H. Morris

发表

Relation between Melting and Textural Properties of Process Cheddar Cheese

R. Jenness, C. D. Harvey, H. Morris, 1982 .

Effect of Processing on Whey Protein Functionality

H. Morris, R. Schmidt, V. Packard, 1984 .

Effect of Certain Chemical Factors on the Melting Quality of Process Cheese

W. B. Combs, H. Morris, D. R. Arnott, 1957 .

Free Fatty Acid, Tyrosine, and pH Changes during Ripening of Blue Cheese Made from Variously Treated Milks

W. B. Combs, H. Morris, J. Jezeski, 1963 .

Relationship between Melting Quality and Hardness of Cheddar Cheese

W. B. Combs, H. Morris, R. W. Weik, 1958 .

Changes in the Rheology and Microstructure of Ropy Yogurt During Shearing

H. Morris, J. A. Teggatz, 1990 .

Anaerobic digestion of cheese whey.

E. J. Fox, P. Goodrich, H. Morris, 1985 .

Liming an anaerobic cheese whey digester

E. J. Fox, P. Goodrich, H. Morris, 1992 .

Salt Diffusion in Cheddar Cheese

P. Fox, T. Guinee, H. Morris, 1985 .

Cottage Cheese Whey Ultrafiltrate Produced by Hollow Fiber Ultrafiltration

C. V. Morr, H. Morris, S. H. Richert, 1975 .

Porosity, specific gravity and air content in Blue cheeses.

H. Morris, K. Kebary, 1990 .

PINK DISCOLORATION IN CHEDDAR CHEESE

H. Morris, S. Govindarajan, 1973 .

Properties of Calcium Caseinates With Disparate Performance in Imitation Cheese

R. Jenness, H. Morris, R. Schmidt, 1985 .

Galactose Transport in Streptococcus thermophilust ROBERT HUTKINS , t

H. Morris, L. Mckay, 2013 .

A comparison of beta-galactosidase specific activities in strains of Streptococcus thermophilus.

H. Morris, D. Savaiano, L. Occhino, 1986, Journal of dairy science.

Galactokinase activity in Streptococcus thermophilus

H. Morris, R. Hutkins, L. Mckay, 1985, Applied and environmental microbiology.

Action of Rennet on Casein as Influenced by Hydrogen Peroxide–Catalase Treatment

C. V. Morr, H. Morris, R. Schmidt, 1969 .

Effects of pH, CaCl2 and Soy Protein on [Ca2+] in Reconstituted Nonfat Dry Milk and on Rennet‐Induced Coagulum Properties

A. T. May, H. Morris, M. Mohamed, 1988 .

Lactate metabolism by pediococci isolated from cheese

H. Morris, L. Mckay, T. D. Thomas, 1985, Applied and environmental microbiology.

Progress in Cheese Technology — Safety Aspects with Microbiological Emphasis

H. A. Morris, S. R. Tatini, H. Morris, 1987 .

The Use of White Mutants of Penicillium roqueforti in Cheese Making

W. B. Combs, H. Morris, J. Jezeski, 1954 .

EC78-2302 Making Cheese at Home

E. A. Zottola, H. Morris, 1978 .

Making Cheese at Home

E. A. Zottola, H. Morris, 1975 .

Carbohydrate Metabolism by Streptococcus thermophilus : A Review.

H. Morris, R. Hutkins, 1987, Journal of food protection.

A COMPARISON OF STIRRED CURD CHEESES MADE FROM NORMAL MILKS AND RECONSTITUTED NONFAT DRY MILK WITH VEGETABLE OILS1

H. Morris, W. Breene, M. Mohamed, 1982 .

Production of staphylococcal enterotoxin A in cheddar and colby cheese.

