CHEDDAR CHEESE FROM WATER RECONSTITUTED RETENTATESKOSIKOWSKI FV.1980; J. DAIRY SCI.; ISSN 0022-0302; USA; DA. 1980; VOL. 63; NO 12; PP. 1975-1980; BIBL. 8 REF.Article

LOW LACTOSE YOGURTS AND MILK BEVERAGES BY ULTRAFILTRATIONKOSIKOWSKI FV.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 1; PP. 41-46; BIBL. 18 REF.Article

WHEY UTILIZATION AND WHEY PRODUCTSKOSIKOWSKI FV.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 7; PP. 1149-1161; BIBL. 2 P.Article

UTILISATION DU LACTOSERUM ET PRODUITS A BASE DE LACTOSERUMKOSIKOWSKI FV.1979; REV. LAIT. FR.; FRA; DA. 1979; NO 372; PP. 11-21; BIBL. 72 REF.Article

PROPERTIES OF COMMERCIAL FLAVORED FROZEN YOGURTSKOSIKOWSKI FV.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 11; PP. 853-856; BIBL. 9 REF.Article

CORN SMUT AS A FOOD SOURCE - PERSPECTIVES ON BIOLOGY, COMPOSITION AND NUTRITIONKEALEY KS; KOSIKOWSKI FV.1981; CRC CRIT. REV. FOOD SCI. NUTR.; ISSN 0099-0248; USA; DA. 1981; VOL. 15; NO 4; PP. 321-351; BIBL. 148 REF.Article

ULTRAFILTRATION OF SKIM MILK AT HIGH TEMPERATURESOOD VK; KOSIKOWSKI FV.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 12; PP. 958-960; BIBL. 12 REF.Article

BUFFER, LACTIC FERMENTATION AND RENNET COAGULATION PROPERTIES OF SKIM MILK RETENTATES PRODUCED BY ULTRAFILTRATIONCOVACEVICH HR; KOSIKOWSKI FV.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 2; PP. 204-207; BIBL. 16 REF.Article

MOZZARELLA AND CHEDDAR CHEESE MANUFACTURE BY ULTRAFILTRATION PRINCIPLESCOVACEVICH HR; KOSIKOWSKI FV.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 6; PP. 701-709; BIBL. 22 REF.Article

BLUE CHEESE FLAVOR BY MICROBIAL LIPASES AND MOLD SPORES UTILIZING WHEY POWDER, BUTTER AND COCONUT FATS = FLAVEUR DE FROMAGE BLEU DUE AUX LIPASES MICROBIENNES ET AUX SPORES DE MOISISSURES UTILISANT LE POUDRE DE LACTOSERUM, ET MATIERES GRASSES DU BEURRE OU DE LA NOIX DE COCOJOLLY R; KOSIKOWSKI FV.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 2; PP. 285-287; BIBL. 16REF.Article

INFLUENCE OF CARBON DIOXIDE AND NITROGEN ON MICROBIAL POPULATIONS AND SHELF LIFE OF COTTAGE CHEESE AND SOUR CREAM = INFLUENCE DE CO₂ ET AZOTE SUR LES POPULATIONS MICROBIENNES ET LA DUREE DE CONSERVATION DU FROMAGE BLANC ET DE LA CREME ACIDEKOSIKOWSKI FV; BROWN DP.1973; J. DAIRY SCI.; U.S.A.; DA. 1973; VOL. 56; NO 1; PP. 12-18; BIBL. 8REF.Serial Issue

USE OF TIME-TEMPERATURE INDICATORS AS QUALITY CONTROL DEVICES FOR MARKET MILK = UTILISATION D'INDICATEURS TEMPERATURE-DUREE COMME INSTRUMENT DU CONTROLE DE QUALITE POUR LE LAIT COMMERCIALISEMISTRY VV; KOSIKOWSKI FV.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 1; PP. 52-57; BIBL. 19 REF.; 2 FIG./7 TABL.Article

ALCOHOL AND SINGLE CELL PROTEIN PRODUCTION BY KLUYVEROMYCES IN CONCENTRATED WHEY PERMEATES WITH REDUCED ASH. = PRODUCTION D'ALCOOL ET DE PROTEINES D'ORGANISME UNICELLULAIRE PAR KLUYVEROMYCES CULTIVE SUR DES PERMEATS DE LACTOSERUM A TENEUR REDUITE EN CENDRES.MAHMOUD MM; KOSIKOWSKI FV.1982; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1982; VOL. 65; NO 11; PP. 2082-2087; BIBL. 15 REF.; 4 FIG./3 TABL.Article

PROCESS CHEDDAR CHEESE FROM PLAIN AND ENZYME TREATED RETENTATESSOOD VK; KOSIKOWSKI FV.1979; J. DAIRY SCI.; USA; DA. 1979; VOL. 62; NO 11; PP. 1713-1718; BIBL. 16 REF.Article

