Incorporation of native and denatured whey proteins into cheese curd for manufacture of reduced fat, Havarti-type cheese von Lo, C.G. (University of Minnesota, St. Paul.), Bastian, E.D

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Monitoring process cheese meltability using dynamic stress rheometry von Sutheerawattananonda, M, Bastian, E.D

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Plasminogen activation in cheese milk: influence of Swiss cheese ripening von Bastian, E.D, Lo, C.G, David, K.M.M

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A method for isolating beta-casein von WARD, L. S, BASTIAN, E. D

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A magnetic resonance imaging technique for quantitative mapping of moisture and fat in a cheese block von Ruan, R. (University of Minnesota, St. Paul.), Chang, K, Chen, P.L, Fulcher, R.G, Bastian, E.D

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Fluorescence image analysis of process cheese manufactured with trisodium citrate and sodium chloride von Sutheerawattananonda, M. (University of Minnesota, St. Paul.), Fulcher, R.G, Martin, F.B, Bastian, E.D

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Ultrafiltration: Partitioning of milk constituents into permeate and retentate von Bastian, E.D. (Utah State University, Logan), Collinge, S.K, Ernstrom, C.A

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Chymosin activity against alphas1-casein in model systems: influence of whey proteins von Lo, C.G. (University of Minnesota, St. Paul.), Bastian, E.D

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Incorporation of Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Reduced Fat, Havarti-type Cheese1 von Lo, C.G., Bastian, E.D.

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Chymosin Activity Against αs1-Casein in Model Systems: Influence of Whey Proteins1 von Lo, C.G., Bastian, E.D.

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MONITORING PROCESS CHEESE MELTABILITY USING DYNAMIC STRESS RHEOMETRY1 von SUTHEERAWATTANANONDA, M., BASTIAN, E.D.

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Plasminogen Activation in Cheese Milk: Influence on Swiss Cheese Ripening1 von Bastian, E.D., Lo, C.G., David, K.M.M.

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Fluorescence Image Analysis of Process Cheese Manufactured with Trisodium Citrate and Sodium Chloride1 von Sutheerawattananonda, M., Fulcher, R.G., Martin, F.B., Bastian, E.D.

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Ultrafiltration: Partitioning of Milk Constituents into Permeate and Retentate1 von Bastian, E.D., Collinge, S.K., Ernstrom, C.A.

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Chymosin activity against αs1-casein in model systems: Influence of whey proteins von LO, C. G, BASTIAN, E. D

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A Magnetic Resonance Imaging Technique for Quantitative Mapping of Moisture and Fat in a Cheese Block1 von Ruan, R., Chang, K., Chen, P.L., Fulcher, R.G., Bastian, E.D.

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Inhibition of plasmin by beta-lactoglobulin using casein and a synthetic substrate von Bastian, E.D, Hansen, K.G, Brown, R.J

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Plasmin activity and milk coagulation von Bastian, E.D. (Utah State University, Logan), Brown, R.J, Ernstrom, C.A

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Isolation and Identification of β-Casein A1-4P and β-Casein A2-4P in Commercial Caseinates von Ward, Loren S, Bastian, Eric D

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Activation of plasmin with urokinase in ultrafiltered milk for cheese manufacture von Bastian, E.D. (Utah State University, Logan), Hansen, K.G, Brown, R.J

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