Reduced Fat Process Cheese Made from Young Reduced Fat Cheddar Cheese Manufactured with Exopolysaccharide-Producing Cultures von Hassan, A.N, Awad, S, Mistry, V.V

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Comparison of Effect of Vacuum-Condensed and Ultrafiltered Milk on Cheddar Cheese von Acharya, M.R., Mistry, V.V.

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Growth and viability of Bifidobacterium bifidum in Cheddar cheese von Dinakar, P. (South Dakota State University, Brookings), Mistry, V.V

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Estimation and Fortification of Vitamin D3 in Pasteurized Process Cheese von Upreti, P, Mistry, V. V, Warthesen, J. J

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Manufacture of reduced fat Mozzarella cheese using ultrafiltered sweet buttermilk and homogenized cream von Poduval, V.S, Mistry, V.V

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Influence of salt on the quality of reduced fat Cheddar cheese von Mistry, V.V. (South Dakota State University, Brookings, SCD.), Kasperson, K.M

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Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurts von Trachoo, N, Mistry, V.V

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Reduction of Salt (NaCl) Losses During the Manufacture of Cheddar Cheese von Nair, S.S., Mistry, V.V., Nauth, K.R.

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Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheese von Raval, D.M, Mistry, V.V

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Effect of bifidogenic factors on growth characteristics of bifidobacteria in infant formulas von Dubey, U.K. (Mississippi State University, Mississippi State.), Mistry, V.V

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Use of ultrafiltered sweet buttermilk in the manufacture of reduced fat Cheddar cheese von Mistry, V.V. (South Dakota State University, Brookings.), Metzger, L.E, Maubois, J.L

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A new approach using homogenization of cream in the manufacture of reduced fat Cheddar cheese. 1. Manufacture, composition, and yield von Metzger, L. E, Mistry, V. V

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Manufacture of nonfat yogurt from a high milk protein powder von Mistry, V.V. (South Dakota State University, Brookings), Hassan, H.N

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Physicochemical and structural properties of ultrafiltered buffalo milk and milk powder von Patel, R.S. (National Dairy Research Institute, Kamal, India.), Mistry, V.V

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Growth Characteristics of Bifidobacteria in Infant Formulas von Dubey, U. K, Mistry, V. V

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Reduced fat cheddar cheese from condensed milk. 1. Manufacture, composition, and ripening von Anderson, D.L, Mistry, V.V, Brandsma, R.L, Baldwin, K.A

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Bioavailability of Vitamin D from Fortified Process Cheese and Effects on Vitamin D Status in the Elderly von Johnson, J. L, Mistry, V. V, Vukovich, M. D, Hogie-Lorenzen, T, Hollis, B. W, Specker, B. L

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Delactosed, high milk protein powder. 1. Manufacture and composition von Mistry, V.V. (South Dakota State University, Brookings), Hassan, H.N

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Growth characteristics of bifidobacteria in ultrafiltered milk von Ventling, B.L. (H.E. Butt Grocery Co., San Antonio, TX), Mistry, V.V

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Use of high milk protein powder in the manufacture of Gouda cheese von Mistry, V.V., Pulgar, J.B.

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