of non-starter bacteria on the chemical composition and the flavour of Cheddar cheese
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- Journal of Dairy Research / Volume 43 / Issue 1 / February 1976
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- 01 June 2009, pp. 117-125
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- February 1976
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The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening
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- Journal of Dairy Research / Volume 41 / Issue 1 / February 1974
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- 01 June 2009, pp. 137-146
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- February 1974
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Utilization of milk citrate by lactic acid bacteria and ‘blowing’ of film-wrapped cheese
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- Journal of Dairy Research / Volume 37 / Issue 1 / February 1970
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- 01 June 2009, pp. 17-28
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- February 1970
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Neutral volatiles in cheddar cheese made aseptically with and without starter culture*
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- Journal of Dairy Research / Volume 35 / Issue 2 / June 1968
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- 01 June 2009, pp. 237-245
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- June 1968
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The effect of the microbial flora on the flavour and free fatty acid composition of cheddar cheese*
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- Journal of Dairy Research / Volume 34 / Issue 3 / October 1967
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- 01 June 2009, pp. 257-272
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- October 1967
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Pediococci in Cheddar cheese
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- Journal of Dairy Research / Volume 33 / Issue 3 / October 1966
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- 01 June 2009, pp. 325-331
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- October 1966
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A preliminary investigation of the importance of clostridia in the production of rancid flavour in Cheddar cheese
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- Journal of Dairy Research / Volume 33 / Issue 2 / June 1966
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- 01 June 2009, pp. 139-149
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- June 1966
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A survey of the incidence of coagulase-positive staphylococci in market milk and cheese in England and Wales
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- Journal of Dairy Research / Volume 32 / Issue 2 / June 1965
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- 01 June 2009, pp. 187-192
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- June 1965
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A method of maintaining a reference flora of constant bacteriological composition
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- Journal of Dairy Research / Volume 32 / Issue 1 / February 1965
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- 01 June 2009, pp. 89-96
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- February 1965
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A thermoduric strain of Streptomyces albus, isolated from Cheddar cheese
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- Journal of Dairy Research / Volume 32 / Issue 1 / February 1965
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- 01 June 2009, pp. 27-34
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- February 1965
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Factors affecting the multiplication and survival of coagulase positive staphylococci in Cheddar cheese
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- Journal of Dairy Research / Volume 31 / Issue 3 / October 1964
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- 01 June 2009, pp. 261-272
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- October 1964
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