Nomenclature of proteins of cow's milk: fifth revision von Eigel, W. N, Butler, J. E, Ernstrom, C. A, Farrell, H. M., Jr, Harwalkar, V. R, Jenness, R, Whitney, R. McL

Volltext

Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein von Savello, P.A., Ernstrom, C.A., Kalab, M.

Volltext

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

Volltext

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

Volltext

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

Volltext

Temperature, pH, and Moisture Profiles During Cooling of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks von Reinbold, R. S, Ernstrom, C. A, Hansen, C. L

Volltext

Effect of container materials on temperature profiles of large blocks of Swiss and Cheddar cheese von Reinbold, R.S. (Galloway West CO., Fond du Lac, WI), Ernstrom, C.A, Hansen, C.L

Volltext

Pressure and Temperature During Vacuum Treatment of 290-Kilogram Stirred-Curd Cheddar Cheese Blocks von Reinbold, R. S, Hansen, C. L, Gale, C. M, Ernstrom, C. A

Volltext

Effect of nonuniform cooling on moisture, salt, and pH distribution in 290-kilogram blocks of stirred-curd Cheddar cheese von Reinbold, R.S, Ernstrom, C.A

Volltext

Variation in coagulation properties of milk from individual cows von Okigbo, L.M, Richardson, G.H, Brown, R.J, Ernstrom, C.A

Volltext

Enzymic coagulation of milk casein micelles von McMahon, Donald J, Brown, Rodney J, Ernstrom, C. A

Volltext

Effects of calcium, phosphate and bulk culture media on milk coagulation properties von McMahon, D. J, Brown, R. J, Richardson, G. H, Ernstrom, C. A

Volltext

Effects of pH calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk von Okigbo, L.M, Richardson, G.H, Brown, R.J, Ernstrom, C.A

Volltext

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

Volltext

Casein interference in bovine plasmin assays using a synthetic substrate von Bastian, Eric D, Brown, Rodney J, Ernstrom, C. Anthon

Volltext

Factors affecting measurement of undenatured whey protein nitrogen in dried whey by a modified Harland-Ashworth test von Mahmoud, R. (Utah State University, Logan), Brown, R.J, Ernstrom, C.A

Volltext

Manufacture of cheddar cheese using proteinase-negative mutants of Streptococcus cremoris von Oberg, C.J, Davis, L.H, Richardson, G.H, Ernstrom, C.A

Volltext

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

Volltext

Distribution of milk clotting enzymes [from Mucor pusillus and Mucor miehei] between curd and whey and their survival during Cheddar cheese making von Holmes, D. G, Duersch, J. W, Ernstrom, C. A

Volltext

Interactions of calcium, pH, temperature, and chymosin during milk coagulation von Okigbo, L.M, Richardson, G.H, Brown, R.J, Ernstrom, C.A

Volltext