Journal
ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2
Volume 2, Issue -, Pages 1-19Publisher
ANNUAL REVIEWS
DOI: 10.1146/annurev-food-072910-094544
Keywords
milk proteins; cheese; heat stability; enzymology
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After a brief description of my family background and school days, my professional career as a dairy scientist is described under three headings: research, teaching, and writing. My research activities fall into four areas: biochemistry of cheese, fractionation and characterization of milk proteins, heat stability of milk, and dairy enzymology. Finally, I offer some advice to young scientists.
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