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Journal of Dairy Science|October 16, 2004
Impact of milk preacidification with CO2 on cheddar cheese composition and yieldB K Nelson, J M Lynch, D M BarbanoJournal of AOAC International|July 1, 1996
Comparison of Babcock and ether extraction methods for determination of fat content of cream: collaborative studyJ M Lynch, D M Barbano, J R FlemingJournal - Association of Official Analytical Chemists|September 1, 1989
Comparison of two methods for determination of total solids content of milk: collaborative studyJ L Clark, D M Barbano, C E DunhamJournal - Association of Official Analytical Chemists|September 1, 1989
Combination of total solids determined by oven drying and fat determined by Mojonnier extraction for measurement of solids-not-fat content of raw milk: collaborative studyJ L Clark, D M Barbano, C E DunhamJournal of Dairy Science|June 1, 1993
Feed and animal factors influencing milk fat compositionD L Palmquist, A D Beaulieu, D M BarbanoJournal - Association of Official Analytical Chemists|September 1, 1988
Comparison of Babcock and ether extraction methods for determination of fat content of milk: collaborative studyD M Barbano, J L Clark, C E DunhamJournal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whitenessL E Metzger, D M Barbano, P S KindstedtJournal of Food Protection|March 30, 2019
Rapid Estimation of Total Solids Content of Reverse Osmosis Retentates Using a CryoscopeD M Barbano, M W Dubensky, W F ShipeJournal of Dairy Science|January 22, 1998
Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milkH J Quiñones, D M Barbano, L G PhillipsJournal of Dairy Science|October 16, 2004
Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheeseB K Nelson, J M Lynch, D M BarbanoPageof 30