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Effect of Brine Composition and Brining Temperature on Cheese Physical Properties in Ragusano Cheese (with N. Fucà, M. Caccamo, L. Tuminello, S. La Terra, M. Manenti, and G. Licitra), Journal of Dairy Science (2012)
 

Cheese: Pasta-filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) (with C. J. Oberg), Encyclopedia of Dairy Sciences (2011)
 

Cheese: Pasta-Filata Cheeses: Low-Moisture Part-Skim Mozzarella (Pizza Cheese) (with C. J. Oberg), Encyclopedia of Dairy Sciences (2011)
 

Electrical Resistive Heating vs. Conventional UHT Technologies (with B. Ganesan, M. Qian, and C. Brothersen), Journal of Dairy Science (2011)
 

Fortification of Cheddar Cheese with Vitamin D Does Not Alter Cheese Flavor Perception (with B. Ganesan and C. Brothersen), Journal of Dairy Science (2011)
 

Improvement in Melting and Baking Properties of Low Fat Mozzarella Cheese (with R. Wadhwani and W. R. McManus), Journal of Dairy Science (2011)
 

Increasing Functionality of Low Fat Mozzarella Cheese Using Polysaccharides (with E. N. Oberg and W. R. McManus), Journal of Dairy Science (2011)
 

Influence of pH on Flavor of Low Fat Cheddar Cheese (with M. M. Motawee), Journal of Dairy Science (2011)
 

Influence of Salt-In-Moisture of Full Fat and Low Fat Cheddar Cheese on Microflora and Flavor (with C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake), Journal of Dairy Science (2011)
 

Lower Fat and Lower Sodium Cheese Research (with N. Farkye), Lower Fat and Lower Sodium Cheese Research (2011)
 

Manufacture and Sensory Analysis of Reduced and Low Sodium Cheddar Cheese (with B. Ganesan, K. Brown, D. Irish, and C. Brothersen), Journal of Dairy Science (2011)
 

Manufacture and Sensory Analysis of Reduced and Low Sodium Pasta Filata Style Mozzarella Cheeses (with B. Ganesan, K. Brown, D. Irish, and C. Brothersen), Journal of Dairy Science (2011)
 

Microbial and Sensory Evaluation of Fresh Mozzarella Cheese (with B. Ganesan, D. Irish, and C. Brothersen), Journal of Dairy Science (2011)
 

Recovery of Omega-3 Fatty Acids in Cheddar Cheese Curd and Long-Term Stability of Omega-3 Fatty Acids in Whey Powder (with B. Ganesan and C. Brothersen), Journal of Dairy Science (2011)
 

Survival of Listeria monocytogenes Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C. (with S. Shrestha, J. A. Grieder, and B. A. Nummer), Journal of Dairy Science (2011)
 

Survival of Probiotic Adjunct Cultures in Cheese and Challenges in their Enumeration Using Selective Media (with C. J. Oberg, L. V. Moyes, M. J. Domeck, and C. F. Brothersen), Journal of Dairy Science (2011)
 

Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant During Storage of Low-Salt Cheddar Cheese at 4, 10, and 21°C (with S. Shrestha, J. A. Grieder, and B. A. Nummer), Journal of Food Science (2011)
 

The Impact of Sodium Reduction on the Flavor of Full Fat and Low Fat Cheddar Cheese (with M. A. Miracle and A. Drake), Journal of Dairy Science (2011)
 

What Happens When You Lower Salt in Cheese, What Happens When You Lower Salt in Cheese (2011)
 

Addition of Probiotic Bacteria Modifies the Biodiversity of Other Lactic Acid Bacteria in Cheddar Cheese (with B. Ganesan, B. C. Weimer, G. Rompato, J. Pinzon, P. Desai, and C. Brothersen), Journal of Dairy Science (2010)
 

Consumer Flavor Preferences and Level of Aged Cheddar Cheese Flavor (with R. Wadhwani), Journal of Dairy Science (2010)
 

Enrichment of Low Fat Cheddar Cheese with Dietary Fiber (with R. Wadhwani and D. A. Irish), Journal of Dairy Science (2010)
 

Impact of Color of Low Fat Cheddar Cheese on Consumer Preference (with R. Wadhwani and C. Maughan), Journal of Dairy Science (2010)
 

Impact of Fat Reduction on Flavor and Flavor Chemistry of Cheddar Cheeses (with M. A. Drake and R. E. Miracle), Journal of Dairy Science (2010)
 

Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides (with E. N. Oberg, K. M. Larsen, D. A. Irish, and M. M. Motawee), Journal of Dairy Science (2010)
 

Influence of Fat on Flavour and Flavour Development in Cheddar Cheese (with M. A. Drake and R. E. Miracle), IDF World Dairy Summit-Cheese Science 2010 (2010)
 

Influence of Sodium Gluconate on Flavor and Microbiology of Low Fat Cheddar Cheese (with C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake), Journal of Dairy Science (2010)
 

Issues With Lower Fat and Lower Salt Cheeses, Issues with Lower Fat and Lower Salt Cheeses (2010)
 

Rheological Properties and Microstructure of Cheddar Cheese Made with Different Fat Contents (with N. R. Rogers, C. R. Daubert, T. K. Berry, and E. A. Foegeding), Journal of Dairy Science (2010)
 

Sodium Reduction in Natural Cheese, Sodium Reduction in Natural Cheese (2010)
 

Distribution of Fat in Comminuted Cheese at Varying Fat Levels and Storage Times Using Laser Scanning Confocal Microscopy and Textural Analysis (with W. R. McManus and N. Garg), Journal of Dairy Science (2009)
 

Effects of Starch Addition on a Low-Fat Cheese Model System (with K. M. Larsen and W. R. McManus), Journal of Dairy Science (2009)
 

Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese (with M. M. Motawee), Journal of Dairy Science (2009)
 

Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese (with M. M. Motawee), Journal of Food Science (2009)
 

Fortification of Reduced-Fat Cheddar Cheese with n-3 Fatty Acids: Effect on Off-Flavor Generation (with S. Martini, J. E. Thurgood, C. Brothersen, and R. Ward), Journal of Dairy Science (2009)
 

Hardening of High Protein Nutrition Bars and Sugar/Polyol-Protein Phase Separation (with S. L. Adams and W. R. McManus), Journal of Food Science (2009)
 

Identification of Starch in Milk Protein Gels Using Confocal Microscopy (with W. R. McManus and K. M. Larsen), Microscopy Today (2009)
 

