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Journal of Dairy Science|March 25, 2009
Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50 degrees CJ Zulewska, M Newbold, D M BarbanoJournal of Dairy Science|February 19, 2013
Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milksZ Caplan, C Melilli, D M BarbanoJournal of Dairy Science|June 5, 2003
Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 degrees CY Ma, D M Barbano, M SantosJournal of Dairy Science|April 5, 2021
Infrared milk analyzers: Milk urea nitrogen calibrationM Portnoy, C Coon, D M BarbanoJournal of Dairy Science|June 1, 1992
Distribution of plasminogen and plasmin in fractions of bovine milkI Politis, D M Barbano, R C GorewitJournal of Dairy Science|March 11, 2006
Influence of raw milk quality on fluid milk shelf lifeD M Barbano, Y Ma, M V SantosJournal of Dairy Science|August 27, 2003
Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storageM V Santos, Y Ma, D M BarbanoJournal of Dairy Science|November 6, 2002
Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yieldM Neocleous, D M Barbano, M A RudanJournal of Dairy Science|November 6, 2002
Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheeseM Neocleous, D M Barbano, M A RudanJournal of Dairy Science|November 25, 2010
Effect of preservatives on the accuracy of mid-infrared milk component testingD M Barbano, K L Wojciechowski, J M LynchPageof 30