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.
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.
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.
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. 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.
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.
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.
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.
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.
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.
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.
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.
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.