Network Publications: listed by topic

Western Dairy Center's BUILD Dairy publications from multiple universities: 2016-2022 

Cheese

2023

Lampien, Alexander. Addressing cheese quality defects with emphasis on late blowing in aged white cheddar. Washington State University, 2023. https://rex.libraries.wsu.edu/esploro/outputs/graduate/ADDRESSING-CHEESE-QUALITY-DEFECTS-WITH-EMPHASIS/99901019838601842#file-0. (No DOI)

R. F. Kuhfeld, H. Eshpari, Z. Atamer & D. C. Dallas (2023): A comprehensive
database of cheese-derived bitter peptides and correlation to their physical properties, Critical
Reviews in Food Science and Nutrition, https://doi.org/10.1080/10408398.2023.2220792

2022

Poudel R, Thunell RK, Oberg CJ, Overbeck S, Lefevre M, Oberg TS, McMahon DJ. Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture. J Dairy Sci. 2022 Mar;105(3):2069-2081. doi: 10.3168/jds.2021-20958. Epub 2022 Jan 13. PMID: 35033338. https://doi.org/10.3168/jds.2021-20958 

Poudel, Rhitika & Thunell, Randall & Oberg, Craig & Overbeck, Sophie & Lefevre, Michael & Oberg, Taylor & McMahon, Donald. (2022). Poudel Lactococcus Cheese Making flow cytometry JDS2022. Journal of Dairy Science. 105. 2069-2081. https://www.researchgate.net/publication/358947093_Poudel_Lactococcus_Cheese_Making_flow_cytometry_JDS2022 (No DOI) 

Rizzo PV, Del Toro-Gipson RS, Cadwallader DC, Drake MA. Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke. J Dairy Sci. 2022 Jul;105(7):5622-5640. doi: 10.3168/jds.2021-21697. Epub 2022 May 13. PMID: 35570037. https://doi.org/10.3168/jds.2021-21697  

Hanlon M, Choi J, Goddik L, Park SH. Microbial and chemical composition of Cheddar cheese supplemented with prebiotics from pasteurized milk to aging. J Dairy Sci. 2022 Mar;105(3):2058-2068. doi: 10.3168/jds.2021-21167. Epub 2022 Jan 5. PMID: 34998558. https://doi.org/10.3168/jds.2021-21167 

2021

Johnson J, Curtin C, Waite-Cusic J. The Cheese Production Facility Microbiome Exhibits Temporal and Spatial Variability. Front Microbiol. 2021 Mar 9;12:644828. doi: 10.3389/fmicb.2021.644828. PMID: 33767682; PMCID: PMC7985343. https://doi.org/10.3389%2Ffmicb.2021.644828 

Selover, Brandon & Johnson, Jared & Waite-Cusic, Joy. (2021). Population dynamics of coliforms in a commercial Cheddar cheese production facility. Journal of Dairy Science. 104. 10.3168/jds.2020-19808. http://dx.doi.org/10.3168/jds.2020-19808.  

Meals SE, Harwood WS, Drake MA. Consumer perceptions of anticake agents on shredded Cheddar cheese. J Dairy Sci. 2021 Jan;104(1):281-294. doi: 10.3168/jds.2020-19052. Epub 2020 Oct 31. PMID: 33131817. https://doi.org/10.3168/jds.2020-19052 

Hales BR, Bastarrachea LJ. Microbial Inactivation on a Processed Cheese Surface by UV‑A Light. ACS Publications. 2021. https://pubs.acs.org/doi/10.1021/acsfoodscitech.0c00013. http://dx.doi.org/10.1021/acsfoodscitech.0c00130  

Oberg C, Sorensen K, Oberg T, Young S, Domek M, Culumber M, McMahon D. Gluconate metabolism and gas production by Paucilactobacillus wasatchensis WDC04. J Dairy Sci. 2021 Oct;104(10):10586-10593. doi: 10.3168/jds.2021-20232. Epub 2021 Jul 23. PMID: 34304875. https://doi.org/10.3168/jds.2021-20232 

de Hart NMMP, Mahmassani ZS, Reidy PT, Kelley JJ, McKenzie AI, Petrocelli JJ, Bridge MJ, Baird LM, Bastian ED, Ward LS, Howard MT, Drummond MJ. Acute Effects of Cheddar Cheese Consumption on Circulating Amino Acids and Human Skeletal Muscle. Nutrients. 2021 Feb 13;13(2):614. doi: 10.3390/nu13020614. PMID: 33668674; PMCID: PMC7917914. https://doi.org/10.3390%2Fnu13020614.  

Selover B, Johnson J, Waite-Cusic JG. Population dynamics of coliforms in a commercial Cheddar cheese production facility. J Dairy Sci. 2021 Jul;104(7):7480-7488. doi: 10.3168/jds.2020-19808. Epub 2021 Apr 2. PMID: 33814149. https://doi.org/10.3168/jds.2020-19808 

Johnson, Jared & Selover, Brandon & Curtin, Chris & Waite-Cusic, Joy. (2021). Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales. Applied and Environmental Microbiology. 88. 10.1128/AEM.01939-21. https://doi.org/10.1128/aem.01939-21.  

Fariba Zad Bagher Seighalani, Helen Joyner, Lynn Schreyer. Identification of factors affecting wear behavior of semi-hard cheeses, 2021. J. Food Engineering, Vol 292, March 2021, 110348   https://doi.org/10.1016/j.jfoodeng.2020.110348 

Hales, Bryce & Bastarrachea, Luis. (2021). Microbial Inactivation on a Processed Cheese Surface by UV-A Light. ACS Food Science & Technology. XXXX. 10.1021/acsfoodscitech.0c00130. http://dx.doi.org/10.1021/acsfoodscitech.0c00130  

Young, Jason, "Wear Behaviors of Process Cheese With Varying Formulations and the Development of Predictive Models on Shreddability" (2021). All Graduate Theses and Dissertations. 8263. https://digitalcommons.usu.edu/etd/8263. https://doi.org/10.26076/2cbf-bcbf.  

2020

Choi J, In Lee S, Rackerby B, Frojen R, Goddik L, Ha SD, Park SH. Assessment of overall microbial community shift during Cheddar cheese production from raw milk to aging. Appl Microbiol Biotechnol. 2020 Jul;104(14):6249-6260. doi: 10.1007/s00253-020-10651-7. Epub 2020 May 26. PMID: 32451588. https://doi.org/10.1007/s00253-020-10651-7 

Choi J, Lee SI, Rackerby B, Goddik L, Frojen R, Ha SD, Kim JH, Park SH. Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses. J Dairy Sci. 2020 May;103(5):4026-4042. doi: 10.3168/jds.2019-17455. Epub 2020 Mar 12. PMID: 32173012. https://doi.org/10.3168/jds.2019-17455 

McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4. J Dairy Sci. 2020 Oct;103(10):8771-8781. doi: 10.3168/jds.2020-18597. Epub 2020 Jul 31. PMID: 32747094. https://doi.org/10.3168/jds.2020-18597 

Poudel, R. Understanding the Microbial Population of Lactococcus lactis. subsp. Strains During Cheese Making and Initial Storage. 2020, December. Digital Commons. https://doi.org/10.26076/65fc-64eb 

S. Del Toro-Gipson, P. V. Rizzo, D. J. Hanson, and M. A. Drake. Consumer perception of smoked Cheddar cheese, 2020. J. Dairy Sci. 104 2020-18711. https://doi.org/10.3168/jds.2020-18711

Fariba Zad Bagher Seighalani, Helen Joyner, Carolyn Ross. Relationships among rheological, sensory, and wear behaviors of cheeses, 2020. J. Texture Studies , Vol 51 Issue 5, 702-721. https://doi.org/10.1111/jtxs.12547 

Campfield, Vannessa D., "Observed Defects of Swiss Cheese Based on the Microbiome Contribution to the Production of Organic Acids" (2020). Boise State University Theses and Dissertations. 1775. 10.18122/td/1775/boisestate. https://scholarworks.boisestate.edu/td/1775/ 

Geslison, Richard Byron, "The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream" (2020). All Graduate Theses and Dissertations. 7731. https://digitalcommons.usu.edu/etd/7731. https://doi.org/10.26076/9e9f-f2e8 

Kornberg, Kaitlyn R. Development of a High Throughput Method for Screening of Clean-Label Mold Inhibitors in Cheddar Cheese. (2020). Oregon State Archives. Graduate Thesis or Dissertation.  https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/s1784s909.  

2019

Campfield, Vannessa D., "Microbial Diversity Observed in Swiss Cheese” (2019). Boise State University Theses and Dissertations. https://scholarworks.boisestate.edu/gss_2019/88/ 

Doxey, David Gary, "An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation" (2019). Theses and Dissertations. 8266. https://scholarsarchive.byu.edu/etd/8266.  

Batty, Danton & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2019). Camembert-type cheese quality and safety implications in relation to the timing of high-pressure processing during aging. Journal of Dairy Science. 102. 10.3168/jds.2018-16236. http://dx.doi.org/10.3168/jds.2018-16236.  

Zad Bagher Seighalani, Fariba & Joyner, Helen. (2019). Wear: A new dimension of food rheological behaviors as demonstrated on two cheese types. Journal of Food Engineering. 263. 10.1016/j.jfoodeng.2019.07.016. http://dx.doi.org/10.1016/j.jfoodeng.2019.07.016.  

2018

Ireland G, and Craig Oberg. Effect of Organic Acids on Suppressing Growth of Lactobacillus Wasatchensis. Ergo, vol. 12, 2018, pp. 102–111, https://www.weber.edu/wsuimages/OUR/Ergo/Ergo%20Volume%2012.pdf 

Damiano, Hannah & Joyner, Helen. (2018). The impact of salt reduction on cottage cheese cream dressing rheological behavior and consumer acceptance. International Dairy Journal. 79. 10.1016/j.idairyj.2017.12.008. https://doi.org/10.1016/j.idairyj.2017.12.008 

Batty, Danton & Waite-Cusic, Joy & Meunier-Goddik, Lisbeth. (2018). Influence of cheese-making recipes on the composition and characteristics of Camembert-type cheese. Journal of Dairy Science. 102. 10.3168/jds.2018-14964. http://dx.doi.org/10.3168/jds.2018-14964.  

Batty, Danton & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2018). Growth of Listeria monocytogenes on the surface of Camembert cheese is influenced by timing of contamination. https://www.researchgate.net/publication/328737204_Growth_of_Listeria_monocytogenes_on_the_surface_of_Camembert_cheese_is_influenced_by_timing_of_contamination. (No DOI) 

Batty, Danton & Waite-Cusic, Joy & Meunier-Goddik, Lisbeth. (2018). Method development to quantify paste stability of mold-ripened cheeses. 10.13140/RG.2.2.31147.69924. http://dx.doi.org/10.13140/RG.2.2.31147.69924.  

Batty, Danton & Emch, Alex & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2018). The effect of high hydrostatic pressure on the microbiological quality and shelf life of Camembert type cheese. 10.13140/RG.2.2.27792.25606. http://dx.doi.org/10.13140/RG.2.2.27792.25606.  

Batty, Danton & Berry, Danica & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2018). The effect of high hydrostatic pressure on the texture, appearance, and shelf life of Camembert type cheese. 10.13140/RG.2.2.21081.36960. http://dx.doi.org/10.13140/RG.2.2.21081.36960.  

2017

Batty, Danton & Waite-Cusic, Joy & Meunier-Goddik, Lisbeth. (2017). Physiochemical and Texture Analysis of Camembert Cheese Variants. 10.13140/RG.2.2.25334.29765. http://dx.doi.org/10.13140/RG.2.2.25334.29765.  

2016

Lu, Ying & McMahon, Donald & Vollmer, Almut. (2016). Investigating rennet coagulation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. Journal of Dairy Science. 100. 10.3168/jds.2016-11648. http://dx.doi.org/10.3168/jds.2016-11648.  

Lu, Ying & McMahon, Donald & Vollmer, Almut. (2016). Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making. Journal of dairy science. 99. 10.3168/jds.2015-10791. http://dx.doi.org/10.3168/jds.2015-10791.  

2015

Joyner, Helen & Damiano, Hannah. (2015). Influence of various hydrocolloids on cottage cheese cream dressing stability. International Dairy Journal. 51. http://dx.doi.org/10.1016/j.idairyj.2015.06.007. 

