Publications by authors named "L Luedecke"

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E
Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates.
Federico M Harte, Subba Rao Gurram, Lloyd O Luedecke, Barry G Swanson, Gustavo V Barbosa-Cánovas

J Dairy Res· November 2007

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Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese.
A J Blake, J R Powers, L O Luedecke, S Clark

J Dairy Sci· July 2005

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Consumption of conjugated linoleic acid (CLA) from CLA-enriched cheese does not alter milk fat or immunity in lactating women.
Kristin L Ritzenthaler, Michelle K McGuire, Mark A McGuire, Terry D Shultz, Alfred E Koepp, Lloyd O Luedecke

J Nutr· March 2005

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Nonstarter lactic acid bacteria and aging temperature affect calcium lactate crystallization in cheddar cheese.
Y E Chou, C G Edwards, L O Luedecke, M P Bates, S Clark

J Dairy Sci· August 2003

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Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing.
F Harte, L Luedecke, B Swanson, G V Barbosa-Cánovas

J Dairy Sci· April 2003

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