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Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk
Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk
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Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk

McCarthy, K.S. ; Lopetcharat, K. ; Drake, M.A.

Journal of dairy science, 2017-03, Vol.100 (3), p.1702-1711 [Periódico revisado por pares]

United States: Elsevier Inc

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12
Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk
Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk
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Fermentation characteristics and angiotensin I-converting enzyme–inhibitory activity of Lactobacillus helveticus isolate H9 in cow milk, soy milk, and mare milk

Wang, Jicheng ; Li, Changkun ; Xue, Jiangang ; Yang, Jie ; Zhang, Qing ; Zhang, Heping ; Chen, Yongfu

Journal of dairy science, 2015-06, Vol.98 (6), p.3655-3664 [Periódico revisado por pares]

United States: Elsevier Inc

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13
Milk Culture Results in a Large Norwegian Survey—Effects of Season, Parity, Days in Milk, Resistance, and Clustering
Milk Culture Results in a Large Norwegian Survey—Effects of Season, Parity, Days in Milk, Resistance, and Clustering
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Milk Culture Results in a Large Norwegian Survey—Effects of Season, Parity, Days in Milk, Resistance, and Clustering

Østerås, O. ; Sølverød, L. ; Reksen, O.

Journal of dairy science, 2006-03, Vol.89 (3), p.1010-1023 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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14
Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products
Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products
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Invited review: Redefining raw milk quality—Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products

Martin, N.H. ; Evanowski, R.L. ; Wiedmann, M.

Journal of dairy science, 2023-03, Vol.106 (3), p.1502-1517 [Periódico revisado por pares]

United States: Elsevier Inc

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15
Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
Nomenclature of the Proteins of Cows’ Milk—Sixth Revision
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Nomenclature of the Proteins of Cows’ Milk—Sixth Revision

Farrell, H.M. ; Jimenez-Flores, R. ; Bleck, G.T. ; Brown, E.M. ; Butler, J.E. ; Creamer, L.K. ; Hicks, C.L. ; Hollar, C.M. ; Ng-Kwai-Hang, K.F. ; Swaisgood, H.E.

Journal of dairy science, 2004-06, Vol.87 (6), p.1641-1674 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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16
“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts
“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts
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“Milk on Ice”: A detailed analysis of Ernest Shackleton's century-old whole milk powder in comparison with modern counterparts

Bendall, Justin G. ; Chawanji, Abraham S. ; Fong, Bertram Y. ; Andrewes, Paul ; Ma, Lin ; MacGibbon, Alastair K.H. ; Anema, Skelte G.

Journal of dairy science, 2024-03, Vol.107 (3), p.1311-1333 [Periódico revisado por pares]

United States: Elsevier Inc

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17
Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste
Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste
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Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Mastorakou, Dimitra ; Ruark, Angelica ; Weenen, Hugo ; Stahl, Bernd ; Stieger, Markus

Journal of dairy science, 2019-02, Vol.102 (2), p.1116-1130 [Periódico revisado por pares]

United States: Elsevier Inc

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18
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives
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Invited review: Heat stability of milk and concentrated milk: Past, present, and future research objectives

Dumpler, Joseph ; Huppertz, Thom ; Kulozik, Ulrich

Journal of dairy science, 2020-12, Vol.103 (12), p.10986-11007 [Periódico revisado por pares]

United States: Elsevier Inc

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19
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?
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Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

McCarthy, K.S. ; Parker, M. ; Ameerally, A. ; Drake, S.L. ; Drake, M.A.

Journal of dairy science, 2017-08, Vol.100 (8), p.6125-6138 [Periódico revisado por pares]

United States: Elsevier Inc

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20
Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics
Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics
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Prediction of individual milk proteins including free amino acids in bovine milk using mid-infrared spectroscopy and their correlations with milk processing characteristics

McDermott, A. ; Visentin, G. ; De Marchi, M. ; Berry, D.P. ; Fenelon, M.A. ; O’Connor, P.M. ; Kenny, O.A. ; McParland, S.

Journal of dairy science, 2016-04, Vol.99 (4), p.3171-3182 [Periódico revisado por pares]

United States: Elsevier Inc

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