Lu Y, McMahon DJ. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. J Dairy Sci. 2015 Jan;98(1):78-88. doi: 10.3168/jds.2014-8600. Epub 2014 Nov 7. PMID: 25465634. https://doi.org/10.3168/jds.2014-8600 

Oberg EN, Oberg CJ, Motawee MM, Martini S, McMahon DJ. Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. J Dairy Sci. 2015 Jul;98(7):4243-54. doi: 10.3168/jds.2014-8733. Epub 2015 May 14. PMID: 25981060. https://doi.org/10.3168/jds.2014-8733 

2014

Liu, Libo & Clayton, Daniel & McMahon, Donald. (2014). Use of a Water-in-Oil-in-Water (W/O/W) Double Emulsion to Simulate the Full-Fat Cheese Physical Properties in a 30% Reduced-Fat Cheese. https://www.researchgate.net/publication/268088010_Use_of_a_Water-in-Oil-in-Water_WOW_Double_Emulsion_to_Simulate_the_Full-Fat_Cheese_Physical_Properties_in_a_30_Reduced-Fat_Cheese. (No DOI) 

Ganesan B, Brown K. Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution. FEMS Microbiol Lett. 2014 Jan;350(2):231-8. doi: 10.1111/1574-6968.12328. Epub 2013 Dec 9. PMID: 24246043. https://doi.org/10.1111/1574-6968.12328 

Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. J Dairy Sci. 2014;97(4):1970-82. doi: 10.3168/jds.2013-7443. Epub 2014 Jan 31. PMID: 24485677. https://doi.org/10.3168/jds.2013-7443 

Ganesan B, Weimer BC, Pinzon J, Dao Kong N, Rompato G, Brothersen C, McMahon DJ. Probiotic bacteria survive in Cheddar cheese and modify populations of other lactic acid bacteria. J Appl Microbiol. 2014 Jun;116(6):1642-56. doi: 10.1111/jam.12482. Epub 2014 Mar 17. PMID: 24905221. https://doi.org/10.1111/jam.12482 

McMahon DJ, Oberg CJ, Drake MA, Farkye N, Moyes LV, Arnold MR, Ganesan B, Steele J, Broadbent JR. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese. J Dairy Sci. 2014;97(8):4780-98. doi: 10.3168/jds.2014-8071. Epub 2014 Jun 7. PMID: 24913647. https://doi.org/10.3168/jds.2014-8071 

Steele J, Broadbent J, Kok J. Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Curr Opin Biotechnol. 2013 Apr;24(2):135-41. doi: 10.1016/j.copbio.2012.12.001. Epub 2012 Dec 29. PMID: 23279928. https://doi.org/10.1016/j.copbio.2012.12.001 

Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. J Dairy Sci. 2014;97(4):1970-82. doi: 10.3168/jds.2013-7443. Epub 2014 Jan 31. PMID: 24485677. https://doi.org/10.3168/jds.2013-7443 

Ganesan, Balasubramanian & Brown, Kelly & Irish, David & Brothersen, Carl & McMahon, Donald. (2014). Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses. Journal of dairy science. 97. 10.3168/jds.2013-7443. http://dx.doi.org/10.3168/jds.2013-7443 

Karametsi K, Kokkinidou S, Ronningen I, Peterson DG. Identification of bitter peptides in aged cheddar cheese. J Agric Food Chem. 2014 Aug 13;62(32):8034-41. doi: 10.1021/jf5020654. Epub 2014 Jul 30. Erratum in: J Agric Food Chem. 2019 Oct 2;67(39):10994. PMID: 25075877. https://doi.org/10.1021/jf5020654 

2012

Ortakci F, Broadbent JR, McManus WR, McMahon DJ. Survival of microencapsulated probiotic Lactobacillus paracasei LBC-1e during manufacture of Mozzarella cheese and simulated gastric digestion. J Dairy Sci. 2012 Nov;95(11):6274-81. doi: 10.3168/jds.2012-5476. Epub 2012 Sep 12. PMID: 22981567. https://doi.org/10.3168/jds.2012-5476 

Wadhwani R, McMahon DJ. Color of low-fat cheese influences flavor perception and consumer liking. J Dairy Sci. 2012 May;95(5):2336-46. doi: 10.3168/jds.2011-5142. PMID: 22541462. https://doi.org/10.3168/jds.2011-5142 

Tippetts M, Martini S, Brothersen C, McMahon DJ. Fortification of cheese with vitamin D3 using dairy protein emulsions as delivery systems. J Dairy Sci. 2012 Sep;95(9):4768-4774. doi: 10.3168/jds.2011-5134. PMID: 22916880. https://doi.org/10.3168/jds.2011-5134 

Larsen, Kelly Marie, "Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey" (2009). All Graduate Theses and Dissertations. 502. https://digitalcommons.usu.edu/etd/502  

Lu Y, McMahon DJ. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. J Dairy Sci. 2015 Jan;98(1):78-88. doi: 10.3168/jds.2014-8600. Epub 2014 Nov 7. PMID: 25465634. https://doi.org/10.3168/jds.2014-8600 

Oberg*, C.J., M. Culumber1, T. Oberg, J.R. Broadbent, and D.J. McMahon. 2012. Isolation of an oligotrophic Lactobacillus species that may be associated with late gas production and splits in cheese. presentation presentation at the annual meeting of the American Dairy Science Association. July 15-19, Phoenix, AZ. (No DOI)

Juan B, Trujillo AJ, Ferragut V. The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses. Front Nutr. 2022 May 2;9:861383. doi: 10.3389/fnut.2022.861383. PMID: 35592633; PMCID: PMC9113740. https://doi.org/10.3389%2Ffnut.2022.861383 

Perrie, Jess, "Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese" (2012). All Graduate Plan B and other Reports, Spring 1920 to Spring 2023. 151. https://digitalcommons.usu.edu/gradreports/151 https://doi.org/10.26076/4277-7534 

Tan WS, Budinich MF, Ward R, Broadbent JR, Steele JL. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. J Dairy Sci. 2012 Apr;95(4):1680-9. doi: 10.3168/jds.2011-4847. PMID: 22459816. https://doi.org/10.3168/jds.2011-4847 

Ganesan B, Irish DA, Brothersen C, McMahon DJ. Evaluation of microbial survival post-incidence on fresh Mozzarella cheese. J Dairy Sci. 2012 Dec;95(12):6891-6. doi: 10.3168/jds.2012-5390. Epub 2012 Oct 11. PMID: 23063153. https://doi.org/10.3168/jds.2012-5390 

Tan WS, Budinich MF, Ward R, Broadbent JR, Steele JL. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. J Dairy Sci. 2012 Apr;95(4):1680-9. doi: 10.3168/jds.2011-4847. PMID: 22459816. https://doi.org/10.3168/jds.2011-4847 

Ganesan B, Irish DA, Brothersen C, McMahon DJ. Evaluation of microbial survival post-incidence on fresh Mozzarella cheese. J Dairy Sci. 2012 Dec;95(12):6891-6. doi: 10.3168/jds.2012-5390. Epub 2012 Oct 11. PMID: 23063153.asq https://doi.org/10.3168/jds.2012-5390 

Tippetts, Megan, "Increasing the Retention of Lipid-Soluble Components in a Curd Matrix" (2012). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1184. https://digitalcommons.usu.edu/etd/1184 https://doi.org/10.26076/e10b-a9b4 

2011

Wadhwani, Ranjeeta, "Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses" (2011). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1154. https://digitalcommons.usu.edu/etd/1154 https://doi.org/10.26076/84b2-da79 

Budinich MF, Perez-Díaz I, Cai H, Rankin SA, Broadbent JR, Steele JL. Growth of Lactobacillus paracasei ATCC 334 in a cheese model system: a biochemical approach. J Dairy Sci. 2011 Nov;94(11):5263-77. doi: 10.3168/jds.2009-2512. PMID: 22032349. https://doi.org/10.3168/jds.2009-2512 

Ganesan B, Brothersen C, McMahon DJ. Fortification of Cheddar cheese with vitamin D does not alter cheese flavor perception. J Dairy Sci. 2011 Jul;94(7):3708-14. doi: 10.3168/jds.2010-4020. PMID: 21700061. https://doi.org/10.3168/jds.2010-4020 

Oberg CJ, Moyes LV, Domek MJ, Brothersen C, McMahon DJ. Survival of probiotic adjunct cultures in cheese and challenges in their enumeration using selective media. J Dairy Sci. 2011 May;94(5):2220-30. doi: 10.3168/jds.2010-3934. PMID: 21524512. https://doi.org/10.3168/jds.2010-3934 

Shrestha S, Grieder JA, McMahon DJ, Nummer BA. Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C. J Food Sci. 2011 Nov-Dec;76(9):M616-21. doi: 10.1111/j.1750-3841.2011.02430.x. PMID: 22416714. https://doi.org/10.1111/j.1750-3841.2011.02430.x 

Shrestha S, Grieder JA, McMahon DJ, Nummer BA. Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C. J Dairy Sci. 2011 Sep;94(9):4329-35. doi: 10.3168/jds.2011-4219. PMID: 21854905. https://doi.org/10.3168/jds.2011-4219 

Wadhwani R, McManus WR, McMahon DJ. Improvement in melting and baking properties of low-fat Mozzarella cheese. J Dairy Sci. 2011 Apr;94(4):1713-23. doi: 10.3168/jds.2010-3952. PMID: 21426959. https://doi.org/10.3168/jds.2010-3952 

McMahon, D. J., C. J. Oberg, L. Moyes, R. E. Miracle, and M. A. Drake. 2011. Influence of salt-inmoisture of full fat and low fat cheddar cheese on microflora and flavor. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):666 (Abstract 601) (No DOI)

Miracle, M. A. Drake, and D. J. McMahon. 2011. The impact of sodium reduction on the flavor of full fat and low fat Cheddar cheese. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):56 (Abstract M174). (No DOI)

Oberg, E. N., W. R. McManus and D. J. McMahon. 2011. Increasing functionality of low fat Mozzarella cheese using polysaccharides. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):539 (Abstract W74) (No DOI)

Lance, Rebekah M., "Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor" (2011). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1004. https://digitalcommons.usu.edu/etd/1004 https://doi.org/10.26076/3774-31ec 

Young, Michael J., "Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract" (2011). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1029. https://digitalcommons.usu.edu/etd/1029 https://doi.org/10.26076/92cf-fa36 

McMahon, D. J., and C. J. Oberg. 2011. Cheese: Pasta-filata cheeses: Low-moisture part-skim Mozzarella (Pizza cheese). Pages 737-744 in Encyclopedia of Dairy Sciences, 2nd ed., Vol. 1, J. W. Fuquay, P. F. Fox and P. L. H. McSweeney, eds, Academic Press, San Diego, USA https://doi.org/10.1016/B978-0-12-374407-4.00088-1 

Wadhwani, Ranjeeta & McManus, W.R. & McMahon, Donald. (2011). Improvement in melting and baking properties of low-fat Mozzarella cheese. Journal of dairy science. 94. 1713-23. 10.3168/jds.2010-3952. http://dx.doi.org/10.3168/jds.2010-3952 

Ganesan, B., K. Brown, D. Irish, C Brothersen, and D. J. McMahon. 2011. Manufacture and sensory analysis of reduced and low sodium pasta filata style Mozzarella cheeses. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):667 (Abstract 604) (No DOI) https://digitalcommons.usu.edu/nfs_facpub/230/ 

Ganesan, B., D. Irish, C Brothersen, and D. J. McMahon. 2011. Microbial and sensory evaluation of fresh Mozzarella cheese. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):710 (Abstract 720). https://digitalcommons.usu.edu/nfs_facpub/231/ 

Brothersen, C., McMahon, D. J., and B. Pettee. 2009. Partitioning of omega-3 fatty acids in Cheddar cheese curd and whey. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (ESupp. 1):211 (T46). https://digitalcommons.usu.edu/nfs_facpub/242/ 

Wadhwani R, McManus WR, McMahon DJ. Improvement in melting and baking properties of low-fat Mozzarella cheese. J Dairy Sci. 2011 Apr;94(4):1713-23. doi: 10.3168/jds.2010-3952. PMID: 21426959. https://doi.org/10.3168/jds.2010-3952 

Lance, Rebekah M., "Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor" (2011). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1004 https://doi.org/10.26076/3774-31ec 