Improving the Baking and Melting of Low Fat Mozzarella Cheese (with R. Wadhwani and W. R. McManus), Improving the Baking and Melting of Low Fat Mozzarella Cheese (2009)
 

Influence of Brine Concentration and Temperature on Composition, Microstructure and Yield of Feta Cheese (with M. M. Motawee and W. R. McManus), Journal of Dairy Science (2009)
 

Low Fat Cheese Containing Readily Releasable Oil Upon Heating, U.S. Prov. Patent Appl. (2009)
 

Low Fat Mozzarella Cheese with Improved Baking and Melting Properties (with R. Wadhwani), Journal of Dairy Science (2009)
 

Low Fat Natural Cheese Research, Low Fat Natural Cheese Research (2009)
 

Methodology for Differentiation of Lactic Acid Bacteria in Cheese Made with Probiotic Adjunct Cultures (with C. J. Oberg, L. Moyes, and C. Brothersen), Journal of Dairy Science (2009)
 

Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk (with H. Du, W. R. McManus, and K. M. Larsen), Journal of Dairy Science (2009)
 

Partitioning of Omega-3 Fatty Acids in Cheddar Cheese Curd and Whey (with C. Brothersen and B. Pettee), Journal of Dairy Science (2009)
 

Reduction of Sodium and Fat Levels in Natural and Processed Cheese Scientific and Technological Aspects (with M. E. Johnson, R. Kapoor, D. R. McCoy, and R. G. Narasimmon), Comprehensive Rev. Food Sci. Safety (2009)
 

Retention of Vitamin D Fortified Emulsions in Bench-Top Cheese (with M. Tippetts, S. Martini, and C. Brothersen), Journal of Dairy Science (2009)
 

Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology (with T. K. Berry, H. J. Klok, F. van de Velde, and E. A. Foegeding), Structure of Low and Full-Fat Cheddar Cheese as Determined by Microheology (2009)
 

Survey of Aflatoxin M1 in Cow, Goat, Buffalo and Camel Milks in Ismailia-Egypt Using ELISA. (with M. M. Motawee), Environ. Contam. Tox. (2009)
 

Survival of Probiotic Adjunct Cultures Added to Low-Fat, Reduced Fat, and Full Fat Cheddar Cheese (with C. J. Oberg, L. Moyes, and C. Brothersen), Journal of Dairy Science (2009)
 

The Effect of Aging on Low, Reduced, and Full Fat Cheddar Cheese Texture (with N. R. Rogers, M. A. Drake, C. R. Daubert, T. K. Bletsch, and E. A. Foegeding), Journal of Dairy Science (2009)
 

The Influence of Sodium Chloride on Flavor of Natural Cheddar (with M. A. Drake and R. E. Miracle), Journal of Dairy Science (2009)
 

Comparative Evaluation of Yogurt and Low-Fat Cheddar Cheese as Delivery Media for Probiotic Lactobacillus casein (with M. D. Sharp and J. R. Broadbent), Journal of Food Science (2008)
 

Effect of Hydrolyzed Whey Protein on the Texture and Microstructure of Nutrition Bars Analyzed Using Texture Analysis and Confocal Microscopy (with S. Adam), IFT Annual Meeting (2008)
 

Flavor Chemistry of Cheddar Cheese with Varying Fat Contents (with R. E. Miracle and M. A. Drake), Journal of Dairy Science (2008)
 

Improving the Quality of Low Fat Cheese, Improving the Quality of Low Fat Cheese (2008)
 

Sensory and Microbiological Properties of Cheddar Cheese Made with Different Fat Content (with M. A. Drake, C. J. Brighton, and J. R. Broadbent), Journal of Dairy Science (2008)
 

Sensory Evaluation of Reduced Fat Cheddar Cheese Fortified with Omega-3 Fatty Acids for Oxidized, Rancid and Fishy Flavor Attributes (with J. E. Thurgood, C. Brothersen, and S. Martini), Journal of Dairy Science (2008)
 

Supramolecular Structure of the Casein Micelle (with B. S. Oommen), Journal of Dairy Science (2008)
 

Influence of Supplementing Dairy Cows Grazing on Pasture with Rich in Linoleic Acid on Milk Fat Conjugated Linoleic Acid (CLA) Content (with R. C. Khanal, T. R. Dhiman, and R. L. Boman), Journal of Animal Science (2007)
 

Making Low Fat Cheese, Making Low Fat Cheese (2007)
 

Strategies for the Manufacture of Low Fat Cheddar Cheese (with S. P. Adams, J. R. Broadbent, S. L. Larsen, and M. Drake), Journal of Dairy Science (2007)
 

Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese (with T. C. Rasmussen, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2007)
 

Enhanced Nutty Flavor Formation in Cheddar Cheese Made with Malty Lactococcus Lactis Adjunct Culture (with M. E. Carunchia Whetstine, M. A. Drake, and J. R. Broadbent), Journal of Dairy Science (2006)
 

Hydrolysis of Caseins in Cheddar Cheese: Effects of Temperature and Coagulants (with P. J. Joseph, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2006)
 

Influence of Adjunct Cultures and Accelerated Ripening on Texture and Melting Properties of Cheddar Cheese (with T. C. Rasmussen, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2006)
 

Making Low Fat Cheese: Cultures and Procedures for Low Fat Cheese (with J. R. Broadbent and S. L. Larsen), Making Low Fat Cheese: Cultures and Procedures for Low Fat Cheese (2006)
 

Milk and Cheese from Cows Fed Calcium Salts of Palm and Fish Oil Alone or in Combination with Soybean Products (with S. L. Allred, T. R. Dhiman, C. P. Brennand, R. C. Khanal, and N. D. Luchini), Journal of Dairy Science (2006)
 

Consumer Acceptability of Conjugated Linoleic Acid-Enriched Milk and Cheddar Cheese From Cows Grazing on Pastures (with R. C. Khanal, T. R. Dhiman, A. L. Ure, C. P. Brennand, and R. L. Boman), Journal of Dairy Science (2005)
 

How Cheese Composition Influences Functionality (with C. J. Oberg), How Cheese Composition Influences Functionality (2005)
 

Impact of Accelerated Ripening Temperatures and Times on Flavor and Texture Development of Cheddar Cheese (with M. A. Drake, J. R. Broadbent, S. Larsen, C. Brothersen, P. Joseph, and R. L. Boucher), Impact of Accelerated Ripening Temperatures and Times on Flavor and Texture Development of Cheddar Cheese (2005)
 

