D M Barbano

Summary

Affiliation: Cornell University
Country: USA

Publications

  1. ncbi request reprint A microfiltration process to maximize removal of serum proteins from skim milk before cheese making
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:1891-900. 2005
  2. ncbi request reprint Influence of raw milk quality on fluid milk shelf life
    D M Barbano
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:E15-9. 2006
  3. ncbi request reprint Major advances in testing of dairy products: milk component and dairy product attribute testing
    D M Barbano
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:1189-94. 2006
  4. doi request reprint Effect of preservatives on the accuracy of mid-infrared milk component testing
    D M Barbano
    Department of Food Science, Cornell University, Northeast Dairy Foods Research Center, Ithaca, NY 14853, USA
    J Dairy Sci 93:6000-11. 2010
  5. doi request reprint Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates
    J Evans
    Department of Food Science, Bioprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
    J Dairy Sci 92:4773-91. 2009
  6. ncbi request reprint Use of microfiltration to improve fluid milk quality
    M W Elwell
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:E20-30. 2006
  7. ncbi request reprint Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness
    L E Metzger
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1357-66. 2001
  8. doi request reprint Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 92:2485-501. 2009
  9. ncbi request reprint Impact of CO2 addition to milk on selected analytical testing methods
    Y Ma
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1959-68. 2001
  10. ncbi request reprint Modified versus producer milk calibration: mid-infrared analyzer performance validation
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:2833-45. 2006

Collaborators

  • B K Nelson
  • Y Ma
  • M C Marquez
  • Dale E Bauman
  • M A Drake
  • A L Lock
  • J H Hotchkiss
  • J Evans
  • S Murphy
  • R Noorbakhsh
  • Kathryn Boor
  • James K Drackley
  • C Melilli
  • J M Lynch
  • K E Kaylegian
  • S Carpino
  • G Licitra
  • J R Fleming
  • E Hurt
  • M E Carunchia Whetstine
  • A M O'Donnell-Megaro
  • M Neocleous
  • M Caccamo
  • M V Santos
  • A Papadatos
  • L E Metzger
  • R R Ran-Ressler
  • J Zulewska
  • S L Beckman
  • M Newbold
  • M L Ranieri
  • D A Dwyer
  • M W Elwell
  • G E Houghton
  • G Tumino
  • P J Van Soest
  • G Portelli
  • T E Acree
  • G Bernal-Santos
  • A M Berger
  • A Olabi
  • M A Rudan
  • D H Kleyn
  • P S Kindstedt
  • D Sim
  • J T Brenna
  • M Sonnen
  • J R Huck
  • P J Luck
  • P D Gerard
  • E A Foegeding
  • L Tuminello
  • M Schweisthal
  • D Carcò
  • S Mallia
  • G Schembari
  • S La Terra
  • G Marino
  • J Horne
  • M Manenti
  • M A Calvo
  • G Farina
  • Z Caplan
  • T R Overton
  • G Di Rosa
  • J W Perfield
  • J E Pratt
  • A Cappa
  • K J Siebert
  • M W Mitchell
  • M J Bloom
  • M R Guo