Young, Michael J., "Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract" (2011). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 1029. https://doi.org/10.26076/92cf-fa36 

E.AIIen Foegeding, Donald J. McMahon, and Bongkosh Vardhanabhut. Designing filler particles to imitate fat in cheddar cheese. (2011) 2009-2010 Annual Report, pg. 109. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon, and Mary Anne Drake. At what salt level do consumers notice decreasing salt concentrations and at what concentration is acceptance negatively. (2011) 2009-2010 Annual Report, pg. 115. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

2010

Drake, Maryanne & Miracle, R.E. & McMahon, Donald. (2010). Influence of fat on flavour and flavour development in cheddar cheese. Australian Journal of Dairy Technology. 65. 195-199. (No DOI) https://www.researchgate.net/publication/286002679_Influence_of_fat_on_flavour_and_flavour_development_in_cheddar_cheese 

Drake MA, Miracle RE, McMahon DJ. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. J Dairy Sci. 2010 Nov;93(11):5069-81. doi: 10.3168/jds.2010-3346. PMID: 20965321. https://doi.org/10.3168/jds.2010-3346

Rogers NR, McMahon DJ, Daubert CR, Berry TK, Foegeding EA. Rheological properties and microstructure of Cheddar cheese made with different fat contents. J Dairy Sci. 2010 Oct;93(10):4565-76. doi: 10.3168/jds.2010-3494. PMID: 20854990. https://doi.org/10.3168/jds.2010-3494 

McMahon, D.J. Innovative approaches for improving low fat mozzarella cheese. (2010) 2009-2010 Annual Report, pg. 45. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Broadbent, J. Effect of fat removal on cheese microenvironment and starter culture metabolism in cheddar cheese. 2009-2010 Annual Report, pg. 53. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J. Improving the flavor of low fat cheese by adding innovative sultures and/or flavoring systems. 2009-2010 Annual Report, pg. 61. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J. Influence of starter culture growth on the development of rosey and burnt-brothy flavors during aging of low fat cheese. (2010) 2009-2010 Annual Report, pg. 99. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J. Influence of salt-in-water content on flavor of full fat and low fat cheddar cheese. (2010) 2009-2010 Annual Report, pg. 99. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Carl Brothersen and David Irish. Manufacture reduced sodium cheddar cheeses for USDA. (2010) 2009-2010 Annual Report, pg. 169. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon, Carl Brothersen, Balasubramanian Ganesan, and David Irish. Influence of 30% reduction of salt on Cheddar cheese flavor acceptability. (2010) 2009-2010 Annual Report, pg. 173. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon, Carl Brothersen, Balasubramanian Ganesan, and David Irish. Influence of 33% reduction of salt on Mozzarella cheese acceptability. (2010) 2009-2010 Annual Report, pg. 175. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

2009

Cornforth, Daren. Iron-binding by milk mineral: a possible antioxidant and anti-microbial mechanism. (2009) 2009-2010 Annual Report, pg. 5. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Pettee, B. Develop a method for adding functional or nutritional components to reduced-fat Cheddar cheese curd. (2009) 2009-2010 Annual Report, pg. 123. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Pettee, B. Evaluate the flavor of omega-3 fortified cheese by descriptive and consumer taste panels. (2009) 2009-2010 Annual Report, pg. 127. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Pettee, B. Investigate methods for incorporating omega-3 fatty acids in cheese milk to improve retention in curd and minimize loss in whey. (2009) 2009-2010 Annual Report, pg. 131. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Pettee, B., Genesan, B. Evaluate the flavor whey obtained from cheese fortified with omega-3 fatty acid by descriptive taste panels. (2009) 2009-2010 Annual Report, pg. 133. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Ganesan, B.; Pettee, B. Investigate methods for incorporating vitimin D in cheese. (2009) 2009-2010 Annual Report, pg. 135. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Brothersen, C.; Pettee, B. Evalluate the flavor of vitimin D fortified cheese by descriptive and consumer taste panels. (2009) 2009-2010 Annual Report, pg. 138. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Tippetts, M.; Brothersen, C. Develop emulsions containing vitimin D to improve retention in cheese curd. (2009) 2009-2010 Annual Report, pg. 143. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Oberg, C.; Brothersen, C. Evaluate and improve techniques fro the enumeratin of probiotic bacteria in cheese. (2009) 2009-2010 Annual Report, pg. 147. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

McMahon, D.J.; Ganesan, B.; Weimer, B.; Brothersen, C. Develop techniq1ues using qPCR to enumerate probiotic bacteria in cheese. (2009) 2009-2010 Annual Report, pg. 151. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon, Balasubramanian Ganesan, Craig Oberg, Bart Weimer and Carl Brothersen. Determine the survival of probiotic bacteria in low-, reduced-, and full-fat Cheddar cheese during aging by plating on selective media and qPCR techniques. (2009) 2009-2010 Annual Report, pg. 153. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon and Carl Brothersen. Evalluate consumer acceptance of milk pasteurized by HTST, UHT and electical resistive heating techniques. (2009) 2009-2010 Annual Report, pg. 161. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Walsh, Marie; Weimer, Bart. Synthesis, Characterization, and Bioactivity of Lactose Lauryl Esters. (2009) 2008-2009 Annual Report, pg. 82. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

2008

Jeff Broadbent, Jim Steele, Robert Ward. Effect of Fat Removal on Cheese Microenvironment and Starter Culture Metabolism in Cheddar Cheese. (2008) 2008-2009 Annual Report, pg. 10. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

McMahon, D. and Oberg, C. Innovative Approaches for Improving Low Fat Mozzarella Cheese. (2008) 2008-2009 Annual Report, pg. 17. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. Mcmahon. Low Fat Cheese Texture Enhancement Portfolio. (2008) 2008-2009 Annual Report, pg. 24. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Mcmahon, D.J.; Martini, S.; Braodbent, J. Improve the Flavor of Low Fat Cheese by Adding Innovative Cultures and/or Flavoring Systems. (2008) 2008-2009 Annual Report, pg. 39. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Donald J. Mcmahon. Investigating the Filled Gel Model for the Role of Fat in Cheese. (2008) 2008-2009 Annual Report, pg. 43. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

McMahon, D.J.; Brothersen, C.; Pettee, B. Partitioning of Omega-3 Fatty Acids Between Cheddar Cheese Curd and Whey. (2008) 2008-2009 Annual Report, pg. 60. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Brothersen, C.; Martini, S.; McMahon, D.J.; Tippitts, M.; Pettee, B. Vitamin D Fortification of Cheddar Cheese. (2008) 2008-2009 Annual Report, pg. 64. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Brothersen, C.; McMahon, D.J.; Tippitts, M.; Oberg, C.; Weimer, B.; Broadbent, J. Development of Cheddar Cheese Containing Probiotics . (2008) 2008-2009 Annual Report, pg. 73. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Cornforth, D. Iron-Binding by Milk Mineral. (2008) 2008-2009 Annual Report, pg. 109. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

D.J. Mcmahon, M. Motawee, W. R. Mcmanus. lnflluence of Brine Concentration ancd Temperature on Composition, Mhcrostructure, and Yield of Feta Cheese. (2008) 2008-2009 Annual Report, pg. 137. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Martini, S.; Brotherson C.; Ward R.; Mcmahon, D.; Fortification of Reduced-Fat Cheddar Clheese with w-3 Fatty Acids: Effect on off-Flavor Generation. (2008) 2008-2009 Annual Report, pg. 151. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Walsh, M. Mcmahon, D. Production of High Protein Cheddar (Cheese with an Improved ExtrusionIModified Texture. (2008) 2008-2009 Annual Report, pg. 179. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

2007

McMahon, D. J. 2007. Improving the quality of low fat cheese. ADSA Annual Meeting, J. Dairy Sci. 90 (Supp. 1):184 (Abstract 197) (No DOI) https://digitalcommons.usu.edu/nfs_facpub/170/ 

Broadbent, Jeff & Steele, James. (2007). Proteolytic Enzymes of Lactic Acid Bacteria and Their Influence on Bitterness in Bacterial-Ripened Cheeses. Flavor of Dairy Products. 971. 193-204. 10.1021/bk-2007-0971.ch011. http://dx.doi.org/10.1021/bk-2007-0971.ch011 

Ganesan B, Stuart MR, Weimer BC. Carbohydrate starvation causes a metabolically active but nonculturable state in Lactococcus lactis. Appl Environ Microbiol. 2007 Apr;73(8):2498-512. doi: 10.1128/AEM.01832-06. Epub 2007 Feb 9. PMID: 17293521; PMCID: PMC1855592. https://doi.org/10.1128%2FAEM.01832-06 

Rasmussen, Taylor, "Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese" (2007). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5543. https://doi.org/10.26076/5773-618a 

Serrano, Jazmin & Velazquez, Gonzalo & Lopetcharat, Kannapon & Ramírez de León, José & Torres, J. Antonio. (2005). Moderately High Hydrostatic Pressure Processing to Reduce Production Costs of Shredded Cheese: Microstructure, Texture, and Sensory Properties of Shredded Milled Curd Cheddar. Journal of Food Science. 70. S286-S293. 10.1111/j.1365-2621.2005.tb07204.x. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07204.x  

Ganesan, Balasubramanian & Weimer, Bart. (2007). Amino acid metabolism in relationship to cheese flavor development. 10.1533/9781845693053.1.70. http://dx.doi.org/10.1533/9781845693053.1.70 

Ganesan, Balasubramanian & Weimer, Bart. (2007). Improving the Flavour of Cheese. (No DOI) https://www.researchgate.net/publication/285751188_Improving_the_Flavour_of_Cheese 

Broadbent, J. R., and J. L. Steele. 2007. Proteolytic enzymes of lactic acid bacteria and their influence on bitterness in bacterial-ripened cheeses, pp. 193-204. In K. R. Caldwaller, M. A. Drake, and R. J. McGorrin (eds.), Flavor of Dairy Products. Amer. Chem. Soc., Washington, DC. https://doi.org/10.1021/bk-2007-0971.ch011 

2006

T.C. Rasmussen, D.J. McMahon, J.R. Broadbent, C.J. Oberg; 2006. Influence of adjunct cultures and accelerated ripening on texture and melting properties of Cheddar cheese. ADSA Annual Meeting July 2006. (No DOI) https://digitalcommons.usu.edu/nfs_facpub/258/ 

Donald J. McMahon. Designing a low fat cheddar cheese for the school lunch program tlnat has texture and flavor parity with a full fat cheese. (2006) 2006-2007 Annual report pg. 33. (No DOI) https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1004&context=wdc_reports 

Agarwal S, Powers JR, Swanson BG, Chen S, Clark S. Cheese pH, protein concentration, and formation of calcium lactate crystals. J Dairy Sci. 2006 Nov;89(11):4144-55. doi: 10.3168/jds.S0022-0302(06)72459-6. PMID: 17033000. https://doi.org/10.3168/jds.s0022-0302(06)72459-6 

Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese. J Dairy Sci. 2006 May;89(5):1452-66. doi: 10.3168/jds.S0022-0302(06)72213-5. PMID: 16606716. https://doi.org/10.3168/jds.s0022-0302(06)72213-5 

Boucher, B. & Brothersen, C. & Broadbent, Jeff. (2006). Influence of starter and nonstarter lactic add bacteria on medium redox. Australian Journal of Dairy Technology. 61. 116-118. (NO DOI) https://www.researchgate.net/publication/279888244_Influence_of_starter_and_nonstarter_lactic_add_bacteria_on_medium_redox 

Whetstine ME, Drake MA, Broadbent JR, McMahon D. Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture. J Dairy Sci. 2006 Sep;89(9):3277-84. doi: 10.3168/jds.S0022-0302(06)72364-5. PMID: 16899660. https://doi.org/10.3168/jds.s0022-0302(06)72364-5 

LEE, WONJAE & Clark, Stephanie & SWANSON, BARRY. (2006). Low fat process cheese food containing ultrahigh pressure-treated whey protein. Journal of Food Processing and Preservation. 30. 164 - 179. 10.1111/j.1745-4549.2006.00057.x. http://dx.doi.org/10.1111/j.1745-4549.2006.00057.x 

Steele, J. L., M. F. Budinich, H. Cai, S. C. Curtis‡, and J. R. Broadbent. 2006. Diversity and metabolic activity of Lactobacillus casei in ripening cheddar cheese. Aust. J. Dairy Technol. 61:53-60 (No DOI) https://digitalcommons.usu.edu/nfs_facpub/625/ 

2005

Agarwal S, Costello M, Clark S. Gas-flushed packaging contributes to calcium lactate crystals in Cheddar cheese. J Dairy Sci. 2005 Nov;88(11):3773-83. doi: 10.3168/jds.S0022-0302(05)73063-0. PMID: 16230683. https://doi.org/10.3168/jds.s0022-0302(05)73063-0 

Blake AJ, Powers JR, Luedecke LO, Clark S. Enhanced lactose cheese milk does not guarantee calcium lactate crystals in finished cheddar cheese. J Dairy Sci. 2005 Jul;88(7):2302-11. doi: 10.3168/jds.S0022-0302(05)72908-8. PMID: 15956293. https://doi.org/10.3168/jds.s0022-0302(05)72908-8 

2004

Balasubramanian Ganesan, Kimberly Seefeldt, Ramarathna C. Koka, Benjamin Dias, Bart C. Weimer,
Monocarboxylic acid production by lactococci and lactobacilli, International Dairy Journal, Volume 14, Issue 3, 2004, Pages 237-246, ISSN 0958-6946, https://doi.org/10.1016/j.idairyj.2003.07.004. 

