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Journal of Dairy Science|November 21, 2017
A 100-Year Review: The production of fluid (market) milkDavid M BarbanoJournal of Dairy Science|April 5, 2021
Lactose: Use, measurement, and expression of resultsMatilde Portnoy, David M BarbanoJournal of Dairy Science|March 26, 2013
Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf lifeIrma Amelia, David M BarbanoJournal of Dairy Science|February 19, 2013
Influence of casein on flux and passage of serum proteins during microfiltration using polymeric spiral-wound membranes at 50°CJustyna Zulewska, David M BarbanoJournal of Dairy Science|March 12, 2014
The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°CJustyna Zulewska, David M BarbanoJournal of Dairy Science|November 2, 2015
Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltrationMichael C Adams, David M BarbanoJournal of Dairy Science|August 24, 2015
Modification of the Kjeldahl noncasein nitrogen method to include bovine milk concentrates and milks from other speciesKaren L Wojciechowski, David M BarbanoJournal of Dairy Science|February 16, 2015
Factors that influence the membrane area of a multistage microfiltration process required to produce a micellar casein concentrateEmily E Hurt, David M BarbanoJournal of Dairy Science|November 21, 2017
Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopyBrenda J Margolies, David M BarbanoJournal of Dairy Science|February 19, 2013
Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50°CMichael C Adams, David M BarbanoPageof 6