D. Barbano

发表

Fractionation of caseins by anion-exchange chromatography using food-grade buffers

M. Etzel, K. Turhan, D. Barbano, 2003 .

The role of insulin in the regulation of milk protein synthesis in dairy cows.

D. A. Dwyer, W. House, D. Bauman, 1997, Journal of dairy science.

Preliminary investigation of the properties of somatic cell proteases.

D. Barbano, R. J. Verdi, R. Verdi, 1988, Journal of dairy science.

Cheddar Cheese Yields in New York

D. Barbano, J. Sherbon, 1984 .

Influence of milking three times a day on milk quality.

D. Barbano, L. Klei, J. Lynch, 1997, Journal of dairy science.

Prediction of fatty acid chain length and unsaturation of milk fat by mid-infrared milk analysis.

D. Barbano, K. Wojciechowski, K. L. Wojciechowski, 2016, Journal of dairy science.

Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States.

M. Drake, D. Barbano, L. Sipple, 2020, Journal of dairy science.

Identification of the source of volatile sulfur compounds produced in milk during thermal processing.

B. Carter, M. A. Drake, D. Barbano, 2019, Journal of dairy science.

Children's perceptions of fluid milk with varying levels of milkfat.

B. Carter, M. A. Drake, D. Barbano, 2022, Journal of dairy science.

Rapid method for determination of milk casein content by infrared analysis.

D. Barbano, M. Dellavalle, 1987, Journal of dairy science.

Effects of insulin and amino acids on milk protein concentration and yield from dairy cows.

D. A. Dwyer, D. Bauman, D. Barbano, 1999, Journal of dairy science.

Mozzarella Cheese: Impact of Milling pH on Functional Properties

D. Barbano, P. Kindstedt, J. Yun, 1993 .

Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks.

D M Barbano, D. Barbano, Z Caplan, 2013, Journal of dairy science.

Infrared milk analyzers: Milk urea nitrogen calibration.

D. Barbano, C. Coon, M. Portnoy, 2021, Journal of dairy science.

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk.

M. Drake, D. Barbano, A. P. Lee, 2016, Journal of dairy science.

Effect of colostrum on gravity separation of milk somatic cells in skim milk.

D. Barbano, S. Geer, 2014, Journal of dairy science.

Shelf life of pasteurized microfiltered milk containing 2% fat.

D. Barbano, Z. Caplan, 2013, Journal of dairy science.

Milk pH as a function of CO2 concentration, temperature, and pressure in a heat exchanger.

D. Barbano, Y. Ma, 2003, Journal of dairy science.

Isomer-specific antidiabetic properties of conjugated linoleic acid. Improved glucose tolerance, skeletal muscle insulin action, and UCP-2 gene expression.

D. Bauman, J. Zierath, D. Galuska, 2001, Diabetes.

Feed and animal factors influencing milk fat composition.

D. Barbano, D. Palmquist, A. D. Beaulieu, 1993, Journal of dairy science.

Effects of somatic cell count on quality and shelf-life of pasteurized fluid milk.

D. Barbano, K. Boor, Y. Ma, 2000, Journal of dairy science.

A 100-Year Review: The production of fluid (market) milk.

D. Barbano, 2017, Journal of dairy science.

The relationship of excessive energy deficit with milk somatic cell score and clinical mastitis.

D. Barbano, J. McArt, K. Bach, 2020, Journal of dairy science.

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.

E. Foegeding, M. Drake, D. Barbano, 2012, Journal of dairy science.

Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates.

M. Drake, D. Barbano, M. Newbold, 2009, Journal of dairy science.

Influence of milk composition and somatic cell and psychrotrophic bacteria counts on ultrafiltration flux

D. Barbano, R. R. Rasmussen, M. Rudan, 1989 .

Precalibration evaluation procedures for mid-infrared milk analyzers.

J R Fleming, D M Barbano, J M Lynch, 2006, Journal of dairy science.

Lactose: Use, measurement, and expression of results.

D. Barbano, M. Portnoy, 2021, Journal of dairy science.

Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy.

D. Barbano, B. Margolies, 2018, Journal of dairy science.

The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks.

M. Drake, D. Barbano, A. P. Lee, 2017, Journal of dairy science.

Effect of uncertainty in composition and weight measures in control of cheese yield and fat loss in large cheese factories.

D. Barbano, M. Adams, B. Margolies, 2017, Journal of dairy science.

Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectra.

D. Barbano, L. Di Marzo, P. Cree, 2016, Journal of dairy science.

Effect of homogenizer performance on accuracy and repeatability of mid-infrared predicted values for major milk components.

