D. Muir

发表

The Maillard Reaction—Chemistry, Biochemistry and Implications

D. Muir, 2007 .

The effect of concentration on the heat stability of skim-milk

A. Sweetsur, D. Muir, 1978, Journal of Dairy Research.

Natural variations in the average size of bovine casein micelles: II. Milk samples from creamery bulk silos in south west Scotland

C. Holt, D. Muir, 1978 .

Effect of nisin on the shelf-life of pasteurized double cream

M. Griffiths, D. Muir, J. Phillips, 1983 .

Spore-forming bacteria in milk. II. Effect of carbon dioxide addition on heat activation of spores of Bacillus species

M. Griffiths, D. Muir, A. Guirguis, 1984 .

Effect of the bacterial quality of raw milk on the bacterial quality and some other properties of low-heat and high-heat dried milk

M. Griffiths, A. Sweetsur, D. Muir, 1986 .

Effect of low-temperature storage on the bacteriological quality of raw milk

M. Griffiths, D. Muir, J. Phillips, 1987 .

The effect of extended low-temperature storage of raw milk on the quality of pasteurized and UHT milk

M. Griffiths, D. Muir, J. Phillips, 1988 .

The shelf-life of dairy products: 1. Factors influencing raw milk and fresh products

D. Muir, 1996 .

Thermostability of proteases and lipases from a number of species of psychrotrophic bacteria of dairy origin.

M. Griffiths, D. Muir, J. Phillips, 1981, The Journal of applied bacteriology.

Heat stability of recombined milk: influence of lecithins on the heat coagulation time-pH profile

D. Muir, C. Mccrae, 1992, Journal of Dairy Research.

Inorganic constituents of milk: I. Correlation of soluble calcium with citrate in bovine milk

C. Holt, D. Muir, 1979, Journal of Dairy Research.

Lactosylation of milk proteins during the manufacture and storage of skim milk powders

F. Guyomarc'h, D. Muir, J. Leaver, 2000 .

Effect of homogenization on the heat stability of milk

A. Sweetsur, D. Muir, 1983, Journal of Dairy Research.

Manipulation of the heat stability of homogenized concentrated milk

A. Sweetsur, D. Muir, 1982 .

Natural variation in heat stability of concentrated milk before and after homogenization

A. Sweetsur, D. Muir, 1982 .

Dairy Fats and Related Products

D. Muir, 2009 .

Hydrolysis of lactose by a thermostable β‐galactosidase immobilised on DEAE‐cellulose

M. Griffiths, D. Muir, 1980 .

Properties of a thermostable beta-galactosidase from a thermophilic Bacillus: comparison of the enzyme activity of whole cells, purified enzyme and immobilised whole cells.

M. Griffiths, D. Muir, 1978, Journal of the science of food and agriculture.

Effect of Processing Conditions and Raw Materials on the Properties of Kishk 2. Sensory Profile and Microstructure

M. Khaskheli, D. Muir, A. Tamime, 2000 .

Sensory properties of kishk: comparison of products containing bovine and caprine milk

E. Hunter, D. Muir, A. Tamime, 1995 .

Effect of alcohol content on emulsion stability of cream liqueurs

W. Banks, D. Muir, 1985 .

Whipping properties of cream in relation to milk composition

J. Clapperton, W. Banks, D. Muir, 1989, Journal of Dairy Research.

Ovine Milk. I: Seasonal changes in composition of milk from a commercial Scottish flock

A. Law, D. Horne, D. Muir, 1993 .

9 – Factors affecting the shelf-life of milk and milk products

D. Muir, J. Banks, 2003 .

Assessing organoleptic attributes of Solanum tuberosum and S. phureja potatoes.

G. Bryan, J. Bradshaw, M. Winfield, 2005 .

Strategies for modifying the structure of fermented milks

D. Muir, 1998 .

The structure of hydroxyethyl starch

C. Greenwood, W. Banks, D. Muir, 1973, British journal of pharmacology.

Efficacy of Various Pasteurization Time-Temperature Conditions in Combination with Homogenization on Inactivation of Mycobacterium avium subsp. paratuberculosis in Milk

I. Grant, M. Rowe, D. Muir, 2005, Applied and Environmental Microbiology.

Thrice-daily milking throughout lactation maintains epithelial integrity and thereby improves milk protein quality.

C. Knight, D. Muir, B. Sørensen, 2001, The Journal of dairy research.

Effect of concentration by ultrafiltration on the heat stability of skim-milk

A. Sweetsur, D. Muir, 1980, Journal of Dairy Research.

The use of permitted additives and heat-treatment to optimize the heat-stability of skim milk and concentrated skim milk.

A. Sweetsur, D. Muir, 1980 .

Methods for rapid detection of post‐pasteurization contamination in cream

M. Griffiths, D. Muir, J. Phillips, 1984 .

Factors affecting the shelf‐life of pasteurized double cream

M. Griffiths, D. Muir, J. Phillips, 1981 .

Effect of surface protein concentration on the heat stability of systems containing homogenized fat globules from recombined milk

D. Muir, C. Mccrae, 1991 .

Alcohol and Heat Stability of Milk Protein

D. Horne, D. Muir, 1990 .

Changes in the heat stability of milk protein during the manufacture of dried skim‐milk

A. Sweetsur, D. Muir, J. Abbot, 2007 .

Accelerated detection of post-heat-treatment contamination in pasteurized double cream

M. Griffiths, D. Muir, J. Phillips, 1983 .

Development of flavour defects in pasteurized double cream during storage at 6°C and at 10°C