Broadbent JR, Gummalla S, Hughes JE, Johnson ME, Rankin SA, Drake MA. Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese. Appl Environ Microbiol. 2004 Aug;70(8):4814-20. doi: 10.1128/AEM.70.8.4814-4820.2004. PMID: 15294819; PMCID: PMC492331. https://doi.org/10.1128%2FAEM.70.8.4814-4820.2004 

Ganesan B, Weimer BC. Role of aminotransferase IlvE in production of branched-chain fatty acids by Lactococcus lactis subsp. lactis. Appl Environ Microbiol. 2004 Jan;70(1):638-41. doi: 10.1128/AEM.70.1.638-641.2004. PMID: 14711703; PMCID: PMC321303. https://doi.org/10.1128%2FAEM.70.1.638-641.2004 

Ganesan, Balasubramanian & Seefeldt, Kimberly & Koka, Ramarathna & Dias, Benjamin & Weimer, Bart. (2004). Monocarboxylic acid production by lactococci and lactobacilli. International Dairy Journal. 14. 237-246. 10.1016/j.idairyj.2003.07.004. http://dx.doi.org/10.1016/j.idairyj.2003.07.004 

Paulson, Brian M., "Influence of Sodium Chloride, Calcium, Moisture, and pH on the Structure and Functionality of Nonfat Directly Acidified Mozzarella Cheese" (2004). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5504. https://doi.org/10.26076/d372-6131 

2003

Broadbent, Jeff & Houck, Kristen & Johnson, Mark & Oberg, Craig. (2003). Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese. Journal of dairy science. 86. 2773-82. 10.3168/jds.S0022-0302(03)73874-0. http://dx.doi.org/10.3168/jds.S0022-0302(03)73874-0 

Dave RI, McMahon DJ, Oberg CJ, Broadbent JR. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification. J Dairy Sci. 2003 Jan;86(1):114-26. doi: 10.3168/jds.S0022-0302(03)73590-5. PMID: 12613855. https://doi.org/10.3168/jds.s0022-0302(03)73590-5 

Dave RI, McMahon DJ, Oberg CJ, Broadbent JR. Influence of coagulant level on proteolysis and functionality of mozzarella cheeses made using direct acidification. J Dairy Sci. 2003 Jan;86(1):114-26. doi: 10.3168/jds.S0022-0302(03)73590-5. PMID: 12613855. https://doi.org/10.3168/jds.s0022-0302(03)73590-5 

Dave, R. I., Sharma, P. and D. J. McMahon. 2003. Melt and rheological properties of Mozzarella cheese as affected by starter culture and coagulating enzymes. Le Lait 83:61-77. https://doi.org/10.1051/lait:2002050 

Fife, Robert Lloyd, "The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese" (2003). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5492 https://doi.org/10.26076/0318-3fbf 

Moyes, Bryce L., "Correlation Between the USU Stretch Test and the Pizza Fork Test" (2003). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5490. https://doi.org/10.26076/78c5-34e1 

McMahon, D.J., C. J. Oberg, and J. R. Broadbent. 2003. Cultures and Functionality of Mozzarella Cheese. Pages 72-78 in Proc., 7th Cheese Symposium, Cork, Ireland, Oct 20-21st. (No DOI)

Pastorino, J & Hansen, Conly L & McMahon, Donald. (2003). Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese. Journal of dairy science. 86. 3113-21. 10.3168/jds.S0022-0302(03)73912-5. http://dx.doi.org/10.3168/jds.S0022-0302(03)73912-5 

Pastorino AJ, Hansen CL, McMahon DJ. Effect of pH on the chemical composition and structure-function relationships of cheddar cheese. J Dairy Sci. 2003 Sep;86(9):2751-60. doi: 10.3168/jds.S0022-0302(03)73871-5. PMID: 14507010.https://doi.org/10.3168/jds.s0022-0302(03)73871-5 

J. Pastorino, C.L. Hansen, D.J. McMahon, Effect of Sodium Citrate on Structure-Function Relationships of Cheddar Cheese, Journal of Dairy Science, Volume 86, Issue 10, 2003, Pages 3113-3121, ISSN 0022-0302, https://doi.org/10.3168/jds.S0022-0302(03)73912-5. 

Pastorino AJ, Hansen CL, McMahon DJ. Effect of salt on structure-function relationships of cheese. J Dairy Sci. 2003 Jan;86(1):60-9. doi: 10.3168/jds.S0022-0302(03)73584-X. PMID: 12613849. https://doi.org/10.3168/jds.s0022-0302(03)73584-x 

Pastorino AJ, Ricks NP, Hansen CL, McMahon DJ. Effect of calcium and water injection on structure-function relationships of cheese. J Dairy Sci. 2003 Jan;86(1):105-13. doi: 10.3168/jds.S0022-0302(03)73589-9. PMID: 12613854. https://doi.org/10.3168/jds.s0022-0302(03)73589-9 

2002

Pastorino, Andres J., "Effect of Chemical Parameters on Structure-Function Relationships of Cheese" (2002). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5498. https://doi.org/10.26076/cea5-edf3 

Powder

2024

de Hart NMMP, Petrocelli JJ, Nicholson RJ, Yee EM, van Onselen L, Lang MJ, Bourrant PE, Ferrara PJ, Bastian ED, Ward LS, Petersen BL, Drummond MJ. Dietary delivery of glycomacropeptide within the whey protein matrix is not effective in mitigating tissue ceramide deposition and obesity in mice fed a high-fat diet. J Dairy Sci. 2024 Feb;107(2):669-682. doi: 10.3168/jds.2023-23914. Epub 2023 Sep 13. PMID: 37709040. https://doi.org/10.3168/jds.2023-23914  

Jennings CC, Freidenberger M, Christensen SA, Conlin J, Freidenberger O, Kenealey JD. Thermal characterization and separation of whey proteins by differential scanning calorimetry. Food Chem. 2024 Jan 5;441:138347. doi: 10.1016/j.foodchem.2023.138347. Epub ahead of print. PMID: 38183724.
https://doi.org/10.1016/j.foodchem.2023.138347 

2023

Hart, Naomi & Petrocelli, Jonathan & Nicholson, Rebekah & Yee, Elena & Ferrara, Patrick & Bastian, Eric & Ward, Loren & Petersen, Brent & Summers, Scott & Drummond, Micah. (2023). Palmitate-Induced Inflammation and Myotube Atrophy in C2C12 Cells Are Prevented by the Whey Bioactive Peptide, Glycomacropeptide. The Journal of Nutrition. https://doi.org/10.1016/j.tjnut.2023.08.033  

Palmer K, Parhi A, Shetty A, Sunkesula V, Sharma P. Development of methodology for assessing flowability of milk protein powders using shear failure testing device. Journal of Food Engineering. 2023;348:111450. https://doi.org/10.1016/j.jfoodeng.2023.111450 

Ünlü, Gülhan & Sindi, Abrar & Nielsen, Barbara. (2023). Identification of Bacillus cereus and Clostridium perfringens isolated from a milk powder processing plant. https://www.researchgate.net/publication/371755229_Identification_of_Bacillus_cereus_and_Clostridium_perfringens_isolated_from_a_milk_powder_processing_plant. (No DOI) 

2022

Yaeseol Yang, Amninder Singh Sekhon, Arshdeep Singh, Phoebe Unger, Minto Michael. Survival and thermal resistance of Listeria monocytogenes in dry and hydrated nonfat dry milk and whole milk powder during extended storage. International Dairy Journal. Volume 129. 2022, 105338. ISSN 0958-6946. https://doi.org/10.1016/j.idairyj.2022.105338. 

Keefer, Heather & Harwood, Will & Castura, John & Drake, Maryanne. (2022). Temporal ranking for characterization and improved discrimination of protein beverages. Journal of Sensory Studies. 37. 10.1111/joss.12751. http://dx.doi.org/10.1111/joss.12751.  

Li, Nan & Choi, Inseob & Vuia-Riser, Jennifer & Carter, Brandon & Drake, MaryAnne & Zhong, Qixin. (2022). Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage. Journal of Dairy Science. 105. 10.3168/jds.2021-21389. http://dx.doi.org/10.3168/jds.2021-21389.  

2021

Quintin Ferraris, Armando Alcazar, Michael C Qian. Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS. Food Chemistry Volume 374, 16 April 2022 131495. Published 2021 https://doi.org/10.1016/j.foodchem.2021.131495 

Carter BG, DiMarzo L, Pranata J, Barbano DM, Drake M. Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. J Dairy Sci. 2021 Jul;104(7):7534-7543. doi: 10.3168/jds.2020-18698. Epub 2021 Apr 2. PMID: 33814142. https://doi.org/10.3168/jds.2020-18698 

Carter BG, Drake MA. Influence of oral movement, particle size, and zeta potential on astringency of whey protein. J Sens Stud. 2021; 36:e12652. https://doi.org/10.1111/joss.12652 

Carter BG, Cheng N, Kapoor R, Meletharayil GH, Drake MA. Invited review: Microfiltration-derived casein and whey proteins from milk. J Dairy Sci. 2021 Mar;104(3):2465-2479. doi: 10.3168/jds.2020-18811. Epub 2021 Jan 15. PMID: 33455742. https://doi.org/10.3168/jds.2020-18811 

Yunyao Qu, Bum-Jin Kim, Jeewon Koh, David Dallas. Analysis of Bovine Kappa-Casein Glycomacropeptide by Liquid Chromatography–Tandem Mass Spectrometry. Foods 2021, 10(9), 2028 Aug 2021. https://doi.org/10.3390/foods10092028 

Amninder Singh Sekhon, Arshdeep Singh, Phoebe Unger, Monipel Babb, Yaeseol Yang, Minto Michael. Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage. 2021. International J. Food Microbiology. Vol. 337, January 2021, 108950 https://doi.org/10.1016/j.ijfoodmicro.2020.108950 

Saxton R, McDougal OM. Whey Protein Powder Analysis by Mid-Infrared Spectroscopy. Foods. 2021; 10(5):1033.  https://doi.org/10.3390/foods10051033 

Ferraris Q, Qian MC. Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate. JDS Commun. 2021 Apr 27;2(4):177-181. doi: 10.3168/jdsc.2021-0076. PMID: 36338445; PMCID: PMC9623725. https://doi.org/10.3168/jdsc.2021-0076 

Gallegos D. Effects of milk protein concentrate and stabilizer type on shrinkage in low fat ice creams. eTD Explore. March 2, 2021. Accessed July 10, 2023. https://etda.libraries.psu.edu/catalog/18570dmg541. (NO DOI) 

Ferraris, Quintin & Qian, Michael. (2021). Direct ethanolic extraction of polar lipids and fractional crystallization from whey protein phospholipid concentrate. JDS Communications. 2. 10.3168/jdsc.2021-0076. http://dx.doi.org/10.3168/jdsc.2021-0076.  

Vogel, Kenneth & Carter, Brandon & Cheng, N & Barbano, David & Drake, Maryanne. (2021). Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor. Journal of dairy science. 104. 10.3168/jds.2021-20522. http://dx.doi.org/10.3168/jds.2021-20522.  