D. Barbano, L. Di Marzo, 2016, Journal of dairy science.

Impact of fatty acid composition on the accuracy of mid-infrared fat analysis of farm milks.

D. A. Dwyer, D. Bauman, D. Barbano, 2009, Journal of dairy science.

Lipolysis and proteolysis of modified and producer milks used for calibration of mid-infrared milk analyzers.

D. Barbano, J. Lynch, K. Kaylegian, 2007, Journal of dairy science.

Modified versus producer milk calibration: mid-infrared analyzer performance validation.

D. Barbano, J. Lynch, K. Kaylegian, 2006, Journal of dairy science.

Infrared analysis of milk : effect of homogenizer and optical filter selection on apparent homogenization efficiency and repeatability

D. Barbano, J. Lynch, J. Fleming, 1995 .

Effect of infrared analyzer homogenization efficiency on linearity of uncorrected fat A and fat B signals.

D. Barbano, J. Lynch, J. Fleming, 1994, Journal of AOAC International.

Performance of homogenizers in infrared milk analyzers : a survey

D. Barbano, J. Lynch, J. Fleming, 1993 .

Variation in the ash and nonprotein nitrogen content of milk, and use of milk protein content to predict milk ash content.

D. Barbano, J. Lynch, 1990 .

Effect of infrared analyzer homogenization efficiency on repeatability of uncorrected fat A and fat B signals.

D. Barbano, J. Lynch, J. Fleming, 1994, Journal of AOAC International.

A quantitative linearity evaluation method for infrared milk analyzers

D. Barbano, J. Lynch, J. Fleming, 1993 .

Technology to Produce Ragusano Cheese: A Survey

D. Barbano, G. Licitra, G. Longombardo, 1998 .

Kjeldahl method for determination of total nitrogen content of milk: collaborative study.

D. Barbano, J. L. Clark, J. Fleming, 1990 .

3993 AABP 2021 Conference Proceedings Text v2.indd

D. Barbano, J. McArt, C. Seely, 2021 .

Survey of the fatty acid composition of retail milk in the United States including regional and seasonal variations.

D. Bauman, D. Barbano, A. M. O'Donnell-Megaro, 2011, Journal of dairy science.

cis-9, trans-11 CLA derived endogenously from trans-11 18:1 reduces cancer risk in rats.

B. Corl, D. Bauman, C. Ip, 2003, The Journal of nutrition.

Conjugated linoleic acid-enriched butter fat alters mammary gland morphogenesis and reduces cancer risk in rats.

D. Bauman, H. Thompson, C. Ip, 1999, The Journal of nutrition.

Temperature-induced moisture migration in reduced-fat Cheddar cheese.

D. Barbano, A. Olabi, 2002, Journal of dairy science.

The effect of vitamin concentrates on the flavor of pasteurized fluid milk.

M. Drake, D. Barbano, A. N. Schiano, 2017, Journal of dairy science.

Cheddar cheese: influence of milking frequency and stage of lactation on composition and yield.

D. Barbano, L. Klei, P. Oltenacu, 1997, Journal of dairy science.

Does vitamin fortification affect light oxidation in fluid skim milk?

M. Drake, D. Barbano, A. N. Schiano, 2019, Journal of dairy science.

Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.

M. Drake, D. Barbano, R. Campbell, 2013, Journal of dairy science.

Branched Chain Fatty Acid Content of United States Retail Cow’s Milk and Implications for Dietary Intake

D. Bauman, J. Brenna, D. Barbano, 2011, Lipids.

Performance of cows in early lactation fed isonitrogenous diets containing soybean meal or animal by-product meals.

D. Barbano, P. Mäntysaari, T. V. Muscato, 1989, Journal of dairy science.

Contribution of native pasture to the sensory properties of Ragusano cheese.

P. V. Soest, D. Barbano, P. V. Van Soest, 2004, Journal of dairy science.

Influence of Pasteurization of Milk on Protein Breakdown in Cheddar Cheese During Aging

K. Y. Lau, D. Barbano, R. R. Rasmussen, 1991 .

Influence of presalting and brine concentration on salt uptake by Ragusano cheese.

D. Barbano, G. Licitra, G. Farina, 2003, Journal of dairy science.

Processing factors that influence casein and serum protein separation by microfiltration.

D. Barbano, E. Hurt, 2010, Journal of dairy science.

Effects of feeding synthetic zeolite A during the prepartum period on serum mineral concentration, oxidant status, and performance of multiparous Holstein cows.

D. Barbano, T. Overton, M. Jakobsen, 2019, Journal of dairy science.

Effect of mastitis on proteolytic activity in bovine milk.

