MILK GEL STRUCTURE. III. MICROSTRUCTURE OF SKIM MILK POWDER AND GELS AS RELATED TO THE DRYING PROCEDURE = STRUCTURE DES GELS DE LAIT. III. MICROSTRUCTURE DE LAITS ECREMES EN POUDRE ET DE GELS EN RELATION AVEC LA METHODE DE DESHYDRATATIONKALB M; EMMONS DB.1974; MILCHWISSENSCHAFT; DTSCH.; DA. 1974; VOL. 29; NO 10; PP. 585-589; ABS. ALLEM.; BIBL. 11 REF.Article

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. II. EFFECTS OF HEAT TREATMENT OF SKIM MILK POWDER AND FAT LEVELS ON CALF GROWTH, FEED INTAKE AND NITROGEN BALANCE.LISTER EE; EMMONS DB.1976; CANAD. J. ANIM. SCI.; CANADA; DA. 1976; VOL. 56; NO 2; PP. 327-333; BIBL. 16 REF.Article

MILK GEL STRUCTURE. IX: MICROSTRUCTURE OF CHEDDARED CURDKALAB M; EMMONS DB.1978; MILCHWISSENSCHAFT; DEU; DA. 1978; VOL. 33; NO 11; PP. 670-673; ABS. GER; BIBL. 8 REF.Article

INHIBITORY EFFECTS OF FATTY ACIDS, CHELATING AGENTS, AND OTHER SUBSTANCES ON RENNET CLOTTING OF SKIM MILK. = EFFETS INHIBITEURS DES ACIDES GRAS, DES AGENTS CHELATANTS ET D'AUTRES SUBSTANCES SUR LA COAGULATION PAR LA PRESURE DU LAIT ECREMEJENKINS KJ; EMMONS DB.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 4; PP. 719-726; BIBL. 17 REF.; 4 TABL.Article

CALCIUM AS AN ADJUVANT FOR SPRAY-DRYING ACID WHEY.MODLER HW; EMMONS DB.1978; J. DAIRY SCI.; U.S.A.; DA. 1978; VOL. 61; NO 3; PP. 294-299; BIBL. 12 REF.Article

CHEDDAR CHEESE MADE WITH BOVINE PEPSIN. II. TEXTURE-MICROSTRUCTURE-COMPOSITION RELATIONSHIPS.STANLEY DW; EMMONS DB.1977; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1977; VOL. 10; NO 2; PP. 78-84; ABS. FR.; BIBL. 13 REF.Article

PROPERTIES OF WHEY PROTEIN CONCENTRATE PREPARED BY HEATING UNDER ACIDIC CONDITIONS.MODLER HW; EMMONS DB.1977; J. DAIRY SCI.; U.S.A.; DA. 1977; VOL. 60; NO 2; PP. 177-184; BIBL. 19 REF.Article

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. I. FACTORS AFFECTING IN VITRO CURD FORMATION BY RENNET (CHYMOSIN, RENNIN) FROM RECONSTITUTED SKIM MILK POWDER.EMMONS DB; LISTER EE.1976; CANAD. J. ANIM. SCI.; CANADA; DA. 1976; VOL. 56; NO 2; PP. 317-325; ABS. FR.; BIBL. 23 REF.Article

DIGESTION OF FAT IN CALVES FED MILK REPLACERS PREPARATED BY HOMOGENIZATION OR LOW-PRESSURE DISPERSIONJENKINS KJ; KRAMER JKG; EMMONS DB et al.1981; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1981; VOL. 64; NO 10; PP. 1965-1971; BIBL. 22 REF.Article

GELS PREPARED BY ADDING D-GLUCONO-DELTA -LACTONE TO MILK AT HIGH TEMPERATURE.HARWALKAR VR; KALAB M; EMMONS DB et al.1977; MILCHWISSENSCHAFT; DTSCH.; DA. 1977; VOL. 32; NO 7; PP. 400-402; ABS. ALLEM.; BIBL. 10 REF.Article

MILK-GEL STRUCTURE. IV. MICROSTRUCTURE OF YOGHURTS IN RELATION TO THE PRESENCE OF THICKENING AGENTS = STRUCTURE DES GELS DE LAIT. IV. MICROSTRUCTURE DES YOGOURTS EN RELATION AVEC LA PRESENCE D'AGENTS EPAISSISSANTSKALAB M; EMMONS DB; SARGANT AG et al.1975; J. DAIRY RES.; G.B.; DA. 1975; VOL. 42; NO 3; PP. 453-458; H.T. 3; BIBL. 12REF.Article

