Food Science Education, Research, and Professional Development, Phillip S. Tong
Dairy Science

Culturally Speaking: Move over blueberry: Make way for parsnip yogurt, Phillip S. Tong
Dairy Science

Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition, Vandna Sikand, Phillip S. Tong, John Walker
Dairy Science

How cultured dairy products can have a long shelf life and a clean label, Phillip S. Tong
Dairy Science

Cultures and stabilizers in cultured dairy foods, Phillip S. Tong
Dairy Science

Formulating the next generation of cultured dairy foods, Phillip S. Tong
Dairy Science

Who will create the iPhone equivalent in dairy foods?, Phillip S. Tong
Dairy Science

Effect of powder source and processing conditions on the solubility of milk protein concentrates 80, V. Sikand, Phillip S. Tong, S. Vink, J. Walker
Dairy Science

How to control texture in cultured dairy, Phillip S. Tong
Dairy Science

Cultured cream products must live up to the name, Phillip S. Tong
Dairy Science

Species-Specific Identification of Commercial Probiotic Strains, Marie Yeung, M. E. Sanders, Christopher L. Kitts, Raul Cano, Phillip S. Tong
Raul J. Cano

Species-Specific Identification of Commercial Probiotic Strains, Marie Yeung, M. E. Sanders, Christopher L. Kitts, Raul Cano, Phillip S. Tong
Marie Yeung

Effects of Yogurt Starter Cultures on the Survival of Lactobacillus acidophilus, Elizabeth W. Ng, Marie Yeung, Phillip S. Tong
Marie Yeung

Put cultured dairy products on the school lunch menu, Phillip S. Tong
Dairy Science

The case for simplifying ingredient statements, Phillip S. Tong
Dairy Science

Food processors look to dairy ingredients, Phillip S. Tong
Dairy Science

Delivering health and wellness, Phillip S. Tong
Dairy Science

Culturally speaking: Beyond yogurt, Phillip S. Tong
Dairy Science

Culturally speaking: The year of sodium, Phillip S. Tong
Dairy Science

Effects of Yogurt Starter Cultures on the Survival of Lactobacillus acidophilus, Elizabeth W. Ng, Marie Yeung, Phillip S. Tong
Biological Sciences

Culturally speaking: ethnic dairy foods, Phillip S. Tong
Dairy Science

Phil Tong on nutritious frozen dairy, Phillip S. Tong
Dairy Science

Culturally speaking: Shelf life, Phillip S. Tong
Dairy Science

Application of Genotypic and Phenotypic Analyses to Commercial Probiotic Strain Identity and Relatedness, P. S. M. Yeung, Christopher L. Kitts, Phillip S. Tong, M. E. Sanders
Christopher L. Kitts

Species-Specific Identification of Commercial Probiotic Strains, Marie Yeung, M. E. Sanders, Christopher L. Kitts, Raul Cano, Phillip S. Tong
Christopher L. Kitts

Staying alive: Maximizing live bacteria in fermented products, Phillip S. Tong
Dairy Science

Foreword, 3rd International Spray Dried Milk Products Conference Proceedings, Phillip S. Tong
Dairy Science

Impact of protein standardization of milk powder with lactose or pemeate on whey protein nitrogen index and heat classification, Vandna Sikand, Phillip S. Tong, John Walker
Dairy Science

Effects of Refrigeration and Calcium on Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, Rafael Jiménez-Flores
Dairy Science

Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt, Isabelle Sodini, Jerry Mattas, Phillip S. Tong
Dairy Science

Physical properties of yogurt fortified with various commercial whey protein concentrates, Isabelle Sodini, John Montella, Phillip S. Tong
Dairy Science

Application of Genotypic and Phenotypic Analyses to Commercial Probiotic Strain Identity and Relatedness, P. S. M. Yeung, Christopher L. Kitts, Phillip S. Tong, M. E. Sanders
Biological Sciences

Species-Specific Identification of Commercial Probiotic Strains, Marie Yeung, M. E. Sanders, Christopher L. Kitts, Raul Cano, Phillip S. Tong
Biological Sciences

Modifications of Phosphocaseinate Solutions Treated by Selective Adsorption, Nathalie Martin, Rafael Jiménez-Flores, Phillip S. Tong, Yves Pouliot, Michel Britten
Dairy Science

Influence of genetic variants of κ-casein and β-lactoglobulin in milk on proteolysis in Cheddar cheese, G. I. Imafidon, N. Y. Farkye, Phillip S. Tong, V. R. Harwalkar
Dairy Science