Carter, Brandon & DiMarzo, Larissa & Pranata, Joice & Barbano, David & Drake, Maryanne. (2021). Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. Journal of Dairy Science. 104. 10.3168/jds.2020-18771. http://dx.doi.org/10.3168/jds.2020-18771.  

Choi, Inseob & Li, Nan & Vuia-Riser, Jennifer & Carter, Brandon & Drake, Maryanne & Zhong, Qixin. (2021). Neutral pH Nonfat Dry Milk Beverages with Turbidity Reduced by Sodium Hexametaphosphate: Physical and Sensory Properties during Storage. LWT. 147. 111656. 10.1016/j.lwt.2021.111656. http://dx.doi.org/10.1016/j.lwt.2021.111656.  

2020

Ferraris, Q., Hale, J., Teigland, E., Rao, A., & Qian, M. C. (2020). Phospholipid analysis in whey protein products using hydrophilic interaction high-performance liquid chromatography-evaporative light-scattering detection in an industry setting. Journal of Dairy Science, 103(12), 11079–11085. https://doi.org/10.3168/jds.2020-18687 

Carter, B.G., Foegeding, E.A, & Drake, M.A. 2020. Astringency in whey protein beverages. J. Dairy Sci.103, 5793-5804.   https://doi.org/10.3168/jds.2020-18303 

Adam R. Quinn, Ruo Fen Liao, Frost M. Steele, Laura K. Jefferies, Bradley J. Taylor. Isothermal inactivation of salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour. 2020. Food Control. Vol. 121, March 2021, 107582    https://doi.org/10.1016/j.foodcont.2020.107582 

Sekhon, A.S., Singh, A., & Michael, M. Short communication: Decimal log reductions of Salmonella Senftenberg 775 W and other Salmonella serovars in nonfat milk and powder. 2020. Journal of Dairy Science, Vol. 103, Issue8, 6894-6899. https://doi.org/10.3168/jds.2019-17844 

Arbizu, Shirley & Chew, Boon & Mertens-Talcott, Susanne & Noratto, Giuliana. (2020). Commercial whey products promote intestinal barrier function with glycomacropeptide enhanced activity in downregulating bacterial endotoxin lipopolysaccharides (LPS)-induced inflammation: In vitro. Food & Function. 11. 10.1039/D0FO00487A. http://dx.doi.org/10.1039/D0FO00487A.  

Arbizu, Shirley & Noratto, Giuliana & Mertens-Talcott, Susanne. (2020). Assessment of Whey Functional Ingredients in the Modulation of Fecal Bacteria from Donors with Chronic Gastrointestinal Disease In Vitro. Current Developments in Nutrition. 4. 736-736. 10.1093/cdn/nzaa052_005. http://dx.doi.org/10.1093/cdn/nzaa052_005.  

Ferraris, Quintin & Hale, Joseph & Teigland, Elizabeth & Rao, Anand & Qian, Michael. (2020). Phospholipid analysis in whey protein products using hydrophilic interaction high-performance liquid chromatography-evaporative light-scattering detection in an industry setting. Journal of Dairy Science. 103. 11079-11085. 10.3168/jds.2020-18687. http://dx.doi.org/10.3168/jds.2020-18687.  

Ferraris, Quintin & Alcazar, Armando & Qian, Michael. (2021). Profiling polar lipids in whey protein phospholipid concentrate by LC-HRMS/MS. Food Chemistry. 374. 131495. 10.1016/j.foodchem.2021.131495. http://dx.doi.org/10.1016/j.foodchem.2021.131495.  

Carter, Brandon & Foegeding, E.A. & Drake, Maryanne. (2020). Invited review: Astringency in whey protein beverages. Journal of Dairy Science. 103. 10.3168/jds.2020-18303. http://dx.doi.org/10.3168/jds.2020-18303.  

2019

Hardy, Tyson, "Thermal Denaturation of Whey Proteins Characterized by Circular Dichroism" (2019). 2019 Undergraduate Research and Scholarship Conference. 63. https://scholarworks.boisestate.edu/under_conf_2019/63. (No DOI) 

2018

V.K. Deshpande, M.K. Walsh. Effect of sonication on the viscosity of reconstituted skim milk powder and milk protein concentrate as influenced by solids concentration, temperature and sonication. 2018. International Dairy Journal 78, pages 122-129 https://doi.org/10.1016/j.idairyj.2017.11.005 

Carter BG, H. Patel, D. M. Barbano, Drake MA. The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates. 2018. J Dairy Sci. 105, issue 5 3900-3909 https://doi.org/10.3168/jds.2017-13780 

Carter BG, Drake MA. Invited review: The effects of processing parameters on the flavor of whey protein ingredients. 2018. J. Dairy Sci. 101 :6691-6702. https://doi.org/10.3168/jds.2018-14571 

B. Wagoner, H. R. McCain, E. A. Foegeding, M. A. Drake. Food texture and sweetener type modify sweetness perception in whey protein‐based model foods. 2018. J.Sensory Studies, 33 Issue 4. https://doi.org/10.1111/joss.12333

Kim, Jason, "Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round" (2018). Theses and Dissertations. 6758. https://scholarsarchive.byu.edu/etd/6758. (No DOI) 

Fallon, Dillon, "Co-Digestion of Cattle Manure and Cheese Whey for Biogas Production and Characterization of Biomass Effluent" (2018). All Graduate Theses and Dissertations. 7308. https://doi.org/10.26076/c493-0067. https://digitalcommons.usu.edu/etd/7308.  

Wagoner, Ty & Keefer, Heather & Foegeding, E. & Drake, Maryanne. (2018). Food texture and sweetener type modify sweetness perception in whey protein-based model foods. Journal of Sensory Studies. 33. e12333. 10.1111/joss.12333. http://dx.doi.org/10.1111/joss.12333.  

2017

Carter BG, C. W. Park, Drake MA. Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion. 2017. J. Dairy Sci. 100:8754-8758. https://doi.org/10.3168/jds.2017-13095 

2016

Lu, Ying & McMahon, Donald & Vollmer, Almut. (2016). 0703 Gelation properties of micellar casein concentrate when recombined with cream. Journal of Animal Science. 94. 336. 10.2527/jam2016-0703. http://dx.doi.org/10.2527/jam2016-0703. 

2013

Wagh, Ashwini & Walsh, Marie & Martini, Silvana. (2013). Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society. 90. 10.1007/s11746-013-2244-x. http://dx.doi.org/10.1007/s11746-013-2244-x 

2008

Martinis, S. Effect of High Intensity Ultrasound (HIU) of Functional Properties of Whey Proteins. (2008) 2008-2009 Annual Report, pg. 187. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Walsh, Marie & NAM, SEUNG‐HEE & Pettee, Brian & Carpenter, C.. (2008). Characterization of textured whey protein produced at varying protein concentrations. Journal of Food Processing and Preservation. 32. 503 - 516. 10.1111/j.1745-4549.2008.00194.x. http://dx.doi.org/10.1111/j.1745-4549.2008.00194.x 

2007

Walsh, M. Formulation of extrusion-textured whey products low in carbohydrates. (2007) 2006-2007 Annual Report, pg. 59. (No DOI) https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1004&context=wdc_reports

Allen, Karin & Carpenter, C. & Walsh, Marie. (2007). Influence of protein level and starch type on an extrusion‐expanded whey product. International Journal of Food Science & Technology. 42. 953 - 960. 10.1111/j.1365-2621.2006.01316.x. http://dx.doi.org/10.1111/j.1365-2621.2006.01316.x 

2006

Taylor, D.P., Carpenter, C.E. and Walsh, M.K. (2006), Influence of Sulfonation on the Properties of Expanded Extrudates Containing 32% Whey Protein. Journal of Food Science, 71: E17-E24. https://doi.org/10.1111/j.1365-2621.2006.tb08892.x

2005

Xiaoming Liu, Joseph R. Powers, Barry G. Swanson, Herbet H. Hill, Stephanie Clark, Modification of whey protein concentrate hydrophobicity by high hydrostatic pressure, Innovative Food Science & Emerging Technologies, Volume 6, Issue 3, 2005, Pages 310-317, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2005.03.006. 

Liu, Xiaoming & Powers, Joseph & Swanson, Barry & Hill, Herbert & Clark, Stephanie. (2005). High Hydrostatic Pressure Affects Flavor‐binding Properties of Whey Protein Concentrate. Journal of Food Science. 70. C581 - C585. 10.1111/j.1365-2621.2005.tb08308.x. http://dx.doi.org/10.1111/j.1365-2621.2005.tb08308.x 

2004

Taylor, David P., "Investigation of the Effect of Sulfitolysis on the Functional Properties and Extrusion Performance of Whey Protein Concentrate" (2004). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5503 https://doi.org/10.26076/dda8-162e 

2003

Walsh, M.K. 2003. Applications of extrusion-textured whey protein. Advances in Dairy Products Technology, San Luis Obispo, CA. 2003. (No DOI)

Butter

2022

Jones, Annalisa & Martini, Silvana. (2022). Relationship between the physical properties of butter and water loss during lamination. Journal of the American Oil Chemists' Society. https://doi.org/10.1002/aocs.12613 

Jones, Annalisa & Martini, Silvana. (2022). Effect of the Fat Content of Cream on the Physical Properties of Butter. 10.21748/XLCL5925. https://doi.org/10.3390%2Fmolecules26154565.  

Cooney, Joseph & Hilton, Isaac & Marsh, Melissa & Jones, Annalisa & Martini, Silvana. (2022). Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol. Journal of the American Oil Chemists' Society. http://dx.doi.org/10.1002/aocs.12667 

Jones, Annalisa & Martini, Silvana. (2022). Fat content of cream affects the capacity of butter to hold water approved. International Journal of Dairy Technology. 75. 10.1111/1471-0307.12887. http://dx.doi.org/10.1111/1471-0307.12887 

2021

Jones, Annalisa & Martini, Silvana. (2021). Relationship Between Butter Physical Properties and Water Loss in a Laminated Pastry Model System. 10.21748/am21.528. http://dx.doi.org/10.1002/aocs.12613.  

2020

Ramirez, Sebastian . Impact of Butterfat Content and Composition on the Quality of Laminated Pastries. (2020). https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/6108vj16w. Abstract 

2019

Lee, S. Martini. Modifying the physical properties of butter using high-intensity ultrasound. Journal of Dairy Science Vol. 102, Issue 3, March 2019. https://doi.org/10.3168/jds.2018-15075

2018

Lee, S. Martini. Effect of cream aging temperature and agitation on butter properties. 2018. J. Dairy Sci. 101:7724-7735. https://doi.org/10.3168/jds.2018-14725

 Fluid Milk

2022

Rush, C.E., J. Johnson, S. Burroughs, B. Riesgaard, A. Torres, L. Meunier-Goddik, and J. Waite-Cusic. 2022. Evaluating Paenibacillus odorifer for its potential to reduce shelf-life in reworked high-temperature, short-time fluid milk products. JDS Communications. JDS Communications, Volume 3, Issue 2, 91 - 96  https://doi.org/10.3168/jdsc.2021-0168. 

Bryce Hales, Marie Walsh, Luis Bastarrachea. Synergistic effect of high-intensity ultrasound, UV-A light, and natural preservatives on microbial inactivation in milk. J. Food Processing and Preservation Jan 2022. https://doi.org/10.1111/jfpp.16392 

Casey Rush, Lisbeth Meunier-Goddik, Joy Waite-Cusic. Rework Practices Used During Milk Processing: An Industry Survey. Food Protection Trends, Vol 42, No. 1, p. 58-67 Jan 2022. https://doi.org/10.4315/FPT-21-020 

Keefer, Heather & Sipple, Lauren & Carter, Brandon & Barbano, David & Drake, Maryanne. (2022). Children's perceptions of fluid milk with varying levels of milkfat. Journal of Dairy Science. 105. 10.3168/jds.2021-20826. http://dx.doi.org/10.3168/jds.2021-20826.  

Whitt, Daniel & Pranata, Joice & Carter, Brandon & Barbano, David & Drake, Maryanne. (2022). Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages. Journal of Dairy Science. 105. 10.3168/jds.2021-21621. http://dx.doi.org/10.3168/jds.2021-21621.  

Carter, Brandon & Jo, Y. & Cadwallader, D.C. & Drake, MaryAnne. (2022). The effect of flash vacuum cooling on the flavor of ultrapasteurized milk. JDS Communications. 3. 10.3168/jdsc.2022-0215. http://dx.doi.org/10.3168/jdsc.2022-0215.  

