Lloyd Metzger
Midwest Dairy Foods Research Center, South Dakota State University
Brookings,
SD
USA
Papers:
235
Emerging uses of new dairy ingredients in cheese, yogurt, beverages and other products
249
A model for the formation of the aggregated network in process cheese products that can be used to predict functional properties
1004
Evaluation of the Perten Dough Lab for production of Imitation Mozzarella Cheese
1017
Evaluation of a laboratory-scale batch crystallizer for lactose isolation from deproteinized whey
1018
Dispersibility, Suspension Ability, Solubility, and Gelation Properties of Rehydrated Frozen Highly Concentrated Micellar Casein
1135
Performance of Cross-linked and Calcium-reduced Milk Protein Concentrate Ingredients in Model High-protein Nutrition Bars
1137
Manufacture of high protein yogurts with Low-Ca MPC