Detail Information

Publications55

  1. ncbi request reprint A microfiltration process to maximize removal of serum proteins from skim milk before cheese making
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:1891-900. 2005
    ..Additional processing steps to this 3-stage MF process for SP removal are discussed to produce an MF skim retentate for a continuous cottage cheese manufacturing process...
  2. ncbi request reprint Influence of raw milk quality on fluid milk shelf life
    D M Barbano
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:E15-9. 2006
    ....
  3. ncbi request reprint Major advances in testing of dairy products: milk component and dairy product attribute testing
    D M Barbano
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:1189-94. 2006
    ....
  4. doi request reprint Effect of preservatives on the accuracy of mid-infrared milk component testing
    D M Barbano
    Department of Food Science, Cornell University, Northeast Dairy Foods Research Center, Ithaca, NY 14853, USA
    J Dairy Sci 93:6000-11. 2010
    ..These effects can create errors in payment for large dairy processing plants ranging from several hundred thousand to over a million dollars annually...
  5. doi request reprint Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates
    J Evans
    Department of Food Science, Bioprocessing, and Nutritional Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
    J Dairy Sci 92:4773-91. 2009
    ..g., milk supply, processing equipment, sanitation)...
  6. ncbi request reprint Use of microfiltration to improve fluid milk quality
    M W Elwell
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:E20-30. 2006
    ..1 degrees C, 46 d at 4.2 degrees C, 78 d at 2.0 degrees C, and >92 d at 0.1 degrees C to produce a detectable off-flavor in skim milk produced from a raw milk with a 240,000 somatic cell count...
  7. ncbi request reprint Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness
    L E Metzger
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1357-66. 2001
    ..High levels of proteolysis and low levels of water-insoluble calcium were associated with decreased post-melt chewiness and whiteness of low fat Mozzarella cheese...
  8. doi request reprint Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 92:2485-501. 2009
    ..e., MIR minus reference) between MIR prediction of fat and chemistry for fat B by -0.4021% and increased fat A by 0.0291% fat per unit of increase in double bonds per 1% change in fat concentration...
  9. ncbi request reprint Impact of CO2 addition to milk on selected analytical testing methods
    Y Ma
    Northeast Dairy Food Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1959-68. 2001
    ..The addition of CO2 did not influence the ability of Fluorophos, Charm PasLite, and Scharer Modified Rapid tests to differentiate between a pasteurized milk and a pasteurized milk with raw milk contamination...
  10. ncbi request reprint Modified versus producer milk calibration: mid-infrared analyzer performance validation
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:2833-45. 2006
    ....
  11. ncbi request reprint Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 87:3590-600. 2004
    ..Higher proteolysis in the cheese made from milk preacidified with CO(2) may have been due to increased substrate availability in the water phase or increased chymosin activity or retention in the cheese...
  12. ncbi request reprint Effect of CO2 addition to raw milk on proteolysis and lipolysis at 4 degrees C
    Y Ma
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:1616-31. 2003
    ..High-quality raw milk (i.e., low initial bacteria count and low SCC) with 1500 ppm added CO2 can be stored at 4 degrees C for 14 d with minimal proteolysis and lipolysis and with standard plate count < 3 x 10(5) cfu/ml...
  13. ncbi request reprint Lipolysis and proteolysis of modified and producer milks used for calibration of mid-infrared milk analyzers
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY, USA
    J Dairy Sci 90:602-15. 2007
    ..The combined impact of lipolysis and proteolysis on MIR predicted values was <0.01% in most cases...
  14. doi request reprint Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks
    K E Kaylegian
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 92:2502-13. 2009
    ....
  15. ncbi request reprint Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese
    M Neocleous
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 85:2425-37. 2002
    ..8X by MF that was not perceived as different from aged Cheddar cheese produced without MF...
  16. doi request reprint Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C
    E Hurt
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 93:5588-600. 2010
    ....
  17. ncbi request reprint Economic feasibility evaluation of microfiltration of milk prior to cheesemaking
    A Papadatos
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:1564-77. 2003
    ..Moreover, some advantages in the new coproducts of MF Cheddar could outweigh its higher manufacturing cost. The relationships between prices and recoveries of coproducts required to render MF profitable were identified...
  18. ncbi request reprint Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2
    Y Ma
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:1590-600. 2003
    ..Once CO2 was dissolved in the skim portion of a milk, the extent of pH reduction and FP depression depended on protein concentration and protein type (i.e., CN and SP)...
  19. ncbi request reprint Reduced-fat cheddar cheese manufactured using a novel fat removal process
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 87:841-53. 2004
    ..The process of fat removal decreased the grams of saturated fat per serving of cheese from 6.30 to 3.11 g. The flavor intensity of the reduced-fat cheeses were at least as intense as the full-fat cheeses...
  20. ncbi request reprint Impact of milk preacidification with CO2 on cheddar cheese composition and yield
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 87:3581-9. 2004
    ..Cheese yield efficiency of the CO(2) treated milk was 4.4% lower than the control due to fat loss. Future work will focus on modifying the make procedure to achieve a normal fat loss into the whey when CO(2) is added to milk...
