The effect of ultra-high temperature milk processing on yogurt texture von Schmidt, R.H, Vargas, M.M, Smith, K.L, Jezeski, J.J

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Production of Staphylococcal Enterotoxin A in Blue, Brick, Mozzarella, and Swiss Cheeses von Tatini, S. R, Wesala, W. D, Jezeski, J. J, Morris, H. A

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Production of staphylococcal enterotoxin A in Cheddar and Colby cheeses von Tatini, S.R, Jezeski, J.J, Morris, H.A, Olson, J.C, Casman, E.P

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Factors Influencing the Production of Staphylococcal Enterotoxin A in Milk von Tatini, S. R, Jezeski, J. J, Olson, J. C., Jr, Casman, E. P

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Influence of flow pattern in a plate-type heat exchanger on the contribution to lethal effect of warm-up and cool-down periods von Zottola, E.A, Jezeski, J.J

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Comparisons of short-time holding procedures to determine thermal resistance of Staphylococcus aureus von Zottola, E.A, Jezeski, J.J

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Effect of short-time subpasteurization treatments on the destruction of Staphylococcus aureus in milk for cheese manufacture von Zottola, E.A, Jezeski, J.J, Al Dulaimi, A.N

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Evaluating acetaldehyde synthesis from L-[14C(U)] threonine by Streptococcus thermophilus and Lactobacillus bulgaricus von Wilkens, D.W, Schmidt, R.H, Shireman, R.B, Smith, K.L, Jezeski, J.J

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Comparisons of Short-Time Holding Procedures to Determine Thermal Resistance of Staphylococcus aureus1,2,3 von Zottola, E.A., Jezeski, J.J.

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Influence of Flow Pattern in a Plate-Type Heat Exchanger on the Contribution to Lethal Effect of Warm-up and Cool-down Periods1,2,3 von Zottola, E.A., Jezeski, J.J.

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Starter Metabolism. V. The Mechanism of Acetoin Formation as Determined with C14-Labeled Substrates1,2 von Mizuno, W.G., Jezeski, J.J.

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Studies on Starter Metabolism. IV. Effect of Various Substrates on the Formation of Acetoin by a Mixed Strain Starter Culture1,2 von Mizuno, W.G., Jezeski, J.J.

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Studies on Starter Metabolism. I. The Relationship between Starter Activity and the Predrying Heat History of Reconstituted Nonfat Dry Milk Solids1,2 von Greene, V.W., Jezeski, J.J.

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Studies on Starter Metabolism. II. The Influence of Heating Milk on the Subsequent Response of Starter Cultures1,2 von Greene, V.W., Jezeski, J.J.

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Milk Lipase. I. The Lipolytic Activity of Separator Slime1,2 von Nelson, H.G., Jezeski, J.J.

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Some Factors Affecting the Action of Benzoyl Peroxide in the Bleaching of Milk and Cream for Blue Cheese Manufacture1,2 von Kuramoto, S., Jezeski, J.J.

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The Microflora of Blue Cheese Slime1,2 von Hartley, C.B., Jezeski, J.J.

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The Action of Microorganisms on Fats. II. Some Characteristics of the Lipase System of Penicillium Roqueforti1 von Morris, H.A., Jezeski, J.J.

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The Influence of the Type of Diluent on the Growth and Survival of Pseudomonas Putrefaciens1,2 von Wagenaar, R.O., Jezeski, J.J.

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THE EFFECT OF ULTRA‐HIGH TEMPERATURE MILK PROCESSING ON YOGURT TEXTURE1 von SCHMIDT, R.H., VARGAS, M.M., SMITH, K.L., JEZESKI, J.J.

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