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Journal of Dairy Science|September 10, 2023
Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical propertiesA J Hernandez, T Truong, D M Barbano, et al.Journal of Dairy Science|July 21, 2024
Ultrafiltration: Effect of process temperature (7°C and 50°C) on process performance and protein beverage physical, chemical, and sensory propertiesT Truong, A J Hernandez, D M Barbano, et al.Journal 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|September 19, 2009
Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentratesJ Evans, J Zulewska, M Newbold, et al.Journal of Dairy Science|December 5, 2000
Technical note: production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal modelsD E Bauman, D M Barbano, D A Dwyer, et al.Journal of Dairy Science|February 1, 1987
Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milksR J Verdi, D M Barbano, M E Dellavalle, et al.Biochimica Et Biophysica Acta|September 11, 1979
Vectorial redox reactions of physiological quinones. I. Requirement of a minimum length of the isoprenoid side chainA Futami, E Hurt, G HauskaJournal of Dairy Science|June 22, 2001
Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storageL E Metzger, D M Barbano, P S Kindstedt, et al.Journal of AOAC International|November 5, 1997
Performance evaluation of direct forced-air total solids and Kjeldahl total nitrogen methods: 1990 through 1995J M Lynch, D M Barbano, P A Healy, et al.Journal of Dairy Science|January 20, 2007
Lipolysis and proteolysis of modified and producer milks used for calibration of mid-infrared milk analyzersK E Kaylegian, J M Lynch, J R Fleming, et al.Pageof 30