The Effect of Advanced Lactation in the Cow on the Physical and Chemical Composition of the Milk
Open Access
- 1 September 1939
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 22 (9) , 689-695
- https://doi.org/10.3168/jds.s0022-0302(39)92925-5
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Soft Curd MilkJournal of Dairy Science, 1938
- THE RELATION BETWEEN BACTERIAL NUMBERS AND BIOCHEMICAL VALUES IN MILK FROM STREPTOCOCCUS-FREE QUARTERSCanadian Journal of Research, 1938
- Effect of Lipolysis on the Churnability of Cream Obtained from the Milk of Cows in Advanced LactationJournal of Dairy Science, 1936
- Some Factors Influencing the Acidity of Freshly Drawn Cows’ MilkJournal of Dairy Science, 1936
- Period of Lactation and the Direct Titratable Chloride Value of MilkJournal of Dairy Science, 1935
- Studies on Bovine MastitisJournal of Comparative Pathology and Therapeutics, 1934
- THE BACTERICIDAL PROPERTY OF COW'S MILKThe Journal of Experimental Medicine, 1927
- The Effect of Gestation Upon Lactation in The Dairy CowJournal of Dairy Science, 1924
- Bitter Milk of Advanced LactationJournal of Dairy Science, 1922
- The Stage of Lactation as a Factor in the Variation of the Per Cent of Fat in Cow's MilkJournal of Dairy Science, 1922