D. Barbano, R. J. Verdi, D. Galton, 1988, Journal of dairy science.

Variability in true protein, casein, nonprotein nitrogen, and proteolysis in high and low somatic cell milks.

D. Barbano, R. J. Verdi, M. Dellavalle, 1987, Journal of dairy science.

Proteolysis in Milk Associated with Increasing Somatic Cell Counts

D. Barbano, G. F. Senyk, W. Shipe, 1985 .

Management practices, physically effective fiber, and ether extract are related to bulk tank milk de novo fatty acid concentration on Holstein dairy farms.

R. Grant, H. Dann, D. Barbano, 2017, Journal of dairy science.

Influence of Milk Somatic Cell Count and Milk Age on Cheese Yield

D. Barbano, R. R. Rasmussen, J. Lynch, 1991 .

Determination of Free Fatty Acid Content of Cheddar Cheese by a Copper Soap Method

D. Barbano, D. Bynum, G. F. Senyk, 1984 .

The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat Milk

H. Lawless, D. Barbano, L. Phillips, 1995 .

The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks

D. Barbano, L. Phillips, 1997 .

Effect of draw pH on the development of curd structure during the manufacture of Mozzarella cheese

D. Barbano, G. Hendricks, P. Kindstedt, 1992 .

Measurement of Postmelt Chewiness of Mozzarella Cheese

D. Barbano, L. Metzger, 1999 .

Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of Mozzarella cheese.

D. Barbano, P. Kindstedt, J. Yun, 1999, Journal of dairy science.

A model of Mozzarella cheese melting and browning during pizza baking

D. Barbano, M. Rudan, 1998 .

Mozzarella Cheese: Impact of Coagulant Concentration on Chemical Composition, Proteolysis, and Functional Properties

D. Barbano, P. Kindstedt, J. Yun, 1995 .

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL

M. Drake, P. Gerard, D. Barbano, 2010 .

Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Chemical Changes During Aging

D. Barbano, D. Bynum, 1985 .

Performance evaluation of an enzymatic spectrophotometric method for milk urea nitrogen.

D. Barbano, C. Coon, M. Portnoy, 2021, Journal of dairy science.

Mozzarella cheese : impact of whey pH at draining on chemical composition, proteolysis, and functional properties

D. Barbano, P. Kindstedt, J. Yun, 1995 .

Effect of coagulants, somatic cell enzymes, and extracellular bacterial enzymes on plasminogen activation

D. Barbano, R. J. Verdi, R. Verdi, 1991 .

Mozzarella Cheese: Impact of Coagulant Type on Chemical Composition and Proteolysis

D. Barbano, P. Kindstedt, J. Yun, 1993 .

Cheese Yield Performance of Fermentation-Produced Chymosin and Other Milk Coagulants

D. Barbano, R. R. Rasmussen, 1992 .

Interaction of brine concentration, brine temperature, and presalting on salt penetration in Ragusano cheese.

D. Barbano, G. Licitra, M. Caccamo, 2006, Journal of dairy science.

Kjeldahl nitrogen analysis as a reference method for protein determination in dairy products.

D. Barbano, J. Lynch, Joanna M Lynch, 1999, Journal of AOAC International.

Iodine Content of Milk and Other Foods.

D. Barbano, M. Dellavalle, 1984, Journal of food protection.

Effect of milk preacidification on low fat mozzarella cheese: III. Post-melt chewiness and whiteness.

D M Barbano, D. Barbano, P S Kindstedt, 2001, Journal of dairy science.

Effect of milk preacidification on low fat mozzarella cheese. I. Composition and yield.

D. Barbano, P. Kindstedt, L. Metzger, 2000, Journal of dairy science.

Mozzarella Cheese: Impact of Milling pH on Chemical Composition and Proteolysis

D. Barbano, P. Kindstedt, J. Yun, 1993 .

Reduced-fat cheddar cheese manufactured using a novel fat removal process.

D. Barbano, B. Nelson, 2004, Journal of dairy science.

Economic feasibility evaluation of microfiltration of milk prior to cheesemaking.

D. Barbano, M. Neocleous, A. Papadatos, 2003, Journal of dairy science.

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates.

M. Drake, B. Carter, D. Barbano, 2018, Journal of dairy science.

Production responses of dairy cows to dietary supplementation with conjugated linoleic acid (CLA) during the transition period and early lactation.

D. Bauman, D. Barbano, T. Overton, 2003, Journal of dairy science.

Effect of ceramic membrane channel diameter on limiting retentate protein concentration during skim milk microfiltration.

D. Barbano, M. Adams, 2016, Journal of dairy science.

The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C.

