Efficacy of Various Pasteurization Time-Temperature Conditions in Combination with Homogenization on Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk von Grant, Irene R, Williams, Alan G, Rowe, Michael T, Muir, D. Donald

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Extended lactation in dairy cows: effects of milking frequency, calving season and nutrition on lactation persistency and milk quality von Sorensen, Annette, Muir, D Donald, Knight, Christopher H

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Lactosylation of milk proteins during the manufacture and storage of skim milk powders von Guyomarc’h, Fanny, Warin, Françoise, Donald Muir, D., Leaver, Jeffrey

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Thrice-daily milking throughout lactation maintains epithelial integrity and thereby improves milk protein quality von SORENSEN, ANNETTE, MUIR, D. DONALD, KNIGHT, CHRISTOPHER H.

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The Society of Dairy Technology awards the Gold Medal to Dr A Y Tamime von MUIR, D DONALD

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Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk von Grant, I.R, Williams, A.G, Rowe, M.T, Muir, D.D

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Definition of the sensory properties of hard cheese: A collaborative study between Scottish and Norwegian panels von Hirst, David, Donald Muir, D., Naes, Tormod

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Genotype, Location, and Harvest Date Effects on the Sensory Character of Fresh and Frozen Red Raspberries von Morel, Severine, Harrison, Richard E, Muir, Donald D, Hunter, E. Anthony

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Milk protein-carbohydrate interactions von Tziboula, Athina, Donald Muir, D.

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Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character von Banks, Jean M., Yvon, Mireille, Gripon, J.C., de la Fuente, Miguel A., Brechany, Elizabeth Y., Williams, Alan G., Muir, D.Donald

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Association of the sensory properties of commercial, strawberry flavoured fermented milks with product composition von Muir, D Donald, Hunter, E Anthony, Dalaudier, Corinne

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Sensory properties of cheddar type cheese produced from recombined milk fat and casein fractions of bovine and ovine origin von Banks, Jean M, Muir, D Donald, Mcnulty, David, Dreyer, Insa

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Relative effects of cultivar, heat-treatment and sucrose content on the sensory properties of blackcurrant juice von Brennan, Rex M., Hunter, E.Anthony, Muir, D.Donald

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Changes of Calcium Phosphate Partition and Heat Stability During Manufacture of Sterilized Concentrated Milk von Hardy, Edith E., Donald Muir, D., Maurice Sweetsur, A.W., West, Ian G.

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ORIGINAL RESEARCH: Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk von Grant, Irene R, Williams, Alan G, Rowe, Michael T, Muir, D Donald

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Sensory evaluation of Cheddar cheese: Order of tasting and carryover effects von Muir, D.Donald, Hunter, E.Anthony

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Alcohol and Heat Stability of Milk Protein von Horne, David S., Muir, D. Donald

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Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads von Muir, D. Donald, Williams, Simon A.R., Tamime, Adnan Y., Shenana, M. E.

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Genotypic effects on sensory quality of blackcurrant juice using descriptive sensory profiling von Brennan, Rex M., Hunter, E.Anthony, Donald Muir, D.

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CONSTRUCTION OF SENSORY VOCABULARIES FOR PROFILING FOOD von NEVISON, IAN M., MUIR, D. DONALD

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