Influence of Calcium, pH and Moisture on Protein Matrix Structure and Functionality in Direct Acidified Nonfat Mozzarella Cheese (with B. M. Paulson and C. J. Oberg), Journal of Dairy Science (2005)
 

How Protein Fortification Affects Coagulation (with B. S. Oommen), How Protein Fortification Affects Coagulation (2004)
 

Understanding Heat Induced Changes in Dairy Foods and Ingredients, Understanding Heat Induced Changes in Dairy Foods and Ingredients (2004)
 

Biochemistry, Genetics and Applications of Exopolysaccharide Production in Treptococcus Thermophilus: A Review (with J. R. Broadbent, D. L. Welker, C. J. Oberg, and S. Moineau), Journal of Dairy Science (2003)
 

Consumer Acceptability Characteristics of Conjugated Linoleic (CLA) Enriched Milk and Cheese (with R. C. Khanal, T. R. Dhiman, C. Brennand, and R. L. Boman), Journal of Dairy Science (2003)
 

Correlation Between the USU Stretch Test and the Pizza Fork Test (with B. L. Moyes and C. J. Oberg), Journal of Dairy Science (2003)
 

Cultures and Functionality of Mozzarella Cheese (with C. J. Oberg and J. R. Broadbent), Cultures and Functionality of Mozzarella Cheese (2003)
 

Dissociation of Casein Supramolecules (with B. S. Oommen), Journal of Dairy Science (2003)
 

Effect of Calcium and Water Injection on Structure-Function Relationships of Cheese (with A. J. Pastorino, N. P. Ricks, and C. L. Hansen), Journal of Dairy Science (2003)
 

Effect of Lactobacillus helveticus and Propionibacterium freudenrichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese (with S. L. White, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2003)
 

Effect of pH on the Chemical Composition and Structure-Function Relationships of Cheese (with A. J. Pastorino and C. L. Hansen), Journal of Dairy Science (2003)
 

Effect of Sodium Citrate on Structure-Function Relationships in Cheddar Cheese (with A. J. Pastorino and C. L. Hansen), Journal of Dairy Science (2003)
 

Effect of Sodium Citrate on the Chemical Composition and Structure-Function Relationships of Cheese (with A. J. Pastorino and C. L. Hansen), Journal of Dairy Science (2003)
 

Influence of Coagulant Level on Proteolysis and Functionality of Mozzarella Cheese Made Using Direct Acidification (with R. I. Dave and C. J. Oberg), Journal of Dairy Science (2003)
 

Melt and Rheological Properties of Mozzarella Cheese as Affected by Starter Culture and Coagulating Enzymes (with R. I. Dave and P. Sharma), Le Lait (2003)
 

Supramolecular Structure of Casein Aggregates in Milk (with B. S. Oommen), Supramolecular Structure of Casein Aggregates in Milk (2003)
 

Applications of EFS Production by LAB (with C. J. Oberg and J. R. Broadbent), Journal of Dairy Science (2002)
 

Coagulation Properties of Skim Milk Fortified with Various Dried Milk Proteins (with B. S. Oommen), Journal of Dairy Science (2002)
 

Diversity in Specificity of the Extracellular Proteinases in Lactobacillus helveticus and Lastobacillus delbrueckii Subsp. Bulgaricus (with C. J. Oberg, J. R. Broadbent, and M. Strickland), Letters Appl. Microbiol. (2002)
 

Effect of Method and Time of Hydration on Structure of Dried Milk Proteins (with B. S. Oommen), Journal of Dairy Science (2002)
 

Effect of pH on Chemical and Functional Properties of Cheese (with A. J. Pastorino and C. L. Hansen), Journal of Dairy Science (2002)
 

Effect of Salt on Structure-Function Relationships of Cheese (with A. J. Pastorino and C. L. Hansen), Effect of Salt on Structure-Function Relationships of Cheese (2002)
 

Famous Aggie Ice Cream- A Utah State University Favorite Finds Its Way to Seoul, Korea, Famous Aggie Ice Cream- A Utah State University Favorite Finds Its Way to Seoul, Korea (2002)
 

Food of Our Fathers (with M. Harmon), Food of Our Fathers (2002)
 

Improving Cheese Functionality by Modifying Manufacturing Procedures and Culture Selection (with C. J. Oberg), Improving Cheese Functionality by Modifying Manufacturing Procedures and Culture Selection (2002)
 

Influence of Diet on CLA Content of Milk, Cheese Blood Serum (with R. C. Khanal, T. R. Dhiman, and R. L. Boman), Journal of Dairy Science (2002)
 

Mechanism(s) for Loss of Exopolysaccharide Synthesis Phenotype in Strains of Steptococcus Thermophilus (with D. L. Welker, J. R. Broadbent, A. D. Cefalo, and C. J. Oberg), Mechanism(s) for Loss of Exopolysaccharide Synthesis Phenotype in Strains of Streptococcus Thermophilus (2002)
 

Meeting Your Mozzarella Targets by Understanding Cheese Chemistry, Structure and Function (with A. J. Pastorino, C. J. Oberg, and C. L. Hansen), Meeting Your Mozzarella Targets by Understanding Cheese Chemistry, Structure and Function (2002)
 

Polymorphisms in Closely Related Exopolysaccharide Gene Clusters of Streptococcus Thermphilus May Influence Polymer Type and Composition (with D. L. Welker, J. R. Broadbent, R. Jensen, C. J. Oberg, and J. A. Ahlgren), Polymorphisms in Closely Related Exopolysaccharide Gene Clusters of Streptococcus Thermophilus May Influence Polymer Type and Composition (2002)
 

Proteolytic Specificity of Lactobacillus delbrueckii Subsp. Bulgaricus Influences Functional Properties of Mozzarella Cheese (with B. S. Oommen, C. J. Oberg, J. R. Broadbent, and M. Strickland), Journal of Dairy Science (2002)
 

Temperature Effect on Structure-Opacity Relationships of Nonfat Mozzarella Cheese (with A. J. Pastorino, R. I. Dave, and C. J. Oberg), Journal of Dairy Science (2002)
 

Test for Measuring the Stretchability of Melted Cheese (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (2002)
 

A Comparative Study of the Microstructure of Caseins in Dried Milk (with B. S. Oommen and W. R. McManus), Journal of Dairy Science (2001)
 

Appetite is Not Influenced by a Unique Milk Peptide: Caseinomacropeptide (CMP) (with D. R. Gustafson, J. Morrey, and R. Nan), Appetite (2001)
 