D. Barbano, J. Żulewska, 2014, Journal of dairy science.

Influence of casein on flux and passage of serum proteins during microfiltration using polymeric spiral-wound membranes at 50°C.

D. Barbano, J. Żulewska, 2013, Journal of dairy science.

Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50 degrees C.

D. Barbano, M. Newbold, J. Żulewska, 2009, Journal of dairy science.

Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt.

M. Drake, D. Barbano, B. Wherry, 2019, Journal of dairy science.

Modification of the Kjeldahl noncasein nitrogen method to include bovine milk concentrates and milks from other species.

D. Barbano, K. Wojciechowski, K. L. Wojciechowski, 2015, Journal of dairy science.

Characterization of Proteinaceous Membrane Foulants and Flux Decline During the Early Stages of Whole Milk Ultrafiltration

D. Barbano, M. Rudan, P. Tong, 1988 .

A microfiltration process to maximize removal of serum proteins from skim milk before cheese making.

D M Barbano, D. Barbano, B K Nelson, 2005, Journal of dairy science.

Effects of processing treatment and cheese-making parameters on foaming properties of whey protein isolates

D. Barbano, J. Kinsella, R. R. Rasmussen, 1993 .

Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate.

D. Barbano, J. Żulewska, M. Adams, 2013, Journal of dairy science.

Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes.

D. Barbano, S. Beckman, 2013, Journal of dairy science.

Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C.

D. Barbano, M. Newbold, J. Żulewska, 2010, Journal of dairy science.

Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes.

D. Barbano, M. Newbold, J. Żulewska, 2010, Journal of dairy science.

Effects of amount of protein and ruminally protected amino acids in the diet of dairy cows fed supplemental fat.

J. Drackley, D. Barbano, J. H. Clark, 1994, Journal of dairy science.

Influence of raw milk quality on fluid milk shelf life.

D M Barbano, D. Barbano, Y. Ma, 2006, Journal of dairy science.

Effect of microbiological testing on subsequent mid-infrared milk component analysis of the same milk sample.

D. Barbano, K. Wojciechowski, C. Melilli, 2014, Journal of dairy science.

Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield?

Martin Wiedmann, David M Barbano, Steven C Murphy, 2016, Journal of dairy science.

Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates.

E. Foegeding, D. Barbano, B. Vardhanabhuti, 2013, Journal of dairy science.

Direct determination of true protein content of milk by Kjeldahl analysis: collaborative study.

D. Barbano, J. Lynch, J. Fleming, 1991 .

Technical note: production of butter with enhanced conjugated linoleic acid for use in biomedical studies with animal models.

D. A. Dwyer, D. Bauman, D. Barbano, 2000, Journal of dairy science.

Responses to increasing amounts of high-oleic sunflower fatty acids infused into the abomasum of lactating dairy cows.

E. G. Perkins, J. Drackley, D. Barbano, 2007, Journal of dairy science.

Determination of fat in raw and processed milks by the Gerber method: collaborative study.

D. H. Kleyn, D. Barbano, J. Lynch, 2001, Journal of AOAC International.

Human breast milk enrichment in conjugated linoleic acid after consumption of a conjugated linoleic acid-rich food product: a pilot study.

D. Bauman, G. Carey, D. Barbano, 2008, Nutrition research.

Effect of a prolonged-release formulation of N-methionyl bovine somatotropin (sometribove) on milk fat.

D. Bauman, D. Barbano, G. Hartnell, 1992, Journal of dairy science.

0566 Critical factors for evaluation of cheese yield performance and fat loss in large cheese factories.

D. Barbano, B. Margolies, 2016 .

Measurement of casein in milk by Kjeldahl and sodium dodecyl sulfate-polyacrylamide gel electrophoresis.

D. Barbano, J. Pranata, L. Di Marzo, 2021, Journal of dairy science.

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates.

M. Drake, D. Barbano, M. Newbold, 2010, Journal of dairy science.

Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.

E A Foegeding, D M Barbano, E. Foegeding, 2007, Journal of dairy science.

Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.

M. Drake, D. Barbano, M. E. Carunchia Whetstine, 2006, Journal of dairy science.

A nonlinear programming optimization model to maximize net revenue in cheese manufacture.

D. Barbano, J. Pratt, A. Papadatos, 2002, Journal of dairy science.

Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.

P. V. Soest, D. Barbano, P. V. Van Soest, 2004, Journal of dairy science.

Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk.

D. Barbano, H. Quiñones, L. Phillips, 1997, Journal of dairy science.

A new method for the production of low-fat Cheddar cheese.

