| P. Tong/Jimenez |
Physicochemical Properties of the Milkfat
Emulsion and its Relationship to the Properties of Cheese |
| P. Tong |
Physicochemical Properties of Commercial
Cottage Cheese |
| Tong/Farkye |
Modification and Optimization of Manufacture
of a Fresh "No-Melt" Cheese |
| P. Tong |
Elevation of Monounsaturates and Reduction
of Saturated Fatty Acids by Feed Modification and Their Effects
on the Functional Properties of Milkfat and Butter |
| Tong/Sanders |
Evaluation of Commercial Probiotic Cultures
for Suitability in Dairy Products |
| P. Tong |
Lowfat Alternatives to Cream
Cheese: Manufacture and Characterization of Their Physical and Chemical
Properties |
| P. Tong |
Casein Content in Cheesemilk Supply-
Training and Quantification |
| P. Tong |
Lactitol Use in Frozen Dairy Desserts
|
