2007
Liu, X. and L.E. Metzger (2007) Application of Rapid Visco Analysis to Evaluate Effects of Seasonal Factor and Manufacturing Conditions on Functionality of Nonfat Dry Milk. The 9th Annual Dairy Ingredient Symposium and 3rd International Spray Dried Milk Conference. Oral presentation. (Accepted)
Liu, X. and L.E. Metzger (2007) Application of Fluorescence Spectroscopy to Study the Impact of Seasonal Changes in Characteristics of Nonfat Dry Milk. 9th Annual Dairy Ingredient Symposium and 3rd International Spray Dried Milk Conference. Oral presentation. (Accepted).
Marella, C. and K. Muthukumarappan (2007) Development of Tailor Made Feed with High Concentration of alpha-lactalbumin and beta-lactoglobulin from Cheese Whey. ASABE Annual International Meeting, June 17-20, 2007, Minneapolis, MN (Accepted)
Marella, C. and K. Muthukumarappan (2007) Fractionation of alpha-lactalbumin and beta-lactoglobulin from Tailor Made Cheese Whey Feed. ASABE 2006 Annual International Meeting, July 9-12, 2006, Portland, OR (Accepted)
Marella, C. and K. Muthukumarappan (2007) Development of a Novel Process for Fractionation of alpha-lactalbumin and beta-lactoglobulin from Cheese Whey. IFT Annual Meeting, July 28-August 1, 2007, Chicago, IL (Submitted)
Ruan, R., S. Deng, P. Chen, X. Lin and L.E. Metzger (2007) Study of High Intensity Electric Field for Liquid Food Pasteurization. ASABE 2007 Annual International Meeting, Minneapolis, MN, June 17-20, 2007. (Accepted)
Ruan, R.R. (2007) Concentrated High Intensity Electric Field (CHIEF) Technology for Liquid Food Pasteurization. IFT 2007 Annual Meeting, Chicago, IL. July 28- August 1, 2007. (In review)
Somni, H., V.V. Mistry, K. Muthukumarappan and K.R. Nauth (2007). Manufacture of Process Cheese Spread from Membrane Concentrated Milk. ADSA-ASAS 2007 Joint Annual Meeting Annual Conference. (Submitted for presentation).
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2006
Awad, S., A. N. Hassan, and V.V. Mistry. (2006). Substituting Aged Cheese with Exopolysaccharide-Containing Base Cheese in Making Process Cheese. J. Dairy Sci. 89, (Suppl. 1) : 314. (Abstr.).
Awad, S., A.N. Hassan, and V.V. Mistry. (2006). Impact of Exopolysaccharide-Containing Base Cheese on Characteristics of Reduced Fat Process Cheese. J. Dairy Sci. 89,(Suppl. 1) : 314. (Abstr.).
Liu, X. and L.E. Metzger (2006) Application of Fluorescence Spectroscopy for Monitoring Changes in Nonfat Dry Milk During Storage. Poster presentation. IFT Annual Meeting.
Liu, X. and L.E. Metzger (2006) A Rapid Method for Evaluation of Effects of Manufacturer and Storage Conditions on Functional Properties. Rapid Visco Analysis of Nonfat Dry Milk. Poster presentation. IFT Annual Meeting.
Marella, C. and K. Muthukumarappan (2006) Whey Protein Fractionation using a Multistage Membrane Separation System. Oral presentation. ASABE Annual International Meeting, July 9-12, 2006, Portland, OR
Muthukumarappan, K. (2006) Development of Intermediate Feed for Fractionation of Alpha-lactalbumin and Beta-lactoglobulin from Cheese Whey. Oral presentation. International Conference on Innovations in Food and Bioprocess Technologies, Asian Institute of Technology, Bangkok, Thialand, Dec 12-14, 2006
Phadungath, C., L.E. Metzger (2006) Effect of Sodium Gluconate on the Solubility of Calcium Lactate. Poster presentation. ADSA-ASAS Joint Annual Meeting, July 9-13, 2006, Minneapolis, MN.
Ruan, R., S. Deng, P. Chen, X. Lin and L.E. Metzger (2006) Study of High Intensity Electric Field for Liquid Food Pasteurization. ASABE Annual International Meeting, Portland, OR, July 9-12, 2006.
