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Frank V. Kosikowski

Affiliations: 
1945-1986 Food Science Cornell University, Ithaca, NY, United States 
Area:
Dairy/ Food Science
Website:
https://hdl.handle.net/1813/17888
Google:
"Frank" "Kosikowski" "Cornell"
Bio:

(1916 - 1995)
https://books.google.com/books?id=UnBCAAAAYAAJ

Cross-listing: Microtree

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Gerald J. Silverman grad student 1955 Cornell (Microtree)

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Publications

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Kosikowski FV. (2008) Nutritive And Organoleptic Characteristics Of Nondairy Imitation Milks Journal of Food Science. 36: 1021-1025
Penel AJ, Kosikowski FV. (1990) Beta-Nitropropionic Acid Production by Aspergillus oryzae in Selected High Protein and Carbohydrate-rich Foods. Journal of Food Protection. 53: 321-323
Kosikowski FV, Mistry VV. (1990) Microfiltration, Ultrafiltration, and Centrifugation Separation and Sterilization Processes for Improving Milk and Cheese Quality Journal of Dairy Science. 73: 1411-1419
Mistry VV, Kosikowski FV. (1988) Yield and Quality of Cheddar Cheese from High Somatic Cell Milk Supplemented with Retentate to Varying Concentrations or Directly Ultrafiltered Journal of Dairy Science. 71: 2333-2341
Mistry VV, Kosikowski FV, Bellamy WD. (1987) Improvement of Lactic Acid Production in Ultrafiltered Milk by the Addition of Nutrients Journal of Dairy Science. 70: 2220-2225
Mistry VV, Kosikowski FV. (1986) Influence of milk ultrafiltration on bacteriophages of lactic acid bacteria. Journal of Dairy Science. 69: 2577-82
Kosikowski FV, Mistry VV, Masters AR. (1986) Age of Ultrafiltered Fresh Farm Milk and Effect on Quality Journal of Dairy Science. 69: 2797-2802
Fernandez A, Kosikowski FV. (1986) Hot Brine Stretching and Molding of Low Moisture Mozzarella Cheese Made from Retentate-Supplemented Milks Journal of Dairy Science. 69: 2551-2557
Fernandez A, Kosikowski FV. (1986) Low Moisture Mozzarella Cheese from Whole Milk Retentates of Ultrafiltration Journal of Dairy Science. 69: 2011-2017
Mistry VV, Kosikowski FV. (1986) Application of Retentate Starter Produced from Ultrafiltered Milk to the Manufacture of Cheddar Cheese Journal of Dairy Science. 69: 1484-1490
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