M. Drake, D. Barbano, B. Nelson, 2013, Journal of dairy science.

Impact of low concentration factor microfiltration on the composition and aging of Cheddar cheese.

D. Barbano, M. Rudan, M. Neocleous, 2002, Journal of dairy science.

Whole Milk Reverse Osmosis Retentates for Cheddar Cheese Manufacture: Cheese Composition and Yield

D. Barbano, D. Bynum, 1984 .

Polyunsaturated Protected Lipid: Effect on Milk Phospholipids

D. Barbano, J. Sherbon, 1981 .

Polyunsaturated Protected Lipid: Effect on Triglyceride Molecular Weight Distribution

D. Barbano, J. Sherbon, 1980 .

Composition, microstructure, and surface barrier layer development during brine salting.

D. Barbano, G. Licitra, C. Melilli, 2005, Journal of dairy science.

Influence of the temperature of salt brine on salt uptake by Ragusano cheese.

D. Barbano, G. Licitra, C. Melilli, 2003, Journal of dairy science.

Effect of the Modification of Fat Particle Size by Homogenization on Composition, Proteolysis, Functionality, and Appearance of Reduced Fat Mozzarella Cheese

D. Barbano, P. Kindstedt, M. Guo, 1998 .

Mozzarella cheese making by a stirred curd, no brine procedure

D. Barbano, P. Kindstedt, J. Yun, 1994 .

D. Barbano, G. Hendricks, P. Kindstedt, 1993 .

Genetic Make-up, Milk Production, and Infrared Predicted Milk Constituents in a Commercial Dairy Sheep Flock of Variable Breed Composition 1

D. Barbano, H. Huson, M. Thonney, 2022 .

Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life.

D. Barbano, I. Amelia, 2013, Journal of dairy science.

Distribution of plasminogen and plasmin in fractions of bovine milk.

I. Politis, D. Barbano, R. Gorewit, 1992, Journal of dairy science.

Influence of fatty acid chain length and unsaturation on mid-infrared milk analysis.

D. Barbano, J. Lynch, K. Kaylegian, 2009, Journal of dairy science.

An empirical method for prediction of cheese yield.

D. Barbano, G. Licitra, J. Lynch, 2002, Journal of dairy science.

Effect of milk preacidification on low fat mozzarella cheese: II. Chemical and functional properties during storage.

D M Barbano, M. Guo, D. Barbano, 2001, Journal of dairy science.

Conjugated linoleic acids alter milk fatty acid composition and inhibit milk fat secretion in dairy cows.

D. Bauman, D. Barbano, P. Chouinard, 1999, The Journal of nutrition.

Effect of mastitis on plasminogen activator activity of milk somatic cells

I. Politis, D. Barbano, R. Gorewit, 1992, Journal of Dairy Research.

Product-Yield Pricing System. 2. Plant Considerations in Multiple-Component Pricing of Milk

C. A. Ernstrom, D. Barbano, D. Emmons, 1990 .

Influence of Pasteurization on Fat and Nitrogen Recoveries and Cheddar Cheese Yield

K. Y. Lau, D. Barbano, R. R. Rasmussen, 1990 .

Determination of the lactose content of fluid milk by spectrophotometric enzymatic analysis using weight additions and path length adjustment: collaborative study.

D. Barbano, J. Lynch, J. Fleming, 2007, Journal of AOAC International.

Effect of somatic cell count on proteolysis and lipolysis in pasteurized fluid milk during shelf-life storage.

D. Barbano, Y. Ma, M. Santos, 2003, Journal of dairy science.

Indirect and direct determination of the casein content of milk by Kjeldahl nitrogen analysis: collaborative study.

D. Barbano, J. Lynch, J. Fleming, 1998, Journal of AOAC International.

Whiteness change during heating and cooling of Mozzarella cheese.

D. Barbano, P. Kindstedt, M. Guo, 2000, Journal of dairy science.

Effect of a prolonged-release formation of N-methionyl bovine somatotropin (sometribove) on milk composition.

D. Bauman, D. Barbano, G. Hartnell, 1992, Journal of dairy science.

Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration.

D. Barbano, M. Adams, E. Hurt, 2015, Journal of dairy science.

Properties of proteases from milk somatic cells and blood leukocytes.

D. Barbano, R. J. Verdi, R. Verdi, 1991, Journal of dairy science.

Viscosity changes and gel formation during storage of liquid micellar casein concentrates.

M. Drake, D. Barbano, Marshall Dunn, 2021, Journal of dairy science.

Effectiveness of temperature modification in decreasing the bias in milk fat test results between the Babcock and Ether extraction methods.

