EKB Journal Management System
1.

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

Pages 1-14
2.

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

Pages 15-23
3.

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

Pages 25-41
4.

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

Pages 43-48
5.

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

Pages 49-52
6.

Proteins in salted whey

Pages 53-62
7.

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

Pages 63-66
8.

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

Pages 67-77
9.

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

Pages 79-84
10.

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

Pages 85-91
11.

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

Pages 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

Pages 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

Pages 109-121
14.

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

Pages 123-131
15.

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

Pages 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

Pages 143-147
17.

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

Pages 149-154
18.

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

Pages 155-160
19.

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

Pages 161-166
20.

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

Pages 167-171