Effect of pasteurization, boiling, and sterilization on Buffalo milk. III. Nitrogen distribution and the alcohol coagulation of milk

Effect of pasteurization, boiling, and sterilization on Buffalo milk. I.-Acidity, pH, Lactose, reducing capacity and liberation of SH groups

Effect of pasteurization, boiling, and sterilization on Buffalo milk. II. Determination of hydroxymethyl furfural (HMF), detection of maltol and changing in color

Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices

EFFECT OF HEAT TREATMENTS AND SEASONS OF THE YEAR ON THE PROTECTIVE PROTEINS IN MILK OF DIFFERENT ANIMALS

PREVALENCE OF THERMODURIC BACTERIA IN DRIED MILK

THE EFFECT OF HEAT TREATMENT AND BACTERIAL FERMENTATION ON SOME ORGANOCHLORINE PESTICIDE RESIDUES IN RAW MILK

THE EFFECT OF PROCESSING TREATMENTS ON MILK COAGULATION WITH RENNET AS MEASURED BY VISCOSITY-TIME CURVE

PSYCHROTROPHIC BACTERIA IN RAW AND PASTEURIZED MILK

Effect of Using Microwave Radiation in Milk Pasteurization