Effect of Microbial Exopolysaccharide on Functionality in High Moisture Cheese (with T. J. Singleton and J. R. Broadbent), Journal of Dairy Science (2001)
 

Influence of Proteolytic Enzymes from Thermophillic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese (with B. S. Oommen, J. R. Broadbent, C. J. Oberg, and M. Strickland), Influence of Proteolytic Enzymes from Thermophillic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese (2001)
 

Influence of Proteolytic Enzymes from Thermphilic Lactic Acid Bacteria on the Functional Properties of Mozzarella Cheese (with B. S. Oommen, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2001)
 

Melt and Proteolysis of Mozzarella Cheese as Affected by Starter Culture and Coagulating Enzymes (with P. Sharma, R. I. Dave, K. Muthukumarappan, and J. R. Broadbent), Journal of Dairy Science (2001)
 

Reversibility of the Temperature-Dependent Opacity of Nonfat Mozzarella Cheese (with R. I. Dave, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (2001)
 

Salt and Calcium Distribution in Injected Cheese (with A. J. Pastorino, N. P. Ricks, and C. L. Hansen), Journal of Dairy Science (2001)
 

Use of Exopolysaccharide-Producing Cultures to Improve the Functionality of Low Fat Cheese (with J. R. Broadbent, C. J. Oberg, and D. L. Welker), Int. Dairy Journal (2001)
 

What We Learnt About Protein Interactions From the Study of Nonfat Cheese, What We Learnt About Protein Interactions from the Study of Nonfat Cheese (2001)
 

Effect of Water and Calcium Injection on Structure-Function Attributes of Mozzarella Cheese (with A. J. Pastorino, N. P. Ricks, and C. L. Hansen), Effect of Water and Calcium Injection on Structure-Function Attributes of Mozzarella Cheese (2000)
 

How to Make a Truly "Grate" Cheese, How to Make Truly "Grate" Cheese (2000)
 

Influence of Capsular and Ropy Exopolysaccharide-Producing Streptococcus thermophilus on Mozzarella Cheese and Cheese Whey (with B. L. Peterson, R. I. Dave, C. J. Oberg, and J. R. Broadbent), Journal of Dairy Science (2000)
 

Influence of Different Combinations of Lactobacillus Helveticus and Propionibacterium Shermani on Split Defect in Swiss Cheese (with S. R. White, J. R. Broadbent, C. J. Oberg, and G. L. Hong), Influence of Different Combinations of Lactobacillus Helveticus and Propionibacterium Shermani on Split Defect in Swiss Cheese (2000)
 

Manufacture of Lower-Fat and Fat-Free Pizza Cheese (with C. J. Oberg), U.S. Patent (2000)
 

Ohmic Heating for UHT Milk (with J. Irudayaraj and D. Reznik), Ohmic Heating for UHT Milk (2000)
 

Appetite Suppressing Properties of a Peptide From Milk (with D. R. Gustafson, R. Nan, and J. Morrey), Appetite Suppressing Properties of a Peptide from Milk (1999)
 

Conjugated Linoleic Acid Content of Milk and Cheese from Cows Fed Extruded Oilseeds (with T. R. Dhiman, E. D. Helmink, R. L. Fife, and M. W. Pariza), Journal of Dairy Science (1999)
 

Deconstructing Mozzarella (with C. J. Oberg), Dairy Industries Int. (1999)
 

Effect of Salt and Storage Periods on Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese (with R. I. Dave and C. J. Oberg), Effect of Salt and Storage Periods on Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese (1999)
 

Factors and Mechanism Involved in Temperature-Dependent Opacity of Non-Fat Mozzarella Cheese (with R. I. Dave, C. J. Oberg, and J. R. Broadbent), Journal of Dairy Science (1999)
 

Induction and Characterization of Pediococcus acidilacti Temperate Bacteriophage (with S. Caldwell, C. J. Oberg, and J. R. Broadbent), System Appl. Microbiol. (1999)
 

Influence of Capsular and Ropy Exopolysaccharide-Producing Strepococcus Thermophilus on Mozzarella Cheese and Cheese Whey (with B. L. Peterson, R. I. Dave, C. J. Oberg, and J. R. Broadbent), Journal of Dairy Science (1999)
 

Influence of Coagulant Concentration on Proteolysis, Meltability and Rheology of 0, 10 and 20% Fat Containing Mozzarella Cheese Made Using Direct Acidification (with R. I. Dave, C. J. Oberg, and J. R. Broadbent), Journal of Dairy Science (1999)
 

Influence of Moisture Migration of Physical Characteristics of Mozzarella Cheese (with C. J. Oberg), Influence of Moisture Migration of Physical Characteristics of Mozzarella Cheese (1999)
 

Influence of Salt and Calcium on Mozzarella Cheese Microstructure and Functionality (with C. J. Oberg), Influence of Salt and Calcium on Mozzarella Cheese Microstructure and Functionality (1999)
 

Microstructure of Indirectly and Directly Heated Ultra-High Temperature (UHT) Processed Milk Examined Using Transmission Electron Microscopy and Immunogold Labeling (with G. W. Hillbrick and W. R. McManus), Food Sci. Technol. (1999)
 

Texture Development in Cheddar Cheese During Ripening (with J. Irudayaraj and M. Chen), Canadian Ag. Eng. (1999)
 

Water Partitioning in Mozzarella Cheese and its Relationship to Cheese Meltability (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (1999)
 

An Alternative Approach to Phage Control in Italian-Type Cheese (with S. L. Caldwell, C. J. Oberg, and J. R. Broadbent), European Dairy Magazine (1998)
 

An Alternative Approach to Phage Control in Mozzarella Cheese (with S. L. Caldwell, C. J. Oberg, and J. R. Broadbent), Proceedings of the 13th Utah State University Biennial Cheese Industry Conference (1998)
 

Characterization of the Lactobacillus Helveticus grosESL Operon (with J. R. Broadbent, L. Wei, and C. J. Oberg), Journal of Dairy Science (1998)
 

Characterization of the Lactobacillus Helveticus grosESL Operon by Inverse PCR (with J. R. Broadbent, L. Wei, and C. J. Oberg), Characterization of the Lactobacillus Helveticus groESL Operon by Inverse PCR (1998)
 

Chemical, Physical, and Sensory Characteristics of Mozzarella Cheese Fortified Using Protein-Chelated Iron or Ferric Chloride (with W. H. Rice), Journal of Dairy Science (1998)
 