2021

Brock EA. Utilizing isothermal titration calorimetry for measuring beta-galactosidase activity in liquid dairy products. BYU ScholarsArchive. December 16, 2021. https://scholarsarchive.byu.edu/etd/9346/. (No DOI) 

Hossain MI, Kim K, Rahaman Mizan MF, Toushik SH, Ashrafudoulla M, Roy PK, Nahar S, Jahid IK, Choi C, Park SH, Ha SD. Comprehensive molecular, probiotic, and quorum-sensing characterization of anti-listerial lactic acid bacteria, and application as bioprotective in a food (milk) model. J Dairy Sci. 2021 Jun;104(6):6516-6534. doi: 10.3168/jds.2020-19034. Epub 2021 Mar 23. PMID: 33741164. https://doi.org/10.3168/jds.2020-19034 

Arbon, Jeremy Robert, "Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization" (2021). Theses and Dissertations. 9350. https://scholarsarchive.byu.edu/etd/9350/. (No DOI) 

Van De Grift DS. An investigation of seasonal microbiome changes in raw milk from organic and conventional dairy farms in Oregon. ScholarsArchive@OSU. May 21, 2021. Accessed July 10, 2023. https://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/3484zq262. (No DOI) 

Kung, Stephanie, "Local and Systemic Effects of Flavonoid Intake With Submaximal Cycling Exercise: A Randomized Controlled Trial" (2021). All Graduate Theses and Dissertations. 8167. https://digitalcommons.usu.edu/etd/8167. https://doi.org/10.26076/3060-3b7e. 

2020

Cooper, Zachary, "The Effects of Milk Phospholipids on Functional Properties of Anhydrous Milk Fat and Oil Structured Gel Systems" (2020). All Graduate Theses and Dissertations. 7854. https://doi.org/10.26076/2547-172f 

Rime, Jeffrey Alan, "Dairy Milk and Plant-Based Alternative Beverage Purchasing Factors: Consumer Insights" (2020). Theses and Dissertations. 9237. https://scholarsarchive.byu.edu/etd/9237 

Tattersall, Brynli, "Effect of Long Pasteurization Run Times on Bacterial Numbers in Milk" (2020). All Graduate Theses and Dissertations. 7910. https://digitalcommons.usu.edu/etd/7910. https://doi.org/10.26076/91bd-cf51.  

Deshpande V.K., Walsh M.K. Effect of thermosonication in a continuous system on indigenous microflora, milk quality, and consumer acceptance. (2020) Journal of Food Processing and Preservation, 44 (9), art. no. e14666, Cited 2 times. https://doi.org/10.1111/jfpp.14666.  

Harwood, W & Carter, Brandon & Cadwallader, D & Drake, Maryanne. (2020). The role of heat treatment in light oxidation of fluid milk. Journal of dairy science. 103. 10.3168/jds.2020-18933. http://dx.doi.org/10.3168/jds.2020-18933.  

Fontecha J, Brink L, Wu S, Pouliot Y, Visioli F, Jiménez-Flores R. Sources, Production, and Clinical Treatments of Milk Fat Globule Membrane for Infant Nutrition and Well-Being. Nutrients. 2020 May 30;12(6):1607. doi: 10.3390/nu12061607. PMID: 32486129; PMCID: PMC7352329. https://doi.org/10.3390%2Fnu12061607 

2019

Deshpande V.K, Walsh M.K. 2019. Effect of sonication combined with heat to improve the microbial quality of milk. ADSA Annual Meeting 2019. https://doi.org/10.1016/j.foodcont.2020.107172.  

Jo, Yangjae & Carter, Brandon & Barbano, David & Drake, Maryanne. (2019). Identification of the source of volatile sulfur compounds produced in milk during thermal processing. Journal of Dairy Science. 102. 10.3168/jds.2019-16607. http://dx.doi.org/10.3168/jds.2019-16607.  

Zhou AL, Ward RE. Milk polar lipids modulate lipid metabolism, gut permeability, and systemic inflammation in high-fat-fed C57BL/6J ob/ob mice, a model of severe obesity. J Dairy Sci. 2019 Jun;102(6):4816-4831. doi: 10.3168/jds.2018-15949. Epub 2019 Apr 10. PMID: 30981495. https://doi.org/10.3168/jds.2018-15949 

2018

Yuanzhu.Li; H.S.Joyner, A.P.Lee, M.A.Drake. 2018. Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors. International Dairy Journal 78. https://doi.org/10.1016/j.idairyj.2017.10.006 

Y.Li, H.S.Joyner, Carter BG, Drake MA. Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk. 2018. J. Dairy Sci. 101:2941-2955. https://doi.org/10.3168/jds.2017-13568 

Hardy, Tyson, "Spectroscopic Measurement of Denatured Protein in Milk Products" (2018). 2018 Undergraduate Research and Scholarship Conference. 74. https://scholarworks.boisestate.edu/under_conf_2018/74 (No DOI) 

Batty, Danton & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2018). Identification of bacteria responsible for off-odor development in non-fat chocolate milk. 10.13140/RG.2.2.34503.14240. http://dx.doi.org/10.13140/RG.2.2.34503.14240.  

2017

Kuhn, Eva & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2017). Impact of milk hauling practices on microbiological quality. 10.13140/RG.2.2.15936.43528. http://dx.doi.org/10.13140/RG.2.2.15936.43528.  

Kuhn, Eva & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2017). Short communication: Snapshot of industry milk hauling practices in the western United States. Journal of Dairy Science. 101. 10.3168/jds.2017-13279. http://dx.doi.org/10.3168/jds.2017-13279.  

Kuhn, Eva & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2017). Emulating worst-case milk hauling practices on a small-scale to demonstrate negative impact on raw milk quality. 10.13140/RG.2.2.29358.20809. http://dx.doi.org/10.13140/RG.2.2.29358.20809.  

Batty, Danton & Kuhn, Eva & Waite-Cusic, Joy & Meunier-Goddik, Lisbeth. (2017). Detection of Microorganisms Responsible for a Musty Off-Odor in Non-fat Chocolate Milk. 10.13140/RG.2.2.16899.81446. http://dx.doi.org/10.13140/RG.2.2.16899.81446.  

Batty, Danton & Kuhn, Eva & Tomasino, Elizabeth & Meunier-Goddik, Lisbeth & Waite-Cusic, Joy. (2017). “Band-Aid” Off Flavor in Non-fat Chocolate Milk. 10.13140/RG.2.2.24167.75680. http://dx.doi.org/10.13140/RG.2.2.24167.75680.  

2016

Meunier-Goddik, Lisbeth & Kuhn, Eva & Waite-Cusic, Joy. (2016). Hauling and Receiving Practices at Dairy Processing Facilities. 10.13140/RG.2.2.15793.79203. http://dx.doi.org/10.13140/RG.2.2.15793.79203.  

Kuhn, Eva & Waite-Cusic, Joy & Meunier-Goddik, Lisbeth. (2016). 0531 Hauling and receiving practices at dairy processing facilities. Journal of Animal Science. 94. 254. 10.2527/jam2016-0531. https://doi.org/10.2527/jam2016-0531.  

Beatty, Nicola F. and Walsh, M. K., "Influence of Thermosonication on Geobacillus stearothermophilus Inactivation in Skim Milk" (2016). Nutrition, Dietetics, and Food Sciences Faculty Publications. Paper 856. https://digitalcommons.usu.edu/nfs_facpub/856 https://doi.org/10.1016/j.idairyj.2016.03.011 

2012

Ward, R.E. 20 II. Effects of dietary milk fat globule membrane in the gut and on systemic lipid metabolism. American Dairy Science Association, July I 0-14, New Orleans, LA (No DOI) https://portal.nifa.usda.gov/web/crisprojectpages/0218478-effect-of-milk-fat-globular-membrane-on-gut-mucosa-and-lipid-metabolism.html 

 He, J, Vazquez-Landaverde, PA, Qian, MC, Eskin, M.  Biochemistry of food spoilage: off-flavors in milk. Biochemistry of Foods. (2012) 3rd ed; pg. 479-496. (No DOI) https://appliedecon.oregonstate.edu/biblio/biochemistry-food-spoilage-flavors-milk 

2010

Snow DR, Jimenez-Flores R, Ward RE, Cambell J, Young MJ, Nemere I, Hintze KJ. Dietary milk fat globule membrane reduces the incidence of aberrant crypt foci in Fischer-344 rats. J Agric Food Chem. 2010 Feb 24;58(4):2157-63. doi: 10.1021/jf903617q. PMID: 20099884. https://doi.org/10.1021/jf903617q 

Snow DR, Ward RE, Olsen A, Jimenez-Flores R, Hintze KJ. Membrane-rich milk fat diet provides protection against gastrointestinal leakiness in mice treated with lipopolysaccharide. J Dairy Sci. 2011 May;94(5):2201-12. doi: 10.3168/jds.2010-3886. PMID: 21524510. https://doi.org/10.3168/jds.2010-3886 

Donald J. McMahon, Carl Brothersen, and Balasubramanian Ganesan. Flavor tcomparison between UHT milk heated by conventional methods and electrical resistive heating. (2009) 2009-2010 Annual Report, pg. 93. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Donald J. McMahon, Carl Brothersen. Evaluate consumer acceptance of milk pasteurized by HTST, UHT and electical resistive heating techniques. 2009-2010 Annual Report, pg. 161. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

2008

 Hintz, K.; Ward, R. Effect of Milk Fat Globular Membrane (MFGM) in Providing Protection Against Gastrointestinal Stress. (2008) 2009-2010 Annual Report, pg. 119. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

D. J . Mcmahon, H. D.U, W. R. Mcmanus, K. M. Larsen. Acid Coagulation of Milk. (2008) 2009-2010 Annual Report, pg. 123. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

McMahon DJ, Oommen BS. Supramolecular structure of the casein micelle. J Dairy Sci. 2008 May;91(5):1709-21. doi: 10.3168/jds.2007-0819. PMID: 18420601. https://doi.org/10.3168/jds.2007-0819 

2007

Allen K, Cornforth D. Antioxidant mechanism of milk mineral-high-affinity iron binding. J Food Sci. 2007 Jan;72(1):C078-83. doi: 10.1111/j.1750-3841.2006.00199.x. PMID: 17995876. https://doi.org/10.1111/j.1750-3841.2006.00199.x 

Vázquez-Landaverde, Pedro & Qian, Michael & Torres, J. Antonio. (2007). Kinetic Analysis of Volatile Formation in Milk Subjected to Pressure‐Assisted Thermal Treatments. Journal of food science. 72. E389-98. 10.1111/j.1750-3841.2007.00469.x. http://dx.doi.org/10.1111/j.1750-3841.2007.00469.x 

2006

LEE, W., CLARK, S. and SWANSON, B.G. (2006), FUNCTIONAL PROPERTIES OF HIGH HYDROSTATIC PRESSURE-TREATED WHEY PROTEIN. Journal of Food Processing and Preservation, 30: 488-501. https://doi.org/10.1111/j.1745-4549.2005.00081.x

Vazquez-Landaverde PA, Torres JA, Qian MC. Quantification of trace volatile sulfur compounds in milk by solid-phase microextraction and gas chromatography-pulsed flame photometric detection. J Dairy Sci. 2006 Aug;89(8):2919-27. doi: 10.3168/jds.S0022-0302(06)72564-4. PMID: 16840607. https://doi.org/10.3168/jds.s0022-0302(06)72564-4 

P.A. Vazquez-Landaverde, J.A. Torres, M.C. Qian, Quantification of Trace Volatile Sulfur Compounds in Milk by Solid-Phase Microextraction and Gas Chromatography–Pulsed Flame Photometric Detection, Journal of Dairy Science, Volume 89, Issue 8, 2006, Pages 2919-2927, ISSN 0022-0302, https://doi.org/10.3168/jds.S0022-0302(06)72564-4. 

