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Journal of Dairy Science|January 2, 2001
Effect of region, herd size, and milk production on reasons cows leave the herdJ W Smith, L O Ely, A M ChapaJournal of Dairy Science|March 22, 2003
Determining flavor and flavor variability in commercially produced liquid cheddar wheyM E Carunchia Whetstine, J D Parker, M A Drake, et al.Journal of Dairy Science|March 22, 2003
The effect of compression, stretching, and cooking temperature on free oil formation in mozzarella curdM K Rowney, P Roupas, M W Hickey, et al.Journal of Dairy Science|March 22, 2003
Bivariate analysis of liability to clinical mastitis and to culling in first-lactation cowsB Heringstad, R Rekaya, D Gianola, et al.Journal of Dairy Science|March 22, 2003
Relationships between flavoring capabilities, bacterial composition, and geographical origin of natural whey cultures used for traditional water-buffalo mozzarella cheese manufactureG Mauriello, L Moio, A Genovese, et al.Journal of Dairy Science|March 22, 2003
Effect of method of application of a fibrolytic enzyme product on digestive processes and milk production in Holstein-Friesian cowsJ D Sutton, R H Phipps, D E Beever, et al.Journal of Dairy Science|March 22, 2003
Whole-farm phosphorus balance on western dairy farmsR A Spears, A J Young, R A KohnJournal of Dairy Science|April 22, 2003
A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powdersP Y Y Wong, D D KittsJournal of Dairy Science|April 22, 2003
Phase stability of concentrated dairy productsErik ten Grotenhuis, Remco Tuinier, Cornelus G de KruifJournal of Dairy Science|April 22, 2003
Quantification of aroma compounds in Parmigiano Reggiano cheese by a dynamic headspace gas chromatography-mass spectrometry technique and calculation of odor activity valueMichael Qian, G A ReinecciusPageof 2,445