Zobrazeno 1 - 10 of 11 pro vyhledávání: '"Graeme D. Ford"'
1
Analytical techniques for the estimation of sulphite binding components in ciders and wines
Autor: Andrew G. H. Lea, Graeme D. Ford, Susan Fowler
Publikováno v: International Journal of Food Science & Technology. 35:105-112
Summary A rapid high performance liquid chromatography (HPLC) method based on the formation of dinitrophenylhydrazine (DNPH) derivatives was developed for the analysis of the major sulphite binding carbonyls in fermented ciders (acetaldehyde, pyruvat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::637c5b9289ba09e4e7554333c918e36c
https://doi.org/10.1046/j.1365-2621.2000.0367e.x
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2
A method for the quantitative determination of individual free fatty acids in milk by ion exchange resin adsorption and gas-liquid chromatography
Autor: Graeme D. Ford, Malcolm Anderson, A. Jane Owen, Brian Tuckley, Eric C. Needs
Publikováno v: Journal of Dairy Research. 50:321-329
SummaryA quantitative method for rapid routine analysis of individual free fatty acids (FFA) in milk was developed. Lipid was extracted from milk in ether and FFA were recovered by shaking the extract with anion exchange resin Amberlyst 26. The resin
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a5a631a749a9a1daf0cf2d181a4d9e77
https://doi.org/10.1017/s0022029900023153
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3
Interrelationships between the diet fed to cows, composition and properties of milk and composition and quality of Cheshire cheese from farmhouse manufacturers
Autor: Graeme D. Ford, Alistair S. Grandison, Malcolm Anderson, Lavinia Newell
Publikováno v: Journal of Dairy Research. 52:587-593
SUMMARYInterrelationships between concentrations of constituents of forages in diets fed to the cows, milks and cheeses, rennet coagulation properties of milks, manufacturing methods and the grades and textural properties of the cheeses produced by f
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::135fb9d1f4b88397653c04db4c09efc5
https://doi.org/10.1017/s0022029900024547
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6
Effects of variations in somatic cell count on the rennet coagulation properties of milk and on the yield, composition and quality of Cheddar cheese
Autor: Alistair S. Grandison, Graeme D. Ford
Publikováno v: Journal of Dairy Research. 53:645-655
SummaryCheddar cheeses were prepared from low somatic cell count (SCC) milks and from milks containing 10, 20 and 30% added high SCC milk to give modestly elevated SCC. Increased SCO in the milk were associated with a reduction in the coagulum streng
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a9b45d0f9e112631fc3d66a3bfe640e0
https://doi.org/10.1017/s0022029900033173
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7
Chemical composition and coagulating properties of renneted Friesian milk during the transition from winter rations to spring grazing
Autor: A. Jane Owen, Alistair S. Grandison, David Millard, Graeme D. Ford
Publikováno v: Journal of Dairy Research. 51:69-78
SummaryThe chemical composition and rennet coagulation properties at pH 6·4 of milks from 2 commercial herds of Friesian cows were monitored during the change from winter diet to spring grazing. There was considerable variation both in composition a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::65c8894baf5cd313539db1d51551df7b
https://doi.org/10.1017/s0022029900023335
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8
Interrelationships of chemical composition and coagulating properties of renneted milks from dairy cows grazing ryegrass or white clover
Autor: Alistair S. Grandison, David Millard, Graeme D. Ford, Malcolm Anderson
Publikováno v: Journal of Dairy Research. 52:41-46
SUMMARYThe chemical composition and rennet coagulation properties at pH 6·4 of bulked milks from two groups of dairy cows grazing ryegrass or white clover swards were monitored over a period of 14 weeks commencing at the fifth week of lactation. The
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f8d83cc94738c57a5cbf3192afeb9779
https://doi.org/10.1017/s0022029900023876
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9
Effect of variation in the composition of milk supply on the composition and quality of farmhouse Cheshire cheese
Autor: Alistair S. Grandison, Malcolm Anderson, Lavinia Newell, Graeme D. Ford, Pauline Lyon-Smith
Publikováno v: Journal of Dairy Research. 52:573-586
SUMMARYThe composition of the diet fed to cows, the composition and coagulating properties of the milk produced by them and used for cheesemaking, the cheesemaking methods and the chemical composition, texture and grade of Cheshire cheese obtained fr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7ec04368f72ef61c868cc476642f0886
https://doi.org/10.1017/s0022029900024535
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10
Chemical composition and coagulating properties of renneted milks from different breeds and species of ruminant
Autor: A. Jane Owen, John E. Storry, David Millard, Graeme D. Ford, Alistair S. Grandison
Publikováno v: Journal of Dairy Research. 50:215-229
SummaryThe detailed chemical composition of 25 milks from different breeds of cow, sheep and goat were related to their properties of rennet clotting, coagulum development and syneresis at pH 6·4. Experiments in which concentrations of fat and whey
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2a459061004214851ff435a2a3a700d6
https://doi.org/10.1017/s0022029900023025
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