Invited review: A commentary on predictive cheese yield formulas1 von Emmons, D.B., Modler, H.W.

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Determination of organic acids and sugars in cheese, milk and whey by high performance liquid chromatography von Mullin, W.J., Emmons, D.B.

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commentary on predictive cheese yield formulas von Emmons, D.B, Modler, H.W

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Invited review: A commentary on predictive cheese yield formulas von EMMONS, D. B, MODLER, H. W

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Predictive formulas for yield of cheese from composition of milk: a review von Emmons, D.B. (Agriculture Canada, Ottawa, ON), Ernstrom, C.A, Lacroix, C, Verret, P

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Relation between proteolysis and astringent off-flavor in milk von Harwalkar, V.R, Cholette, H, McKellar, R.C, Emmons, D.B

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Factors influencing survival of Listeria monocytogenes in milk in a high-temperature short-time pasteurizer von Farber, J.M. (Health and Welfare Canada, Ottawa, Ontario, Canada), Daley, E, Coates, F, Emmons, D.B, McKellar, R

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Transfer of Protein from Milk to Cheese von Emmons, D. B, Dube, C, Modler, H. W

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Cheese yield experiments and proteolysis by milk-clotting enzymes von Emmons, D.B. (Agriculture Canada, Ottawa, Ontario), Binns, M

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Thermal Inactivation of Campylobacter Species, Yersinia enterocolitica, and Hemorrhagic Escherichia coli 0157:H7 in Fluid Milk von D’Aoust, J.-Y., Park, C.E., Szabo, R.A., Todd, E.C.D., Emmons, D.B., McKellar, R.C.

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Thermal resistance of Listeria monocytogenes in inoculated and naturally contaminated raw milk von Farber, J.M., Sanders, G.W., Speirs, J.I., D'Aoust, J.-Y., Emmons, D.B., McKellar, R.

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Milk-clotting enzymes. 1. Proteolysis during cheese making in relation to estimated losses of yield von Emmons, D.B. (Agriculture Canada, Ottawa, Ontario, Canada), Beckett, D.C

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Further considerations in formulas for predicting cheese yield from the composition of milk von Emmons, D.B. (Agriculture Canada, Ottawa, ON, Canada), Ernstrom, C.A, Lacroix, C, Sauve, P

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Influence of Homofermentative Lactobacilli on Physicochemical and Sensory Properties of Cheddar Cheese von LEE, B.H., LALEYE, L.C., SIMARD, R.E., HOLLEY, R.A., EMMONS, D.B., GIROUX, R.N.

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Milk-clotting enzymes. 2. Estimating cheese yield losses from proteolysis during cheese making von Emmons, D.B. (Agriculture Canada, Ottawa, Ontario, Canada)

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Transfer of Protein from Milk to Cheese1 von Emmons, D.B., Dubé, C., Modler, H.W.

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Physical and sensory properties of yogurt stabilized with milk proteins von Modler, H. W, Larmond, M. E, Lin, C. S, Froehlich, D, Emmons, B

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Tranfer of protein from milk to cheese von Emmons, D.B, Dube, C, Modler, H.W

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Product-yield pricing system. 1. Technological considerations in multiple-component pricing of milk von Emmons, D.B. (Agriculture Canada, Ottawa, ON, Canada), Tulloch, D, Ernstrom, C.A

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Influence of volatile and nonvolatile fractions on intensity of Cheddar cheese flavor [Sensory evaluation reconstituted from fractions of mild and aged cheese] von McGugan, W. A, Emmons, D. B, Armond, Elizabeth L

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