Conjugated Linoleic Acid Content of Milk from Cows Fed Extruded Oilseeds (with T. R. Dhiman, E. D. Helmink, R. L. Fife, and M. W. Pariza), Journal of Dairy Science (1998)
 

Designing Thermophilic Cultures to Solve Cheesemaking Problems (with C. J. Oberg and J. R. Broadbent), Designing Thermophilic Cultures to Solve Cheesemaking Problems (1998)
 

Developments in Thermophilic Starter Cultures for Cheese (with C. J. Oberg and J. R. Broadbent), Australian Journal of Dairy Technology (1998)
 

Distribution of Iron Between Caseins and Whey Proteins in Acidified Milk (with S. Hekmat), Food Science Technology (1998)
 

Electrical Impedance Particle Size Method (Coulter Counter) Detects the Large Fat Globules in Poorly Homogenized UHT Processed Milk (with G. C. Hillbrick and H. C. Deeth), Australian Journal of Dairy Technology (1998)
 

Examination of Full Fat and Reduced Fat Cheddar Cheese During Ripening by Fourier Transform Infrared Spectroscopy (with M. Chen and J. Irudayaraj), Journal of Dairy Science (1998)
 

How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality (with C. J. Oberg), How Fat, Moisture, Salt and Calcium Influence Mozzarella Cheese Microstructure and Functionality (1998)
 

Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese (with C. J. Oberg), Influence of Fat, Moisture and Salt on Functional Properties of Mozzarella Cheese (1998)
 

Influence of pH, Calcium, and Moisture on Physical Properties of Nonfat Mozzarella Cheese (with B. M. Paulson and C. J. Oberg), Journal of Dairy Science (1998)
 

Influence of Salt on Appearance Functionality, and Protein Arrangements in Nonfat Mozzarella Cheese (with B. M. Paulson and C. J. Oberg), Journal of Dairy Science (1998)
 

Lactose and Galactose Uptake by Genetically Engineered Pediococcus Species (with S. Caldwell, R. W. Hutkins, C. J. Oberg, and J. R. Broadbent), Appl. Microbiol. Biotechnol. (1998)
 

Manufacture of Low Fat Mozzarella Cheese Using Exopolysaccharide-Producing Starter Cultures (with D. Perry and C. J. Oberg), Journal of Dairy Science (1998)
 

Microstructure and Ultrastructuer of Nonfat Mozzarella Cheese Made Using Direct Acidification (with B. M. Paulson and C. J. Oberg), Journal of Dairy Science (1998)
 

Practical Considerations in the Use of Exopolysaccharide-Producing Cultures (with J. R. Broadbent and C. J. Oberg), Practical Considerations in the Use of Exopolysaccharide-Producing Cultures (1998)
 

Protein Changes During Storage of UHT Milk and Mechanism of Age Gelation, Protein Changes During Storage of UHT Milk and Mechanism of Age Gelation (1998)
 

Rethinking Casein Micelle Structure Using Electron Microscopy (with W. R. McManus), Journal of Dairy Science (1998)
 

Role of Calcium and Sodium in Functionality of Mozzarella Cheese (with C. J. Oberg), Role of Calcium and Sodium in Functionality of Mozzarella Cheese (1998)
 

Role of Streptococcus Thermophilus MR-1C Capsular Exopolysaccharide in Cheese Moisture Retention (with D. Low, J. A. Ahlgren, D. Horne, C. J. Oberg, and J. R. Broadbent), Appl. Environ. Microbiol. (1998)
 

Structure of Casein Micelles, Structure of Casein Micelles (1998)
 

Temperature-Dependency of the Opacity of Nonfat Mozzarella Cheese (with C. J. Oberg), Journal of Dairy Science (1998)
 

Test for Measuring Stretch Characteristics of Mozzarella Cheese (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (1998)
 

1997 Manufacture and Microbial Analysis of Iron Fortified Yogurt (with S. Hekmat), Journal of Dairy Science (1997)
 

A New Preparation Technique for High Resolution Imaging of Protein Structure: Casein Micelles (with W. R. McManus), Microscopy and Microanalysis (1997)
 

Effect of Dry Salting and Hot Brine Stretching on the Functionality of Nonfat Mozzarella Cheese (with B. M. Paulson and C. J. Oberg), Journal of Dairy Science (1997)
 

Effect of Exopolysaccharide-Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese (with D. Perry and C. J. Oberg), Journal of Dairy Science (1997)
 

Improving Fermentation and Fat Retention When Making Cheeses from Ultrafiltered Milk (with B. J. Orme and C. A. Ernstrom), Australian Journal of Dairy Technology (1997)
 

Influence of Composition on Functional Properties of Mozzarella Cheese, Influence of Composition on Functional Properties of Mozzarella Cheese (1997)
 

Influence of Streptococcus Thermophilus 10JC Exopolysaccharide on the Moisture Content of Low-Fat Mozzarella Cheese (with D. Low, C. J. Oberg, D. Hornel, and J. R. Broadbent), Journal of Dairy Science (1997)
 

Moisture Partitioning in Low Fat and Mozzarella Cheese and Its Relationship to Cheese Microstructure (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (1997)
 

Aseptic Rennet Coagulation of UHT Milk Concentrates for Manufacture of Dairy Dessert (with M. Smith), Journal of Dairy Science (1996)
 

A Study of the Interaction Between Milk Proteins and Soy Proteins During Milk Coagulation (with N. Venkatachalam), A Study of the Interaction Between Milk Proteins and Soy Proteins During Milk Coagulation (1996)
 

Capillary Electrophoresis as a Method for Monitoring Proteolysis in Mozzarella Cheese (with R. M. Fecera, C. J. Oberg, and M. Strickland), Journal of Dairy Science (1996)
 

Casein Micelles, Three Dimensional Imaging with Transmission and Scanning Electron Microscopy (with W. R. McManus), Scanning 96 Symposium, Scanning (1996)
 

Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese (with J. R. Broadbent, S. Caldwell, C. J. Oberg, and R. Hutkins), Development and Characterization of Alternative Starter Cocci for Mozzarella Cheese (1996)
 

Functionality of Low Fat Mozzarella Cheese (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (1996)
 

Heat-Induced Changes in Beta-Lactoglobulin and the Stability of UHT Milk, Heat-Induced Changes in Beta-Lactoglobulin and the Stability of UHT Milk (1996)
 