M. Griffiths, D. Muir, J. Phillips, 1981 .

Rapid plate counting techniques for enumeration of psychrotrophic bacteria in pasteurized double cream

M. Griffiths, D. Muir, J. Phillips, 1980 .

Growth and associated enzymic activity of spoilage bacteria in pasteurized double cream

M. Griffiths, D. Muir, J. Phillips, 1981 .

The shelf-life of dairy products : 2. Raw milk and fresh products

D. Muir, 1996 .

UHT-sterilized milk concentrate: a review of practical methods of production

D. Muir, 1984 .

The lipolytic and proteolytic activity of bacteria isolated from blended raw milk

D. Dalgleish, D. Muir, J. Phillips, 1979 .

THE EFFECT OF STORAGE TEMPERATURE ON BACTERIAL GROWTH AND LIPOLYSIS IN RAW MILK

D. Muir, J. Phillips, M. E. Kelly, 1978 .

Production and properties of in-can sterilised concentrated milk with 39% solids : process optimisation

A. Sweetsur, D. Muir, 1992 .

The influence of naturally occurring levels of urea on the heat stability of bulk milk

A. Sweetsur, D. Muir, 1976, Journal of Dairy Research.

Heat stability of concentrated milk: enhancement of initial heat stability by incorporation of food grade lecithin

A. Sweetsur, D. Muir, I. G. West, 2007 .

Role of cyanate ions in the urea-induced stabilization of the caseinate complex in skim-milk

A. Sweetsur, D. Muir, 1981, Journal of Dairy Research.

Effect of urea on the heat coagulation of the caseinate complex in skim-milk

A. Sweetsur, D. Muir, 1977, Journal of Dairy Research.

Reviews of the progress of Dairy Science: Frozen concentrated milk

D. Muir, 1984, Journal of Dairy Research.

Changes of Calcium Phosphate Partition and Heat Stability During Manufacture of Sterilized Concentrated Milk

A. Sweetsur, D. Muir, I. G. West, 1984 .

Seasonal changes in the heat stability of milk from creamery silos in south-west Scotland

C. Holt, A. Sweetsur, D. Muir, 1978, Journal of Dairy Research.

Heat stability of milk and concentrated milk

D. Muir, 1985 .

The heat stability of milk and concentrated milk containing added aldehydes and sugars

C. Holt, A. Sweetsur, D. Muir, 1978, Journal of Dairy Research.

Preparation and properties of a new generation of in‐can sterilized skim‐milk based concentrates

A. Sweetsur, W. Banks, D. Muir, 2007 .

Optimization of the heat stability of protein-rich concentrates prepared by ultrafiltration of skim-milk

A. Sweetsur, D. Muir, 2007 .

Influence of sulphydryl group interactions on the heat stability of homogenized concentrated milk

A. Sweetsur, D. Muir, 1983, Journal of Dairy Research.

Application of reverse osmosis to the manufacture of dried whole milk and skim-milk

F. A. Glover, P. Skudder, D. Muir, 1979, Journal of Dairy Research.

Extended lactation in dairy cows: effects of milking frequency, calving season and nutrition on lactation persistency and milk quality

C. Knight, A. Sorensen, D. Muir, 2008, Journal of Dairy Research.

The shelf‐life of dairy products: 3. Factors influencing intermediate and long life dairy products

D. Muir, 1996 .

Comparison of the sensory profiles of regular and reduced‐fat commercial processed cheese spreads

M. Shenana, D. Muir, A. Tamime, 1997 .

The shelf‐life of dairy products: 4. Intermediate and long life dairy products

D. Muir, 1996 .

The influence of phospholipid classes of crude lecithin on the heat stability of recombined milk

D. Muir, C. Mccrae, 1992 .

The effect of dietary‐induced changes in milk urea levels on the heat stability of milk

J. Clapperton, A. Sweetsur, W. Banks, 1984 .

The Synergetic Effect of Urea and Aldehydes on the Heat Stability of Concentrated Skim Milk

D. Muir, 1979 .

Investigation of the impact of simulated commercial centrifugation and microfiltration conditions on levels of Mycobacterium avium ssp. paratuberculosis in milk

I. Grant, M. Rowe, D. Muir, 2005 .

Milk Composition—manufacturing properties

A. Sweetsur, D. Muir, J. Banks, 1983, Proceedings of the Nutrition Society.

Milk compositional quality — opportunities for manipulation

I. McCrae, D. Muir, F. Harding, 1987 .

Milk Processing and Quality Management

D. Muir, A. Tamime, 2008 .

Sensory evaluation of cheddar cheese: the relation of sensory properties to perception of maturity

D Donald Muir, E. Hunter, E.Anthony Hunter, 1992 .

Comparison of the sensory profiles of kefir, buttermilk and yogurt

D. Muir, A. Tamime, M. Wszołek, 1999 .

Developments in membrane technology

D. Muir, J. Banks, 1985 .

The growth of Listeria monocytogenes in cheese packed under a modified atmosphere

W. Waites, E. Whitley, D. Muir, 2000, Journal of applied microbiology.

Milk chemistry and nutritive value.

D. Muir, R. Early, 1992 .

THE QUALITY OF BLENDED RAW MILK IN CREAMERIES IN SOUTH‐WEST SCOTLAND

A. Wilson, D. Muir, J. Phillips, 2008 .

Extended lactation in dairy cows: effects of milking frequency, calving season and nutrition on lactation persistency and milk quality

C. Knight, A. Sorensen, D. Muir, 2008, Journal of Dairy Research.

Quality aspects of UHT cream

D. Muir, H. Kjaerbye, 1996 .