Historic Projects


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