D. Barbano, J. Lynch, P. Healy, 2003, Journal of AOAC International.

Hunter versus CIE color measurement systems for analysis of milk-based beverages.

M. Drake, D. Barbano, N. Cheng, 2018, Journal of dairy science.

Effect of preservatives on the accuracy of mid-infrared milk component testing.

D. Barbano, J. Lynch, K. Wojciechowski, 2010, Journal of dairy science.

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization.

M. Drake, D. Barbano, D. Benoist, 2018, Journal of dairy science.

Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield.

D. Barbano, M. Rudan, M. Neocleous, 2002, Journal of dairy science.

High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk.

D. Barbano, K. Boor, M. Ranieri, 2009, Journal of dairy science.

Enzymatic assay for the combined determination of plasmin plus plasminogen in milk: revisited.

I. Politis, D. Barbano, R. Gorewit, 1993, Journal of dairy science.

Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages.

M. Drake, D. Barbano, N. Cheng, 2019, Journal of dairy science.

Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat.

M. Drake, D. Barbano, Noriko Misawa, 2016, Journal of dairy science.

The Influence of Nonfat Dry Milk on the Sensory Properties, Viscosity, and Color of Lowfat Milks

H. Lawless, D. Barbano, L. Phillips, 1995 .

3. Influence of mastitis on cheese manufacture.

D. Barbano, 2000 .

Permeate Flux During Ultrafiltration of Whey: Influence of Milk Coagulant Used for Cheese Manufacture

W. K. Jordan, D. Barbano, P. Tong, 1988 .

Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration.

D. Barbano, M. Adams, E. Hurt, 2015, Journal of dairy science.

Microfiltration of skim milk and modified skim milk using a 0.1-µm ceramic uniform transmembrane pressure system at temperatures of 50, 55, 60, and 65°C.

D. Barbano, M. Adams, E. Hurt, 2015, Journal of dairy science.

Influence of Reverse Osmosis on Milk Lipolysis

D. Barbano, D. Bynum, G. F. Senyk, 1983 .

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity.

M. Drake, D. Barbano, N. Cheng, 2019, Journal of dairy science.

Gravity separation of raw bovine milk: fat globule size distribution and fat content of milk fractions.

D M Barbano, D. Barbano, Y. Ma, 2000, Journal of dairy science.

Lipolysis and proteolysis in Ragusano cheese during brine salting at different temperatures.

D. Barbano, G. Licitra, J. Lynch, 2004, Journal of dairy science.

Effect of CO2 Addition to Raw Milk on Proteolysis and Lipolysis at 4°C

D. Barbano, Y. Ma, M. V. Santos, 2003 .

Effect of hyperketonemia on the diurnal patterns of energy-related blood metabolites in early-lactation dairy cows.

D. Barbano, J. McArt, C. Seely, 2020, Journal of dairy science.

Association of mid-infrared-predicted milk and blood constituents with early-lactation disease, removal, and production outcomes in Holstein cows.

D. Barbano, J. McArt, K. Bach, 2019, Journal of dairy science.

Sensory threshold of off-flavors caused by proteolysis and lipolysis in milk.

D. Barbano, Y. Ma, Z. Caplan, 2003, Journal of dairy science.

Diurnal variation of milk fatty acids in early-lactation Holstein cows with and without hyperketonemia.

D. Barbano, J. McArt, C. Seely, 2022, Animal : an international journal of animal bioscience.

Flavor and stability of pasteurized milk with elevated levels of conjugated linoleic acid and vaccenic acid.

D. A. Dwyer, D. Bauman, D. Barbano, 2005, Journal of dairy science.

Effects of milk somatic cell count on cottage cheese yield and quality.

D. Barbano, L. Klei, J. Lynch, 1998, Journal of dairy science.

THE ROLE OF MILK QUALITY AND MASTITIS CONTROL IN ADDRESSING FUTURE DAIRY FOOD MARKETING OPPORTUNITIES IN A GLOBAL ECONOMY

D. Barbano, Northeast Dairy, 2004 .

Effect of CO 2 Addition to Raw Milk on Proteolysis and Lipolysis at 4 ° C 1

D. Barbano, Y. Ma, M. Santos, 2003 .

EFFECT OF SOMATIC CELL COUNT ON PASTEURIZED FLUID MILK QUALITY

D. Barbano, Y. Ma, M. Santos, 2002 .

Impact of milk preacidification with CO2 on cheddar cheese composition and yield.

D. Barbano, J. Lynch, B. Nelson, 2004, Journal of dairy science.

Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2.

D. Barbano, Y. Ma, 2003, Journal of dairy science.

Major advances in testing of dairy products: milk component and dairy product attribute testing.

