J. Mayes

发表

Managing diet quality for Cheddar cheese manufacturing milk. 1. The influence of protein and energy supplements

C. Grainger, M. Hannah, M. Christian, 1999, Journal of Dairy Research.

Technology, Biochemistry and Functionality of Pasta Filata/Pizza Cheese

A. Hillier, P. Kindstedt, J. Mayes, 2010 .

Effects of somatic cell count and stage of lactation on raw milk composition and the yield and quality of Cheddar cheese

G. Mcdowell, M. Auldist, B. Sutherland, 1996, Journal of Dairy Research.

Composition, coagulation properties, and cheesemaking potential of milk from cows undergoing extended lactations in a pasture-based dairying system.

C. Grainger, M. Auldist, Roderick P. W. Williams, 2010, Journal of dairy science.

Managing diet quality for Cheddar cheese manufacturing milk. 2. Pasture v. grain supplements

C. Grainger, M. Hannah, M. Christian, 1999, Journal of Dairy Research.

Seasonal influences on Cheddar cheese manufacture: influence of diet quality and stage of lactation

C. Grainger, M. Christian, B. Sutherland, 1995, Journal of Dairy Research.

Survival of Lactobacillus acidophilus in yoghurt

J. Mayes, R. Hull, A. Roberts, 1984 .

The stability of goat's milk to UHT processing [ultra high temperature]

J. G. Zadow, J. Mayes, H. Koçak, 1983 .

Proteolysis in cheddar cheese made with alternative coagulants

M. Broome, J. Mayes, Xinge Xu, 2006 .