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- [2] WHOLE MILK REVERSE-OSMOSIS RETENTATES FOR CHEDDAR CHEESE MANUFACTURE - CHEESE COMPOSITION AND YIELDJOURNAL OF DAIRY SCIENCE, 1984, 67 (12) : 2839 - 2849BARBANO, DMBYNUM, DG
- [3] Manufacture of heat and acid coagulated cheese from ultrafiltered milk retentatesFOOD RESEARCH INTERNATIONAL, 2001, 34 (2-3) : 197 - 205Hydamaka, AWWilbey, RALewis, MJKuo, AW
- [4] PHYSICAL-PROPERTIES OF DIRECT ACIDIFIED MOZZARELLA CHEESE FROM ULTRAFILTERED WHOLE MILK RETENTATESJOURNAL OF DAIRY SCIENCE, 1986, 69 (03) : 643 - 648FERNANDEZ, AKOSIKOWSKI, FV
- [5] PHYSICOCHEMICAL ASPECTS OF CHEDDAR CHEESE MADE FROM ULTRAFILTERED MILKAUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 1993, 48 (01) : 20 - 29EVERETT, DWJAMESON, GW
- [6] TEXTURE ANALYSIS OF CHEDDAR CHEESE MADE FROM ULTRAFILTERED MILKJOURNAL OF FOOD QUALITY, 1991, 14 (03) : 251 - 271LAKHANI, SGULLETT, EAFERRIER, LKHILL, AR
- [7] CHEDDAR CHEESE FROM WATER RECONSTITUTED RETENTATESJOURNAL OF DAIRY SCIENCE, 1980, 63 (12) : 1975 - 1980KOSIKOWSKI, FV
- [8] FERMENTATION OF ULTRAFILTERED SKIM MILK RETENTATES WITH MESOPHILIC LACTIC CHEESE STARTERSJOURNAL OF DAIRY SCIENCE, 1985, 68 (07) : 1613 - 1617MISTRY, VVKOSIKOWSKI, FV
- [9] APPLICATION OF RETENTATE STARTER PRODUCED FROM ULTRAFILTERED MILK TO THE MANUFACTURE OF CHEDDAR CHEESEJOURNAL OF DAIRY SCIENCE, 1986, 69 (06) : 1484 - 1490MISTRY, VVKOSIKOWSKI, FV
- [10] LOW MOISTURE MOZZARELLA CHEESE FROM WHOLE MILK RETENTATES OF ULTRAFILTRATIONJOURNAL OF DAIRY SCIENCE, 1986, 69 (08) : 2011 - 2017FERNANDEZ, AKOSIKOWSKI, FV