| Historic Projects | Researchers |
| Sensory Development of a Cheddar Flavor Lexicon | M. A. Drake |
| Functionality of Enzyme-Modified Whey Proteins | HES/GLC |
| The Influence of Creaming Variables on Processed American Cheese Meltability | C. Daubert, B. Farkas |
| Bioactive Peptides Exhibit Anti-Microbial Activity | D. Clare, HES, T. R. Klaenhammer, GLC |
| Processing modification of whey protein concentrate into a thickening agent | C. Daubert, E. A. Foegeding |
| Rheology, NMR, & microscopy: linking processed cheese microstructure with functionality | C. Daubert, Keener |
| Determining physicochemical and structural aspects of cheese using model cheeses | E. A. Foegeding |
| Determining molecular mechanisms and modifications for whey protein thermal stability | E. A. Foegeding |
| Leaky lactic bacteria: applications for accelerated cheese ripening | T. R. Klaenhammer |
| Minimizing flavor variability in whey protein products | M. A. Drake, D. Larick, L. Turner |
| Lactobacillus acidophilus genome sequencing and functional analysis | T. R. Klaenhammer, Cano |
| Development of chemical anchors to cheddar cheese flavor lexicon terms | M. A. Drake, Cadwaldr |
| Low pH whey protein concentrate gels with tailored texture | Khan |
| Molecular decoys…disrupt developmental cycles bacteriophages attacking lactic acid bacteria | T. R. Klaenhammer |
| Phage defense systems for dairy starter cultures | T. R. Klaenhammer |
| Incorportion of whey polymers into processed and cream cheese networks | E. A. Foegeding |
| Lactobacillus probiotic research | T. R. Klaenhammer |
| Utilization of fructooligosaccharides by probiotic bacteria | T. R. Klaenhammer |
| Rheological characterizaton and applications for a derivitized whey ingredient | C. Daubert |
| Whey protein hydrolysis processes that optimize functionality and control gelation | E. A. Foegeding |
| Functional genomic analysis of probiotic lactobacilli | T. R. Klaenhammer |
| Targeting bacteriophages with molecular decoys & poisons | T. R. Klaenhammer |
| New phage defenses for lactococcus starter cultures | T. R. Klaenhammer |
| Controlled intermolecular disulfide formation to improve functionality | E. A. Foegeding |
| Flavor variability & flavor stability of skim milk powder | M. A. Drake |
| Fortifying vitamins A&D in low-fat foods | J. Allen |
| Biochemical characterization of a novel antimicrobial milk protein | D. Clare |
| Microwave heating & rapid cooling for shelf stable whole milk | J. Simunovic |
| Controlling astringent flavor and stability in high protein/acid drinks | E. A. Foegeding |
| Facilitate technology transfer of the cheese & powder lexicons | M. A. Drake |
| Assessment of changes in bacterial communities-terminal restriction fragment length polymorphism | T. R. Klaenhammer |
| Engineering lactic acid bacteria for the delivery of antioxidants into dairy products | Hassan, T. R. Klaenhammer |
| Determining molecular/microstructural origin of textural properties in gels | E. A. Foegeding |
| Funct. compar. genomics lactobacillus acidophilus NCFM prob. lactic acid bacteria | T. R. Klaenhammer |
| Tech transfer of the cheese and powder lexicons | M. A. Drake |
| Stabilizing various forms of whey proteins in beverages | E. A. Foegeding |
| Improving whey protein foaming functionality | E. A. Foegeding |
| Impact of agglomeration on flavor of dried dairy ingredients | M. A. Drake |
| Identification of market opportunities for new/improved dairy beverages | M. A. Drake |
| Impact of dairy components on gene expression in probiotic lactobacilli | T. R. Klaenhammer |
| Microstructure/functionality of processed cheese:role in milkfat | C. Daubert, Hartel |
| Tech transfer of the cheese & powder lexicons | M. A. Drake |
| Sensory & functional properties of native whey proteins | M. A. Drake, E. A. Foegeding |
