individual publications

• academic article

  • Rapid infrared method for determination of casein content of milk.  Journal of Dairy Science.  70:1524-1528. 1987
  • Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milk.  Journal of Dairy Science.  70:230-242. 1987
  • Iodine content of milk and other foods.  Journal of Food Protection.  47:678-684. 1984
  • Microwave drying to determine the solids content of milk and cottage and Cheddar cheese.  Journal of Food Protection.  47:272-278. 1984
  • Thermal degradation of FD&C Red No. 3 and release of free iodide.  Journal of Food Protection.  47:668-669. 1984

• document part

  • Seasonal variation in milk solids components in various regions of the U.S..  71-72. 1985
  • Seasonal variation in theoretical cheese yields in various regions of the U.S..  72. 1985
  • Variation in milk quality and casein proteolysis in milk used for cheesemaking in the U.S..  73. 1985
  • Rapid method for determination of milk casein content by infrared analysis.  57. 1984
  • Relationship between somatic cell count, true protein, casein, nonprotein nitrogen, and tyrosine value.  70-71. 1984
  • Iodine content of dairy products in New York.  91. 1983