Cheese technology von Farkye, Nana 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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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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The effect of multiwall Kraft paper or plastic bags on physico-chemical changes in milk powder during storage at high temperature and humidity von Farkye, Nana Y, Schaffner, Andrew A

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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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Alternatives to pilot plant experiments in cheese-ripening studies von Shakeel-ur-rehman, Fox, Patrick F, McSweeney, Paul L H, Madkor, Sabry A, Farkye, Nana Y

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Solvation of Rennet Curd from High-Heat-Treated Milk Influenced by Acid Type and pH von Imafidon, Gilbert I, Farkye, Nana Y

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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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Effects of acid type and ALTA 2341 on Listeria monocytogenes in a queso blanco type of cheese von Glass, K.A. (University of Wisconsin, Madison, WI.), Prasad, B.B, Schlyter, J.H, Uljas, H.E, Farkye, N.Y, Luchansky, J.B

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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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Concentrated Fluid Milk Ingredients von Farkye, Nana Y, ur‐Rehman, Shakeel

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Proteolytic abilities of some lactic acid bacteria in a model cheese system von Farkye, Nana Y., Madkor, Sabry A., Atkins, Harriet G.

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MELT-CONTROLLED CHEESE von NANA Y. FARKYE, FRANK LEE, DANIEL BEST

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Milk Plasmin Activity Influence on Cheddar Cheese Quality During Ripeneing von Farkye, Nana Y, Landkammer, Christina F

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Hispanic Cheeses: The Quest for Queso von Van Hekken, DL, Farkye, N Y

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Proces for the production of cheeses with a range of controlled melting properities von FARKYE, NANA, Y

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Microbiology of Soft Cheeses von Farkye, Nana Y, Vedamuthu, Ebenezer R

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Melt-controlled cheese von NANA Y. FARKYE, FRANK LEE, DANIEL BEST

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