| Factors controlling the development of astringency in high acid whey protein beverages | E. A. Foegeding |
| DMI Sensory Pilot Plant | M. A. Drake |
| A modification process expand functionality of whey ingredients…carbohydrate complexing | C. Daubert |
| Preference mapping of consumer cheese ingredient categories | M. A. Drake |
| Developing methods for enhancing thermal stability of whey proteins | E. A. Foegeding |
| Whey & delactosed permeate & delactosed whey as ingredient to lower sodium content of soups | J. Allen |
| MPC Sensory Project | M. A. Drake |
| Identification of chemical components responsible for specific flavors in WPC80 & WPI | M. A. Drake |
| Compare the performance of proteins in beverages | E. A. Foegeding |
| Low fat cheese platform study: Low fat/fat free process cheese for slice on slice applications | C. Daubert |
| Low fat cheese platform study: Understanding molecular mechansisms…textural properties | E. A. Foegeding |
| Low fat cheese platform study:Flavor/flavor chemistry of cheese w/reduced fat content | M. A. Drake |
| Low fat cheese platform study:Consumer perception of reduced fat cheese. Trade off | M. A. Drake |
| Investigating the filled gel model for the role of fat in cheese | E. A. Foegeding |
| Improving whey protein off-flavor prevention via alternate process step optimization | M. A. Drake |
| Understanding how salt level influences perception of cheese flavor | M. A. Drake |
| Sensory and Functional Properties of Yogurt Powders | M. A. Drake |
| Sensory Pilot Lab-2008 | M. A. Drake |
| Determining how mixture of milk protein concentrate and WPC-80 after heat stability | E. A. Foegeding |
| Developing mixtures of whey and casein proteins for improved heat stability | E. A. Foegeding |
| Modifiing whey protein to improve heat stability and clarity and neutral pH | E. A. Foegeding |
| Effect of dairy delivery on survival and activity of probiotic cultures in vivo | T. R. Klaenhammer |
| Identification of probiotic features in Lactobacillus acidophilus affected by dairy delivery | T. R. Klaenhammer |
| Influence of lactic acid bacteria, milk, yogurt and milkcomponents on gene expression in human intestinal epithelial cells | T. R. Klaenhammer |
| Development and utilization of model foods for whey protein ingredient evaluation | E. A. Foegeding |
| Relating rheological properties to cheese functional performances | E. A. Foegeding |
| Quantification and aroma quality of the compounds responsible for desirable & undesirable flavor in LF Cheddar Cheese | M. A. Drake |
| Enhancing the quality and utilization of native whey proteins | M. A. Drake |
| Enhancing microbial safety of fresh soft Queso fresco cheese by GRAS lauric arginate application | R. Nannapaneni |
| Sensory Application Lab 2009 | M. A. Drake |
| Influence of starter culture growth on the development of rosey and burnt-brothy flavors during aging of low fat cheese | M. A. Drake |
| Binding of calcium to improve stability of whey protein | E. A. Foegeding |
| Understanding the role of beverage processing steps on whey protein flavor contributions | M. A. Drake |
| Developing whey proteins having less astringency at low pH | E. A. Foegeding |
| Designing filler particles to imitate fat in cheddar cheese | E. A. Foegeding |
| Sensory Application Lab 2010 | M. A. Drake |
| At what salt level do consumers notice decreasing salt concentrations and at what concentration is acceptance negatively impacted | M. A. Drake |
| Annatto Partitioning in Cheese and Cheese Whey | M. A. Drake |
| A Systematic Study of Cheese Microbiology and Flavor Based on Salt Cation Substitution in lower Sodium Cheddar Cheese | M. A. Drake |
| Sensory Application Lab 2011 | M. A. Drake |
| Developing Milk Protein Based Structures for New Dairy Products | E. A. Foegeding |
| Source(s) of Salty Taste in Permeate | M. A. Drake |