Vazquez-Landaverde PA, Torres JA, Qian MC. Effect of high-pressure-moderate-temperature processing on the volatile profile of milk. J Agric Food Chem. 2006 Nov 29;54(24):9184-92. doi: 10.1021/jf061497k. PMID: 17117808. https://doi.org/10.1021/jf061497k 

Vazquez-Landaverde, P. A., J. A. Torres, and M. C. Qian. 2006. Inhibition of off-flavor formation in milk subjected to high hydrostatic pressure. Under revision to be submitted to Journal of Agricultural and Food Chemistry (No DOI)

Vazquez-Landaverde, P. A., J. A. Torres, and M. C. Qian. 2006. Pressure and temperature induced changes on the concentration of important off-flavor compounds in milk. Paper 020-E. 2006 IFT Annual Meeting, June 24-28, Orlando FL. (No DOI)

2005

Peiia, H.R., Tovar-Hernandez, G., Velazquez, G., Ramirez, J.A. and Torres J. A. 2005. Effect of combined thermal and high pressure processing on the free fatty acids, viscosity and color of milk during refrigerated storage. Paper 53E-19. 2005 1FT Annual Meeting, July 15-20, New Orleans, LA. (No DOI)

Vazquez-Landaverde PA, Velazquez G, Torres JA, Qian MC. Quantitative determination of thermally derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. J Dairy Sci. 2005 Nov;88(11):3764-72. doi: 10.3168/jds.S0022-0302(05)73062-9. PMID: 16230682. https://doi.org/10.3168/jds.s0022-0302(05)73062-9 

2004

Jayasingh P, Cornforth DP. Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. Meat Sci. 2004 Jan;66(1):83-9. doi: 10.1016/S0309-1740(03)00018-4. PMID: 22063935. https://doi.org/10.1016/s0309-1740(03)00018-4 

Norman HD, Walsh MK. Performance of dairy cattle clones and evaluation of their milk composition. Cloning Stem Cells. 2004;6(2):157-64. doi: 10.1089/1536230041372346. PMID: 15268790. https://doi.org/10.1089/1536230041372346 

Sorenson, A W, Pfister, R, Smith, K (2004) Identifying the Role of Milk and Milk Products on Nutritional and Health Issues for Adults Fifty Years of Age and Older. FASEB Journal; 18(6) C-78, Abstract 582.5 (No DOI)

2003

McMahon, D. J. and B. S. Oommen. 2003. Supramolecular structure of casein aggregates in milk. Utah Academy of Sciences, Arts and Letters annual conference, April 11, Ogden, Utah. https://digitalcommons.usu.edu/nfs_facpub/265/ 

1995

Blake MR, Weimer BC, McMahon DJ, Savello PA. Sensory and Microbial Quality of Milk Processed for Extended Shelf Life by Direct Steam Injection. J Food Prot. 1995 Sep;58(9):1007-1013. doi: 10.4315/0362-028X-58.9.1007. PMID: 31137408.

 Cultured Products

2021

Allen MM, Pike OA, Kenealey JD, Dunn ML. Metabolomics of acid whey derived from Greek yogurt. J Dairy Sci. 2021 Nov;104(11):11401-11412. Epub 2021 Aug 26. PMID: 34454763. https://doi.org/10.3168/jds.2021-20442 

Marshall Dunn, David M. Barbano, MaryAnne Drake. Viscosity changes and gel formation during storage 

of liquid micellar casein concentrates. J.Dairy Sci. Vol. 104, issue 12, p. 12263-12273 TBC:1-11 Dec 2021 https://doi.org/10.3168/jds.2021-20658 

Brandon Selover, Joy G. Waite-Cusic. 2021. Growth potential and biofilm development of nonstarter bacteria on surfaces exposed to a continuous whey stream. J. Dairy Sci. 104 No. 6. https://doi.org/10.3168/jds.2020-19837 

Johnson, Jared & Selover, Brandon & Curtin, Chris & Waite-Cusic, Joy. (2021). Nonstarter Bacterial Communities in Aged Cheddar Cheese: Patterns on Two Timescales. Applied and Environmental Microbiology. 88. 10.1128/AEM.01939-21. http://dx.doi.org/10.1128/AEM.01939-21. 

Zad Bagher Seighalani, Fariba & McMahon, Donald & Sharma, Prateek. (2021). Determination of critical gel-sol transition point of Highly Concentrated Micellar Casein Concentrate using Multiple Waveform Rheological Technique. Food Hydrocolloids. 120. 106886. 10.1016/j.foodhyd.2021.106886. http://dx.doi.org/10.1016/j.foodhyd.2021.106886. 

2020

Kim, E., Yang, S.-M., Lim, B., Park, S. H., Rackerby, B., & Kim, H.-Y. (2020). Design of PCR assays to specifically detect and identify 37 Lactobacillus species in a single 96 well plate. BMC Microbiology, 20(1). https://doi.org/10.1186/s12866-020-01781-z 

Sindi A, Badsha MB, Nielsen B, Ünlü G. Antimicrobial Activity of Six International Artisanal Kefirs Against Bacillus cereus, Listeria monocytogenes, Salmonella enterica serovar Enteritidis, and Staphylococcus aureus. Microorganisms. 2020 Jun 4;8(6):849. PMID: 32512951; PMCID: PMC7356263. https://doi.org/10.3390%2Fmicroorganisms8060849

2019

Baniasadidehkordi, Maryam & Joyner, Helen. (2019). Using Human Whole Saliva to Better Understand the Influences of Yogurt Rheological and Tribological Behaviors on Their Sensory Texture. 10.1007/978-3-030-27134-3_12. http://dx.doi.org/10.1007/978-3-030-27134-3_12.  

Baniasadidehkordi, Maryam & Joyner, Helen. (2019). Relationships Among Acid Milk Gel Sensory, Rheological, and Tribological Behaviors. 10.1007/978-3-030-27134-3_11. http://dx.doi.org/10.1007/978-3-030-27134-3_11.  

Baniasadidehkordi, Maryam & Joyner, Helen. (2019). The Impact of Formulation on the Rheological, Tribological, and Microstructural Properties of Acid Milk Gels. 10.1007/978-3-030-27134-3_10. http://dx.doi.org/10.1007/978-3-030-27134-3_10. 

2018

Sonarthi, Harshita & Shanmugam, Sivakumar & Chawla, Rekha & Nagaraj, Veena & Mishra, Dr. Santosh & Singh, Lovepreet & Singh, P. (2018). Quality Characteristics of Functional Yoghurt with Fortification of Encapsulated Resveratrol Powder. International Journal of Current Microbiology and Applied Sciences. 7. 3102-3109. 10.20546/ijcmas.2018.708.331. http://dx.doi.org/10.20546/ijcmas.2018.708.331.  

Bowen, Isaac Brockbank, "Growth Characteristics of Lactobacillus wasatchensis and its Detection and Enumeration Using Quantitative Polymerase Chain Reaction" (2018). All Graduate Theses and Dissertations. 7273. https://digitalcommons.usu.edu/etd/7273/. https://doi.org/10.26076/1723-3aa5. 

2017

Baniasadidehkordi, Maryam. (2017). Effects of Repeated Texture Exposure on Young Children’s Intake and Liking of Yogurts. https://www.researchgate.net/publication/343537025_Effects_of_Repeated_Texture_Exposure_on_Young_Children's_Intake_and_Liking_of_YogurtsNK. (No DOI) 

2008

Weimer, Bart & Dias, Benjamin. (2008). Volatile Sulfur Detection in Fermented Foods. 10.1385/1-59259-847-1:397. http://dx.doi.org/10.1385/1-59259-847-1:397 

 Packaging

2021

Maruyama, S; Streletskaya, N.A., Lim, J. 2021. Clean label: Why this ingredient but not that one?  Food Quality & Preference 87. https://doi.org/10.1016/j.foodqual.2020.104062 

2019

Speight KC, Schiano AN, Harwood WS, Drake MA. Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis. J Dairy Sci. 2019 Aug;102(8):6971-6986. doi: 10.3168/jds.2018-16209. Epub 2019 May 31. PMID: 31155259. https://doi.org/10.3168/jds.2018-16209.  

2006

Vissa, A. and Cornforth, D. (2006), Comparison of Milk Mineral, Sodium Tripolyphosphate, and Vitamin E as Antioxidants in Ground Beef in 80% Oxygen Modified Atmosphere Packaging. Journal of Food Science, 71: C65-C68. https://doi.org/10.1111/j.1365-2621.2006.tb08883.x

Genomics

2023

Wood, Brantzen R., "Using Genome Analysis Methods to Screen Lactococcus Starter Cultures for Bitter‐Related Genes and Establish a Differentiation Method Using qPCR for Lactococcus lactis and Lactococcus cremoris Species in Cheddar Cheese" (2023). All Graduate Theses and Dissertations. 8786. https://digitalcommons.usu.edu/etd/8786. https://doi.org/10.26076/1517-babc. 

2021

Bland, Rebecca & Johnson, Jared & Waite-Cusic, Joy & Weisberg, Alexandra & Riutta, Elizabeth & Chang, Jeff & Kovacevic, Jovana. (2021). Application of Whole Genome Sequencing to Understand Diversity and Presence of Genes Associated with Sanitizer Tolerance in Listeria monocytogenes from Produce Handling Sources. Foods. 10. 2454. 10.3390/foods10102454. http://dx.doi.org/10.3390/foods10102454.  

Overbeck, Sophie L., "Comparison of Microbial Diversity of Fifteen Aged Cheddar Cheeses from Different Regions Using Next Generation Sequencing" (2021). All Graduate Theses and Dissertations. 8211. https://digitalcommons.usu.edu/etd/8211/. https://doi.org/10.26076/ed61-b641

2020

Hartmann, Kaitlin (Kate Gentry) Ash. Cronobacter sakazakii Genes Contributing to Persistence in Low-Moisture Dairy Matrices. 2020, BYU. https://scholarsarchive.byu.edu/etd/8466/. (No DOI) 

2019

Rackerby, B, Lee, SI, Moppert, I, Ricke, SC, Jeong, KC, Park, SH 2019. Application of Whole-Genome Sequencing to Transposon Mutants of Salmonella Heidelberg. Microbial Transposon Mutagenesis Methods in Molecular Biology, 17–27. https://doi.org/10.1007/978-1-4939-9570-7_2 

2018

Allen, Tyler, "Comparison of Methods for Extracting Lactobacillus wasatchensis DNA from Broth Media, Milk, and Cheese for Subsequent PCR-Based Analyses" (2018). All Graduate Theses and Dissertations. 7332. https://digitalcommons.usu.edu/etd/7332/.  https://doi.org/10.26076/d3c0-568b.  

2008

Chen, Dong & Liang, Ming-Xiang & DeWald, Daryll & Weimer, Bart & Peel, Michael & Bugbee, Bruce & Michaelson, Jacob & Davis, Elizabeth & Wu, Yajun. (2008). Identification of dehydration responsive genes from two non-nodulated alfalfa cultivars using Medicago truncatula microarrays. Acta Physiologiae Plantarum. 30. 10.1007/s11738-007-0107-5. http://dx.doi.org/10.1007/s11738-007-0107-5 

Weimer, Bart & Xie, Yi & Chou, Lan-Szu & Cutler, Adele. (2008). Gene Expression Arrays in Food. 10.1385/1-59259-847-1:333. http://dx.doi.org/10.1385/1-59259-847-1:333 

2007

Rankin, Scott & Banavara, Dattatreya & Mooberry, Eddie & Steele, James & Broadbent, Jeff & Hughes, Joanne. (2007). Volatile Sulfur-Containing Compounds from Methionine Metabolism in Genetically Modified Lactobacillus helveticus CNRZ32 Strains. 10.1021/bk-2007-0971.ch012. http://dx.doi.org/10.1021/bk-2007-0971.ch012 

Broadbent, Jeffery R. and Steele, James L. Biochemistry of Cheese Flavor Development: Insights from Genomic Studies of Lactic Acid Bacteria. (2007) American Chemical Society. https://doi.org/10.1021/bk-2007-0971.ch010 

2006

Makarova K, Slesarev A, Wolf Y, Sorokin A, Mirkin B, Koonin E, Pavlov A, Pavlova N, Karamychev V, Polouchine N, Shakhova V, Grigoriev I, Lou Y, Rohksar D, Lucas S, Huang K, Goodstein DM, Hawkins T, Plengvidhya V, Welker D, Hughes J, Goh Y, Benson A, Baldwin K, Lee JH, Díaz-Muñiz I, Dosti B, Smeianov V, Wechter W, Barabote R, Lorca G, Altermann E, Barrangou R, Ganesan B, Xie Y, Rawsthorne H, Tamir D, Parker C, Breidt F, Broadbent J, Hutkins R, O'Sullivan D, Steele J, Unlu G, Saier M, Klaenhammer T, Richardson P, Kozyavkin S, Weimer B, Mills D. Comparative genomics of the lactic acid bacteria. Proc Natl Acad Sci U S A. 2006 Oct 17;103(42):15611-6. doi: 10.1073/pnas.0607117103. Epub 2006 Oct 9. PMID: 17030793; PMCID: PMC1622870. https://doi.org/10.1073/pnas.0607117103 

