EKB Journal Management System
Volume & Issue: Volume 9, Issue 1, January 1969, Page 1-171  XML
1

Analysis of the milk production of daughter groups of proven sires remaining in the herds for three consecutive lactations

Page 1-14
2

Physical characteristics of the fleece of Merino and its crosses with Ossimi sheep in the U.A.R

Page 15-23
3

Studies on the skin of Fleisch Merino and their crosses in the U.A.R.

Page 25-41
4

A discussion of some factors limiting the productivity of berseem clover (Trifolium Alexandrinum L.)

Page 43-48
5

Birth weight of Hungarian Merino sheep in North-western coastal Egyptian desert

Page 49-52
6

Proteins in salted whey

Page 53-62
7

Water-soluble vitamins of spray-dried deproteinated salted and sweet whey

Page 63-66
8

Milk yield and milking rates of the individual quarters of the udder in Buffaloes, Egyptian cows and Freisian cows

Page 67-77
9

Correlations and interrelations of some determinations as affected by Pasteurization, boiling and Sterilization of fresh milk

Page 79-84
10

Preparation of whey protein fractions a-Lactalbumin, B-Laotoglobulin, and Globulin from salted rennet whey

Page 85-91
11

Effect of adultration of milk by the addition of water on some quality control tests

Page 93-99
12

Studies on Buffalo milk fat oxidation. 1- The induction period as measured by peroxide value and TBA test, and its relation to iodine value, total carbonyls, and conjugated fatty Acids

Page 101-107
13

Studies on Buffalo milk fat oxidation. II. The variation on peroxide, T.B.A., and iodine values, and other constituents of Buffalo milk fat during autoxidation

Page 109-121
14

Studies on Buffalo milk fat oxidation. III. Isolation and identification of the carbonyl compounds from oxidized buffalo milk fat

Page 123-131
15

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

Page 133-142
16

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

Page 143-147
17

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

Page 149-154
18

Enzymes of cow’s and buffalo’s milk. I. Oxidation-reduction enzymes. Peroxidase, Xanthine Oxidase, Catalase and Cytochrome C reductase

Page 155-160
19

Studies on enzymes of cow’s and buffalo’s milk. II.- Esterases enzymes. Alkaline Phosphatase, acid Phosphatase Lipase and ribonucliase

Page 161-166
20

Studies on enzymes of cow’s and buffalo’s milk. III.- Proteases and other enzymes. Protease, Amylase, Carbonic Anhydrase and Urease

Page 167-171