19 results on '"Muir D"'
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2. Thrice-daily milking throughout lactation maintains epithelial integrity and thereby improves milk protein quality
3. Heat stability of homogenized milk: role of interfacial protein
4. Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile
5. Whipping properties of cream in relation to milk composition.
6. Prediction of the heat stability of full-cream evaporated milk from laboratory observations of coagulation time.
7. Reviews of the progress of Dairy Science: Frozen concentrated milk.
8. Influence of sulphydryl group interactions on the heat stability of homogenized concentrated milk.
9. Effect of homogenization on the heat stability of milk.
10. Role of cyanate ions in the urea-induced stabilization of the caseinate complex in skim-milk.
11. Effect of concentration by ultrafiltration on the heat stability of skim-milk.
12. Inorganic constituents of milk: I. Correlation of soluble calcium with citrate in bovine milk.
13. The synergic effect of urea and aldehydes on the heat stability of concentrated skim-milk.
14. Natural variations in the average size of bovine casein micelles: II. Milk samples from creamery bulk silos in south west Scotland.
15. Seasonal changes in the heat stability of milk from creamery silos in south-west Scotland.
16. The heat stability of milk and concentrated milk containing added aldehydes and sugars.
17. The effect of concentration on the heat stability of skim-milk.
18. Effect of urea on the heat coagulation of the caseinate complex in skim-milk.
19. The influence of naturally occurring levels of urea on the heat stability of bulk milk.
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