Dairy Science Copyright (c) 2013 California Polytechnic State University All rights reserved. http://digitalcommons.calpoly.edu/dsci_fac Recent documents in Dairy Science en-us Wed, 01 May 2013 13:16:19 PDT 3600 Effect of powder source and processing conditions on the solubility of milk protein concentrates 80 http://digitalcommons.calpoly.edu/dsci_fac/107 http://digitalcommons.calpoly.edu/dsci_fac/107 Fri, 12 Apr 2013 14:37:30 PDT V. Sikand et al. Influence of genetic variants of κ-casein and β-lactoglobulin in milk on proteolysis in Cheddar cheese http://digitalcommons.calpoly.edu/dsci_fac/106 http://digitalcommons.calpoly.edu/dsci_fac/106 Wed, 10 Apr 2013 15:22:51 PDT G. I. Imafidon et al. Evaluation of commercial adjuncts for use in cheese ripening: 3. Properties of heat-shocked adjuncts in buffer and cheese slurry systems http://digitalcommons.calpoly.edu/dsci_fac/105 http://digitalcommons.calpoly.edu/dsci_fac/105 Wed, 10 Apr 2013 15:22:47 PDT M. El-Soda et al. Evaluation of commercial adjuncts for use in cheese ripening: 2. Ripening aspects and flavor development in cheese curd slurries prepared with adjunct lactobacilli http://digitalcommons.calpoly.edu/dsci_fac/104 http://digitalcommons.calpoly.edu/dsci_fac/104 Wed, 10 Apr 2013 15:22:45 PDT S. A. Madkor et al. Staying alive: Maximizing live bacteria in fermented products http://digitalcommons.calpoly.edu/dsci_fac/103 http://digitalcommons.calpoly.edu/dsci_fac/103 Wed, 10 Apr 2013 15:22:41 PDT Phillip S. Tong Impact of protein standardization of milk powder with lactose or pemeate on whey protein nitrogen index and heat classification http://digitalcommons.calpoly.edu/dsci_fac/102 http://digitalcommons.calpoly.edu/dsci_fac/102 Wed, 10 Apr 2013 15:22:37 PDT Vandna Sikand et al. Phil Tong on nutritious frozen dairy http://digitalcommons.calpoly.edu/dsci_fac/101 http://digitalcommons.calpoly.edu/dsci_fac/101 Wed, 10 Apr 2013 15:22:35 PDT Phillip S. Tong Culturally speaking: Raw milk quality http://digitalcommons.calpoly.edu/dsci_fac/100 http://digitalcommons.calpoly.edu/dsci_fac/100 Wed, 10 Apr 2013 15:22:34 PDT Phillip S, Tong Culturally speaking: Shelf life http://digitalcommons.calpoly.edu/dsci_fac/99 http://digitalcommons.calpoly.edu/dsci_fac/99 Wed, 10 Apr 2013 15:22:31 PDT Phillip S. Tong Culturally speaking: The year of sodium http://digitalcommons.calpoly.edu/dsci_fac/98 http://digitalcommons.calpoly.edu/dsci_fac/98 Wed, 10 Apr 2013 15:22:30 PDT Phillip S. Tong Culturally speaking: Beyond yogurt http://digitalcommons.calpoly.edu/dsci_fac/97 http://digitalcommons.calpoly.edu/dsci_fac/97 Wed, 10 Apr 2013 15:22:29 PDT Phillip S. Tong Delivering health and wellness http://digitalcommons.calpoly.edu/dsci_fac/96 http://digitalcommons.calpoly.edu/dsci_fac/96 Wed, 10 Apr 2013 15:22:27 PDT Phillip S. Tong Food processors look to dairy ingredients http://digitalcommons.calpoly.edu/dsci_fac/95 http://digitalcommons.calpoly.edu/dsci_fac/95 Wed, 10 Apr 2013 15:22:24 PDT Phillip S. Tong Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese http://digitalcommons.calpoly.edu/dsci_fac/94 http://digitalcommons.calpoly.edu/dsci_fac/94 Wed, 10 Apr 2013 15:22:21 PDT S. A. Madkor et al. Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli http://digitalcommons.calpoly.edu/dsci_fac/93 http://digitalcommons.calpoly.edu/dsci_fac/93 Wed, 10 Apr 2013 15:22:16 PDT M. El-Soda et al. Foreword, 3rd International Spray Dried Milk Products Conference Proceedings http://digitalcommons.calpoly.edu/dsci_fac/92 http://digitalcommons.calpoly.edu/dsci_fac/92 Wed, 10 Apr 2013 15:22:13 PDT Phillip S. Tong Evaluation of commercial adjuncts for use in cheese ripening: 1. Enzymatic activities and autolytic properties of freeze-shocked adjuncts in buffer system http://digitalcommons.calpoly.edu/dsci_fac/91 http://digitalcommons.calpoly.edu/dsci_fac/91 Wed, 10 Apr 2013 15:22:12 PDT M. El-Soda et al. Culturally speaking: ethnic dairy foods http://digitalcommons.calpoly.edu/dsci_fac/90 http://digitalcommons.calpoly.edu/dsci_fac/90 Wed, 10 Apr 2013 15:22:08 PDT Phillip S. Tong The case for simplifying ingredient statements http://digitalcommons.calpoly.edu/dsci_fac/89 http://digitalcommons.calpoly.edu/dsci_fac/89 Wed, 10 Apr 2013 15:22:07 PDT Phillip S. Tong How to control texture in cultured dairy http://digitalcommons.calpoly.edu/dsci_fac/88 http://digitalcommons.calpoly.edu/dsci_fac/88 Wed, 10 Apr 2013 15:22:06 PDT Phillip S. Tong