2007
Kapoor, Rohit. (2007). Effect of Intact Casein, Total Calcium and pH on the Functional Properties and Microstructure of Process Cheese. Ph.D. Dissertation, University of Minnesota, St. Paul, MN. 213 pp.
2006
2005
Garimella Purna, Shivananda K. (2005). Studies on Process Cheese Functionality. M.S. Thesis. University of Minnesota, St. Paul, MN. 114 pp.
Pandya, Nirav C. (2005). Optimization of Growth Conditions of Selected Exo-Polysaccharides producing Lactic Acid Bacteria in Whey Mineral Concentrate. M.S. Thesis. South Dakota State University, Brooking, SD 86 pp.
Upreti, Praveen (2005). Influence of Calcium and Phosphorus, Residual Lactose, and Salt-to-Moisture Ratio on Cheddar Cheese Characteristics. Ph.D. Dissertation, University of Minnesota, St. Paul, MN 222 pp.
2004
Das, Seema. (2004). Effects of Proteolytic Starter Cultures on Melt Characteristics of Low Moisture Part Skim Mozzarella Cheese. M.S. Thesis, South Dakota State University, Brookings, SD
Myaka, Stefka. (2004). Influence of Cell Envelope Proteinases on the Flavor Profile and Accelerated Ripening of Cheddar Cheese. M.S. Thesis, University of Minnesota. 115 pages.
Porubcan, Alyssa. (2004). Milk Aftertastes and their Acceptability by Young Females. M.S. Thesis, University of Minnesota. 122 pages.
Prow, Lisa. (2004). Development of a Melt Test for Process Cheese, Process Cheese Spread and Process Cheese Product using the Rapid Visco Analyzer. M.S. Thesis, University of Minnesota. 121 pages.
Yang, Julie. (2004). Bacteriophage Defense Systems in Lactococcus lactis. M.S. Thesis, University of Minnesota. 151 pages.
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2003
Acharya, Mayur R. (2003). Effects of Vacuum Condensed and Ultrafiltered Milk on Cheddar and Pasteurized Process Cheese. Ph.D. Dissertation, South Dakota State University, Brookings, SD.
Hongsoongnern, Pairin. (2003). Learning to Discriminate a Five-Odorant Mixture from Mixtures Containing Four of the Five Odorants. M.S. Thesis, University of Minnesota, St. Paul, MN 109 p.
Kapoor, Rohit. (2003). Effect of Ingredients and Processing Conditions on Process Cheese Functional Properties. M.S. Thesis, University of Minnesota, St. Paul, MN. 95 pp.
Krusch, Laura. (2003). Lactose Crystallization Kinetics. M.S. Thesis, University of Minnesota, St. Paul, MN
Mortenson, Michael. (2003). Flavor of Whey Protein Concentrate and Whey Protein Isolate. M.S. Thesis, University of Minnesota, St. Paul, MN
Nair, Sithara. (2003). Reduction of Salt (NaCl) Losses during the Manufacture of Cheddar Cheese. M.S. Thesis, South Dakota State University, Brookings, SD.
Ottman, Kaarin J. (2003). Effects of Manufacturing Procedures on Mozzarella Cheese Yield and Functionality. M.S. Thesis, University of Minnesota, St. Paul MN. 69 p.
Parmar, Rajesh M. (2003). Incorporation of Acid Whey Ppowders in Probiotic Yogurt. M.S. Thesis, South Dakota State University, Brookings, SD.
Singhal, Gaurav G. (2003). Ultrafiltering Acid Whey for Incorporation into Probiotic Yogurt. M.S. Thesis, South Dakota State University, Brookings, SD.
Varcoe, Jeffrey. (2003). Prophylactic Feeding of Lactobacillus acidophilus to Mice Attenuates Overt Colonic Hyperplasia. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Wee, Jia K. (2003). Compositional Characteristics of Sweet Cream Buttermilk. M.S.Thesis, University of Minnesota, St. Paul, MN. 104 p.
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2002
Vanchy, Prashanth. (2002). Improving the Stability of Spray-Dried Whole Milk Powder. M.S. Thesis, University of Minnesota, St. Paul, MN.