  21. ncbi request reprint Yield and aging of Cheddar cheeses manufactured from milks with different milk serum protein contents
    B K Nelson
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:4183-94. 2005
    ....
  22. ncbi request reprint Precalibration evaluation procedures for mid-infrared milk analyzers
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 89:2761-74. 2006
    ..However, the magnitude and sign of the intercorrection factors were significantly affected by the choice of reference wavelengths...
  23. ncbi request reprint Calibration of infrared milk analyzers: modified milk versus producer milk
    K E Kaylegian
    Northeast Dairy Foods Research Center Department of Food Science, Cornell University Ithaca, NY 14853, USA
    J Dairy Sci 89:2817-32. 2006
    ....
  24. ncbi request reprint Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid
    J M Lynch
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 88:489-98. 2005
    ..Similarly, sensory results indicated no difference in susceptibility to the development of oxidized off-flavors between the milk from the control and CLA diet groups, even when oxidation was induced by light exposure...
  25. ncbi request reprint Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese
    M E Carunchia Whetstine
    Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
    J Dairy Sci 90:3091-109. 2007
    ..Inner locations had greater fracture strain than outer locations. Documenting the differences in aging of 291-kg blocks of Cheddar cheese is important in understanding how to make a consistent high-quality Cheddar cheese...
  26. doi request reprint Processing factors that influence casein and serum protein separation by microfiltration
    E Hurt
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 93:4928-41. 2010
    ..The MCC yield was most strongly affected by initial skim milk composition. Yield of MSPI was strongly affected by skim milk composition, whereas the heat treatment of milk and SP removal factor also had a large effect...
  27. ncbi request reprint Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process
    M E Carunchia Whetstine
    Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695, USA
    J Dairy Sci 89:505-17. 2006
    ..This study demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat...
  28. ncbi request reprint Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage
    L E Metzger
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 84:1348-56. 2001
    ..8 citric treatments represents an improvement in the quality of low fat Mozzarella cheese that allows the cheese to have better pizza bake characteristics with shorter time of refrigerated storage...
  29. ncbi request reprint Technical note: production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models
    D E Bauman
    Department of Animal Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 83:2422-5. 2000
    ..Furthermore, the butter allows examination of the other beneficial health effects of CLA reported with animal models...
  30. pmc Branched chain fatty acid content of United States retail cow's milk and implications for dietary intake
    R R Ran-Ressler
    Division of Nutritional Sciences, Cornell University, Savage Hall, Ithaca, NY 14853 6301, USA
    Lipids 46:569-76. 2011
    ..These results indicate that BCFA intake is a substantial fraction of daily fat intake, in amounts exceeding those of many bioactive fatty acids...
  31. ncbi request reprint Effect of temperature of CO2 injection on the pH and freezing point of milks and creams
    Y Ma
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:1578-89. 2003
    ..e., < 4 degrees C) may produce a better antimicrobial effect during refrigerated shelf life due to the higher concentration of CO2 in the skim portion of the cream...
  32. doi request reprint High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk
    M L Ranieri
    Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 92:4823-32. 2009
    ..are capable of growing to numbers that can exceed Pasteurized Milk Ordinance limits in pasteurized, refrigerated milk...
  33. ncbi request reprint Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield
    M Neocleous
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 85:2415-24. 2002
    ..While the actual and composition adjusted cheese yields increased with increasing MF CF, as expected, there was no effect of MF CF on cheese yield efficiency...
  34. ncbi request reprint Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger
    Y Ma
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:3822-30. 2003
    ..Increasing milk CO2 concentration and pressure decreases the milk pH even further during heating and may further enhance the microbial killing power of pasteurization...
  35. ncbi request reprint Determination of fat in raw and processed milks by the Gerber method: collaborative study
    D H Kleyn
    Rutgers University, Cook College, New Jersey Agricultural Experiment Station, Department of Food Science, New Brunswick 08903, USA
    J AOAC Int 84:1499-508. 2001
    ..The Associate Referee recommends that the Gerber method using a weighed test portion be adopted as First Action with applicability limited to whole milk...
  36. doi request reprint Survey of the fatty acid composition of retail milk in the United States including regional and seasonal variations
    A M O'Donnell-Megaro
    Department of Animal Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 94:59-65. 2011
    ....
  37. doi request reprint Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes
    S L Beckman
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 93:4506-17. 2010
    ..The 8-plus stages necessary to remove >95% SP for the SW MF membrane would create more permeate and a lengthier process than required with ceramic membranes...
  38. ncbi request reprint Production responses of dairy cows to dietary supplementation with conjugated linoleic acid (CLA) during the transition period and early lactation
    G Bernal-Santos
    Department of Animal Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 86:3218-28. 2003
