Showing results (91-100 of 183) with videos related to
Sort By:
Pageof 19
Journal of Dairy Science|September 14, 2015
Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrateT J Smith, P D Gerard, M A DrakeJournal of Food Science|June 26, 2008
Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longerM A Drake, M D Yates, P D GerardJournal of Dairy Science|October 23, 2010
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheesesM A Drake, R E Miracle, D J McMahonJournal of Dairy Science|July 16, 2014
The role of sodium in the salty taste of permeateK M Frankowski, R E Miracle, M A DrakeJournal of Dairy Science|April 8, 2014
Short communication: norbixin and bixin partitioning in Cheddar cheese and wheyT J Smith, X E Li, M A DrakeJournal of Dairy Science|October 17, 2016
Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milkA P Lee, D M Barbano, M A DrakeJournal of Dairy Science|January 16, 2017
The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milksA P Lee, D M Barbano, M A DrakeJournal of Dairy Science|February 10, 2015
Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powderM G Jervis, T J Smith, M A DrakeJournal of Dairy Science|October 1, 2021
Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?A N Schiano, P D Gerard, M A DrakeJournal of Dairy Science|August 7, 2017
The effect of bleaching agents on the degradation of vitamins and carotenoids in spray-dried whey protein concentrateM A Stout, C W Park, M A DrakePageof 19