A. Rowlands

461. ‘Broken’ or ‘bitty‘ cream in raw and pasteurized milk

M. Jean Stone, A. Rowlands · Journal of Dairy Research · 1952 · 38 citations

Food Processing Facilities, Precision Dairy, Human Lactation +16

Keeping quality and raw-milk grading: I. Dye tests as measures of the keeping quality of milk

A. T. R. Mattick, A. Rowlands, H. Barkworth et al. · Journal of Dairy Research · 1950 · 27 citations

Nutrition, Shelf Life, Food Spoilage +15

471. The role of micro-organisms in dye-reduction and keeping-quality tests: I. The change in dominant bacterial flora during incubation at 37·5 and 22° C. and the part played by staphylococci and the<i>coli-aerogenes</i>group

Ellen I. Garvie, A. Rowlands · Journal of Dairy Research · 1952 · 20 citations

Dominant Bacterial Flora, Dye-reduction Test, Pathogenic Microbiology +18

435. Keeping quality and raw-milk grading: II. The effect of storage on the results of keeping quality and dye tests

R. T. Eddison, Oscar Kempthorne, Zena D. Hosking et al. · Journal of Dairy Research · 1951 · 16 citations

Quality Deterioration, Dye Tests, Incubation Baths +14

480. The role of micro-organisms in dye-reduction and keeping-quality tests: II. The effect of micro-organisms when added to milk in pure and mixed culture

Ellen I. Garvie, A. Rowlands · Journal of Dairy Research · 1952 · 16 citations

Food Processing Facilities, Anaerobic Culturing, Mixed Culture +18