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The effect of blending Jersey and Holstein-Friesian milk on composition and coagulation properties

Autor: Colette C. Fagan, Alistair S. Grandison, J. H. Bland

Publikováno v: International Journal of Dairy Technology. 68:454-457

The impact of blending on milk composition and properties is subject to controversy on whether the effect is additional or not. The effects of blending Jersey and Holstein-Friesian milk on composition and coagulation properties were investigated. Mil

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c28d362e1d867013d8ff7c967e5e2e13
https://doi.org/10.1111/1471-0307.12222

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Short communication: Estimation of the financial benefit of using Jersey milk at different inclusion rates for Cheddar cheese production using partial budgeting

Autor: J. H. Bland, Colette C. Fagan, Alison Bailey, Alistair S. Grandison

Publikováno v: Journal of Dairy Science. 98:1661-1665

Partial budgeting was used to estimate the net benefit of blending Jersey milk in Holstein-Friesian milk for Cheddar cheese production. Jersey milk increases Cheddar cheese yield. However, the cost of Jersey milk is also higher; thus, determining the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::149c5c0f472729461dd7852e7bc12ac1
https://doi.org/10.3168/jds.2014-8723

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Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition, and quality

Autor: Colette C. Fagan, Alistair S. Grandison, J. H. Bland

Publikováno v: Journal of Dairy Science. 98:1-8

The effect of Jersey milk use solely or at different inclusion rates in Holstein-Friesian milk on Cheddar cheese production was investigated. Cheese was produced every month over a year using nonstandardized milk consisting of 0, 25, 50, 75, and 100%

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f04886ab5166be7276f0109a5c65c8f0
https://doi.org/10.3168/jds.2014-8433

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Evaluation of milk compositional variables on coagulation properties using partial least squares

Autor: J. H. Bland, Colette C. Fagan, Alistair S. Grandison

Publikováno v: Journal of Dairy Research. 82:8-14

The aim of this study was to investigate the effects of numerous milk compositional factors on milk coagulation properties using Partial Least Squares (PLS). Milk from herds of Jersey and Holstein-Friesian cattle was collected across the year and ble

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be6f5f6edfd05954e5dc7b9e276235b3
https://doi.org/10.1017/s0022029914000508

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Rheological characterization of commercial glass mat thermoplastics (GMTs) by squeeze flow testing

Autor: J. H. Bland, G Kotsikos, A.G. Gibson

Publikováno v: Scopus-Elsevier

The flow behavior of commercial glass mat thermoplastics (GMTs) has been investigated by isothermal axisymmetric squeeze flow testing between parallel circular plates. Tests have been performed over a range of squeeze rates and the analysis is based

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a7c70ddaaaf7b8be3fa4dfef7b2dd6e
https://doi.org/10.1002/pc.10339

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Squeeze flow testing of glass mat thermoplastic material

Autor: J. H. Bland, A.G. Gibson, G Kotsikos, H.W. Chandler

Publikováno v: Composites Part A: Applied Science and Manufacturing. 27:1195-1200

The anisotropic flow behaviour of glass fibre/polypropylene glass mat thermoplastic (GMT) has been investigated using axisymmetric squeeze flow testing between parallel circular plates. The material has a continuous swirled fibre mat construction and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ec235b75efa825893a91117eadd201c9
https://doi.org/10.1016/1359-835x(96)00077-2

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