Factors Affecting the pH-Sensitivity of the Heat Stability of Milk from Individual Cows
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Open Access
- 1 August 1961
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 44 (8) , 1405-1413
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Variations in the Heat Stability and Composition of Milk from Individual Cows during LactationJournal of Dairy Science, 1961
- Effect of Heat on the Centrifugal Sedimentation of Milk Serum ProteinsJournal of Dairy Science, 1958
- Sedimentation of Milk Proteins from Heated MilkJournal of Dairy Science, 1957
- Improved method for the preparation of crystalline β-lactoglobulin and α-lactalbumin from cow's milkBiochemical Journal, 1957
- Studies on the Colloidal Proteins of Skimmilk. II. The Effect of Heat and Disodium Phosphate on the Composition of the Casein ComplexJournal of Dairy Science, 1956
- Studies on the Colloidal Proteins of Skimmilk. I. The Effect of Heat and Certain Salts on the Centrifugal Sedimentation of Milk ProteinsJournal of Dairy Science, 1956
- Heat Denaturation of the Specific Serum Proteins in MilkJournal of Dairy Science, 1955