Survey of Salty and Sweet Whey Composition from Various Cheese Plants in Wisconsin von Blaschek, K.M., Wendorff, W.L., Rankin, S.A.

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Effect of heat treatment of milk on activation of Bacillus spores von Hanson, M.L, Wendorff, W.L, Houck, K.B

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Hard Ewe's Milk Cheese Manufactured from Milk of Three Different Groups of Somatic Cell Counts von Jaeggi, J.J., Govindasamy-Lucey, S., Berger, Y.M., Johnson, M.E., McKusick, B.C., Thomas, D.L., Wendorff, W.L.

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Impact of Seasonal Changes in Ovine Milk on Composition and Yield of a Hard-Pressed Cheese von Jaeggi, J. J, Wendorff, W. L, Romero, J, Berger, Y. M, Johnson, M. E

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Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads von Swenson, B.J., Wendorff, W.L., Lindsay, R.C.

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Seasonal Changes in Protein Composition of Whey from Commercial Manufacture of Caprine and Ovine Specialty Cheeses von Casper, J.L., Wendorff, W.L., Thomas, D.L.

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Functional Properties of Whey Protein Concentrates from Caprine and Ovine Specialty Cheese Wheys von Casper, J.L., Wendorff, W.L., Thomas, D.L.

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Changes in galactose and lactic acid content of sweet whey during storage von RAO, R. D, WENDORFF, W. L, SMITH, K

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Influence of Ovine Milk in Mixture with Bovine Milk on the Quality of Reduced Fat Muenster-Type Cheese von Ponce de Leon-Gonzalez, L., Wendorff, W.L., Ingham, B.H., Thomas, D.L., Jaeggi, J.J., Houck, K.B.

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Factors affecting pink discoloration in annatto-colored pasteurized process cheese von Shumaker, E.K, Wendorff, W.L

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Influence of Salting Procedure on the Composition of Muenster-Type Cheese von Ponce De Leon-Gonzalez, L., Wendorff, W.L., Ingham, B.H., Jaeggi, J.J., Houck, K.B.

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Effects of Packaging and Lighting on Pink Discoloration and Lipid Oxidation of Annatto-Colored Cheeses von Hong, C.M., Wendorff, W.L., Bradley, R.L.

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Effect of smoke and spice oils on growth of molds on oil-coated cheeses von Wendorff, W.L, Wee, C

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Growth of molds on cheese treated with heat or liquid smoke von Wendorff, W.L, Riha, W.E, Muehlenkamp, E

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Freezing Qualities of Cheddar-Type Cheeses Containing Varied Percentages of Fat, Moisture, and Salt von Kasprzak, K., Wendorff, W.L., Chen, C.M.

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Goat and sheep milk products in the United States (USA) von Milani, F.X., Wendorff, W.L.

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Evaluation of Color in Smoked Cheese by Sensory and Objective Methods von Riha, W.E., Wendorff, W.L.

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Chloride in cheese manufacturing wastes to be landspread on agricultural land von Matzke, S., Wendorff, W.L.

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Browning potential of liquid smoke solutions: Comparison of two methods von Riha, W.E, Wendorff, W.L

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Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks von Valkaj, Kristijan, Kalit, Samir, Kalit, Milna Tudor, Wendorff, William L.

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