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Journals
Butter and cheese factory process analysis ... season : comparative figures ... / New Zealand Dairy Production & Marketing Board.
Publisher:[Wellington, N.Z.] : New Zealand Dairy Production & Marketing Board, Economic & Products Division.
Call Numbers:T0406092 , 338.17705/1
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Books
Quality of cottage cheese and ricotta cheese : a cooperative study by the Connecticut Department of Agriculture and the Connecticut Agricultural Experiment Station / by Lester Hankin, Donald Shields,...
Author / Creator:Hankin, Lester.
Publisher:New Haven [Conn.] : The Station, 1980.
Date:1980.
Call Numbers:NQ637.32/1
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Books
Methods used in the examination of milk and dairy products / Chr. Barthel ; translation by W. Goodwin.
Author / Creator:Barthel, Chr. (Christian)
Publisher:London : Macmillan, 1910.
Date:1910.
Call Numbers:T0032425
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Books
Chemistry of cheese-making / compiled by Frank McCaffrey.
Author / Creator:McCaffrey, Frank.
Publisher:Sydney, N.S.W. : Charles Potter, Govt. Printer, 1892.
Date:1892.
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Books
Milk-analysis. : a practical treatise on the examination of milk and its derivatives, cream, butter, and cheese / by J. Alfred Wanklyn.
Author / Creator:Wanklyn, J. Alfred (James Alfred), 1834-1906.
Publisher:London : Trubner & co., 1874.
Date:1874.
Call Numbers:T0045946
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Pictures
[Analysis of the Hunting Field by Henry Alken and other sketches by various artists, ca. 1845-1889] / album owned by David Scott Mitchell
Date:ca. 1845-1889
Call Numbers:PXC 286 (v.1)
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21 FILES
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ArticlesPeer ReviewedFull Text
Investigations into the Performance of a Novel Pocket-Sized Near-Infrared Spectrometer for Cheese Analysis
Author / Creator:Wiedemair, Verena ; Langore, Dominik ; Garsleitner, Roman ; Dillinger, Klaus ; Huck, Christian
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2019-01, Vol.24 (3), p.428
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ArticlesPeer ReviewedFull Text
Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria
Author / Creator:Marino, Marilena ; Maifreni, Michela ; Rondinini, Gabriella
Publisher:Oxford, UK: Elsevier B.V
Journal title:FEMS microbiology letters, 2003-12, Vol.229 (1), p.133-140
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ArticlesPeer ReviewedFull Text
Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet
Author / Creator:Górska-Warsewicz, Hanna ; Rejman, Krystyna ; Laskowski, Wacław ; Czeczotko, Maksymilian
Publisher:Switzerland: MDPI AG
Journal title:Nutrients, 2019-08, Vol.11 (8), p.1771
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ArticlesPeer ReviewedFull Text
Earliest evidence for cheese making in the sixth millennium bc in northern Europe
Author / Creator:Salque, Mélanie ; Bogucki, Peter I. ; Pyzel, Joanna ; Sobkowiak-Tabaka, Iwona ; Grygiel, Ryszard ; Szmyt, Marzena ; Evershed, Richard P.
Publisher:London: Nature Publishing Group UK
Journal title:Nature (London), 2013-01, Vol.493 (7433), p.522-525
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ArticlesPeer ReviewedFull Text
Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity
Author / Creator:Chen, Chen ; Zhou, Wenya ; Yu, Haiyan ; Yuan, Jiajie ; Tian, Huaixiang
Publisher:Switzerland: MDPI
Journal title:Molecules (Basel, Switzerland), 2020-09, Vol.25 (18), p.4308
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ArticlesPeer ReviewedFull Text
Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage
Author / Creator:Liu, Tongji ; Wu, Jingwei ; Aziz, Tariq ; Xue, Rui ; Khowdiary, Manal M. ; Yang, Zhennai
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2024-02, Vol.14 (1), p.3714-3714, Article 3714
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ArticlesPeer ReviewedFull Text
An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs
Author / Creator:Bielecka, Marika Magdalena ; Florczuk, Aleksandra ; Aljewicz, Marek
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2025-01, Vol.30 (1), p.66
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ArticlesPeer ReviewedFull Text
Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value
Author / Creator:Mara, Andrea ; Caredda, Marco ; Addis, Margherita ; Sanna, Francesco ; Deroma, Mario ; Georgiou, Constantinos A. ; Langasco, Ilaria ; Pilo, Maria I. ; Spano, Nadia ; Sanna, Gavino
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2024-02, Vol.29 (4), p.869
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Books
Cheese problems solved / edited by P.L.H. McSweeney.
Publisher:Boca Raton : CRC Press ; Cambridge, England : Woodhead Pub., 2007.
Date:2007.
Call Numbers:N637.3/26
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ebooks
The science of cheese / [electronic resource] : Michael H. Tunick.
Author / Creator:Tunick, Michael.
Publisher:New York : Oxford University Press, [2014]
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Books
The chemistry of dairying : an outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese, and the rational feeding of dairy stock / by Harry Snyd...
Author / Creator:Snyder, Harry.
Publisher:Melbourne : E.W. Cole, 1898.
Date:1898.
Call Numbers:543.2/S
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Books
Mycotoxins in dairy products / edited by Hans P. van Egmond.
Publisher:London ; New York : Elsevier Applied Science, c1989.
Call Numbers:N637/19
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Books
Testing milk and its products : a manual for dairy students, creamery and cheese-factory operators and dairy farmers / by E. H. Harrington and F. W. Woll.
Author / Creator:Farrington, E. H. (Edward Holyoke), 1860-1934.
Publisher:Madison, Wis. : Mendota Book Co., 1910.
Edition:19th rev. and enl. ed.
Date:1910.
Call Numbers:T0046423
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Books
Testing milk and its products : a manual for dairy students, creamery and cheese factory operators, food chemists and dairy farmers / by E. H. Farrington and F. W. Woll.
Author / Creator:Farrington, E. H. (Edward Holyoke), 1860-1934.
Publisher:Madison, Wis. : Mendota Book Co., 1916.
Edition:23rd rev. and enl. ed.
Date:1916.
Call Numbers:T0306530
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Butter and cheese factory process analysis ... season : comparative figures ... / New Zealand Dairy Production & Marketing Board.