Zhou, P. and T.P. Labuza (2006). Hardening of Whey Protein-Based Nutritional Bars Resulting from Protein-Protein Reactions. IFT Annual Meeting, Orlando, FL (Abstract #06-A-981)
Zhou, P., L. Davis and T.P. Labuza (2006). Effect of Protein Source (Whey Protein Isolate and/or Soy Protein Isolate) on Textural Properties of a Model Food Bar. IFT Annual Meeting, Orlando, FL (Abstract #06-A-2415).
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2005
Biswas, A., R. Kapoor, P. Upreti, L.E. Metzger, and K. Muthukumarappan (2005). Evaluation of Process Cheese Food Functionality using Various Melt Tests. Oral presentation. ADSA Annual Meeting in Cincinnati, Ohio (Abstract)
Colby, L.L. and G.A. Reineccius (2005). Development of a Real-Time Olfactometry Software Application for Gas Chromatography-Olfactometry. IFT Annual Meeting, New Orleans, LA.
Garimella Purna. S. K., A. Pollard and L.E. Metzger (2005) Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality- I. Tri-Sodium Citrate. ADSA Annual Meeting, July, 2005. (Abstr)
Garimella Purna. S. K., A. Pollard and L.E. Metzger (2005). Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality- II. Di-Sodium Phosphate. ADSA Annual Meeting, July, 2005. (Abstr)
Kapoor. R., S.K. Garimella Purna and L.E. Metzger. (2005) Effect of Mixing Speed During Manufacture and Type and Level of Emulsifying Salt used on the Microstructure of Process Cheese. ADSA Annual Meeting, July, 2005. (Abstr)
Mei, J.B. and G.A. Reineccius. (2005) Influence of Cheddar Cheese Physical Properties and Temperature on Aroma Release. Oral presentation. ACS National Meeting. Washington, D.C.
O’Sullivan, D.J. (2005). Probiotics and Health Enhancement. Oral presentation New York State Food Protection Annual Meeting, Syracuse NY.
O’Sullivan, D.J. (2005). Probiotics. Oral presentation. Minnesota Nutrition Council, Roseville, MN.
Schamberger, G.P. and T.P. Labuza. (2005). Inhibition of the Maillard Reaction in Extended Shelf Life Milk. IFT Annual Meeting. New Orleans, LA (Abstr)
Strohman, D. and G.A. Reineccius (2005). Improving the Shelf Life of Flavored Milk. Poster presentation. Pangborn Sensory Science Symposium UK.
Strohman, D. and G.A. Reineccius (2005). Improving the Shelf Life of Flavored Milk. Oral presentation. American Chemical Society meeting, Washington, D.C.
Upreti, P., L.L. McKay, and L.E. Metzger. (2005). Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio (S/M) of Cheddar Cheese on Glycolysis during Ripening. ADSA Annual Meeting, Cincinnati, OH. (Abstr.)
Upreti, P., P.S. Lehtola, and L.E. Metzger. (2005). Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio (S/M) of Cheddar Cheese on Proteolysis during Ripening. ADSA Annual Meeting, Cincinnati, OH. (Abstr.)
Upreti, P., P. Buhlmann, and L.E. Metzger. (2005). Mathematical Modeling of Buffering Properties of Cheddar Cheese. ADSA Annual Meeting, Cincinnati, OH. (Abstr.).
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2004
Das, Seema and R.I. Dave. (2004). Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese. Poster presentation. ADSA Annual Meeting, July 25-29, 2004. St. Louis, MO,
Garimella Purna, S.K., L.A. Prow and L.E. Metzger. (2004) Utilization of Front-Face Fluorescence Spectroscopy for Rapid Analysis of Process Cheese Functionality. ADSA Annual Meeting, St. Louis, MO. J. Dairy Sci. Vol 87, Suppl 1, #45
Lehtola, P.S. and L.E. Metzger. (2004). A Comparison of Three Different Methods for Measuring Intact Casein in Cheese. Oral presentation. ADSA Annual Meeting, St. Louis, MO. J. Dairy Sci. Vol 87, Suppl 1 #539
Mei, J.B., G.A. Reineccius, W.B. Knighton, E.P. Grimsrud and T. Krick. (2004). Comparison of Linear Response in the Detection of Aroma Compounds by APCI-MS and PTR-MS. Poster presentation. Sept. 23-26, 2004.
