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Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Journal of dairy science, 1995-11, Vol.78 (11), p.2358-2365

1995

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Nonstarter Lactic Acid Bacteria and Aging Temperature Affect Calcium Lactate Crystallization in Cheddar Cheese

Journal of dairy science, 2003-08, Vol.86 (8), p.2516-2524

2003

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Consumption of conjugated linoleic acid (CLA) from CLA-enriched cheese does not alter milk fat or immunity in lactating women

The Journal of nutrition, 2005-03, Vol.135 (3), p.422-430

2005

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Enhanced Lactose Cheese Milk does not Guarantee Calcium Lactate Crystals in Finished Cheddar Cheese

Journal of dairy science, 2005-07, Vol.88 (7), p.2302-2311

2005

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Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses

Journal of food science, 1994-03, Vol.59 (2), p.326-327

1994

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Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

Journal of dairy research, 2007-11, Vol.74 (4), p.452-458

2007

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Impedance measurements in raw milk as an alternative to the standard plate count [Bactometer as a means of determining the microbial count]

Journal of food protection, 1982, Vol.45 (1), p.4-7

1982

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Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

Journal of food science, 1999-09, Vol.64 (5), p.874-878

1999

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Inhibitory effect of conjugated dienoic derivatives of linoleic acid and β-carotene on the in vitro growth of human cancer cells

Cancer letters, 1992-04, Vol.63 (2), p.125-133

1992

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Effects of pH and water activity on microbiological stability of salad dressing

Journal of food protection, 1989-07, Vol.52 (7), p.477-479

1989

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Factors Affecting the Conjugated Linoleic Acid Content of Cheddar Cheese

Journal of agricultural and food chemistry, 1998-03, Vol.46 (3), p.801-807

1998

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Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters

Journal of food processing and preservation, 2003-10, Vol.27 (4), p.285-298

2003

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Effect of dietary vitamin A on resistance to experimental staphylococcus mastitis in mice

Journal of dairy science, 1984-11, Vol.67 (11), p.2566-2570

1984

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Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels

Journal of agricultural and food chemistry, 1996-01, Vol.44 (1), p.86-92

1996

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Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese culture, processing, and aging

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10)

1992

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STAPHYLOCOCCUS AUREUS IN COMMERCIALLY PROCESSED FLUID DAIRY AND NON-DAIRY PRODUCTS

Journal of food protection, 1974-01, Vol.37 (6), p.329-332

1974

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Effect of freezing and storage at --20 C on survival of mastitis pathogens

Journal of dairy science, 1972-04, Vol.55 (4), p.417-418

1972

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Relation of β-Lactoglobulin - Sodium Polypectate Aggregation to Bulk Macromolecular Concentration

Journal of food science, 1996-01, Vol.61 (1), p.69-73

1996

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Impedance measurement of changes in activity of lactic cheese starter culture after storage at 4 degrees C

Journal of dairy science, 1989-09, Vol.72 (9), p.2239-2241

1989

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Effect of Dietary Vitamin A on Resistance to Experimental Staphylococcus Mastitis in Mice1

Journal of dairy science, 1984-11, Vol.67 (11), p.2566-2570

1984

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Hands-On, Demonstration, and Videotape Laboratories for Non-Science Majors in a Food Science Course: Achievement, Attitude, and Efficiency

Journal of food science education, 2004-01, Vol.3 (1), p.2-7

2004

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Antimicrobial Effect of Butylated Hydroxyanisole and Butylated Hydroxytoluene on Staphylococcus aureus

Journal of food protection, 1980-01, Vol.43 (1), p.4-6

1980

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Growth and Enterotoxin A Production by Staphylococcus aureus in Fluid Dairy Products

Journal of food protection, 1977-11, Vol.40 (11), p.769-771

1977

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Effect of Neutral Fats and Fatty Acids on Aflatoxin Production

Journal of food protection, 1977-05, Vol.40 (5), p.304-308

1977

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Relationship Between California Mastitis Test Reaction and Bacteriological Analyses of Stripping Samples1,2

Journal of dairy science, 1968-05, Vol.51 (5), p.679-684

1968

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Milk And Cheese Industries. Ice Creams
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Survey of the Conjugated Linoleic Acid Contents of Dairy Products

Nonstarter Lactic Acid Bacteria and Aging Temperature Affect Calcium Lactate Crystallization in Cheddar Cheese

Consumption of conjugated linoleic acid (CLA) from CLA-enriched cheese does not alter milk fat or immunity in lactating women

Enhanced Lactose Cheese Milk does not Guarantee Calcium Lactate Crystals in Finished Cheddar Cheese

Milkfat sucrose polyesters as fat substitutes in cheddar-type cheeses

Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates

Impedance measurements in raw milk as an alternative to the standard plate count [Bactometer as a means of determining the microbial count]

Conjugated Linoleic Acid Content of Cheddar-type Cheeses as Affected by Processing

Inhibitory effect of conjugated dienoic derivatives of linoleic acid and β-carotene on the in vitro growth of human cancer cells

Effects of pH and water activity on microbiological stability of salad dressing

Factors Affecting the Conjugated Linoleic Acid Content of Cheddar Cheese

Inhibition of microorganisms in salad dressing by sucrose and methylglucose fatty acid monoesters

Effect of dietary vitamin A on resistance to experimental staphylococcus mastitis in mice

Rheology and Microstructure of β-Lactoglobulin/Sodium Polypectate Gels

Determination of conjugated linoleic acid content and isomer distribution in three Cheddar-type cheeses: effects of cheese culture, processing, and aging

STAPHYLOCOCCUS AUREUS IN COMMERCIALLY PROCESSED FLUID DAIRY AND NON-DAIRY PRODUCTS

Effect of freezing and storage at --20 C on survival of mastitis pathogens

Relation of β-Lactoglobulin - Sodium Polypectate Aggregation to Bulk Macromolecular Concentration

Impedance measurement of changes in activity of lactic cheese starter culture after storage at 4 degrees C

Effect of Dietary Vitamin A on Resistance to Experimental Staphylococcus Mastitis in Mice1

Hands-On, Demonstration, and Videotape Laboratories for Non-Science Majors in a Food Science Course: Achievement, Attitude, and Efficiency

Antimicrobial Effect of Butylated Hydroxyanisole and Butylated Hydroxytoluene on Staphylococcus aureus

Growth and Enterotoxin A Production by Staphylococcus aureus in Fluid Dairy Products

Effect of Neutral Fats and Fatty Acids on Aflatoxin Production

Relationship Between California Mastitis Test Reaction and Bacteriological Analyses of Stripping Samples1,2

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