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Journal of Dairy Science|September 22, 2010
Processing factors that influence casein and serum protein separation by microfiltrationE Hurt, D M BarbanoJournal of Dairy Science|November 25, 2010
Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°CE Hurt, J Zulewska, M Newbold, et al.Journal of Dairy Science|December 16, 2014
Microfiltration of skim milk and modified skim milk using a 0.1-µm ceramic uniform transmembrane pressure system at temperatures of 50, 55, 60, and 65°CE E Hurt, M C Adams, D M BarbanoJournal of Dairy Science|February 16, 2015
Microfiltration: Effect of retentate protein concentration on limiting flux and serum protein removal with 4-mm-channel ceramic microfiltration membranesE E Hurt, M C Adams, D M BarbanoJournal of Dairy Science|April 21, 2015
Microfiltration: Effect of channel diameter on limiting flux and serum protein removalE E Hurt, M C Adams, D M BarbanoJournal of AOAC International|April 28, 2001
Moisture nonuniformity and sampling errors in large cheddar cheese blocksD M BarbanoJournal of Dairy Science|October 5, 2002
Temperature-induced moisture migration in reduced-fat Cheddar cheeseA Olabi, D M BarbanoJournal of Dairy Science|October 22, 2013
Shelf life of pasteurized microfiltered milk containing 2% fatZ Caplan, D M BarbanoJournal of Dairy Science|September 13, 2000
Gravity separation of raw bovine milk: fat globule size distribution and fat content of milk fractionsY Ma, D M BarbanoJournal of Dairy Science|June 5, 2003
Effect of temperature of CO2 injection on the pH and freezing point of milks and creamsY Ma, D M BarbanoPageof 30