Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis von Kaylegian, K. E, Lynch, J. M, Fleming, J. R, Barbano, D. M

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MILK Symposium review: Improving the productivity, quality, and safety of milk in Rwanda and Nepal von De Vries, A., Kaylegian, K.E., Dahl, G.E.

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Calibration of Infrared Milk Analyzers: Modified Milk Versus Producer Milk von Kaylegian, K. E, Houghton, G. E, Lynch, J. M, Fleming, J. R, Barbano, D. M

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Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks von Kaylegian, K.E, Dwyer, D.A, Lynch, J.M, Bauman, D.E, Fleming, J.R, Barbano, D.M

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Modified Versus Producer Milk Calibration: Mid-Infrared Analyzer Performance Validation von Kaylegian, K.E, Lynch, J.M, Houghton, G.E, Fleming, J.R, Barbano, D.M

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Within-milking variation in milk composition and fatty acid profile of Holstein dairy cows von Rico, D.E., Marshall, E.R., Choi, J., Kaylegian, K.E., Dechow, C.D., Harvatine, K.J.

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Lipolysis and Proteolysis of Modified and Producer Milks Used for Calibration of Mid-Infrared Milk Analyzers von Kaylegian, K.E, Lynch, J.M, Fleming, J.R, Barbano, D.M

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production of specialty milk fat ingredients von Kaylegian, K.E

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Performance of Selected Milk Fat Fractions in Cold-Spreadable Butter von Kaylegian, Kerry E, Lindsay, Robert C

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Functional Characteristics and Nontraditional Applications of Milk Lipid Components in Food and Nonfood Systems von Kaylegian, Kerry E.

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Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis1 von Kaylegian, K.E., Lynch, J.M., Fleming, J.R., Barbano, D.M.

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Applications of Modified Milk Fat in Food Products von Kaylegian, Kerry E., Hartel, Richard W., Lindsay, Robert C.

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Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks1 von Kaylegian, K.E., Dwyer, D.A., Lynch, J.M., Bauman, D.E., Fleming, J.R., Barbano, D.M.

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Lipolysis and Proteolysis of Modified and Producer Milks Used for Calibration of Mid-Infrared Milk Analyzers1 von Kaylegian, K.E., Lynch, J.M., Fleming, J.R., Barbano, D.M.

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Modified Versus Producer Milk Calibration: Mid-Infrared Analyzer Performance Validation1 von Kaylegian, K.E., Lynch, J.M., Houghton, G.E., Fleming, J.R., Barbano, D.M.

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Calibration of Infrared Milk Analyzers: Modified Milk Versus Producer Milk1 von Kaylegian, K.E., Houghton, G.E., Lynch, J.M., Fleming, J.R., Barbano, D.M.

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Dairy Foods: Chemistry von Garimella Purna, S K, Prow, L A, Metzger, L E, Kaylegian, K E

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Functional characteristics and nontraditional applications of milk lipid components in food and nonfood systems : Nontraditional applications of milk-derived components von KAYLEGIAN, K. E

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Influence of Emulsifying Component Composition on Creams Formulated with Fractionated Milkfat von Scott, Lisa L, Duncan, Susan E, Sumner, Susan S, Waterman, Kim M, Kaylegian, Kerry E

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Applications of modified milk fat in food products : ADSA foundation symposium : milk fat synthesis and modification von KAYLEGIAN, K. E, HARTEL, R. W, LINDSAY, R. C

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