Authors: LO CG BASTIAN ED

Citation: Cg. Lo et Ed. Bastian, INCORPORATION OF NATIVE AND DENATURED WHEY PROTEINS INTO CHEESE CURD FOR MANUFACTURE OF REDUCED FAT, HAVARTI-TYPE CHEESE, Journal of dairy science, 81(1), 1998, pp. 16-24

Authors: LO CG BASTIAN ED

Citation: Cg. Lo et Ed. Bastian, CHYMOSIN ACTIVITY AGAINST ALPHA(S1)-CASEIN IN MODEL SYSTEMS - INFLUENCE OF WHEY PROTEINS, Journal of dairy science, 80(4), 1997, pp. 615-619

Authors: BASTIAN ED LO CG DAVID KMM

Citation: Ed. Bastian et al., PLASMINOGEN ACTIVATION IN CHEESE MILK - INFLUENCE ON SWISS CHEESE RIPENING, Journal of dairy science, 80(2), 1997, pp. 245-251

Authors: LEE KD LO CG WARTHESEN JJ

Citation: Kd. Lee et al., REMOVAL OF BITTERNESS FROM THE BITTER PEPTIDES EXTRACTED FROM CHEDDARCHEESE WITH PEPTIDASES FROM LACTOCOCCUS-LACTIS SSP CREMORIS SK11, Journal of dairy science, 79(9), 1996, pp. 1521-1528

Authors: LO CG LEE KD RICHTER RL DILL CW

Citation: Cg. Lo et al., INFLUENCE OF GUAR GUM ON THE DISTRIBUTION OF SOME FLAVOR COMPOUNDS INACIDIFIED MILK-PRODUCTS, Journal of dairy science, 79(12), 1996, pp. 2081-2090

Authors: LEE KD LO CG RICHTER RL DILL CW

Citation: Kd. Lee et al., EFFECT OF MILK-COMPOSITION ON THE PARTITION-COEFFICIENTS OF DIACETYL,ACETALDEHYDE, AND ETHANOL IN ACIDIFIED MILK-PRODUCTS, Journal of dairy science, 78(12), 1995, pp. 2666-2674