Articles:

The Interrelationships of Processing Treatments and Oxidation-Reduction Systems as Factors Affecting the Keeping Quality of Dry Whole Milk

H. A. Harland, S. T. Coulter, and R. Jenness
J. Dairy Sci. 1952 35: 643-654. [Abstract] [PDF]  

Preparation of Milk Fat II. A New Method of Manufacturing Butteroil

Charles M. Stine and Stuart Patton
J. Dairy Sci. 1952 35: 655-660. [Abstract] [PDF]  

Blood Hemoglobin Values of Dairy Cattle

J. H. Byers, I. R. Jones, and J. R. Haag
J. Dairy Sci. 1952 35: 661-667. [Abstract] [PDF]  

Multiple Strain Bacteriophage Infections of Commercial Lactic Starters

Darrell D. Deane and F. E. Nelson
J. Dairy Sci. 1952 35: 668-674. [Abstract] [PDF]  

The Value of Vitamin B₁₂, DL-Methionine and Potassium-Penicillin in Milk Replacement Formulas for Dairy Calves

C. B. Knodt and Solomon Bloom
J. Dairy Sci. 1952 35: 675-678. [Abstract] [PDF]  

Factors Unrelated to Vitamin A Intake that Influence Plasma Vitamin A Concentration

J. W. Thomas, W. C. Jacobson, and L. A. Moore
J. Dairy Sci. 1952 35: 679-686. [Abstract] [PDF]  

Plasma and Storage Levels of Vitamin A and Carotene in Relation to Intake by Calves on Different Diets

J. W. Thomas and L. A. Moore
J. Dairy Sci. 1952 35: 687-692. [Abstract] [PDF]  

Concentrations of Certain Minerals in the Blood and Livers of Cattle as Related to Trace Mineral Supplementation and Bovine Brucellosis

C. F. Gessert, D. T. Berman, J. Kastelic, O. G. Bentley, and P. H. Phillips
J. Dairy Sci. 1952 35: 693-698. [Abstract] [PDF]  

The Origin of Sulfhydryl Groups in Milk Proteins and their Contributions to "Cooked" Flavor

J. T. Hutton and S. Patton
J. Dairy Sci. 1952 35: 699-705. [Abstract] [PDF]  

The Antigenicity of Bovine Spermatozoa

Frank L. Docton, L. C. Ferguson, E. J. Lazear, and Fordyce Ely
J. Dairy Sci. 1952 35: 706-709. [Abstract] [PDF]  

Proceedings of the Forty-Seventh Annual Meeting of the American Dairy Science Association

P. R. Ellsworth
J. Dairy Sci. 1952 35: 711-732. [Abstract] [PDF]  

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