Found 23 results
Author Title [ Type(Desc)] Year
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Journal Article
S. S. Mahajan, Meunier-Goddik, L., and Qian, M. C., Aroma Compounds in Sweet Whey Powder, Journal of Dairy Science, vol. 87, no. 12, pp. 4057 - 4063, 2004.
C. A. Durham, Bouma, A., and Meunier-Goddik, L., A decision-making tool to determine economic feasibility and break-even prices for artisan cheese operations., J Dairy Sci, vol. 98, no. 12, pp. 8319-32, 2015.
E. M. Darchuk, Waite-Cusic, J., and Meunier-Goddik, L., Effect of commercial hauling practices and tanker cleaning treatments on raw milk microbiological quality., J Dairy Sci, vol. 98, no. 10, pp. 7384-93, 2015.
S. P. Oeffner, Qu, Y., Just, J., Quezada, N., Ramsing, E., Keller, M., Cherian, G., Meunier-Goddik, L., and Bobe, G., Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese, Journal of Dairy Science, vol. 96, no. 2, pp. 1177 - 1188, 2013.
M. K. Walker, Farkas, D. F., Anderson, S. R., and Meunier-Goddik, L., Effects of High-Pressure Processing at Low Temperature on the Molecular Structure and Surface Properties of β-Lactoglobulin, Journal of Agricultural and Food Chemistry, vol. 52, no. 26, pp. 8230 - 8235, 2004.
G. Turbes, Linscott, T. D., Tomasino, E., Waite-Cusic, J., Lim, J., and Meunier-Goddik, L., Evidence of terroir in milk sourcing and its influence on Cheddar cheese., J Dairy Sci, vol. 99, no. 7, pp. 5093-5103, 2016.
D. Risner, Shayevitz, A., Haapala, K. R., Meunier-Goddik, L., and Hughes, P., Fermentation and distillation of cheese whey: Carbon dioxide-equivalent emissions and water use in the production of whey spirits and white whiskey, Journal of dairy science, vol. 101, pp. 2963–2973, 2018.
M. K. Walker, Farkas, D. F., Loveridge, V., and Meunier-Goddik, L., Fruit yogurt processed with high pressure, International journal of food science & technology, vol. 41, pp. 464–467, 2006.
A. J. Spence, Jimenez-Flores, R., Qian, M. C., and Meunier-Goddik, L., The influence of temperature and pressure factors in supercritical fluid extraction for optimizing nonpolar lipid extraction from buttermilk powder., J Dairy Sci, vol. 92, no. 2, pp. 458-68, 2009.
S. Sandra, Stanford, M. A., Mcdaniel, M. R., and Meunier-Goddik, L., Method Development for Assessing the Complete Process of Crumbling Cheese Using Hand Evaluation, Journal of Food Science, vol. 69714567743, no. 4, pp. SNQ127 - SNQ130, 2004.
R. H. O. D. A. SITHOLE, McDaniel, M. R., and Meunier-Goddik, L., Physicochemical, Microbiological, Aroma, and Flavor Profile of Selected Commercial Sweet Whey Powders, Journal of Food Science, vol. 71862099132358172647298755717882187865, no. 314225, pp. C157 - C163, 2006.
H. Nashnush, Meunier-Goddik, L., and , Producing sheep milk cheese, 2006.
R. Sithole, McDaniel, M. R., and Meunier-Goddik, L., Rate of Maillard Browning in Sweet Whey Powder, Journal of Dairy Science, vol. 88, no. 5, pp. 1636 - 1645, 2005.
R. H. O. D. A. SITHOLE, MCDANIEL, M. I. N. A. R. A. E., and Meunier-Goddik, L., SEASONAL VARIABILITY OF CHEDDAR CHEESE WHEY POWDER: A CASE STUDY, Journal of Food Quality, vol. 2980634587918762618839, no. 5, pp. 543 - 551, 2006.
E. M. Darchuk, Meunier-Goddik, L., and Waite-Cusic, J., Short communication: Microbial quality of raw milk following commercial long-distance hauling., J Dairy Sci, vol. 98, no. 12, pp. 8572-6, 2015.
A. Bouma, Durham, C. A., and Meunier-Goddik, L., Start-up and operating costs for artisan cheese companies., J Dairy Sci, vol. 97, no. 6, pp. 3964-72, 2014.