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Journal of Dairy Science|January 24, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on Cheddar cheese quality: manufacture and compositionP Upreti, L E MetzgerJournal of Dairy Science|August 5, 2004
Evaluation of salt whey as an ingredient in processed cheeseR Kapoor, L E MetzgerJournal of Dairy Science|December 22, 2006
Application of fluorescence spectroscopy for monitoring changes in nonfat dry milk during storageX Liu, L E MetzgerJournal of Dairy Science|September 28, 2011
Effect of sodium gluconate on the solubility of calcium lactateC Phadungath, L E MetzgerJournal of Dairy Science|December 22, 2006
Influence of calcium and phosphorus, lactose, and salt-to-moisture ratio on cheddar cheese quality: pH changes during ripeningP Upreti, L E MetzgerJournal of Dairy Science|May 17, 2006
Utilization of fourier transform infrared spectroscopy for measurement of organic phosphorus and bound calcium in cheddar cheeseP Upreti, L E MetzgerJournal of Dairy Science|September 16, 2005
Small-scale manufacture of process cheese using a rapid visco analyzerR Kapoor, L E MetzgerJournal of Dairy Science|March 24, 2011
Noncasein nitrogen analysis of ultrafiltration and microfiltration retentateH Zhang, L E MetzgerJournal of Dairy Science|March 22, 2005
Melt analysis of process cheese spread or product using a rapid visco analyzerL A Prow, L E MetzgerJournal of Dairy Science|January 29, 2010
Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurtA L Hanson, L E MetzgerPageof 5