- "Survey of salty and sweet whey composition from various cheese plants in Wisconsin"
Blaschek KM, Wendorff WL, Rankin SA, Journal of Dairy Science 90 (4): 2029-2034 Apr 2007. Salty whey may be a source of Lf, potentially increasing its value to whey processors. However, the compositional assessments showed that commercial salty whey is a highly variable waste stream.
- "Effect of heat treatment of milk on activation of Bacillus spores"
Hanson ML, Wendorff WL, Houck KB, Journal of Food Protection 68 (7): 1484-1486 Jul 2005. The majority of isolates were characterized as Bacillus mycoides and not Bacillus cereus, suggesting that this organism might be more a cause of sweet curdling of fluid milk than previously reported.
- "Impact of seasonal changes in ovine milk on composition and yield of a hard-pressed cheese"
Jaeggi JJ, Wendorff WL, Romero J, et al., Journal of Dairy Science 88 (4): 1358-1363 Apr 2005. Cheese yield from February milk was higher than from May and August milk and was a result of higher casein and fat in the milk.