2001
Chandrapati, Sailaja. (2001). Elucidation of Regulatory Mechanisms Effecting Nnisin Biosynthesis in Lactococcus lactis ATCC 11454. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Glasoe, M.W. (2001). Effects of Enzyme Modified Whey Proteins on Dough Rheology and Baked White Bread Quality. M.S. Thesis, North Dakota State University, Fargo, ND
Haidari, Faraz. (2001). A Method for Complete Dephosphorylation of Beta-Casein. M.S. Thesis, University of Minnesota, St. Paul, MN
Jaskulka, Frank J. (2001). Factors Affecting the Determination of the Kinetic Reaction Rate of Beta-Lactoglobulin Thermal Denaturation. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Leighton, Sean. (2001). Increase in Vviable Lactobacilli with Milk as the Probiotic Delivery Vehicle. M.S. Thesis, University of Minnesota, St. Paul, MN
Peterson, Devin. (2001). Characterization of the Volatile Compounds which Constitute Fresh and Heated Sweet Cream Butter Aroma. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Upreti, Praveen. (2001). Fortification and Eestimation of Vitamin D3 in Pasteurized Process Cheese. M.S. Thesis, South Dakota State University, Brookings, SD.
Yang, Bin. (2001). The Contribution of Non-Volatile Components to Cheddar Cheese Flavor. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Wang, Wei. (2001). Identification of Bifidobacteria 16s rRNA Gene Ssequencing. M.S. Thesis, University of Minesota, St. Paul, MN.
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2000
Agee, Ronald. (2000). The Isolation and Biochemical Characterization of LlaKR21, a Type II Restriction Endonuclease from Lactococcus lactis. M.S. Thesis, University of Minnesota, St. Paul, MN.
Holton, Elizabeth. (2000). Effects of Whey Protein Iingredients on Mixing and Baking Properties of Wheat Flour. Ph.D. Dissertation, University of Minnesota, St. Paul, MN.
Li, Haiping. (2000). Heterologous Expression of Nisin Production in Lactic Acid Bacteria. M.S. Thesis, University of Minnesota, St. Paul, MN.
Ramaswamy, N. (2000). Fatty Acid Composition of Milk, Cream, and Butter as Influenced by Feeding Cows Fish Oil, Extruded Soybeans, or their Combination. M.S. Thesis, South Dakota State University, Brookings, SD.
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1999
Fresenborg, Krista. (1999). Emulsification Pproperties of Modified Milk Protein Concentrates. M.S. Thesis, University of Minnesota, St. Paul, MN. 71 pp.
Luo, Zhengyu. (1999). The Flavor Stability of Cheddar Cheese Powder during Storage. Plan B. Masters paper. University of Minnesota, St. Paul, MN.
Mauer, Lisa. (1999). Properties of Beta-Casein and Edible Bbeta-Casein Films. Ph.D. Dissertation, University of Minnesota, St. Paul, MN. 94 pp.
Nair, M.G. (1999). The Influence of Homogenization of Cream on Yyield and Functionality of Cheddar Cheese. M.S. Thesis, South Dakota State University, Brookings, SD.
Oommen, B.S. (1999). Effect of Homogenization of Cream on Composition, Yield, and Functionality of Cheddar Cheese made from Milk Supplemented with Ultrafiltered Milk. M.S. Thesis, South Dakota State University, Brookings, SD.
Swearingen, Peggy. (1999). The Effect of Non Starter Lactic Acid Bacteria (NSLAB) on Cheddar Cheese Ripening. M.S. Thesis, University of Minnesota, St. Paul, MN. 187 pp.
Szybist, Lynn. (1999). A Critical Analysis of the Past, Current, and Future of Open Dating Practices. M.S. Thesis, University of Minnesota, St. Paul, MN.
Zhang, Yu. (1999). Development of Predictive Modeling for the Reduction of Escherichia coli during the Curing Time of American Type Cheese. M.S. Thesis, South Dakota State University, Brookings, SD.
