Biblio
Found 23 results
Author [ Title] Type Year Filters: Author is Lisbeth Meunier-Goddik [Clear All Filters]
“Aroma Compounds in Sweet Whey Powder”, Journal of Dairy Science, vol. 87, no. 12, pp. 4057 - 4063, 2004.
, “A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations.”, J Dairy Sci, vol. 98, no. 12, pp. 8319-32, 2015.
, “Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality.”, J Dairy Sci, vol. 98, no. 10, pp. 7384-93, 2015.
, “Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese”, Journal of Dairy Science, vol. 96, no. 2, pp. 1177 - 1188, 2013.
, “Effects of High-Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of β-Lactoglobulin”, Journal of Agricultural and Food Chemistry, vol. 52, no. 26, pp. 8230 - 8235, 2004.
, Encyclopedia of Dairy SciencesPACKAGING. Elsevier, 2002, pp. 2201 - 2206.
, “Evidence of terroir in milk sourcing and its influence on Cheddar cheese.”, J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
, “Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey”, Journal of dairy science, vol. 101, pp. 2963–2973, 2018.
, “Fruit yogurt processed with high pressure”, International journal of food science & technology, vol. 41, pp. 464–467, 2006.
, Handbook of Food and Beverage Fermentation Technology. CRC Press, 2003.
, Handbook of Food and Beverage Fermentation TechnologyFromage Frais. CRC Press, 2011.
, Handbook of Food and Beverage Fermentation TechnologyFromage Frais. CRC Press, 2011.
, , , “The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder.”, J Dairy Sci, vol. 92, no. 2, pp. 458-68, 2009.
, “Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation”, Journal of Food Science, vol. 69714567743, no. 4, pp. SNQ127 - SNQ130, 2004.
, “Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders”, Journal of Food Science, vol. 71862099132358172647298755717882187865, no. 314225, pp. C157 - C163, 2006.
, “Rate of Maillard Browning in Sweet Whey Powder”, Journal of Dairy Science, vol. 88, no. 5, pp. 1636 - 1645, 2005.
, , “SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY”, Journal of Food Quality, vol. 2980634587918762618839, no. 5, pp. 543 - 551, 2006.
, “Short communication: Microbial quality of raw milk following commercial long-distance hauling.”, J Dairy Sci, vol. 98, no. 12, pp. 8572-6, 2015.
, “Start-up and operating costs for artisan cheese companies.”, J Dairy Sci, vol. 97, no. 6, pp. 3964-72, 2014.
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