J. C. Olson, H. Morris, S. Tatini, 1971, Journal of dairy science.

Rheological and Scanning Electron Microscopic Examination of Skim Milk Gels Obtained by Fermenting With Ropy and Non-Ropy Strains of Lactic Acid Bacteria

H. Morris, S. M. Schellhaass, 1985 .

Gas Chromatographic Quantitation of Sugars and Nonvolatile Water-Soluble Organic Acids in Commercial Cheddar Cheese,

R. Jenness, C. D. Harvey, H. Morris, 1981 .

Gelation properties of milk proteins, soy proteins, and blended protein systems

H. Morris, R. Schmidt, 1984 .

Homogenization-lnduced Clustering of Fat Globules in Cream and Model Systems

P. Walstra, H. Morris, L. Ogden, 1976 .

Agglomeration of Milk Powder and Its Influence on Reconstitution Properties

H. Morris, E. Neff, 1968 .

Effects of oxygen on Propionibacterium shermanii grown in continuous culture.

J. Wimpenny, H. Morris, M. Lewis, 1977, Journal of general microbiology.

Use of Galactose-Fermenting Streptococcus thermophilus in the Manufacture of Swiss, Mozzarella, and Short-Method Cheddar Cheese

H. Morris, R. Hutkins, S. M. Halambeck, 1986 .

Production of staphylococcal enterotoxin A in Blue, Brick, Mozzarella, and Swiss cheeses.

H. Morris, S. Tatini, J. Jezeski, 1973, Journal of dairy science.

Cheese Ripening Research - Trends and Perspectives

H. Morris, 1978 .

Galactose transport in Streptococcus thermophilus

H. Morris, R. Hutkins, L. Mckay, 1985, Applied and environmental microbiology.

Porosity, Specific Gravity and Fat Dispersion in Blue Cheeses

H. Morris, K. Kebary, 1988 .

Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases

B. Brooker, C. Holt, H. Morris, 1988, Journal of Dairy Research.

Reversible Gelation of Paracasein Gels1,2

H. Morris, W. F. Stoll, 1968 .

TEXTURAL AND MICROSTRUCTURAL PROPERTIES OF RENNET‐INDUCED MILK COAGULUM AS AFFECTED BY THE ADDITION OF SOY PROTEIN ISOLATE

H. Morris, M. Mohamed, 1987 .

The Action of Microorganisms on Fats. II. Some Characteristics of the Lipase System of Penicillium Roqueforti

H. Morris, J. Jezeski, 1953 .

Hydrolysis of milk proteins by bacteria used in cheese making.

H. Morris, L. Mckay, R. Schmidt, 1976, Journal of agricultural and food chemistry.

The Relation of Surface Growth to the Ripening of Minnesota Blue Cheese

S. T. Coulter, W. B. Combs, H. Morris, 1951 .

Species differences and effect of incubation time on lactic streptococcal intracellular proteolytic enzyme activity.

H. Morris, L. Mckay, R. Schmidt, 1977, Journal of dairy science.

Cellular Location and Characteristics of Peptidase Enzymes in Lactic Streptococci

H. Morris, L. Mckay, R. Schmidt, 1977 .

Procedure for the determination of milk proteins by dye binding.

R. Jenness, H. Morris, R. W. Weik, 1964 .

CARBON-TO-NITROGEN RATIO AND HYDRAULIC RETENTION TIME EFFECT ON THE ANAEROBIC DIGESTION OF CHEESE WHEY.

P. Goodrich, H. Morris, C. Clanton, 1988 .

Effect of homogenization of reconstituted nonfat dry milk and butter oil mixtures on curd formation and characteristics.

H. Morris, K. Kebary, 1990 .

Changes in Bacterial Counts and Flavor of Concentrated and Recombined Milks during Storage at Low Temperatures

J. C. Olson, H. Morris, E. L. Thomas, 1953 .

THE KEEPING QUALITY OF PASTEURIZED MILK AS INFLUENCED BY THE GROWTH OF PSYCHROPHILIC BACTERIA AND THE ADDITION OF AUREOMYCIN

J. C. Olson, H. Morris, E. L. Thomas, 1953 .