Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco von Van Hekken, D. L, Tunick, M. H, Farkye, N. Y, Tomasula, P. M

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Use of Dry Milk Protein Concentrate in Pizza Cheese Manufactured by Culture or Direct Acidification von Rehman, Shakeel-Ur, Farkye, N.Y., Yim, B.

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Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters von Shakeel-ur-Rehman, Drake, M.A., Farkye, N.Y.

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Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter von Broadbent, J.R., Brighton, C., McMahon, D.J., Farkye, N.Y., Johnson, M.E., Steele, J.L.

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Effects of Standardization of Whole Milk with Dry Milk Protein Concentrate on the Yield and Ripening of Reduced-Fat Cheddar Cheese von Ur Rehman, Shakeel, Farkye, N.Y., Considine, T., Schaffner, A., Drake, M.A.

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The Effect of Application of Cold Natural Smoke on the Ripening of Cheddar Cheese von Shakeel-Ur-Rehman, Farkye, N.Y., Drake, M.A.

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A preliminary study on the role of alkaline phosphatase in cheese ripening von Shakeel-Ur-Rehman, Farkye, N.Y., Yim, B.

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Cheese technology von Farkye, Nana Y

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Proteolysis in Mozzarella Cheese During Refrigerated Storage von Farkye, N. Y, Kiely, L. J, Allshouse, R. D, Kindstedt, P. S

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Milk Plasmin Activity Influence on Cheddar Cheese Quality during Ripening von FARKYE, N.ANA Y., LANDKAMMER, C.HRISTINA F.

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Proteolysis and Flavor Development in Cheddar Cheese Made with the Single Starter Strains Lactococcus lactis ssp. lactis UC317 or Lactococcus lactis ssp. cremoris HP von Law, J., Fitzgerald, G.F., Daly, C., Fox, P.F., Farkye, N.Y.

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Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type von Farkye, Nana Y., Bhanu Prasad, B., Rossi, R., Noyes, O.R.

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Proteolysis and Flavor Development in Cheddar Cheese Made Exclusively with Single Strain Proteinase-Positive or Proteinase-Negative Starters von Farkye, N.Y., Fox, P.F., Fitzgerald, G.F., Daly, C.

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Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco1 von Van Hekken, D.L., Tunick, M.H., Farkye, N.Y., Tomasula, P.M.

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A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar von Shakeel-Ur-Rehman, Farkye, Nana Y, Vedamuthu, Ebenezer R, Drake, Mary A

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Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid von Farkye, Nana Y, Fox, Patrick F

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influence of pH on Chymosin Action in Solutions of Different .kappa.-Casein Variants von Imafidon, Gilbert I, Farkye, Nana Y

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Rennet coagulability of high-heat treated milk influenced by time of pH adjustment von Imafidon, G.I, Farkye, N.Y

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Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate von Rehman, Shakeel-Ur, Farkye, Nana Y, Drake, Maryanne

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Solvation of rennet curd from high-heat-treated milk influenced by acide type and pH von IMAFIDON, G. I, FARKYE, N. Y

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