Manufacture of Fat-Free Mozzarella Cheese (with C. J. Oberg), Manufacture of Fat-Free Mozzarella Cheese (1996)
 

Measuring Stretch of Mozzarella Cheese (with R. Fife and C. J. Oberg), Measuring Stretch of Mozzarella Cheese (1996)
 

Microstructure and Physical Properties of a Reduced Fat Mozzarella Cheese Made Using Lactobacillus casein Adjunct Culture (with R. K. Merrill, C. J. Oberg, W. R. McManus, and M. Kalab), Food Science Technology (1996)
 

Milk Clotting Enzyme from Solanm Dobium (with B. Yousif and K. M. Shammet), Int. Dairy Journal (1996)
 

Use of Fat Replacers in Low Fat Mozzarella Cheese (with M. C. Alleyne, C. J. Oberg, and R. L. Fife), Journal of Dairy Science (1996)
 

Age Gelation of UHT Milk: Changes that Occur During Storage, Their Effect on Shelflife and the Mechanism By Which Age Gelation Occurs, Heat Treatments and Alternative Methods (1995)
 

A Method for the Isolation β-lactoglobulin/κ- casein Complex from Heated Milk (with M. I. Reddy and R. J. Brown), Journal of Dairy Science (1995)
 

Changes in Calcium and Phosphorus Distribution in Bovine Casein Micelles Following Acidification, Utilizing Electron Spetroscopic Imaging (with W. R. McManus and W. Gray), Journal of Scanning Micros. (1995)
 

Development and Characterization of Lactose-Positive Pediococcus Species for Milk Fermentation (with S. L. Caldwell, C. J. Oberg, and J. R. Broadbent), Appl. Environ. Microbiol. (1995)
 

Development of Lactose-Positive Pediococcus Species Cheese Starter Culture (with S. L. Caldwell, J. R. Broadbent, and C. J. Oberg), Journal of Dairy Science (1995)
 

Effect of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese (with R. Fecera and C. J. Oberg), Effects of Proteolytic Adjunct Cultures on the Physical Properties of Low Fat Mozzarella Cheese (1995)
 

Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd (with N. Venkatachalam and M. I. Reddy), Effect of Soy Protein Isolate on Rennet Coagulation of Milk and Microstructure of Cheese Curd (1995)
 

Effect of Soy Protein on the Microstructure of Coagulum Made with Milk-Soy Blends (with N. Venkatachalam), Journal of Scanning Micros. (1995)
 

Effects of Exopolysaccharide Producing Cultures On Moisture Retention in Low Fat Mozzarella Cheese (with D. Perry and C. J. Oberg), Effects of Exopolysaccharide Producing Cultures on Moisture Retention in Low Fat Mozzarella Cheese (1995)
 

Functionality of Low Fat Mozzarella Cheese Made with Commercial Fat Replacers (with R. L. Fife, C. J. Oberg, and M. C. Alleyne), Functionality of Low Fat Mozzarella Cheese Made with Commercial Fat Replacers (1995)
 

Genetic Construction of Lactose-Positive Pedioccci (with S. L. Caldwell and J. R. Broadbent), Genetic Construction of Lactose-Positive Pedioccci (1995)
 

How the Microstructure of Mozzarella Cheese is Related to Functional Properties, How the Microstructure of Mozzarella Cheese is Related to Functional Properties (1995)
 

Interaction of β-Lactoglobulin with Micellar κ-casein in Heated Milk: a Quantitative Study (with M. I. Reddy, P.V. M. Kalpalathika, and R. J. Brown), Interaction of β-Lactoglobulin with Micellar κ-casein in Heated Milk: a Quantitative Study (1995)
 

Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection (with M. R. Blake, B. C. Weimer, and P. A. Savello), Journal of Food Protection (1995)
 

A Comparison of Low Fat (6% Fat) Mozzarella Cheese Made Using Protein or Carbohydrate Fat Mimetics (with R. L. Fife, M. C. Alleyne, and C. J. Oberg), Journal of Dairy Science (1994)
 

A Mechanism for the Age Gelation of UHT Concentrated Milk (with M. C. Alleyne), A Mechanism for Age Gelation of UHT Concentrated Milk (1994)
 

A Method for Manufacturing Reduced Fat Mozzarella Cheese (with R. K. Merrill and C. J. Oberg), Journal of Dairy Science (1994)
 

Binding of Iron to Casein and Whey Proteins an in Fe-Fortified Yogurt (with S. Hekmat, M. I. Reddy, and W. R. McManus), Journal of Dairy Science (1994)
 

Calcium and Potassium Elemental Mapping of Freeze Dried Milk ad Yogurt Through Electron Spectroscopic Imaging (with W. R. McManus), Calcium and Potassium Elemental Mapping of Freeze Dried Milk and Yogurt Through Electron Spectroscopic Imaging (1994)
 

Changes in Casein Micelle Structure During UHT Processing of Milk, Changes in Casein Micelle Structure During UHT Processing of Milk (1994)
 

Effect on Iron Fortification of Yogurt on Its Manufacture, Growth of Lactic Acid and Spoilage Bacteria, and Lipid Oxidation (with S. Hekmat and B. Weimer), Journal of Dairy Science (1994)
 

Functionality of Low Fat Mozzarella Cheese Using the Utah State University Reduced-Fat Mozzarella Cheese Make Procedure (with R. L. Fife and C. J. Oberg), Journal of Dairy Science (1994)
 

Immonolocalization of β-Lactoglobulin in Processed Milk, Yogurt, and Various Cheeses (with M. C. Alleyne), Journal of Dairy Science (1994)
 

Immunolocalization of Caseins and Whey Proteins in Milk at Various Stages of Treatment from Fresh Whole Milk to Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate (with M. C. Alleyne), Journal of Dairy Science (1994)
 

Immunolocalization of Caseins and Whey Proteins in Ultra-High Temperature Sterilized Ultrafiltered (3X) Milk Concentrate Stored at Room Temperature Until Gelation (with M. C. Alleyne), Journal of Dairy Science (1994)
 

Iron Fortification of Mozzarella Cheese (with W. J. Haws, S. Hekmat, M. Kalpalathika, and A. W. Mahoney), Journal of Dairy Science (1994)
 

Jubein Rennet: A Milk Clotting Enzyme From Solanum Dobium (with B. H. Yousif and K. M. Shammet), Journal of Dairy Science (1994)
 

Processing Conditions for Extended Shelf Life Milk (with M. Blake, B. Weimer, and P. Savello), Processing Conditions for Extended Shelf Life Milk (1994)
 

