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Results:
1-18
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Results: 18
Authors:
BANKS JM
ROA I
MUIR DD
Citation: Jm. Banks et al., MANIPULATION OF THE TEXTURE OF LOW-FAT CHEDDAR USING A PLANT PROTEASEEXTRACTED FROM CYNARA-CARDUNCULUS, Australian Journal of Dairy Technology, 53(2), 1998, pp. 105-105
Authors:
BANKS JM
MUIR DD
WILLIAMS AG
Citation: Jm. Banks et al., MANIPULATION OF THE NSLAB POPULATION IN CHEDDAR CHEESE - EFFECT ON SENSORY CHARACTER, Australian Journal of Dairy Technology, 53(2), 1998, pp. 126-126
Authors:
BANKS JM
MUIR DD
MCNULTY D
DREYER I
Citation: Jm. Banks et al., SENSORY PROPERTIES OF CHEDDAR TYPE CHEESE PRODUCED FROM RECOMBINED MILK-FAT AND CASEIN FRACTIONS OF BOVINE AND OVINE ORIGIN, International journal of dairy technology, 50(2), 1997, pp. 73-78
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., A COMPARISON OF THE FLAVOR AND TEXTURE OF CHEDDAR CHEESE OF FACTORY OR FARMHOUSE ORIGIN. (VOL 7, PG 479, 1997), International dairy journal, 7(8-9), 1997, pp. 613-614
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., A COMPARISON OF THE FLAVOR AND TEXTURE OF CHEDDAR CHEESE OF FACTORY OR FARMHOUSE ORIGIN, International dairy journal, 7(6-7), 1997, pp. 479-485
Authors:
WILLIAMS AG
BANKS JM
Citation: Ag. Williams et Jm. Banks, PROTEOLYTIC AND OTHER HYDROLYTIC ENZYME-ACTIVITIES IN NONSTARTER LACTIC-ACID BACTERIA (NSLAB) ISOLATED FROM CHEDDAR CHEESE MANUFACTURED IN THE UNITED-KINGDOM, International dairy journal, 7(12), 1997, pp. 763-774
Authors:
MUIR DD
HUNTER EA
BANKS JM
Citation: Dd. Muir et al., AROMA OF CHEESE .2. CONTRIBUTION OF AROMA TO THE FLAVOR OF CHEDDAR CHEESE, Milchwissenschaft, 52(2), 1997, pp. 85-88
Authors:
HUNTER EA
MCNULTY DA
BANKS JM
Citation: Ea. Hunter et al., STATISTICAL DESIGN AND ANALYSIS OF EXPERIMENTS IN CHEESE TECHNOLOGY, Lebensmittel-Wissenschaft + Technologie, 30(2), 1997, pp. 121-128
Authors:
GOULDSWORTHY AM
LEAVER J
BANKS JM
Citation: Am. Gouldsworthy et al., APPLICATION OF A MASS-SPECTROMETRY SEQUENCING TECHNIQUE FOR IDENTIFYING PEPTIDES PRESENT IN CHEDDAR CHEESE, International dairy journal, 6(8-9), 1996, pp. 781-790
Authors:
MUIR DD
BANKS JM
HUNTER EA
Citation: Dd. Muir et al., SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF STARTER TYPE AND ADJUNCT, International dairy journal, 6(4), 1996, pp. 407-423
Authors:
LEAVER J
LAW AJR
HORNE DS
BANKS JM
Citation: J. Leaver et al., INFLUENCE OF HEATING REGIME AND PH ON THE PRIMARY PHASE OF RENNETING OF WHOLE MILK, International dairy journal, 5(2), 1995, pp. 129-140
Authors:
MUIR DD
HUNTER EA
BANKS JM
HORNE DS
Citation: Dd. Muir et al., SENSORY PROPERTIES OF HARD CHEESE - IDENTIFICATION OF KEY ATTRIBUTES, International dairy journal, 5(2), 1995, pp. 157-177
Authors:
BANKS JM
LAW AJR
LEAVER J
HORNE DS
Citation: Jm. Banks et al., SENSORY AND FUNCTIONAL-PROPERTIES OF CHEESE - INCORPORATION OF WHEY PROTEINS BY PH MANIPULATION AND HEAT-TREATMENT, Journal of the Society of Dairy Technology, 47(4), 1994, pp. 124-131
Authors:
LAW AJR
HORNE DS
BANKS JM
LEAVER J
Citation: Ajr. Law et al., HEAT-INDUCED CHANGES IN THE WHEY PROTEINS AND CASEINS, Milchwissenschaft, 49(3), 1994, pp. 125-129
Authors:
LAW AJR
BANKS JM
HORNE DS
LEAVER J
WEST IG
Citation: Ajr. Law et al., DENATURATION OF THE WHEY PROTEINS IN HEATED MILK AND THEIR INCORPORATION INTO CHEDDAR CHEESE, Milchwissenschaft, 49(2), 1994, pp. 63-67
Authors:
BANKS JM
HUNTER EA
MUIR DD
Citation: Jm. Banks et al., SENSORY PROPERTIES OF CHEDDAR CHEESE - EFFECT OF FAT-CONTENT ON MATURATION, Milchwissenschaft, 49(1), 1994, pp. 8-12
Authors:
BANKS JM
HUNTER EA
MUIR DD
Citation: Jm. Banks et al., SENSORY PROPERTIES OF LOW-FAT CHEDDAR CHEESE - EFFECT OF SALT CONTENTAND ADJUNCT CULTURE, Journal of the Society of Dairy Technology, 46(4), 1993, pp. 119-123
Authors:
LAW AJR
LEAVER J
BANKS JM
HORNE DS
Citation: Ajr. Law et al., QUANTITATIVE FRACTIONATION OF WHEY PROTEINS BY GEL-PERMEATION FPLC, Milchwissenschaft, 48(12), 1993, pp. 663-666
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