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

Follow


Publications from 1994

 

Proceedings of the Society of Nutritional Physiology., D. J. Schingoethe

 

Utilization of high milk-protein powder in bulk starter production and manufacturing of Gouda cheese, Jan 01, J. B. Pulgar

Publications from 1993

 

Cheese: Chemistry, Physics and Microbiology, V. V. Mistry and J. L. Maubois

 

Management of nutritional and environmental stress confronting dairy cattle. abstract, Biostress Symposia. Brookings: SDAES, Jan 01, D. J. Schingoethe, W. W. Foster, E. K. Cassel, and J. R. Baer

 

Milk fat modification - Reduced saturated fatty acid dairy Conference on Fat and Cholesterol Reduced Foods. International Business Communications, Orlando, FL, Jan 01, J. R. Baer

 

Procedings of Kansas Dairy Day., D. J. Schingoethe

 

Proceedings of International Ag Tech Schools, Vol. 4, Kiev, Ukraine, and Stavropol, Russia., D. J. Schingoethe

 

Proceedings of Stress Symposia: Mechanisms, Responses, Management, Northern Plains Biostress Lab, College of Agr. and Biol. Science, SDSU, Brookings., D. J. Schingoethe, E. K. Cassel, and J. R. Baer

 

Reduced-fat Cheddar cheeses: manufacture, flavor and texture characteristics. 4th annual Fat and Cholesterol Reduced Foods forum of the International Business Communications. Orlando, FL, Jan 01, V. V. Mistry

 

Significance of E. coli to the dairy industry. South Dakota State Dairy Association Annual Meeting. Watertown, SD, Sep 23, D. R. Henning

 

The manufacturing of cholesterol reduced cheeses. Conference on Fat and Cholesterol Reduced Foods. International Business Communications, Orlando, FL, Jan 01, H. A. Morris and R. J. Baer

Publications from 1992

 

Accelerated ripening of reduced-fat cheddar cheese from condensed milk., R. L. Brandsma

 

Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin., G.A. Stegeman, R.J. Baer, D.J. Schingoethe, and D.P. Casper

 

Composition and flavor of milk and cheddar cheese from cows fed unsaturated dietary fat., K. D. Lightfield

 

Growth and viability of bifidobacterium bifidum in cheddar cheese., P. Dinakar

 

Influence of oilseeds on ruminal microbial populations and fermentation patterns in vivo and in rumen-simulating fermenters., R. J. Fisher

 

Reduced-fat cheddar cheese from condensed milk., D. L. Anderson, V. V. Mistry, R. L. Brandsma, and K. A. Baldwin

Publications from 1991

 

Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates., L.J. Opdahl and R.J. Baer

 

Composition and flavor of milk and butter from cows fed unsaturated dietary fat and receiving bovine somatotropin., G. A. Stegeman, R. J. Baer, D. J. Schingoethe, and D. P. Casper

 

Growth characteristics of bifidobacteria in ultrafiltered milk., B. L. Ventling and V. V. Mistry

Publications from 1990

 

Cheddar cheese manufactured from condensed milk., S.J. Foster, R.J. Baer, and V.V. Mistry

 

Composition and consumer acceptance of frozen yogurts utilizing whey protein concentrates., L. J. Opdahl and R. J. Baer

 

Influence of microbial inoculants for corn silage on fermentation characterisitics and nutrient composition in vitro, and on production responses in lactating cows., B. H. Kang

 

Interactions of bovine somatotropin and nutrition on milk production and composition of dairy cows., C. L. Austin

 

Lactational evaluation of recombinant bovine somatotropin with corn and barley diets., W.A. Eisenbeisz, D.J. Schingoethe, D.P. Casper, R.D. Shaver, and R.M. Cleale

 

Page 54 of 60