The Interaction Between Bovine κ-Casein and Soy Glycinin, A Preliminary Study. (with N. Venkatachalam and M. I. Reddy), The Interaction Between Bovine κ-Casein and Soy Glycinin, A Preliminary Study. (1994)
 

Trends in Manufacture of Products: Milk Processing, Trends in Manufacture of Products: Milk Processing (1994)
 

Using Fat Replacers in Low-Fat Mozzarella Cheese (with M. C. Alleyne, R. Fife, and C. J. Oberg), Using Fat Replacers in Low-Fat Mozzarella Cheese (1994)
 

Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration (with C. A. Ernstrom and B. Orme), Using Low Pressure Homogenization to Retain Fat in Cheese Made Using Ultrafiltration (1994)
 

Variable Growth and Acid Production by Lactococci in Whole Milk Concentrated by Ultrafiltration and Diafiltration (with B. J. Orme and R. K. Thunell), Journal of Dairy Science (1994)
 

A Method of Manufacturing Reduced-Fat Mozzarella Cheese (with C. J. Oberg and W. McManus), A Method of Manufacturing Reduced-Fat Mozzarella Cheese (1993)
 

An Apparatus for a New Microcube Encapsulation of Fluid Milk in Preparation for Transmission Electron Microscopy (with M. C. Alleyne, N. N. Youssef, and S. Hekmat), Food Struct. (1993)
 

Educational and A Changing Dairy Industry, Educational and A Changing Dairy Industry (1993)
 

Effect of Whey Protein Denaturation on Structure of Casein Micelles and Their Rennetability After Ultra-High Temperature Processing of Milk (with B. H. Yousif and M. Kalab), Int. Dairy Journal (1993)
 

Functionality of Mozzarella Cheese (with C. J. Oberg and W. McManus), Functionality of Mozzarella Cheese (1993)
 

Functional Properties of Mozzarella Cheese, Functional Properties of Mozzarella Cheese (1993)
 

High-Resolution Scanning Electron Microscopy of Milk Products: A New Sample Preparation Procedure (with W. McManus and C. J. Oberg), Food Struct. (1993)
 

Influence of Ultra-High Temperature Process Parameters on Age Gelation of Milk Concentrate (with A. M. Mohamed), Journal of Dairy Science (1993)
 

Microstructural Changes in Casein Micelles During Acidification of Skim Milk (with H. Du), Journal of Dairy Science (1993)
 

Microstructure of Mozzarella Cheese During Manufacture (with C. J. Oberg and W. McManus), Food Struct. (1993)
 

Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction (with C. J. Oberg and R. K. Merrill), Mozzarella Cheese: Changes in Microstructure During Manufacture, Aging, and Fat Reduction (1993)
 

New Liquid UHT Products, New Liquid UHT Products (1993)
 

Product Development Opportunities for Dairy Foods Using Ultra-High Temperature Processing, Product Development Opportunities for Dairy Foods Using Ultra-High Temperature Processing (1993)
 

Production of Ultrafiltered Skim Milk Retentate Powder (with Y. A. El-Samragy and C. L. Hansen), Production of Ultrafiltered Skim Milk Retentate Powder (1993)
 

Production of Ultrafiltered Skim Milk Retentate Powder 1 (with Y. A. El-Samragy and C. L. Hansen), Journal of Dairy Science (1993)
 

Production of Ultrafiltered Skim Milk Retentate Powder 2. (with Y. A. El-Samragy and C. L. Hansen), Journal of Dairy Science (1993)
 

Role of Protein and Lactose Interactions in the Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk (with N. Venkatachalam and P. A. Savello), Journal of Dairy Science (1993)
 

Using Ultra-High Temperature Processing as a Product Development Tool for Dairy Foods, Using Ultra-High Temperature Processing as a Product Development Tooll for Dairy Foods (1993)
 

Characteristics of Macropeptides Isolated from Whole Casein and κ-casein (with K. M. Shammet and R. J. Brown), Milchwissenschaft (1992)
 

Effect of Acidification and Heat Treatment on the Quality of White Soft Cheese from Ultrafiltered Whole Milk Retentate (with K. M. Shammet and C. A. Ernstrom), Milchwissenschaft (1992)
 

Effect of Lactose and Protein on the Microstructure of Dried Milk (with V. V. Mistry, H. N. Hassan, R. J. Robison, D. N. Holcomb, and V. R. Harwalkar), Journal of Dairy Science (1992)
 

Effect of Ultrafiltration, Diafiltration and Ultra-High Temperature Processing on Casein Micelle Size (with N. Venkatachalam), Journal of Dairy Science (1992)
 

Microstructure of Mozzarella Cheese (with C. J. Oberg and R. K. Merrill), Microstructure of Mozzarella Cheese (1992)
 

Proteolytic Activity of Some Milk-Clotting Enzymes on κ-casein (with K. M. Shammet and R. J. Brown), Journal of Dairy Science (1992)
 

Proteolytic Activity of Some Proteinases on Macropeptides Isolated from κ-casein (with K. M. Shammet and R. J. Brown), Journal of Dairy Science (1992)
 

Study of Molecular Zeta-Potential and Size and Calcium and Phosphorus Contents of UHT Processed Skim Milk Concentrates During Storage (with P.V. M. Kalpalathika), Journal of Dairy Science (1992)
 

Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Ice Cream for Use a Probiotic Food (with S. Hekmat), Journal of Dairy Science (1992)
 

The Effect of Microbial Quality on the Storage Stability of Ultra-High Temperature Processed Skim Milk Concentrate (with N. Venkatachalam), Journal of Dairy Science (1992)
 

The Effects of Calcium, pH and Chymosin Changes on the Coagulation Properties of Late-Lactation Milk (with M. LeFevre and G. H. Richardson), Journal of Dairy Science (1992)
 

Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Sterilized Concentrated Milk (with D. W. Olson), Journal of Dairy Science (1992)
 

Effect of Interaction of Ionic Additives with Casein Micelles on Their Zeta-Potential, Particle Size, Rennet and Acid Coagulation Time (with P.V. M. Kalpalathika), Journal of Dairy Science (1991)
 

Effect of Lactose Concentration on Age Gelation of UHT Sterilized Skim Milk Concentrate (with N. Venkatachalam), Journal of Dairy Science (1991)
 

Effects of Phosphate and Citrate on Gelation Properties of Casein Micelles in Renneted Ultra-High Temperature (UHT) Sterilized Concentrated Milk (with P. A. Savello, R. J. Brown, and M. Kalab), Food Structure (1991)
 