SOME OBSERVATIONS ON THE FLAVOR OF ACID WHEYMCGUGAN WA; LARMOND E; EMMONS DB et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 32-35; ABS. FRE; BIBL. 16 REF.Article

SOME OBSERVATIONS ON THE FLAVOR OF ACID WHEYMCGUGAN WA; LARMOND E; EMMONS DB et al.1979; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1979; VOL. 12; NO 1; PP. 32-35; ABS. FRE; BIBL. 16 REF.Article

MILK GEL STRUCTURE. V. MICROSTRUCTURE OF YOGHURT AS RELATED TO THE HEATING OF MILK.KALAB M; EMMONS DB; SARGANT AG et al.1976; MILCHWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 31; NO 7; PP. 402-408; ABS. ALLEM.; BIBL. 13 REF.Article

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. III. RENNET COAGULATION AND UNDENATURED WHEY PROTEIN NITROGEN CONTENT OF SKIM MILK POWDERS AND COMMERCIAL MILK REPLACERS.EMMONS DB; LISTER EE; CAMPBELL DL et al.1976; CANAD. J. ANIM. SCI.; CANADA; DA. 1976; VOL. 56; NO 2; PP. 335-338; ABS. FR.; BIBL. 11 REF.Article

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. IV. RENNET (CHYMOSIN, RENNIN) COAGULATION OF RECONSTITUTED SKIM MILK POWDER CONTAINING ADDED PROTEINS, FAT, CALCIUM, PHOSPHATE AND CITRATE.EMMONS DB; LISTER EE; JONES JD et al.1976; CANAD. J. ANIM. SCI.; CANADA; DA. 1976; VOL. 56; NO 2; PP. 339-345; ABS. FR.; BIBL. 16 REF.Article

CHEDDAR CHEESE MADE WITH CHICKEN PEPSINSTANLEY DW; EMMONS DB; MODLER HW et al.1980; CANAD. INST. FOOD SCI. TECHNOL. J.; CAN; DA. 1980; VOL. 13; NO 2; PP. 97-102; ABS. FRE; BIBL. 12 REF.Article

PHYSICAL AND SENSORY PROPERTIES OF YOGURT STABILIZED WITH MILK PROTEINS = PROPRIETES PHYSIQUES ET ORGANOLEPTIQUES DU YAOURT STABILISE AVEC DES PROTEINES DU LAITMODLER HW; LARMOND ME; LIN CS et al.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 422-429; BIBL. 7 REF.; 3 FIG./6 TABL.Article

QUALITY OF PROTEIN IN MILK REPLACERS FOR YOUNG CALVES. V: EFFECT OF METHOD OF DISPERSING FAT ON CURD FORMATION AND WHEY SYNERESISEMMONS DB; LISTER EE; BECKETT DC et al.1980; J. DAIRY SCI.; USA; DA. 1980; VOL. 63; NO 3; PP. 417-425; BIBL. 18 REF.Article

PURIFICATION AND CHARACTERIZATION OF THE AGGLUTINATING FACTOR FOR LACTIC STREPTOCOCCI FROM BOVINE MILK: IGM-IMMUNOGLOBULIN.KANNO C; EMMONS DB; HARWALKAR VR et al.1976; J. DAIRY SCI.; U.S.A.; DA. 1976; VOL. 59; NO 12; PP. 2036-2045; BIBL. 1 P.Article

AGE-THICKENING AND GELATION OF STERILIZED EVAPORATED MILK. = EPAISSISSEMENT ET GELIFICATION, AU COURS DU TEMPS, DUS A LA MATURATION, DU LAIT DESHYDRATE STERILISEHARWALKAR VR; BECKETT DC; MCKELLAR RC et al.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 4; PP. 735-742; BIBL. 8 REF.; 7 TABL.Article

PREPARATION OF FERRIC WHEY PROTEIN BY HEATING = PREPARATION DE PROTEINES DE LACTOSERUM FERRIQUES PAR CHAUFFAGEAMANTEA GF; KASON CM; NAKAI S et al.1974; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1974; VOL. 7; NO 3; PP. 199-202; ABS. FR.; BIBL. 18 REF.Article

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ETHANOL, ETHYL ESTERS, AND VOLATILE FATTY ACIDS IN FRUITY CHEDDAR CHEESE = ETHANOL, ESTERS ETHYLIQUES ET ACIDES GRAS VOLATILS DANS LE FROMAGE DE CHEDDAR A AROME FRUITEMCGUGAN WA; BLAIS JA; BOULET M et al.1975; CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1975; VOL. 8; NO 4; PP. 196-198; ABS. FR.; BIBL. 12REF.Article