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Journal of Dairy Science|January 26, 2008
Impact of flavor attributes on consumer liking of Swiss cheeseR E Liggett, M A Drake, J F DelwicheJournal of Dairy Science|March 25, 2019
Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milkA N Schiano, D M Benoist, M A DrakeJournal of Food Science|March 3, 2026
Drivers of Liking for Oat MilkS Gupta, D Rovai, P D Gerard, et al.Journal of Dairy Science|March 12, 2026
What is local? US consumer perception of local dairy foodsCaitlin Smits, Yaozheng Liu, Megan E Watson, et al.Journal of Dairy Science|July 16, 2013
Relating sensory and chemical properties of sour cream to consumer acceptanceL Shepard, R E Miracle, P Leksrisompong, et al.Journal of Dairy Science|October 19, 2005
Characterization of dried whey protein concentrate and isolate flavorM E Carunchia Whetstine, A E Croissant, M A DrakeJournal of Dairy Science|December 25, 2017
Sensory and chemical properties of Gouda cheeseY Jo, D M Benoist, A Ameerally, et al.Journal of Dairy Science|July 27, 2011
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolateM Whitson, R E Miracle, E Bastian, et al.Journal of Dairy Science|March 5, 2018
Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurizationY Jo, D M Benoist, D M Barbano, et al.Journal of Dairy Science|May 23, 2012
The use of lactoperoxidase for the bleaching of fluid wheyR E Campbell, E J Kang, E Bastian, et al.Pageof 19