    ..These data imply that with CLA treatment in early lactation, dairy cows decreased milk fat synthesis and appeared to respond by partitioning more nutrients toward milk synthesis rather than improving net energy balance...
  39. ncbi request reprint A nonlinear programming optimization model to maximize net revenue in cheese manufacture
    A Papadatos
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 85:2768-85. 2002
    ..The use of high-protein NDM led to an appreciable increase in net revenue. When the value of the nonfat portion of raw milk was high, reconstitution of NDM with water rather than milk markedly raised net revenue...
  40. ncbi request reprint Moisture nonuniformity and sampling errors in large cheddar cheese blocks
    D M Barbano
    Cornell University, Ithaca, NY 14853, USA
    J AOAC Int 84:613-9. 2001
    ..It was concluded that average moisture differences from vat to vat in a factory were small, and large variations in moisture tests were due to sampling errors...
  41. ncbi request reprint Temperature-induced moisture migration in reduced-fat Cheddar cheese
    A Olabi
    Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 85:2114-21. 2002
    ..The direct effect of the temperature gradient on moisture migration within cheese slabs appeared to be more important than the possible impact of the small pH gradient produced within the cheese by the temperature gradient...
  42. ncbi request reprint Chemometric analysis of Ragusano cheese flavor
    S Carpino
    Consorzio Ricerca Filiera Lattiero Casearia, 97100 Ragusa, Italy
    J Agric Food Chem 50:1143-9. 2002
    ..Strong PLS models of some sensory responses (green and toasted odor; salt, pungent, bitter, and butyric sensations; and smooth consistency) were obtained...
  43. ncbi request reprint An empirical method for prediction of cheese yield
    C Melilli
    Consorzio Ricerca Filiera Lattiero Casearia, Ragusa, Italy
    J Dairy Sci 85:2699-704. 2002
    ..Payments for milk based on these measurements would more accurately reflect quality and composition of the milk and the actual average recovery of fat and casein achieved under practical cheese making conditions...
  44. ncbi request reprint Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk
    M V Santos
    Departamento de Nutrição e Produção Animal, Faculdade de Medicina Veterinaria e Zootecnia, Universidade de Sao Paulo, Pirassununga, SP, Brazil
    J Dairy Sci 86:1601-7. 2003
    ..The threshold detection of off-flavor in skim milk produced by the action of native milk proteases was less than a decrease of CN/TP of 4.76%, but this value is probably near the threshold...
  45. ncbi request reprint Contribution of native pasture to the sensory properties of Ragusano cheese
    S Carpino
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 87:308-15. 2004
    ..Panelists were able to detect significant differences in the sensory characteristics of cheeses produced from milk of cows consuming native pastures versus TMR even when the color difference was masked...
  46. ncbi request reprint Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 89:1420-38. 2006
    ..The increase in yield needs to be balanced against the risk of growth of undesirable bacteria in the 18%B and the creation of another cheese quality defect...
  47. ncbi request reprint Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage
    M V Santos
    Departamento de Nutrição e Produção Animal, Faculdade de Medicina Veterinaria e Zootecnia, Universidade de Sao Paulo, Pirassununga, SP, Brazil
    J Dairy Sci 86:2491-503. 2003
    ....
  48. ncbi request reprint Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 87:3648-57. 2004
    ..Further work is needed to understand the impact of different levels of presalting on death of coliforms and gas production in the cheese...
  49. ncbi request reprint Influence of the temperature of salt brine on salt uptake by Ragusano cheese
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 86:2799-812. 2003
    ..Therefore, changing brine concentration has a greater impact on cheese porosity, while changing brine temperature has a larger impact on viscosity of the aqueous phase of the cheese within the pores in the cheese...
  50. ncbi request reprint Influence of presalting and brine concentration on salt uptake by Ragusano cheese
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 86:1083-100. 2003
    ..The use of 18% salt brine for the first 8 d delayed the moisture loss and cheese shrinkage at the exterior of the block and allowed more salt penetration...
  51. ncbi request reprint Responses to increasing amounts of high-oleic sunflower fatty acids infused into the abomasum of lactating dairy cows
    J K Drackley
    Department of Animal Sciences, University of Illinois, Urbana 61801, USA
    J Dairy Sci 90:5165-75. 2007
    ..However, an increased supply of free 18:1 cis-9 to the intestine decreased DMI and milk production...
  52. ncbi request reprint Measurement of gas holes and mechanical openness in cheese by image analysis
    M Caccamo
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 87:739-48. 2004
    ..The method can be used as a tool in research studies to correlate the amount of gas production with manufacturing conditions or as a quality control tool in cheese manufacturing...
  53. ncbi request reprint Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations
    S Carpino
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 87:816-30. 2004
    ..e., steam distillation) versus the solid-phase microextraction method used for the cheeses. This research has demonstrated clearly that some unique odor-active compounds found in pasture plants can be transferred to the cheese...
  54. ncbi request reprint Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 87:2359-74. 2004
    ..This effect was largest at high salt in moisture content...
  55. ncbi request reprint Composition, microstructure, and surface barrier layer development during brine salting
    C Melilli
    CoRFiLaC, Regione Siciliana, 97100 Ragusa, Italy
    J Dairy Sci 88:2329-40. 2005
    ..9% at 4 d. There appears to be some critical concentration of salt in brine above which there is a large negative impact on salt uptake due to the creation of a barrier layer at the surface of the block of cheese...