Mei, J. B. (2004). Just Noticeable Differences: Sensory and Instrumental Correlation. Oral presentation., ACS 36th Central Regional Meeting. Indiana University-Purdue University, Indianapolis, IN. June 4, 2004.
Pandya, N.C., R.I. Dave, A.N. Hassan and L.E. Metzger. (2004). Exo-Polysaccharides Production in Whey Mineral Concentrate. Poster presentation. ADSA Annual Meeting, St. Louis, MO
Porubcan, A.R. and Z.M. Vickers. (2004) Effect of pH, Fat, Sucrose, Light-Induced Oxidation, and Flavoring on Milk Aftertaste Attributes and Liking Sensometrics. July 2004 Davis, California
Porubcan, A.R. and Z.M. Vickers. (2004). Characterization of Milk Aftertaste and Effect of pH, Fat, Sucrose and Light-Induced Oxidation on Milk Aftertaste Attributes. IFT Annual Meeting, Las Vegas, NV
Reineccius, G.A. and J.B. Mei. (2004). The Influence of Texture on Flavor Perception. Oral presentation. ACS National Meeting. Philadelphia, PA
Upreti, P., R. Kapoor, S.K.G. Purna, and L.E. Metzger. (2004). Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on Cheese Quality: Manufacture and Composition. J. Dairy Sci. Vol. 87, Suppl. 1 (Abstract).
Upreti, P., P.S. Lehtola, and L.E. Metzger. (2004). Influence of Calcium, Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on Cheese Quality: pH Changes During Ripening. J. Dairy Sci. Vol. 87, Suppl. 1 (Abstract).
Uzzan, M. and T.P. Labuza. (2004). Thermal and Storage Stability of Glucosamine and Chondroitin Sulfate in a Milk-Based Dietary Supplement Beverage. Poster presentation. IFT Annual Meeting, Las Vegas, NV. Abstract #114-F30.
Uzzan, M. and T.P. Labuza. (2004) An Analytical Solution for Temperature Profiles in Plate and Frame Heat Exchangers Under Counter-Current Single Pass Flow. Oral presentation. IFT Annual Meeting, Las Vegas, NV.
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2003
Acharya, M.R., and V.V. Mistry (2003). Effect of Sodium Chloride and Acid on Rennet Coagulation and Curd Firmness of High Heat-Treated Milk. J. Dairy Sci. 86 (Suppl. 1): 367 (Abstr.)
Rosenberg, L.A. and L.E. Metzger (2003). Comparison of the Melting Properties of Process Cheese using a Rapid Visco Analyzer (RVA) and the Schreiber Melt Test. J. Dairy Sci. Suppl. 1 (Abstr.).
Hongsoongnern, P. and Z.M. Vickers. Learning to Discriminate an Odor Mixture from Similar Mixtures – How Long Does It Take? IFT Annual Meeting, Chicago, July 12-16 2003
Lee, J-H, D.J. O’Sullivan, J. Halgerson. (2003). Sequence Analysis of Two Cryptic Plasmids from Bifidobacterium longum DJO10A and Construction of a Shuttle Cloning Vector. Opening Symposium for Cargill Building for Microbial and Plant Genomics.
Mortenson, M.A., G.A. Reineccius, and Z. Vickers. (2003) Factors Iinfluencing Flavor Quality in Ddried WPC and WPI. IFT National Meeting - IFT Symposium: Flavor Chemistry of Dairy Products, Chicago, IL. July 12-16, 2003.
Parmar, R.M., G.G. Singhal, R.I. Dave and C. Ren. (2003) Feasibility of Incorporation of Commercial Acid Whey Powders in Probiotic Yogurt. Poster presentation. IFT Annual Meeting, Chicago, IL, USA, July 12-16, 2003.
Singhal, G.G, R.M. Parmar, R.I. Dave, and C. Ren. (2003). Processing Acid Whey for its Incorporation into Probiotic Yogurt. Poster presentation. IFT Annual Meeting, Chicago, IL, USA, July 12-16, 2003
Wee, J.K. and D.E. Smith. (2003). Compositional Difference of Sweet Cream Buttermilk. Poster presentation. IFT Annual Meeting, Chicago, IL, USA, July 12-16, 2003.
Upreti, P. and L.E. Metzger. (2003). Analysis of Physico-Chemical Changes during Eearly Ripening of Cheese Utilizing FTIR Spectroscopy. J. Dairy Sci. Supple. 1 (Abstract).
