The shelf-life of dairy products : 1. Factors influencing raw milk and fresh productsMUIR, D. D.Journal of the Society of Dairy Technology. 1996, Vol 49, Num 1, pp 24-32, issn 0037-9840Article

UHT-sterilized milk concentrate : a review of practical methods of production = Lait concentré stérilisé UHT : revue des méthodes pratiques de productionMUIR, D. D.Journal of the Society of Dairy Technology. 1984, Vol 37, Num 4, pp 135-141, issn 0037-9840Article

Effect of alcohol content on emulsion stability of cream liqueurs = Effet du taux d'alcool sur la stabilité de l'émulsion de liqueurs contenant de la crèmeBANKS, W; MUIR, D. D.Food chemistry. 1985, Vol 18, Num 2, pp 139-152, issn 0308-8146Article

Effect of phosphorylated starches on the heat stability of milkTZIBOULA, A; MUIR, D. D.Milchwissenschaft. 1993, Vol 48, Num 6, pp 314-318, issn 0026-3788Article

Effect of processing conditions and raw materials on the properties of Kishk. 2. Sensory profile and microstructureMUIR, D. D; TAMIME, A. Y; KHASKHELI, M et al.Lebensmittel - Wissenschaft + Technologie. 2000, Vol 33, Num 6, pp 452-461, issn 0023-6438Article

Kefir, koumiss and kishkTAMIME, A. Y; MUIR, D. D; WSZOLEK, M et al.Dairy industries international. 1999, Vol 64, Num 5, pp 32-33, issn 0308-8197Article

Genetic polymorphism of κ-casein and rennet coagulation time. Effects of serum phase componentsHORNE, D. S; MUIR, D. D.Milchwissenschaft. 1994, Vol 49, Num 8, pp 446-449, issn 0026-3788Article

Alcohol and heat stability of milk proteinHORNE, D. S; MUIR, D. D.Journal of dairy science. 1990, Vol 73, Num 12, pp 3613-3626, issn 0022-0302Article

Optimization of the heat stability of concentrated milks prepared by ultrafiltration = Optimisation de la thermostabilité des laits concentrés préparés par ultrafiltrationSWEETSUR, A. W. M; MUIR, D. D.Milchwissenschaft. 1985, Vol 40, Num 6, pp 334-337, issn 0026-3788Article

Manipulation of the texture of low-fat cheddar using a plant protease extracted from Cynara cardunculusBANKS, J. M; ROA, I; MUIR, D. D et al.Australian Journal of Dairy Technology. 1998, Vol 53, Num 2, issn 0004-9433, p. 105Conference Paper

A comparison of two multivariate methods for the analysis of sensory profile dataHUNTER, E. A; MUIR, D. D.Journal of sensory studies. 1995, Vol 10, Num 1, pp 89-104, issn 0887-8250Conference Paper

Production and properties of in-can sterilised concentrated milk with 39 % solids : seasonal effectsMUIR, D. D; SWEETSUR, A. W. M.Milchwissenschaft. 1992, Vol 47, Num 1, pp 8-11, issn 0026-3788Article

Sensory evaluation of cheddar cheese: order of tasting and carryover effectsMUIR, D. D; HUNTER, E. A.Food quality and preference. 1991, Vol 3, Num 3, pp 141-145, issn 0950-3293Article

Effect of incorporation of denatured whey protein on the yield and quality of Cheddar cheese = Effet de l'incorporation de protéines de lactosérum dénaturées sur le rendement et la qualité du fromage CheddarBANKS, J. M; MUIR, D. D.Journal of the Society of Dairy Technology. 1985, Vol 38, Num 1, pp 27-32, issn 0037-9840Article

A laboratory-scale technique for controlled production of cheddar cheese = Une technique de laboratoire pour la fabrication contrôlée du fromage cheddarBANKS, J. M; MUIR, D. D.Journal of Food Technology. 1984, Vol 19, Num 5, pp 593-604, issn 0022-1163Article

Comparison of the sensory profiles of kefir, buttermilk and yogurtMUIR, D. D; TAMIME, A. Y; WSZOLEK, M et al.International journal of dairy technology. 1999, Vol 52, Num 4, pp 129-134, issn 1364-727XArticle

Influence of κ-casein phenotype on the rennet coagulation time of bovine milkHORNE, D. S; MUIR, D. D.Milchwissenschaft. 1994, Vol 49, Num 7, pp 386-388, issn 0026-3788Article

Sensory evaluation of cheddar cheese : the relation of sensory properties to perception of maturityMUIR, D. D; HUNTER, E. A.Journal of the Society of Dairy Technology. 1992, Vol 45, Num 1, pp 23-30, issn 0037-9840Article

Statistical approaches to minimising experimentationHUNTER, E. A; MUIR, D. D.Food quality and preference. 1991, Vol 3, Num 2, pp 109-114, issn 0950-3293Article

Differences in behaviour of sodium caseinates in alcoholic media = Différences de comportement des caséinates de sodium en milieu alcooliséMUIR, D. D; DALGLEISH, D. G.Milchwissenschaft. 1987, Vol 42, Num 12, pp 770-772, issn 0026-3788Article

Developments in membrane technology = Progrès en technologie des membranesMUIR, D. D; BANKS, J. M.Journal of the Society of Dairy Technology. 1985, Vol 38, Num 4, pp 116-119, issn 0037-9840Conference Paper

Association of the sensory properties of commercial, strawberry flavoured fermented milks with product compositionMUIR, D. D; HUNTER, E. A; DALAUDIER, C et al.International journal of dairy technology. 1997, Vol 50, Num 1, pp 28-34, issn 1364-727XArticle

Ovine milk. III: Effect of seasonal variations on properties of set and stirred yogurtsMUIR, D. D; TAMIME, A. Y.Milchwissenschaft. 1993, Vol 48, Num 9, pp 509-513, issn 0026-3788Article

Milk compositional quality - Opportunities for manipulation = La qualité du lait du point de vue de sa composition. Possibilités de manipulationMCCRAE, I; HARDING, F; MUIR, D. D et al.Journal of the Society of Dairy Technology. 1987, Vol 40, Num 3, pp 57-58, issn 0037-9840Article

Effect of fat incorporation on properties of sterile concentrates prepared by ultrafiltration of skimmed milk = Effet de l'incorporation de matière grasse sur les propriétés de concentrés stériles, préparés par ultrafiltration de lait écréméSWEETSUR, A. W. M; MUIR, D. D.Journal of the Society of Dairy Technology. 1985, Vol 38, Num 3, pp 88-93, issn 0037-9840Article