The Dairy Science Publication Database is a comprehensive bibliography of the scholarly output of the Dairy Science Department. The overall majority of items in this series are metadata only.
For further information on this series please contact Dr. Vikram Mistry
Publications from 2010
Effect of storage on quality of light and full-fat ice cream., J. R. Buyck
El azufre en los granos de destileria, D. J. Schingoethe, A. D. Garcia, K. F. Kalscheur, and A. R. Hippen
Energy waste and savers, A. D. Garcia and K. F. Kalscheur
Enfermedad respiratoria en los terneros lecheros, como prevenirla, A. D. Garcia and A. R. Daly
Ensiling wet distillers grains mixed with corn stalks and its feeding value for holstein heifers, J. L. Anderson, K. F. Kalscheur, A. D. Garcia, and A. R. Hippen
Evaluation of a rapid protein analyzer for determination of protein in milk and cream, J. Amamcharla and L. E. Metzger
Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-provessed 2% fat chocolate milk, and low-fat strawberry yogurt, A. L. Hanson and L. E. Metzger
Evaluation of the sprint rapid protein analyzer for total protein analysis of cheddar cheese, H. M. Zhang, P. Salunke, J. Amacharla, and L. E. Metzger
Exopolysaccharides modify the functional properties of whey protein concentrate, G. Deep and A. N. Hassan
Factors affecting cheese quality. North Central Cheese Industry Association Annual Meeting. Brookings, SD, Oct 14, L. E. Metzger
Food Analysis. 4th Edition., L. E. Metzger
Food Analysis Laboratory Manual, 2nd Edition., L. E. Metzger
Food Info News Service. June, A. R. Hippen and M. M. Abdelqader
Forage concentration and dried distillers grains with solubles in diets for lactating dairy cows, S. D. Ranathunga, K. F. Kalscheur, A. R. Hippen, and D. J. Schingoethe
Formation of bacterial biofilms on spiral wound reverse osmosis whey concentration membranes and its influence on retentate quality, M. Advadhanula, A. Biswas, S. Anand, and A. N. Hassan
Impact of exopolysaccharide-containing base cheddar cheese and reduced fat process cheese, S. Awad, A. N. Hassan, and V. V. Mistry
Impact of salt subtitutes on the sensory characteristics of reduced sodium process cheese, A. Kommineni, J. Amacharla, and L. E. Metzger
Impact of xylitol on the functional properties of low fat processed cheese, A. Kommineni, J. Amacharla, and L. E. Metzger
Lactation performance and amino acid utilization of cows fed increasing amount of reduced-fat dried distillers grains with solubles., K. Mjoun, K. F. Kalscheur, A. R. Hippen, and D. J. Schingoethe
La variabilidad de los granos de destilería para la producción lechera., A. R. Hippen and A. D. Garcia
Los requerimientos de vitaminas A, D, y E, A. D. Garcia