32 results
Seasonal variations in the composition and thermal properties of New Zealand milk fat: II. Thermal properties of milk fat and their relation to composition
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- Journal of Dairy Research / Volume 40 / Issue 3 / October 1973
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- 01 June 2009, pp. 311-321
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- October 1973
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The effect of manufacturing conditions on the setting rate of butter
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- Journal of Dairy Research / Volume 40 / Issue 3 / October 1973
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- 01 June 2009, pp. 393-402
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- October 1973
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The melting properties of milk fat fractions obtained by double fractionation using a commercial process
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- Journal of Dairy Research / Volume 39 / Issue 3 / October 1972
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- 01 June 2009, pp. 325-333
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- October 1972
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Application of differential scanning calorimetry to butter
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- Journal of Dairy Research / Volume 39 / Issue 3 / October 1972
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- 01 June 2009, pp. 319-324
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- October 1972
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Seasonal variations in the viscosity and adhesive strength of casein from the milk of individual cows. II*
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- Journal of Dairy Research / Volume 38 / Issue 3 / October 1971
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- 01 June 2009, pp. 281-286
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- October 1971
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The chemical composition and physical properties of fractions of milk fat obtained by a commercial fractionation process
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- Journal of Dairy Research / Volume 38 / Issue 2 / June 1971
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- 01 June 2009, pp. 179-191
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- June 1971
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Seasonal variation in the viscosity index and adhesive strength of casein from the milk of individual cows
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- Journal of Dairy Research / Volume 35 / Issue 1 / February 1968
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- 01 June 2009, pp. 25-30
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- February 1968
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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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- Journal of Dairy Research / Volume 32 / Issue 3 / October 1965
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- 01 June 2009, pp. 269-279
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- October 1965
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Changes in moisture distribution caused by partial reworking of butter shortly after churning
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- Journal of Dairy Research / Volume 32 / Issue 3 / October 1965
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- 01 June 2009, pp. 263-267
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- October 1965
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Dye-binding methods for estimation of protein in milk
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- Journal of Dairy Research / Volume 28 / Issue 1 / February 1961
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- 01 June 2009, pp. 43-55
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- February 1961
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The use of an oxidation-reduction indicator to compare the oxygen permeabilities of films for rindless cheese
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- Journal of Dairy Research / Volume 26 / Issue 3 / October 1959
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- 01 June 2009, pp. 281-283
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- October 1959
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687. Changes in size of fat globules in cream during Vacreator treatment*
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- Journal of Dairy Research / Volume 24 / Issue 3 / October 1957
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- 01 June 2009, pp. 372-380
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- October 1957
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654. A rapid method for estimating the size distribution of fat globules in cream
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- Journal of Dairy Research / Volume 24 / Issue 1 / February 1957
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- 01 June 2009, pp. 68-76
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- February 1957
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655. The effect of pH on the extent of splitting or clumping of fat globules caused by agitation of hot cream
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- Journal of Dairy Research / Volume 24 / Issue 1 / February 1957
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- 01 June 2009, pp. 77-84
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- February 1957
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540. A device for rapidly churning small quantities of cream
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- Journal of Dairy Research / Volume 21 / Issue 1 / February 1954
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- 01 June 2009, pp. 78-80
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- February 1954
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539. The effect of temperature treatment of cream before churning on the consistency of butter
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- Journal of Dairy Research / Volume 21 / Issue 1 / February 1954
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- 01 June 2009, pp. 67-77
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- February 1954
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512. A photoelectric method for determination of fat aldehyde values
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- Journal of Dairy Research / Volume 20 / Issue 2 / June 1953
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- 01 June 2009, pp. 198-200
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- June 1953
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513. The effect of different cream treatments during the pasteurization process on the size distribution of fat globules in cream and butter
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- Journal of Dairy Research / Volume 20 / Issue 2 / June 1953
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- 01 June 2009, pp. 201-211
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- June 1953
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397. A burette for rapid checking of Gerber butyrometers
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- Journal of Dairy Research / Volume 16 / Issue 3 / December 1949
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- 01 June 2009, pp. 334-335
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- December 1949
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