Nutritional Quality and Meltability of Cheese From Ultrafiltered Milk, S. K. Collinge, et al., Utah State University, Jul. 22, 1987; abstract published in Journal of Dairy Science, vol. 70, p. 67, Supp. 1, Jun., 1987 (Collinge I). |
Relationship Between Soluble Nitrogen at pH 4.6 and Meltability of Pasteurized Process Cheese Food Made From U.F. Curd, S. K. Collinge, et al., Journal of Diary Science, vol. 71, p. 71, Supp. 1, Jun. 1988 (Collinge II). |
Melting Properties of Process Cheese Foods Made From Ultrafiltered Whole Milk Curd, S. M. K. Anis, et al., Journal of Dairy Science, vol. 67, p. 79, Supp. 1, 1986 (Anis). |
Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein, P. Savello, Dissertation Abstracts International, vol. 44, No. 11, p. 3347-B, May, 1984 (Savello). |