Showing results (1-10 of 15) with videos related to
Sort By:
Pageof 2
Journal of Dairy Science|October 1, 1994
Growth and viability of Bifidobacterium bifidum in cheddar cheeseP Dinakar, V V MistryJournal of Dairy Science|October 1, 1985
Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentatesV V Mistry, F V KosikowskiJournal of Dairy Science|June 11, 1998
Influence of salt on the quality of reduced fat cheddar cheeseV V Mistry, K M KaspersonJournal of Food Protection|March 28, 2019
Use of Time-Temperature Indicators as Quality Control Devices for Market MilkV V Mistry, F V KosikowskiJournal of Dairy Science|October 1, 1986
Influence of milk ultrafiltration on bacteriophages of lactic acid bacteriaV V Mistry, F V KosikowskiJournal of Dairy Science|April 1, 1993
Growth characteristics of bifidobacteria in ultrafiltered milkB L Ventling, V V MistryJournal of Dairy Science|July 1, 1996
Effect of bifidogenic factors on growth characteristics of bifidobacteria in infant formulasU K Dubey, V V MistryJournal of Dairy Science|April 1, 1992
Manufacture of nonfat yogurt from a high milk protein powderV V Mistry, H N HassanJournal of Dairy Science|November 17, 2004
Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheeseM R Acharya, V V MistryJournal of Dairy Science|August 19, 2005
Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheeseM R Acharya, V V MistryPageof 2