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2002
Rosenberg, L.A., L.E. Metzger, M.R. Achary and V.V. Mistry (2002). Evaluation of Process Cheese Melting Characteristics using a Rapid Visco Analyzer. IFT Annual meeting.
Metzger, L.E. R. Kapoor, L.A. Rosenberg and P. Upreti. (2002). RVA: Process Cheese Manufacture, Cheese Science 2002, July, Melbourne, Victoria, Australia.
Mistry, V.V. (2002). Properties and Applications of Ultrafiltered Milk Products. 4th Symposium on Advances in Dairy Product Technology. Concentrated and Dried Dairy Ingredients. San Luis Obispo, CA 25-26 Feb. (Invited presentation).
Acharya, M.R., and V.V. Mistry. (2002). Comparison of Effect of Vacuum Condensed and Ultrafiltered Milk on Pasteurized Process Cheese. J. Dairy Sci. 85 (Suppl. 1): 90 (Abstr.).
Mistry, V.V. (2002). Advances in Cheese Technology – Concentrated Milk for Cheese Making. North Central Cheese Industries Association Annual Conference. 16-17 Oct., Brookings SD.
Mistry, V.V. (2002). Properties and Applications of Ultrafiltered Milk Products. 4th Symposium on Advances in Dairy Product Technology. Concentrated and Dried Dairy Ingredients. San Luis Obispo, CA 25-26 Feb. (Invited presentation).
Nair, S.S., and V.V. Mistry. (2002). Reduction of Losses of salt (NaCl) during the Manufacture of Cheddar Cheese. J. Dairy Sci. 85 (Suppl. 1): 90 (Abstr.).
Mistry, V.V. (2002). Reduction of Waste Salt in Cheesemaking. Annual meeting of the Minnesota-South Dakota Dairy Foods Research Center. St. Paul, MN. 9 July 2002 (Invited presentation).
Labuza, T.P. (2002). Kinetic Models for Crystallization of Lactose in Milk Powders. Water Symposium at Univ. of Reims, France.
Labuza, T.P. (2002). WMP Storage Stability. IFT Dairy Products Division Scientific Papers session, IFT Annual Meeting, Anaheim CA.
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2000
Budin, J., C. Milo, G.A. Reineccius. (2000). Perceivable Odorants in Fresh and Heated Sweet Cream Butter. Proceedings of the 10th International Flavor Conference, Greece.
Mistry, V.V. (2000). Improvement of Functional Properties and Yield of Cheddar Cheese. Annual meeting of the Minnesota-South Dakota Dairy Foods Research Center. St. Paul, MN. 17 July.
Mistry. V.V. (2000). Impact of Homogenization on Cheesemaking. Convention of the Upper Midwest Dairy Industries Association. St. Cloud, MN 12-13 Sept. (Invited presentation).
Mistry, V.V. (2000). Improvement of Cheese Yield and Texture. North Central Cheese Industries Association 2000 Annual Conference. Brookings, SD 11-12 Oct. (Invited presentation).
Mistry, V.V. (2000). Cheese Functionality and Yield. Proc. Dairy & Forage Conf. Coop. Extension Service. Dairy Sci. Dept., SDSU, Brookings. pp. 1-2.
Nair, M.G., V.V. Mistry and B.S. Oommen. (2000). Influence of Cream Homogenization and Protein Supplementation of Cheddar Cheese Milk by Ultrafiltration on Functionality of Whey Protein Concentrates. J. Dairy Sci. 83 (Suppl. 1): 96 (Abstr.).
Ramaswamy, N., R.J. Baer, D.J. Schingoethe, A.R. Hippen, L.A. Whitlock and K.M. Kasperson. (2000). Influence of Feeding Cows Fish Oil, Extruded Soybeans, or their Combination on the Composition of Milk, Cream, and Butter. J. Dairy Sci. 83(Suppl. 1):82 (Abstr.).
Whitlock, L.A., D.J. Schingoethe, A.R. Hippen, R.J. Baer, N. Ramaswamy and K.M. Kasperson. (2000). Milk Production and Composition from Cows Fed Fish Oil, Extruded Soybeans, or their Combination. J. Dairy Sci. 83(Suppl. 1):134 (Abstr.).
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