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1998
Budin, John Todd. (1998). Perceivable Odorants in Fresh and Heated Butters. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Gaither, Cheryl Lynn. (1998). Use of Alpha and Beta Casein in Process Cheese Manufacture: Contribution of Individual Proteins in Melting Qualities. M.S. Thesis, University of Minnesota, St. Paul, MN
Larsson, Alison R. (1998). Relationship Between Yeast and Lactic Acid Bacteria in the Manufacture of Fermented Fairy Products. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Muehlenkamp, Martha. (1998). The Influence of Non-Starter Lactobacilli on Cheddar Cheese and Cheese Slurry Proteolysis. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Polzin, Michael Robert. (1998). Metabolic Engineering of Lactocuccus lactis ssp. lactis biovar diacelylactis for the Overproduction of Diacetyl. M.S. Thesis, University of Minnesota, St. Paul, MN
Sherwin, Craig Philip. (1998). The Water Vapor Barrier Properties of Whey Protein-Fatty Acid Emulsion Films. M.S. Thesis, University of Minnesota, St. Paul, MN
Sutheerawattanaonda, Manote. (1998). Physicochemical Properties of Process Cheese: Influence on Meltability. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Wang, Hua. (1998). Deficiency in Aspartate BiosynThesis in Lactococcus lactis subsp. lactis C2 leads to Slow Milk Coagulation. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Ward, Loren Spencer. (1998). Isolation of Casein Fractions by Manipulating Inherent Solubility and Association Properties of Casein. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
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1997
Amann, M. M. (1997). Effects of Bifidobacteria Consumption on Breath Hydrogen and Colonic Flora in Humans. M.S. Thesis, University of Minnesota, St. Paul, MN
Boeck, J. (1997). The Relationship Between Nisin Production during Cheese Manufacture and Development of Flavor in Cheddar Cheese. M.S. Thesis, University of Minnesota, St. Paul, MN
Duyvestyen, W. (1997). Shelf life of Specialty Milk under Variable Temperature Distribution. M.S. Thesis, University of Minnesota, St. Paul, MN
Kauppi, Kendra. L. (1997). Influence of Temperature and Media Composition on the Growth and Survival of Verotoxigenic Escherichia coli. M.S. Thesis, University of Minnesota, St. Paul, MN
Krishnaswamy, N. (1997). Effect of Emulsifiers and Food Gum on Non Fat Ice Cream. M.S. Thesis, South Dakota State University, Brookings, SD
Kullen, M.J. (1997). Bifidobacteria in the Human Intestine: Studies on the Dominant Strains and the Influence of Erogenous Bifidobacteria and Dietary Carbohydrate. Ph.D. Dissertation, University of Minnesota, St. Paul, MN
Lewandowski, V. J. (1997). The Production and Application of Nisin-Containing Nonfat Dry Milk. M.S. Thesis, University of Minnesota, St. Paul, MN
Mannie, E.S. (1997). The Effects of Milk-Derived Ingredients on Doughs and Bread. M.S. Thesis, University of Minnesota, St. Paul, MN
Matzke, M. (1997). Inhibition of Gram Positive and Gram-Negative Pathogens by Bifidobacteria spp. M.S. Thesis, University of Minnesota, St. Paul, MN.
Poduval, V.S. (1997). Manufacture of Reduced Fat Mozzarella Cheese using Ultrafiltered Sweet Buttermilk and Homogenized Cream. M.S. Thesis, South Dakota State University, Brookings, SD.
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1996
Fasold, D.L. (1996). Structural Relaxations in Whey Protein Isolate Films and their Impact upon Film Oxygen Permeability. M.S. Thesis, University of Minnesota. St. Paul. MN.
Jiang, T. (1996). The Potential of Lactic Acid Bacteria to Improve Lactose Digestion and Colonic Fermentation. Ph.D. Dissertation, University of Minnesota. St. Paul, MN.
Lo, C.G. (1996). Incorporating Native and Denatured Whey Proteins into Cheese Curd for Manufacture of Low-Fat Cheese. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Mav, Ranee. (1996). The Shift of Ionic Calcium in Milk Systems. M.S. Thesis, University of Minnesota. St. Paul. MN.
Reitsma, C.J. (1996). Survival of Enterohemorrhagic Escherichia coli 0157:H7 during the Manufacture and Curing of Cheddar Cheese. M.S. Thesis, South Dakota State University, Brooking, SD
Srinivas, S. (1996). Thermal Conductivity of Ultrafiltration Retentates and Rentate Gels. M.S. Thesis, University of Minnesota, St. Paul, MN.
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1995
Day, T. (1995). Use of nisin-producing and nonlactose fermenting lactococci for control of gram-positive and gram-negative pathogens in milk. M.S. Thesis, University of Minnesota, St. Paul, MN
Kameswaran, S. (1995). Rheological properties of skim milk-based rennet gels supplemented with an ultrafiltered milk protein concentrate. M.S. Thesis, University of Minnesota, St. Paul, MN.
Lee, K.D. (1995). Determining the causes of the bitterness quality defect in Cheddar cheese. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Reineccius, K. (1995). Genetic engineering of antifreeze proteins in dairy starter cultures. M.S. Thesis, University of Minnesota, St. Paul, MN.
Wolkow, M.D. (1995). Improving the body, texture, and overall quality of low-fat ice cream with emulsifiers. M.S. Thesis, South Dakota State University, Brookings, SD
Ziegler, P.L. (1995). Effect of using whey protein concentrates and mucoid cultures on syneresis and viscosity of nonfat yogurts. M.S. Thesis, University of Minnesota, St. Paul, MN.
