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Results: 1-19 |
Results: 19
Determination of fat in raw and processed milks by the Gerber method: Collaborative study
Authors: Kleyn, DH Lynch, JM Barbano, DM Bloom, MJ Mitchell, MW
Citation: Dh. Kleyn et al., Determination of fat in raw and processed milks by the Gerber method: Collaborative study, J AOAC INT, 84(5), 2001, pp. 1499-1508
Moisture nonuniformity and sampling errors in large cheddar cheese blocks
Authors: Barbano, DM
Citation: Dm. Barbano, Moisture nonuniformity and sampling errors in large cheddar cheese blocks, J AOAC INT, 84(2), 2001, pp. 613-619
Impact of CO2 addition to milk on selected analytical testing methods
Authors: Ma, Y Barbano, DM Hotchkiss, JH Murphy, S Lynch, JM
Citation: Y. Ma et al., Impact of CO2 addition to milk on selected analytical testing methods, J DAIRY SCI, 84(9), 2001, pp. 1959-1968
Effect of milk preacidification on low fat Mozzarella cheese: II. Chemicaland functional properties during storage
Authors: Metzger, LE Barbano, DM Kindstedt, PS Guo, MR
Citation: Le. Metzger et al., Effect of milk preacidification on low fat Mozzarella cheese: II. Chemicaland functional properties during storage, J DAIRY SCI, 84(6), 2001, pp. 1348-1356
Effect of milk preacidification on low fat Mozzarella cheese: III. Post-melt chewiness and whiteness
Authors: Metzger, LE Barbano, DM Kindstedt, PS
Citation: Le. Metzger et al., Effect of milk preacidification on low fat Mozzarella cheese: III. Post-melt chewiness and whiteness, J DAIRY SCI, 84(6), 2001, pp. 1357-1366
Isomer-specific antidiabetic properties of conjugated linoleic acid - Improved glucose tolerance, skeletal muscle insulin action, and UCP-2 gene expression
Authors: Ryder, JW Portocarrero, CP Song, XM Cui, L Yu, M Combatsiaris, T Galuska, D Bauman, DE Barbano, DM Charron, MJ Zierath, JR Houseknecht, KL
Citation: Jw. Ryder et al., Isomer-specific antidiabetic properties of conjugated linoleic acid - Improved glucose tolerance, skeletal muscle insulin action, and UCP-2 gene expression, DIABETES, 50(5), 2001, pp. 1149-1157
Gravity separation of raw bovine milk: Fat globule size distribution and fat content of milk fractions
Authors: Ma, Y Barbano, DM
Citation: Y. Ma et Dm. Barbano, Gravity separation of raw bovine milk: Fat globule size distribution and fat content of milk fractions, J DAIRY SCI, 83(8), 2000, pp. 1719-1727
Effect of milk preacidification on low fat Mozzarella cheese. I. Composition and yield
Authors: Metzger, LE Barbano, DM Rudan, MA Kindstedt, PS
Citation: Le. Metzger et al., Effect of milk preacidification on low fat Mozzarella cheese. I. Composition and yield, J DAIRY SCI, 83(4), 2000, pp. 648-658
Composition of Ragusano cheese during aging
Authors: Licitra, G Campo, P Manenti, W Portelli, G Scuderi, S Carpino, S Barbano, DM
Citation: G. Licitra et al., Composition of Ragusano cheese during aging, J DAIRY SCI, 83(3), 2000, pp. 404-411
Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk
Authors: Ma, Y Ryan, C Barbano, DM Galton, DM Rudan, MA Boor, KJ
Citation: Y. Ma et al., Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk, J DAIRY SCI, 83(2), 2000, pp. 264-274
Technical note: Production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models
Authors: Bauman, DE Barbano, DM Dwyer, DA Griinari, JM
Citation: De. Bauman et al., Technical note: Production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models, J DAIRY SCI, 83(11), 2000, pp. 2422-2425
Whiteness change during heating and cooling of mozzarella cheese
Authors: Metzger, LE Barbano, DM Rudan, MA Kindstedt, PS Guo, WR
Citation: Le. Metzger et al., Whiteness change during heating and cooling of mozzarella cheese, J DAIRY SCI, 83(1), 2000, pp. 1-10
Kjeldahl nitrogen analysis as a reference method for protein determinationin dairy products
Authors: Lynch, JM Barbano, DM
Citation: Jm. Lynch et Dm. Barbano, Kjeldahl nitrogen analysis as a reference method for protein determinationin dairy products, J AOAC INT, 82(6), 1999, pp. 1389-1398
Composition of milk from Modicana and other breeds of dairy cattle in Sicily
Authors: Campo, P Licitra, G Gelsomino, R Corallo, L Carpino, S Barbano, DM
Citation: P. Campo et al., Composition of milk from Modicana and other breeds of dairy cattle in Sicily, MILCHWISSEN, 54(8), 1999, pp. 426-430
Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cows
Authors: Chouinard, PY Corneau, L Barbano, DM Metzger, LE Bauman, DE
Citation: Py. Chouinard et al., Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cows, J NUTR, 129(8), 1999, pp. 1579-1584
Effects of insulin and amino acids on milk protein concentration and yieldfrom dairy cows
Authors: Mackle, TR Dwyer, DA Ingvartsen, KL Chouinard, PY Lynch, JM Barbano, DM Bauman, DE
Citation: Tr. Mackle et al., Effects of insulin and amino acids on milk protein concentration and yieldfrom dairy cows, J DAIRY SCI, 82(7), 1999, pp. 1512-1524
Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese
Authors: Rudan, MA Barbano, DM Yun, JJ Kindstedt, PS
Citation: Ma. Rudan et al., Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese, J DAIRY SCI, 82(4), 1999, pp. 661-672
Measurement of postmelt chewiness of mozzarella cheese
Authors: Metzger, LE Barbano, DM
Citation: Le. Metzger et Dm. Barbano, Measurement of postmelt chewiness of mozzarella cheese, J DAIRY SCI, 82(11), 1999, pp. 2274-2279
Technology to produce Ragusano cheese: A survey
Authors: Licitra, G Portelli, G Campo, P Longombardo, G Farina, G Carpino, S Barbano, DM
Citation: G. Licitra et al., Technology to produce Ragusano cheese: A survey, J DAIRY SCI, 81(12), 1998, pp. 3343-3349
Risultati: 1-19 |