The ability of phosphates of kappa-carrageenan to coagulate whey proteins and the possible uses of such coagula in cheese manufacture von Dybing, S.T. (University of Minnesota, St. Paul.), Smith, D.E

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Effect of Processing Variables on the Formation of Calcium Lactate Crystals on Cheddar Cheese von Dybing, S.T., Wiegand, J.A., Brudvig, S.A., Huang, E.A., Chandan, R.C.

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The Ability of Phosphates or κ-Carrageenan to Coagulate Whey Proteins and the Possible Uses of Such Coagula in Cheese Manufacture1 von Dybing, S.T., Smith, D.E.

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Acceptability of ice cream made with processed wheys and sodium caseinate von Parsons, J.G, Dybing, S.T, Coder, D.S, Spurgeon, K.R, Seas, S.W

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Effect of sodium hexametaphosphate on Cottage cheese yields von Dybing, S. T, Parsons, J. G, Martin, J. H, Spurgeon, K. R

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Modified milk protein concentrates and their use in making gels and dairy products von S.T. DYBING,G.V. BHASKAR,F. PATRICK

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Modified milk protein concentrates and their use in making gels and dairy products von F. PATRICK, G.V. BHASKAR, S.T. DYBING

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Acceptability of Ice Cream Made with Processed Wheys and Sodium Caseinate1 von Parsons, J.G., Dybing, S.T., Coder, D.S., Spurgeon, K.R., Seas, S.W.

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A simple method for estimating the extent of surface crystal development on colored Cheddar cheese von Dybing, S.T, Brudvig, S.A, Wiegand, J.A, Huang, E.A

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Effect of Sodium Hexametaphosphate on Cottage Cheese Yields1 von Dybing, S.T., Parsons, J.G., Martin, J.H., Spurgeon, K.R.

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