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Quality of cottage cheese and ricotta cheese : a cooperative study by the Connecticut Department of Agriculture and the Connecticut Agricultural Experiment Station / by Lester Hankin, Donald Shields,...

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Methods used in the examination of milk and dairy products / Chr. Barthel ; translation by W. Goodwin.

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Chemistry of cheese-making / compiled by Frank McCaffrey.

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Milk-analysis. : a practical treatise on the examination of milk and its derivatives, cream, butter, and cheese / by J. Alfred Wanklyn.

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[Analysis of the Hunting Field by Henry Alken and other sketches by various artists, ca. 1845-1889] / album owned by David Scott Mitchell

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Investigations into the Performance of a Novel Pocket-Sized Near-Infrared Spectrometer for Cheese Analysis

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Microbiological characterization of artisanal Montasio cheese: analysis of its indigenous lactic acid bacteria

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Milk and Dairy Products and Their Nutritional Contribution to the Average Polish Diet

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Earliest evidence for cheese making in the sixth millennium bc in northern Europe

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Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

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Changes of physicochemical and functional properties of processed cheese made with natural cheddar and mozzarella cheeses during refrigerated storage

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An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs

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Elemental Fingerprinting of Pecorino Romano and Pecorino Sardo PDO: Characterization, Authentication and Nutritional Value

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Cheese problems solved / edited by P.L.H. McSweeney.

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The science of cheese / [electronic resource] : Michael H. Tunick.

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The chemistry of dairying : an outline of the chemical and allied changes which take place in milk, and in the manufacture of butter and cheese, and the rational feeding of dairy stock / by Harry Snyd...

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Mycotoxins in dairy products / edited by Hans P. van Egmond.

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Testing milk and its products : a manual for dairy students, creamery and cheese-factory operators and dairy farmers / by E. H. Harrington and F. W. Woll.

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Testing milk and its products : a manual for dairy students, creamery and cheese factory operators, food chemists and dairy farmers / by E. H. Farrington and F. W. Woll.

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