Found 24 results
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A
D. Patel, Danelishvili, L., Yamazaki, Y., Alonso, M., Paustian, M. L., Bannantine, J. P., Meunier-Goddik, L., and Bermudez, L. E., “The ability of Mycobacterium avium subsp. paratuberculosis to enter bovine epithelial cells is influenced by preexposure to a hyperosmolar environment and intracellular passage in bovine mammary epithelial cells.”, Infect Immun, vol. 74, no. 5, pp. 2849-55, 2006.
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.
D
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
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.
J. H. Hotchkiss and Meunier-Goddik, L., Encyclopedia of Dairy SciencesPACKAGING. Elsevier, 2002, pp. 2201 - 2206.
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.
F
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.
H
Y. Hui, Meunier-Goddik, L., Hansen, √Ö. Solvejg, Josephsen, J., Nip, W. - K., Stanfield, P., and Toldra, F., Eds., Handbook of Food and Beverage Fermentation Technology. CRC Press, 2003.
L. Meunier-Goddik, Handbook of Food and Beverage Fermentation TechnologyFromage Frais. CRC Press, 2011.
L. Meunier-Goddik, Handbook of Food and Beverage Fermentation TechnologyFromage Frais. CRC Press, 2011.
L. Meunier-Goddik, Handbook of Food and Beverage Fermentation TechnologySour Cream and Creme Fraiche. CRC Press, 2011.
L. Meunier-Goddik, Handbook of Food and Beverage Fermentation TechnologySour Cream and Creme Fraiche. CRC Press, 2011.
I
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.
M
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.
P
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
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.
L. Meunier-Goddik and Sandra, S., Reference Module in Food ScienceLiquid Milk Products: Pasteurized Milk ☆. Elsevier, 2016.
S
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.