DEGRADATION OF BETA -CASEIN BY MICROCOCCAL CELL-FREE PREPARATIONS = DEGRADATION DE LA BETA -CASEINE PAR DES PREPARATIONS ACELLULAIRES DE MICROCOQUESMORENO V; KOSIKOWSKI FV.1973; J. DAIRY SCI.; U.S.A.; DA. 1973; VOL. 56; NO 1; PP. 33-38; BIBL. 24 REF.Serial Issue

COMPOSITION AND FUNCTIONAL PROPERTIES OF SCP FROM MIXED CULTURES OF YEASTS GROWN ON N-PARAFFIN COMPARED WITH THOSE OF SOME COMMERCIAL SCP SAMPLES.ACHREMOWICZ B; KOSIKOWSKI FV.1978; ACTA ALIMENT. POLON.; POLOGNE; DA. 1978; VOL. 4; NO 1; PP. 83-91; ABS. POL.; BIBL. 21 REF.Article

SOYBEAN EXTRUDED PRODUCT: A RESPONSE SURFACE ANALYSIS.AGUILERA JM; KOSIKOWSKI FV.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 647-651; BIBL. 24 REF.Article

CHANGES IN CHEDDAR CHEESE BY COMMERCIAL ENZYME PREPARATIONS = MODIFICATIONS DU FROMAGE DE CHEDDAR SOUS L'ACTION DE PREPARATIONS ENZYMATIQUES INDUSTRIELLESKOSIKOWSKI FV; IWASAKI T.1975; J. DAIRY SCI.; U.S.A.; DA. 1975; VOL. 58; NO 7; PP. 963-970; BIBL. 21 REF.Article

LACTASE POTENTIAL OF VARIOUS MICROORGANISMS GROWN IN WHEY = POTENTIEL LACTASIQUE DE DIVERS MICROORGANISMES CULTIVES SUR LACTOSERUMWIERZBICKI LE; KOSIKOWSKI FV.1973; J. DAIRY SCI.; U.S.A.; DA. 1973; VOL. 56; NO 1; PP. 26-32; BIBL. 29REF.Serial Issue

LACTOSE HYDROLYSIS OF RAW AND PASTEURIZED MILKS BY SACCHAROMYCES LACTIS LACTASE = HYDROLYSE PAR LA LACTASE DE S.L. DU LACTOSE DE LAITS CRUS OU PASTEURISESKOSIKOWSKI FV; WIERZBICKI LE.1973; J. DAIRY SCI.; U.S.A.; DA. 1973; VOL. 56; NO 1; PP. 146-148; BIBL. 9 REF.Serial Issue

LOW TEMPERATURE LACTOSE HYDROLYSIS OF CONCENTRATED WHEY PERMEATES = HYDROLYSE A FAIBLE TEMPERATURE DU LACTOSE DE PERMEATS DE LACTOSERUM CONCENTRESGIEC A; KOSIKOWSKI FV.1983; JOURNAL OF DAIRY SCIENCE; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 3; PP. 396-399; BIBL. 17 REF.; 3 FIG./1 TABL.Article

APPLICATION OF DIALYSIS TO MEASURE PROTEASE ACTIVITY IN MILK. = APPLICATION DE LA DIALYSE A LA MESURE DE L'ACTIVITE PROTEASIQUE DANS LE LAITMISTRY VV; KOSIKOWSKI FV.1983; JOURNAL OF DAIRY SCIENCE.; ISSN 0022-0302; USA; DA. 1983; VOL. 66; NO 4; PP. 687-693; BIBL. 18 REF.; 9 FIG./3 TABL.Article

EFFECTS OF ADDED MICROBIAL AND ANIMAL LIPASES ON PROTEIN HYDROLYSIS IN BLUE CHEESE ON PROTEIN HYDROLYSIS IN BLUE CHEESE MADE WITH PASTEURIZED MILK.JOLLY RC; KOSIKOWSKI FV.1978; J. DAIRY SCI.; USA; DA. 1978; VOL. 61; NO 5; PP. 536-541; BIBL. 11 REF.Article

BETA-GALACTOSIDASE ACTIVITY BY THE ENTEROCOCCI.JOLLY RC; KOSIKOWSKI FV.1976; MILCHWISSENSCHAFT; DTSCH.; DA. 1976; VOL. 31; NO 6; PP. 355-358; ABS. ALLEM.; BIBL. 19 REF.Article

QUANTIFICATION OF LACTONES IN RIPENING PASTEURIZED MILK BLUE CHEESE CONTAINING ADDED MICROBIAL LIPASES = QUANTIFICATION DES LACTONES DANS LE FROMAGE BLEU EN COURS D'AFFINAGE FABRIQUE A PARTIR DE LAIT PASTEURISE AUQUEL ONT ETE AJOUTEES DES LIPASES MICROBIENNESJOLLY RC; KOSIKOWSKI FV.1975; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1975; VOL. 23; NO 6; PP. 1175-1176; BIBL. 7 REF.Article