D M Barbano, J M Lynch, D. Barbano, 2006, Journal of dairy science.

Influence of bovine mastitis on lipolysis ond proteolysis in milk.

D. Barbano, D. Galton, G. F. Senyk, 1989, Journal of dairy science.

Impact of CO2 addition to milk on selected analytical testing methods.

D. Barbano, Y. Ma, J. Lynch, 2001, Journal of dairy science.

Bovine somatotropin supplementation of dairy cows. Is the milk safe?

D. Barbano, W. Daughaday, 1990, JAMA.

Do trans fatty acids from industrially produced sources and from natural sources have the same effect on cardiovascular disease risk factors in healthy subjects? Results of the trans Fatty Acids Collaboration (TRANSFACT) study.

J. German, D. Bauman, J. Chardigny, 2008, The American journal of clinical nutrition.

Rationale and design of the TRANSFACT project phase I: a study to assess the effect of the two different dietary sources of trans fatty acids on cardiovascular risk factors in humans.

D. Bauman, J. Chardigny, Y. Boirie, 2006, Contemporary clinical trials.

CONSUMER PERCEPTIONS AND ATTITUDES TOWARDS BOVINE SOMATOTROPIN

D. Barbano, C. Scherer, H. Kaiser, 1992 .

Influence of Screw Speeds of the Mixer at Low Temperature on Characteristics of Mozzarella Cheese

Steven J. Mulvaney, David M. Barbano, Paul S. Kindstedt, 1997 .

Characterization of Proteinaceous Membrane Foulants from Whey Ultrafiltration

W. K. Jordan, D. Barbano, P. Tong, 1989 .

The anticarcinogenic effect of trans-11 18:1 is dependent on its conversion to cis-9, trans-11 CLA by delta9-desaturase in rats.

B. Corl, D. Bauman, C. Ip, 2004, The Journal of nutrition.

Vitamin Fortification of Fluid Milk.

M. Drake, D. Barbano, E. B. Yeh, 2017, Journal of food science.

Use of microfiltration to improve fluid milk quality.

D. Barbano, M. W. Elwell, 2006, Journal of dairy science.

Mozzarella cheese : Impact of three commercial culture strains on composition, proteolysis and functional properties

D. Barbano, P. Kindstedt, J. Yun, 1998 .

Mozzarella Cheese: Impact of Cooking Temperature on Chemical Composition, Proteolysis and Functional Properties

D. Barbano, P. Kindstedt, J. Yun, 1993 .

Effect of Fat Replacer (Salatrim®) on Chemical Composition, Proteolysis, Functionality, Appearance, and Yield of Reduced Fat Mozzarella Cheese

D. Barbano, P. Kindstedt, M. Rudan, 1998 .

Comparison of Babcock and ether extraction methods for determination of fat content of milk: collaborative study.

D. Barbano, J. L. Clark, C. E. Dunham, 1988, Journal - Association of Official Analytical Chemists.

Systems analysis of the plasticization and extrusion processing of Mozzarella cheese

S. Mulvaney, D. Barbano, J. Yun, 1997 .

Mozzarella Cheese: Impact of Rod:Coccus Ratio on Composition, Proteolysis, and Functional Properties

D. Barbano, P. Kindstedt, J. Yun, 1995 .

Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes.

M. Drake, B. Carter, D. Barbano, 2021, Journal of dairy science.

Performance evaluation of direct forced-air total solids and Kjeldahl total nitrogen methods: 1990 through 1995.

D. Barbano, J. Lynch, P. Healy, 1997, Journal of AOAC International.

A proficiency test system to improve performance of milk analysis methods and produce reference values for component calibration samples for infrared milk analysis.

Karen L Wojciechowski, Caterina Melilli, David M Barbano, 2016, Journal of dairy science.

Mozzarella Cheese: Impact of Coagulant Type on Functional Properties

D. Barbano, P. Kindstedt, J. Yun, 1993 .

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey.

M. Drake, P. Gerard, D. Barbano, 2012, Journal of dairy science.

Measurement of gas holes and mechanical openness in cheese by image analysis.

M Caccamo, G Licitra, D M Barbano, 2004, Journal of dairy science.

Patterns of Fourier-transform infrared estimated milk constituents in early lactation Holstein cows on a single New York State dairy.

D. Barbano, J. McArt, I. R. Frost, 2023, Journal of Dairy Science.

Management, nutrition, and lactation performance are related to bulk tank milk de novo fatty acid concentration on northeastern US dairy farms.

R. Grant, H. Dann, D. Barbano, 2016, Journal of dairy science.

Effect of temperature of CO2 injection on the pH and freezing point of milks and creams.