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1994
Ajao, A.B. (1994). The development and application of nisin-containing whey protein concentrate. M.S. Thesis, University of Minnesota, St. Paul, MN.
Christensen, K.R. (1994). Studies on the volatile compouds responsible for Cheddar cheese aroma. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Lentsch, M.R. (1994). Characteristics of milk and reduced-fat Cheddar cheese from cows fed extruded soybeans and niacin. M.S. Thesis, South Dakota State University, Brookings, SD.
Mehta, A. (1994). Microbiological safety of low-salt and low-fat Cheddar cheese. M.S. Thesis, University of Minnesota, St. Paul, MN.
Metzger, L.E. (1994). Application of cream homogenization in the manufacture of reduced fat Cheddar cheese. M.S. Thesis, South Dakota State University, Brookings, SD
Muehlenkamp, M.R. (1994). Characterization of beta-casomorphins from dairy products. M.S. Thesis, University of Minnesota, St. Paul, MN.
Sanchez-Femandez, C.G. (1994). Microbial antagonism of Agrobacterium azotophilum from pozol, a traditional fermented food from Mexico. M.S. Thesis, University of Minnesota, St. Paul, MN.
Schaffer, S. (1994). Microbiological safety of Blue and Cheddar cheese made from naturally modified milk fat. M.S. Thesis, University of Minnesota, St. Paul, MN.
Tsoubeii, M.N. (1994). Molecular interactions and ingredient substitution in cereal based model systems during conventional and microwave heating. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Van Dam, K.J. (1994). Whey protein concentrate as a partial casemate replacer in imitation processed cheese. M.S. Thesis, University of Minnesota, St. Paul, MN.
Vandeweghe, P. (1994). Proteolytic system of Lactococcus Lactis ssp. cremoris. Ph.D. Thesis, University of Minnesota, St. Paul, MN
Yezzi, T.L. (1994). Utilization of Cheddar cheese containing nisin to inhibit potentially pathogenic microorganisms in cold-pack cheese spread. M.S. Thesis, University of Minnesota, St. Paul, MN.
Yu, W. (1994). Sequence determination and characterization of regions flanking the replication origin of the plasmid SK11 from Lactococcus lactis subsp. cremoris SK11. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
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1993
Canar, M. (1993). Development of a frozen yogurt for people who are lactose intolerant. M.S. Thesis, University of Minnesota, St. Paul, MN
Chuy, L. (1993). Evaluation of physical chemical properties of powders related to the glass transition approach. M.S. Thesis, University of Minnesota, St. Paul, MN.
Lightfield, K.D. (1993). Composition of milk and Cheddar cheese from cows fed unsaturated dietary fat. M.S. Thesis, South Dakota State University, Brookings, SD.
Lin, M.Y. (1993). Construction of an integrative food-grade cloning vector for Lactobacillus acidophilus. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Peterson, S.D. (1993). Thermal denaturation of whey proteins and its impact on ice crystal growth in model systems and frozen desserts. Ph.D. Thesis, University of Minnesota, St. Paul, MN
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1992
Anderson, D.L. (1992). Reduced fat Cheddar cheese from condensed milk. M.S. Thesis, South Dakota State University, Brookings, SD.
Bell, L.N. (1992). Investigations involving the meaning of pH in low-moisture food systems. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Brandsma, R.L. (1992). Accelerated ripening of reduced fat Cheddar cheese from condensed milk. M.S. Thesis, South Dakota State University, Brookings, SD.
Britton, T.L. (1992). Temperature-sensitive plasmid replication and host growth conferred by certain Lactococcus lactis subs. cremoris lactose plasmids. M.S. Thesis, University of Minnesota, St. Paul, MN.
Dinakar, P. (1992). Growth and viability of Bifidobacterium bifidum in Cheddar cheese. M.S. Thesis, South Dakota State University, Brookings, SD.
Elvebak, D.E. (1992). Effect of concentration on whey protein denaturation in whole milk and whole milk UF retentates. M.S. Thesis, University of Minnesota, St. Paul, MN.
Roberts, A. (1992). Sensory attributes and preferences for Cheddar cheese. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Sierzant, R. (1992). Rheological properties of whole milk ultrafiltered retentates. M.S. Thesis, University of Minnesota, St. Paul, MN.
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1991
Baloga, A. (1991). Applications of Molecular Typing Methods to Bacterial Systems. Ph.D.Thesis, University of Minnesota, St. Paul, MN.
