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1

Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate

Shakeel-Ur- Rehman, Nana Y Farkye, Maryanne Drake

Journal:

International Journal of Dairy Technology

Year:

2003

Language:

english

File:

PDF, 104 KB

english, 2003

2

The effect of multiwall Kraft paper or plastic bags on physico-chemical changes in milk powder during storage at high temperature and humidity

, Nana Y Farkye, Andrew A Schaffner

Journal:

International Journal of Dairy Technology

Year:

2003

Language:

english

File:

PDF, 159 KB

english, 2003

3

Observations on plasmin activity in cheese

Farkye, Nana Y., Fox, Patrick F.

Journal:

Journal Dairy Research

Year:

1990

Language:

english

File:

PDF, 349 KB

english, 1990

4

Cheese || Low-Fat and Low-Sodium Cheeses

Farkye, Nana Y.

Year:

2017

Language:

english

File:

PDF, 1.58 MB

english, 2017

5

Solvation of Rennet Curd from High-Heat-Treated Milk Influenced by Acid Type and pH

Imafidon, Gilbert I., Farkye, Nana Y.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 91 KB

english, 1996

6

Objective indices of cheese ripening

Farkye, Nana Y., Fox, Patrick F.

Journal:

Trends in Food Science & Technology

Year:

1990

Language:

english

File:

PDF, 496 KB

english, 1990

7

Proteolytic abilities of some lactic acid bacteria in a model cheese system

Nana Y. Farkye, Sabry A. Madkor, Harriet G. Atkins

Journal:

International Dairy Journal

Year:

1995

Language:

english

File:

PDF, 803 KB

english, 1995

8

Isolation, purification, and alteration of some functional groups of major milk proteins: A review

Imafidon, Gilbert Idolo, Farkye, Nana Y., Spanier, Arthur M.

Journal:

Critical Reviews in Food Science and Nutrition

Year:

1997

Language:

english

File:

PDF, 2.37 MB

english, 1997

9

Effects of Acid Type and Alta ™ 2341 on Listeria monocytogenes in a Queso Blanco Type of Cheese

GLASS, KATHLEEN A., PRASAD, B. BHANU, SCHLYTER, JIMMY H., ULJAS, HEIDI E., FARKYE, NANA Y., LUCHANSKY, JOHN B.

Journal:

Journal of Food Protection

Year:

1995

Language:

english

File:

PDF, 1.82 MB

english, 1995

10

influence of pH on Chymosin Action in Solutions of Different .kappa.-Casein Variants

Imafidon, Gilbert I., Farkye, Nana Y.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1994

Language:

english

File:

PDF, 470 KB

english, 1994

11

Effects of Acid Type and Alta ™ 2341 on Listeria monocytogenes in a Queso Blanco Type of Cheese

GLASS, KATHLEEN A., PRASAD, B. BHANU, SCHLYTER, JIMMY H., ULJAS, HEIDI E., FARKYE, NANA Y., LUCHANSKY, JOHN B.

Journal:

Journal of Food Protection

Year:

1995

File:

PDF, 1.82 MB

1995

12

Cheese technology

Journal:

International Journal of Dairy Technology

Year:

2004

Language:

english

File:

PDF, 167 KB

english, 2004

13

Encyclopedia of Food Microbiology || CHEESE | Microbiology of Cheese-making and Maturation

Farkye, Nana Y.

Year:

1999

File:

PDF, 593 KB

1999

14

Cheese || Quark, Quark-like Products, and Concentrated Yogurts

Farkye, Nana Y.

Year:

2017

Language:

english

File:

PDF, 890 KB

english, 2017

15

Cheese || Acid-Heat Coagulated Cheeses

Farkye, Nana Y.

Year:

2017

Language:

english

File:

PDF, 466 KB

english, 2017

16

Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type

Nana Y. Farkye, B. Bhanu Prasad, R. Rossi, O.R. Noyes

Journal:

Journal of Dairy Science

Year:

1995

Language:

english

File:

PDF, 610 KB

english, 1995

17

Preliminary study on the contribution of plasmin to proteolysis in Cheddar cheese: cheese containing plasmin inhibitor, 6-aminohexanoic acid

Farkye, Nana Y., Fox, Patrick F.

Journal:

Journal of Agricultural and Food Chemistry

Year:

1991

Language:

english

File:

PDF, 909 KB

english, 1991

18

Rennet Coagulability of High-Heat Treated Milk Influenced By Time of pH Adjustment

GILBERT I. IMAFIDON, NANA Y. FARKYE

Journal:

Journal of Food Science

Year:

1993

Language:

english

File:

PDF, 389 KB

english, 1993

19

Contribution of plasmin to Cheddar cheese ripening: effect of added plasmin

Farkye, Nana, Fox, Patrick F.

Journal:

Journal Dairy Research

Year:

1992

Language:

english

File:

PDF, 863 KB

english, 1992

20

AOAC Expert Review Panel Adopts Official MethodsSM for Whey Protein/Casein Ratio in Infant Formula

Gilani, Sarwar, Farkye, Nana

Journal:

Journal of AOAC International

Year:

2013

Language:

english

File:

PDF, 183 KB

english, 2013

21

A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar

Shakeel-Ur-Rehman,, Farkye, Nana Y, Vedamuthu, Ebenezer R, Drake, Mary A

Journal:

Journal Dairy Research

Year:

2003

Language:

english

File:

PDF, 60 KB

english, 2003

22

Alternatives to pilot plant experiments in cheese-ripening studies

Shakeel-ur-rehman, Patrick F Fox, Paul L H McSweeney, Sabry A Madkor, Nana Y Farkye

Journal:

International Journal of Dairy Technology

Year:

2001

Language:

english

File:

PDF, 156 KB

english, 2001

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