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
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
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
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
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
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
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
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
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