D. Barbano, Y. Ma, 2003, Journal of dairy science.

Chemometric analysis of Ragusano cheese flavor.

G Licitra, D M Barbano, K. Siebert, 2002, Journal of agricultural and food chemistry.

Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes.

M. Drake, B. Carter, D. Barbano, 2021, Journal of dairy science.

Comparison of the Economics of Cheddar Cheese Manufacture by Conventional and Milk Fractionation/Concentration Technologies: Part 5

Richard D. Aplin, David M. Barbano, Susan J. Hurst, 1992 .

Whey Powder and Whey Protein Concentrate Production Technology, Costs and Profitability

Richard D. Aplin, Susan J. Hurst, David M. Barbano, 1990 .

Calcium dynamics and associated patterns of milk constituents in early lactation multiparous Holsteins

D. Barbano, I. R. Frost, R. M. Martínez, 2023, American Association of Bovine Practitioners Conference Proceedings.

Calcium dynamics and associated temporal patterns of milk constituents in early lactation multiparous Holsteins.

D. Barbano, J. McArt, I. R. Frost, 2023, Journal of dairy science.

Serum protein removal from skim milk with a 3-stage, 3× ceramic Isoflux membrane process at 50°C.

D. Barbano, M. Adams, 2013, Journal of dairy science.

Draw pH and Storage Affect Rheological Properties of Mozzarella Cheese

D. Barbano, P. Kindstedt, J. Yun, 1994 .

Influence of brine concentration, brine temperature, and presalting on early gas defects in raw milk pasta filata cheese.

D. Barbano, G. Licitra, M. Caccamo, 2004, Journal of dairy science.

Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate.

M. Drake, D. Barbano, J. Pranata, 2023, Journal of dairy science.

Composition of Ragusano cheese during aging.

S. Scuderi, D. Barbano, G. Licitra, 2000, Journal of dairy science.

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor.

M. Drake, B. Carter, D. Barbano, 2021, Journal of dairy science.

Infrared Milk Analysis — Challenges for the Future

J. L. Clark, David M. Barbano, D. Barbano, 1989 .

SYMPOSIUM: INSTRUMENTAL METHODS FOR MEASURING COMPONENTS OF MILK Infrared Milk Analysis - Challenges for the Future 1

J. L. Clark, D. M. Barbano, D. Barbano, 1989 .

Milk Beverage Base with Lactose Removed with Ultrafiltration: Impact of Fat and Protein Concentration on Sensory and Physical Properties.

D. Barbano, A.J. Hernandez, T. Truong, 2023, Journal of dairy science.

Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color.

M. Drake, D. Barbano, J. Pranata, 2023, Journal of dairy science.

Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages.

B. Carter, M. A. Drake, D. Barbano, 2022, Journal of dairy science.

Preparation and stability of milk somatic cell reference materials.

D. Barbano, L. Di Marzo, K. L. Wojciechowski, 2016, Journal of dairy science.

Microfiltration: Effect of channel diameter on limiting flux and serum protein removal.

D. Barbano, M. Adams, E. Hurt, 2015, Journal of dairy science.

Microfiltration: Effect of retentate protein concentration on limiting flux and serum protein removal with 4-mm-channel ceramic microfiltration membranes.

D. Barbano, M. Adams, E. Hurt, 2015, Journal of dairy science.

Characterization of Milk Proteins in Ultrafiltration Permeate

D. Barbano, V. Sciancalepore, M. Rudan, 1988 .

Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages.

D. Barbano, J. Pranata, H. Hoyt, 2023, Journal of dairy science.

Seasonal and regional variation in milk composition in the U.S

D. Barbano, 1990 .

Stereospecific analysis of high melting triglycerides of bovine milk fat and their biosynthetic origin.

D. Barbano, J. Sherbon, 1975, Journal of dairy science.

Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese.

D. Barbano, J. Lynch, B. Nelson, 2004, Journal of dairy science.

Thermal Degradation of FD & C Red No. 3 and Release of Free Iodide.

D. Barbano, M. Dellavalle, 1984, Journal of Food Protection.

Effect of replacing a portion of inorganic chloride trace minerals with trace mineral amino acid complexes.

D. Kleinschmit, D. Barbano, T. Overton, 2023, Journal of dairy science.

Method for Use of a Differential Scanning Calorimeter for Determination of Bacterial Thermal Death Times.

D. Barbano, L. E. Grieme, 1983, Journal of food protection.

Cheddar Cheese Manufacturing Costs Economies of Size and Effects of Different Current Technologies

Richard D. Aplin, David M. Barbano, D. Barbano, 1987 .