J. C. D. White

The stability of milk protein to heat: I. Subjective measurement of heat stability of milk

D. T. Davies, J. C. D. White · Journal of Dairy Research · 1966 · 193 citations

Milk Protein, Coagulation Time, Physiology +11

712. The relation between the chemical composition of milk and the stability of the caseinate complex: I. General introduction, description of samples, methods and chemical composition of samples

J. C. D. White, D. T. Davies · Journal of Dairy Research · 1958 · 183 citations

Nutrition, Chemical Composition, Food Analysis +18

The use of ultrafiltration and dialysis in isolating the aqueous phase of milk and in determining the partition of milk constituents between the aqueous and disperse phases

D. T. Davies, J. C. D. White · Journal of Dairy Research · 1960 · 154 citations

Engineering, Disperse Phase, Protein Purification +17

368. Deterioration on storage of dried skim milk

K. M. Henry, S. K. Kon, C. H. Lea et al. · Journal of Dairy Research · 1948 · 138 citations

Food Chemistry, Quality Deterioration, Shelf Life +15

714. The relation between the chemical composition of milk and the stability of the caseinate complex: III. Coagulation by rennet

J. C. D. White, D. T. Davies · Journal of Dairy Research · 1958 · 105 citations

Fertility, Milk Composition, Chemical Composition +20