Growth and Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Ice Cream For Use as a Probiotic Food (with S. Hekmat), Journal of Dairy Science (1991)
 

The Effect of Storage of UHT Sterilized Skim Milk Concentrates on the ζ-Potential, Particle Size, Browning and Viscosity (with P.V. M. Kalpalathika and N. Venkatachalam), Journal of Dairy Science (1991)
 

Thermal Processing of Milk; New Dairy Product Concepts (with P. A. Savello), Thermal Processing of Milk; New Dairy Product Concepts (1991)
 

Use of Hot-Wire Viscometric Measurements to Predict Physical Curd Firmness of Renneted Milk as a Function of Milk Composition (with M. LeFevre and G. H. Richardson), Journal of Dairy Science (1991)
 

Utah State University Department of Nutrition and Food Science (with R. J. Brown and D. G. Dalgleish), Food Sci. Technol. Today (1991)
 

Zeta-Potential of Casein Micelles in UHT-treated Ultrafiltered Skim Milk (with D. W. Olson), Journal of Dairy Science (1991)
 

A Report on Dairy Foods Research in Australia, A Report on Dairy Foods Research in Australia (1990)
 

Dairy Education and Training- What Are the Objectives and Needs for the Future: Introductory Remarks, Dairy Education and Training- What Are the Objectives and Needs for the Future: Introductory Remarks (1990)
 

Development of Surface Functionality of Casein Particles as the Controlling Parameter of Enzymic Milk Coagulation (with R. J. Brown), Colloids and Surfaces (1990)
 

Effects of Heat Treatment of Concentrated Milk on Its Rennet Coagulation Time, Gel Microstructure and Whey Protein Denaturation (with B. H. Yousif, P. A. Savello, R. J. Brown, and M. Kalab), Journal of Dairy Science (1990)
 

Manufacture of a Soft-Curd Pudding from UHT Milk Concentrates (with M. H. Smith), Journal of Dairy Science (1990)
 

Measurement of Zeta-Potential of Skim Milk Using Laser Doppler Electrophoretic Light Scattering (with P.V. Mrudula Kalpalathika), Measurement of Zeta-Potential of Skim Milk Using Laser Doppler Electrophoretic Light Scattering (1990)
 

The Challenge of Developing New Frontiers in Dairy Foods Research, The Challenge of Developing New Frontiers in Dairy Foods Research (1990)
 

Use of Ultra-High Temperature Sterilization and Aseptic Addition of Rennet to a Milk Concentrate to Form a Shelf Stable Soft-Curd Pudding (with M. H. Smith), Use of Ultra-High Temperature Sterilization and Aseptic Addition of Rennet to a Milk Concentrate to Form a Shelf Stable Soft-Curd Pudding (1990)
 

1989 Cheese Evaluation/Correcting Defects, 1989 Cheese Evaluation/Correcting Defects (1989)
 

Effect of Concentration on Coagulation of Ultrafiltered Milk (with B. J. Orme), Journal of Dairy Science (1989)
 

Effects of Phosphate and Citrate on Gelation Properties of UHT Concentrated Milk (with P. A. Savello, R. J. Brown, and M. Kalab), Effects of Phosphate and Citrate on Gelation Properties of UHT Concentrated Milk (1989)
 

Gelation of Acid Coagulated Milk, Journal of Dairy Science (1989)
 

Microstructure Differences in Formation of a Gel Network in Milk Heated at High Temperatures (with P. A. Savello, R. J. Brown, and M. Kalab), Microstructure Differences in Formation of a Gel Network in Milk Heated at High Temperatures (1989)
 

Ultra-High Temperature Processing of Milk Ultrafiltered to 3x Concentration and Effects of Phosphate Addition on Gelation (with P. S. Savello and R. J. Brown), Journal of Dairy Science (1989)
 

Development of Functionality on Casein Micelles as the Controlling Mechanism of Milk Coagulation (with R. J. Brown), Development of Functionality on Casein Micelles as the Controlling Mechanism of Milk Coagulation (1988)
 

Effects of Enzyme Type on Milk Coagulation (with R. J. Brown), Journal of Dairy Science (1985)
 

Composition, Structure and Integrity of Casein Micelles: A Review (with R. J. Brown), Journal of Dairy Science (1984)
 

Effects of Calcium, Phosphate, and Bulk Culture Media on Milk Coagulation Properties (with R. J. Brown, G. H. Richardson, and C. A. Ernstrom), Journal of Dairy Science (1984)
 

Enzymic Coagulation of Casein Micelles: A Review (with R. J. Brown), Journal of Dairy Science (1984)
 

Enzymic Coagulation of Milk Casein Micelles (with R. J. Brown and C. A. Ernstrom), Journal of Dairy Science (1984)
 

Enzymic Milk Coagulation, Enzymic Milk Coagulation (1984)
 

Enzymic Milk coagulation, Enzymic Milk Coagulation (1984)
 

Enzymic Milk Coagulation: Role of Equations Involving Coagulation Time and Curd Firmness in Describing Coagulation (with G. H. Richardson and R. J. Brown), Journal of Dairy Science (1984)
 

Monitoring of Enzymatic Milk Coagulation with the DU-8B and a Laboratory Minicomputer (with R. J. Brown), Beckman Technical Information (1984)
 

Effects of Calcium, Phosphate and Bulk Culture Media on Milk Coagulation (with R. J. Brown, G. H. Richardson, and C. A. Ernstrom), Effects of Calcium, Phosphate and Bulk Culture Media on Milk Coagulation (1983)
 

Milk Coagulation Time: Linear Relationship with the Inverse of Rennet Activity (with R. J. Brown), Journal of Dairy Science (1983)
 

Evaluation of the Formgraph for Comparing Rennet Solutions (with R. J. Brown), Journal of Dairy Science (1982)
 

Measurement of Rennet Activity and Its Inverse Linear Relationship with Milk Coagulation Time (with R. J. Brown), Measurement of Rennet Activity and Its Inverse Linear Relationship with Milk Coagulation Time (1982)
 

Nonspecific Proteolytic Activity of Milk Clotting Enzymes (with R. J. Brown), Nonspecific Proteolytic Activity of Milk Clotting Enzymes (1982)
 

Thermal Inactivation and Coagulating Properties of Marschall Enzymes, Thermal Inactivation and Coagulating Properties of Marschall Enzymes (1981)