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Dive into the research topics where M.A. Rudan is active.

Publication


Featured researches published by M.A. Rudan.


Journal of Dairy Science | 2000

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

Y. Ma; C.M. Ryan; D.M. Barbano; D.M. Galton; M.A. Rudan; Kathryn J. Boor


Journal of Dairy Science | 1999

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

M.A. Rudan; D.M. Barbano; J. Joseph Yun; P.S. Kindstedt


Journal of Dairy Science | 1998

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

M.A. Rudan; D.M. Barbano; Ming R. Guo; P.S. Kindstedt


Journal of Dairy Science | 1998

A model of Mozzarella cheese melting and browning during pizza baking

M.A. Rudan; D.M. Barbano


Journal of Dairy Science | 2000

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

L.E. Metzger; D.M. Barbano; M.A. Rudan; P.S. Kindstedt


Journal of Dairy Science | 1998

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

M.A. Rudan; D.M. Barbano; P.S. Kindstedt


Journal of Dairy Science | 1988

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

P.S. Tong; D.M. Barbano; M.A. Rudan


Journal of Dairy Science | 2002

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

M. Neocleous; D.M. Barbano; M.A. Rudan


Journal of Dairy Science | 2002

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

M. Neocleous; D.M. Barbano; M.A. Rudan


Journal of Dairy Science | 1988

Characterization of Milk Proteins in Ultrafiltration Permeate1

D.M. Barbano; V. Sciancalepore; M.A. Rudan

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