Zobrazeno 1 - 7
of 7
pro vyhledávání: '"T. C. A. McGann"'
Publikováno v:
International Journal of Dairy Technology. 28:23-27
An integrated procedure for the rapid determination of total protein and heat treatment classification of skim milk powders by dye binding is described. Total protein values estimated by the Pro-Milk were in good agreement with the macro-Kjeldahl met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34340b7a4c4f1aacaed2147d97cf03a5
https://doi.org/10.1111/j.1471-0307.1975.tb00360.x
https://doi.org/10.1111/j.1471-0307.1975.tb00360.x
Autor:
T. C. A. McGann, P. F. Fox
Publikováno v:
Journal of Dairy Research. 41:45-53
SummaryMicelles reconstituted from urea-treated milk by exhaustive dialysis against bulk milk were similar to native micelles with respect to colloidal phosphate: casein ratio, ethanol stability, heat stability and susceptibility to first-stage renni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96ad812ff66bbe713e9383294b96540b
https://doi.org/10.1017/s0022029900014904
https://doi.org/10.1017/s0022029900014904
Autor:
T. H. Ryan, A. W. Hartley, F. C. Shenton, P. L. Bailey, C. D. Usher, A. L. Lakin, G. K. Buckee, G. F. Kirkbright, T. C. A. McGann, R. A. Lowe
Publikováno v:
Journal of the Science of Food and Agriculture. 26:549-558
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc7839c964e86a2da70c555b0e8685f4
https://doi.org/10.1002/jsfa.2740260419
https://doi.org/10.1002/jsfa.2740260419
Autor:
M. F. Murphy, T. C. A. McGann
Publikováno v:
Journal of Dairy Research. 34:65-72
SummaryResults of studies on the operation of the Milko-tester Mark II for the estimation of fat in both herd and individual milks are presented. Milko-tester readings were compared to the means of duplicate Gerber results.It was found that, for 894
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5dc59aabaa3f71a45aec21472fcd006
https://doi.org/10.1017/s0022029900012152
https://doi.org/10.1017/s0022029900012152
Autor:
G. T. Pyne, T. C. A. McGann
Publikováno v:
Journal of Dairy Research. 27:403-417
SummaryRemoval of colloidal phosphate leads to changes in the propertics of milk of which the increased viscosity and greatly increased sensitivity to calcium salts, and the apparently diminished degree of mutual integration of the various casein fra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97283960e2d791cd5261816409b700fd
https://doi.org/10.1017/s0022029900010487
https://doi.org/10.1017/s0022029900010487
Autor:
G. T. Pyne, T. C. A. McGann
Publikováno v:
Journal of Dairy Research. 27:9-17
SummaryA new method for determining the composition of the colloidal phosphate of milk has been developed, based on analysis of milk free from colloidal phosphate. Preparation of this material is described.The results suggest that the so-called collo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::445d5c818ceb0a10d2dfd1ce8bb9c821
https://doi.org/10.1017/s0022029900010074
https://doi.org/10.1017/s0022029900010074
Publikováno v:
Calcified tissue international. 35(6)
The calcium phosphate remaining after hydrazine deproteination of casein micelles isolated from bulk skim milk exhibits under the electron microscope a very fine and uniform granularity being formed by small subunits with a true diameter of approxima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6e3ed2012318d70fe4d733f9958e8c0
https://pubmed.ncbi.nlm.nih.gov/6652558
https://pubmed.ncbi.nlm.nih.gov/6652558