Fleischmann, A.M. (1991). The Dielectric Properties of Whey Protein and Starch Systems. M.S. Thesis, University of Minnesota, St. Paul, MN
Lund, A.M. (1991). Listeria monocytogenes Incidence in Raw Milk and the Potential for Control of Listeria monocytogenes using Bacteriocin-Producing Species of Bacillus. M.S. Thesis, University of Minnesota, St. Paul, MN.
McIntyre, D.A. (1991). Electroporation of Lactococcus lactis subsp. lactis and Construction of a First Generation Lactococcal Integrative Food-Grade Cloning Vvector. M.S. Thesis, University of Minnesota, St. Paul, MN.
Roberts, R.F. (1991). Development of a Nisin-Producing Starter Culture for use during Cheddar Cheese Manufacture to Inhibit Spoilage in High Moisture Pasteurized Process Cheese Spreads. Ph.D. Thesis, University of Minnesota, St. Paul, MN
Stegeman, G.A. (1991). Composition and Flavor of Milk and Butter from Cows Fed Unsaturated Dietary Fat and Receiving Bovine Somatotropin. M.S. Thesis, South Dakota State University, Brookings, SD.
Stoddard, G.W. (1991). Molecular Analyses of a Bacteriocin Ggene Cluster in Lactococcus lactis subsp. lactis biovar diacetylactis WM4. Ph.D. Thesis, University of Minnesota, St. Paul, MN.
Tempas, K. (1991). The Effect of Adjunct Lactic Aacid Bacteria on the Flavor of Low Fat Cheddar Cheese. M.S. Thesis, University of Minnesota, St. Paul, MN.
Tieleman, A.E. (1991). Characterization of the Proteolytic Products in Cheese. Ph.D.Thesis, University of Minnesota, St. Paul, MN.
Ventling, B.J. (1991). Growth Characteristics of Bifidobacteria in Ultrafiltered Milk. M.S. Thesis, South Dakota State University, Brookings, SD.
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1990
Christensen, K.R. (1990). Studies on the Volatile Compounds Responsible for Cheddar Cheese Aroma. M.S. Thesis, University of Minnesota, St. Paul, MN.
Jaskulka, F.J. (1990). Optimal Mixture Experimental Design Applied to the Development and Assessment of an Equation to Relate Freezing Point Depression to Ice Ccream Mix Components. M.S. Thesis, University of Minnesota, St. Paul, MN.
Lin, M.Y. (1990). Influence of Non-Fermented Ddairy Products Containing Bacterial Starter Cultures on Lactose Maldigestion in Humans. M.S. Thesis, University of Minnesota, St. Paul, MN.
Linsky-Church, A.E. (1990). Characterization of the Casein Breakdown in Cheese Ripening. M.S. Thesis, University of Minnesota, St. Paul, MN.
Opdahl, L.J. (1990). Composition and Consumer Acceptance of Frozen Yogurts Utilizing Whey Protein Concentrates. M.S. Thesis, South Dakota State University, Brookings, SD. 142p.
Sherlock, M. (1990). Evaluation of Consumer TTI Tags. M.S. Thesis, University of Minnesota, St. Paul, MN
Tsoubeli, M.N. (1990). Influence of Dairy Proteins on Aspartame Stability. M.S. Thesis, University of Minnesota, St. Paul, MN
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1989
Ramos, M.S. (1989). DNA Fingerprinting of Lactic Acid Bacteria used in Dairy Fermentations. M.S. Thesis, University of Minnesota, St. Paul, MN
Schmidt, K.A. (1989). Gum-Milk Protein Interactions as Determined by Viscosity. Ph.D. Thesis, University of Minnesota, St.Paul, MN.
Spelhaug, S.R. (1989). Bacteriocins from Lactic Acid Bacteria and their Potential to Inhibit Foodborne Pathogens. M.S. Thesis, University of Minnesota, St. Paul, MN.
Stepp, B.L. (1989). Renneting Pproperties and Flow Behavior Characteristics of Milk Retentates Produced by Ultrafiltration. M.S. Thesis, University of Minnesota, St. Paul, MN.
1988
Lin, W.J. (1988). A Method for Determining Beta-Galactosidase Aactivity of Yogurt Cultures in Skim Milk. M.S. Thesis, University of Minnesota, St. Paul, MN.
Vandeweghe, P. (1988). Flavor Compounds of Significance in Cheddar Cheese. M.S. Thesis, University of Minnesota, St. Paul, MN.
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