Thermal inactivation characteristics of alkaline phosphatase in ultrafiltered milkMISTRY, V. V.Journal of dairy science. 1989, Vol 72, Num 5, pp 1112-1117, issn 0022-0302Article

Thermal inactivation characteristics of alkaline phosphatase in ultrafiltered milk = Caractéristiques d'inactivation thermique de la phosphatase alcaline dans le lait ultrafiltréMISTRY, V. V.Journal of dairy science. 1989, Vol 72, Num 5, pp 1112-1117, issn 0022-0302Article

Application of retentate starter in the manufacture of cottage cheeseMISTRY, V. V.Milchwissenschaft. 1990, Vol 45, Num 11, pp 702-707, issn 0026-3788, 5 p.Article

Growth and viability of Bifidobacterium bifidum in cheddar cheeseDINAKAR, P; MISTRY, V. V.Journal of dairy science. 1994, Vol 77, Num 10, pp 2854-2864, issn 0022-0302Article

Application of ultrafiltered sweet buttermilk and sweet buttermilk powder in the manufacture of nonfat and low fat yogurtsTRACHOO, N; MISTRY, V. V.Journal of dairy science. 1998, Vol 81, Num 12, pp 3163-3171, issn 0022-0302Article

Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheeseACHARYA, M. R; MISTRY, V. V.Journal of dairy science. 2005, Vol 88, Num 9, pp 3037-3043, issn 0022-0302, 7 p.Article

Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheeseACHARYA, M. R; MISTRY, V. V.Journal of dairy science. 2004, Vol 87, Num 12, pp 4004-4012, issn 0022-0302, 9 p.Article

Influence of salt on the quality of reduced fat Cheddar cheeseMISTRY, V. V; KASPERSON, K. M.Journal of dairy science. 1998, Vol 81, Num 5, pp 1214-1221, issn 0022-0302Article

Influence of milk ultrafiltration on bacteriophages of lactic acid bacteria = Influence de l'ultrafiltration du lait sur les bactériophages des bactéries lactiquesMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1986, Vol 69, Num 10, pp 2577-2582, issn 0022-0302Article

Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentates = Croissance des bactéries lactiques sur des rétentats de lait écrémé ultrafiltré fortement concentrésMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1985, Vol 68, Num 10, pp 2536-2543, issn 0022-0302Article

Reduced fat process cheese made from young reduced fat cheddar cheese manufactured with exopolysaccharide-producing culturesHASSAN, A. N; AWAD, S; MISTRY, V. V et al.Journal of dairy science. 2007, Vol 90, Num 8, pp 3604-3612, issn 0022-0302, 9 p.Article

Effect of bifidogenic factors on growth characteristics of bifidobacteria in infant formulasDUBEY, U. K; MISTRY, V. V.Journal of dairy science. 1996, Vol 79, Num 7, pp 1156-1163, issn 0022-0302Article

Growth characteristics of bifidobacteria in infant formulasDUBEY, U. K; MISTRY, V. V.Journal of dairy science. 1996, Vol 79, Num 7, pp 1146-1155, issn 0022-0302Article

Manufacture of nonfat yogurt from ahigh milk protein powderMISTRY, V. V; HASSAN, H. N.Journal of dairy science. 1992, Vol 75, Num 4, pp 947-957, issn 0022-0302Article

Yield and quality of Cheddar cheese from high somatic cell milk supplemented with retentate to varying concentrations or directly ultrafiltered = Rendement et qualité du Cheddar fabriqué à partir de lait à teneur élevée en cellules somatiques et complémenté avec du rétentat en concentrations variables en protéines ou directement ultrafiltréMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1988, Vol 71, Num 9, pp 2333-2341, issn 0022-0302Article

Influence of potassium sorbate and hydrogen peroxide on psychrotrophic bacteria in milk = Influence du sorbate de potassium et du peroxyde d'hydrogène sur les bactéries psychrotrophes du laitMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1985, Vol 68, Num 3, pp 605-608, issn 0022-0302Article

Growth characteristics of bifidobacteria in ultrafiltered milkVENTLING, B. L; MISTRY, V. V.Journal of dairy science. 1993, Vol 76, Num 4, pp 962-971, issn 0022-0302Article

Delactosed, high milk protein powder. I, Manufacture and compositionMISTRY, V. V; HASSAN, H. N.Journal of dairy science. 1991, Vol 74, Num 4, pp 1163-1169, issn 0022-0302Article

Fermentation of ultrafiltered skim milk retentates with mesophilic lactic cheese startersMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1985, Vol 68, Num 7, pp 1613-1617, issn 0022-0302Article

Application of ultrafiltered sweet buttermilk in the manufacture of reduced fat process cheeseRAVAL, D. M; MISTRY, V. V.Journal of dairy science. 1999, Vol 82, Num 11, pp 2334-2343, issn 0022-0302Article

A new approach using homogenization of cream in the manufacture of reduced fat cheddar cheese. II: Microstructure, fat globule distribution, and free oilMETZGER, L. E; MISTRY, V. V.Journal of dairy science. 1995, Vol 78, Num 9, pp 1883-1895, issn 0022-0302Article

Microfiltration, ultrafiltration, and cnetrifugation separation and sterilization processes for improving milk and cheese qualityKOSIKOWSKI, F. V; MISTRY, V. V.Journal of dairy science. 1990, Vol 73, Num 6, pp 1411-1419, issn 0022-0302Article

Application of retentate starter produced from ultrafiltered milk to the manufacture of Cheddar cheese = Application des rétentats d'ultrafiltration du lait en fabrication du CheddarMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1986, Vol 69, Num 6, pp 1484-1490, issn 0022-0302Article

Influence of milk ultrafiltration on bacteriophages of lactic acid bacteriaMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1986, Vol 69, Num 10, pp 2577-2582, issn 0022-0302Article

Growth of lactic acid bacteria in highly concentrated ultrafiltered skim milk retentatesMISTRY, V. V; KOSIKOWSKI, F. V.Journal of dairy science. 1985, Vol 68, Num 10, pp 2536-2543, issn 0022-0302Article