Ventura M, Canchaya C, Bernini V, Altermann E, Barrangou R, McGrath S, Claesson MJ, Li Y, Leahy S, Walker CD, Zink R, Neviani E, Steele J, Broadbent J, Klaenhammer TR, Fitzgerald GF, O'toole PW, van Sinderen D. Comparative genomics and transcriptional analysis of prophages identified in the genomes of Lactobacillus gasseri, Lactobacillus salivarius, and Lactobacillus casei. Appl Environ Microbiol. 2006 May;72(5):3130-46. doi: 10.1128/AEM.72.5.3130-3146.2006. PMID: 16672450; PMCID: PMC1472345. https://doi.org/10.1128/aem.72.5.3130-3146.2006 

Broadbent JR, Rodríguez BT, Joseph P, Smith EA, Steele JL. Conversion of Lactococcus lactis cell envelope proteinase specificity by partial allele exchange. J Appl Microbiol. 2006 Jun;100(6):1307-17. doi: 10.1111/j.1365-2672.2006.02860.x. PMID: 16696678. https://doi.org/10.1111/j.1365-2672.2006.02860.x 

2005

Sridhar, Vidya & Hughes, Joanne & Welker, Dennis & Broadbent, Jeff & Steele, James. (2005). Identification of Endopeptidase Genes from the Genomic Sequence of Lactobacillus helveticus CNRZ32 and the Role of These Genes in Hydrolysis of Model Bitter Peptides. Applied and environmental microbiology. 71. 3025-32. 10.1128/AEM.71.6.3025-3032.2005. http://dx.doi.org/10.1128/AEM.71.6.3025-3032.2005 

Broadbent, Jeff & Steele, James. (2005). Cheese flavor and the genomics of lactic acid bacteria. ASM News. 71. 121-128. (No DOI) https://www.researchgate.net/publication/279901766_Cheese_flavor_and_the_genomics_of_lactic_acid_bacteria  

2004

Xie Y, Chou LS, Cutler A, Weimer B. DNA Macroarray profiling of Lactococcus lactis subsp. lactis IL1403 gene expression during environmental stresses. Appl Environ Microbiol. 2004 Nov;70(11):6738-47. doi: 10.1128/AEM.70.11.6738-6747.2004. PMID: 15528540; PMCID: PMC525116. https://doi.org/10.1128%2FAEM.70.11.6738-6747.2004 

2003

Broadbent JR, McMahon DJ, Welker DL, Oberg CJ, Moineau S. Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review. J Dairy Sci. 2003 Feb;86(2):407-23. doi: 10.3168/jds.S0022-0302(03)73619-4. PMID: 12647947. https://doi.org/10.3168/jds.s0022-0302(03)73619-4 

Christensen JE, Broadbent JR, Steele JL. Hydrolysis of casein-derived peptides alpha(S1)-casein(f1-9) and beta-casein(f193-209) by Lactobacillus helveticus peptidase deletion mutants indicates the presence of a previously undetected endopeptidase. Appl Environ Microbiol. 2003 Feb;69(2):1283-6. doi: 10.1128/AEM.69.2.1283-1286.2003. PMID: 12571058; PMCID: PMC143592. https://doi.org/10.1128%2FAEM.69.2.1283-1286.2003 

1999

Pederson JA, Mileski GJ, Weimer BC, Steele JL. Genetic characterization of a cell envelope-associated proteinase from Lactobacillus helveticus CNRZ32. J Bacteriol. 1999 Aug;181(15):4592-7. doi: 10.1128/JB.181.15.4592-4597.1999. PMID: 10419958; PMCID: PMC103591.

 Other

2023

Gowans, Kristi Shannon, "Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices" (2023). Theses and Dissertations. 9884. https://scholarsarchive.byu.edu/etd/9884. (No DOI) 

Qu Y, Park SH, Dallas DC. The Role of Bovine Kappa-Casein Glycomacropeptide in Modulating the Microbiome and Inflammatory Responses of Irritable Bowel Syndrome. Nutrients. 2023 Sep 15;15(18):3991. doi: 10.3390/nu15183991. PMID: 37764775; PMCID: PMC10538225. https://doi.org/10.3390/nu15183991 

Qu Y, Park SH, Dallas DC. Evaluating the Potential of Casein Glycomacropeptide in Adult Irritable Bowel Syndrome Management: A Pilot Study. Nutrients. 2023 Sep 27;15(19):4174. doi: 10.3390/nu15194174. PMID: 37836457; PMCID: PMC10574033. https://doi.org/10.3390/nu15194174 

2022

Meldrum, A.D., Ünlü, G. & Joyner, H. The effect of organic acids and storage temperature on lite salad dressing rheology and Zygosaccharomyces parabailii growth. J Food Sci Technol 59, 4075–4084 (2022). https://doi.org/10.1007/s13197-022-05459-4 

McKenzie AI, Mahmassani ZS, Petrocelli JJ, de Hart NMMP, Fix DK, Ferrara PJ, LaStayo PC, Marcus RL, Rondina MT, Summers SA, Johnson JM, Trinity JD, Funai K, Drummond MJ. Short-term exposure to a clinical dose of metformin increases skeletal muscle mitochondrial H2O2 emission and production in healthy, older adults: A randomized controlled trial. Exp Gerontol. 2022 Jun 15;163:111804. Epub 2022 Apr 9. PMID: 35405248; PMCID: PMC9237837. https://doi.org/10.1016/j.exger.2022.111804 

Unger, P., Sekhon, A.S., Chen, Xiongzhi, C., & Michael, M. (2022). Developing an affordable hyperspectral imaging system for rapid identification of Escherichia coli O157:H7 and Listeria monocytogenes in dairy products. Food Science and Nutrition, 1-9. DOI: 10.1002/fsn3.2749. https://doi.org/10.1002/fsn3.2749 

Koh J, Kim BJ, Qu Y, Huang H, Dallas DC. Top-Down Glycopeptidomics Reveals Intact Glycomacropeptide Is Digested to a Wide Array of Peptides in Human Jejunum. J Nutr. 2022 Feb 8;152(2):429-438. doi: 10.1093/jn/nxab400. PMID: 34850069. https://doi.org/10.1093/jn/nxab400 

Streletskaya, Nadia & Maruyama, Sara & Queisser, Susan & Cole, Sheri & Stelick, Alina & Lim, Juyun. (2022). How information leads consumers to select specialty foods when tasting is not an option. Food Quality and Preference. 105. 104769. 10.1016/j.foodqual.2022.104769. https://doi.org/10.1016/j.foodqual.2022.104769 

Branson, Savannah S; Broadbent, Jeff R.; and Carpenter, Charles E. Internal pH and Acid Anion Accumulation in Listeria monocytogenes and Escherichia coli Exposed to Lactic or Acetic Acids at Mildly Acidic pH. (2020). Volume 12 - 2021 | https://doi.org/10.3389/fmicb.2021.803271 

Easler, Maeghan & Cheney, Clinton & Johnson, Jared & khorshidi zadeh, Marjan & Nguyen, Jacquelynn & Yiu, Sue & Waite-Cusic, Joy & Radniecki, Tyler & Navab-Daneshmand, Tala. (2022). Resistome characterization of extended-spectrum beta-lactamase (ESBL)-producing Escherichia coli isolated from wastewater treatment utilities in Oregon. Journal of Water and Health. 20. 10.2166/wh.2022.292. http://dx.doi.org/10.2166/wh.2022.292.  

Melinda M. Moss, Erin N. Caswell, Andrew W. Yeargin, Nathan A. Volz, Jessica C. Woodland, Leah C. Guthrie, Gene J. Ahlborn, Dennis L. Eggett, Bradley J. Taylor, Optimization of flour-replacing ingredients for low-carbohydrate, gluten-free muffins via a mixture design with complete sucrose substitution by d-allulose or d-tagatose, LWT, Volume 167, 2022, 113779, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2022.113779. 

2021

Hutchins DA, Noh J, Kenealey JD. Activity, stability, and binding capacity of β-galactosidase immobilized on electrospun nylon-6 fiber membrane. J Dairy Sci. 2021 Apr;104(4):3888-3898. doi: 10.3168/jds.2020-19453. Epub 2021 Feb 13. PMID: 33589258. https://doi.org/10.3168/jds.2020-19453 

Sekhon, A.S., Unger, P., Singh, A., Yang, Y., & Michael, M. (2021). Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms. Journal of Food Safety, Early View (1-7).  https://doi.org/10.1111/jfs.12954 

Fix DK, Mahmassani ZS, Petrocelli JJ, de Hart NMMP, Ferrara PJ, Painter JS, Nistor G, Lane TE, Keirstead HS, Drummond MJ. Reversal of deficits in aged skeletal muscle during disuse and recovery in response to treatment with a secrotome product derived from partially differentiated human pluripotent stem cells. Geroscience. 2021 Dec;43(6):2635-2652. doi: 10.1007/s11357-021-00423-0. Epub 2021 Aug 24. PMID: 34427856; PMCID: PMC8602548. https://doi.org/10.1007/s11357-021-00423-0 

Mahmassani ZS, McKenzie AI, Petrocelli JJ, de Hart NM, Fix DK, Kelly JJ, Baird LM, Howard MT, Drummond MJ. Reduced Physical Activity Alters the Leucine-Stimulated Translatome in Aged Skeletal Muscle. J Gerontol A Biol Sci Med Sci. 2021 Nov 15;76(12):2112-2121. doi: 10.1093/gerona/glab077. PMID: 33705535; PMCID: PMC8599012. https://doi.org/10.1093/gerona/glab077 

Petrocelli JJ, Mahmassani ZS, Fix DK, Montgomery JA, Reidy PT, McKenzie AI, de Hart NM, Ferrara PJ, Kelley JJ, Eshima H, Funai K, Drummond MJ. Metformin and leucine increase satellite cells and collagen remodeling during disuse and recovery in aged muscle. FASEB J. 2021 Sep;35(9):e21862. doi: 10.1096/fj.202100883R. PMID: 34416035; PMCID: PMC8384128. https://doi.org/10.1096/fj.202100883r 

Bolger, Alexandra & Rastall, Robert & Oruna-Concha, Maria & Rodriguez-Garcia, Julia. (2021). Effect of D-allulose, in comparison to sucrose and D-fructose, on the physical properties of cupcakes. LWT. 150. 111989. 10.1016/j.lwt.2021.111989. https://doi.org/10.1016/j.lwt.2021.111989.  

Dang, David Son, "Effect of Dietary Short and Medium Chain Fatty Acids in Murine Lethal Sepsis Model" (2021). All Graduate Theses and Dissertations. 8052. https://digitalcommons.usu.edu/etd/8052. https://doi.org/10.26076/ebfe-04c8.  

Woodward, Benjamin Todd, "Ice Cream Formulation Optimization Using "Consumer-Friendly" Hydrocolloid Stabilizers" (2021). Theses and Dissertations. 9499. https://scholarsarchive.byu.edu/etd/9499. (No DOI) 

2020

Rackerby, B., Kim, H.J., Dallas, D.C. et al. Understanding the effects of dietary components on the gut microbiome and human health. Food Sci Biotechnol 29, 1463–1474 (2020). https://doi.org/10.1007/s10068-020-00811-w 

Rackerby, B., Grift, D.V., Kim, J.H., & Park, S.H. (2020). Effects of Diet on Human Gut Microbiome and Subsequent Influence on Host Physiology and Metabolism. https://doi.org/10.1007/978-3-030-47384-6_3 

Keefer, H.R.M., Nishku, S., Gerard, P.D. and Drake, M.A. 2020.  Role of sweeteners on temporality and bar hardening of protein bars.  J. Dairy Sci.  103:6032-6053. https://doi.org/10.3168/jds.2019-17995 

Singh, A., Sekhon, A.S., Unger, P., Babb, M., Yang, Y., & Michael, M. (2020). Impact of gas micro-nano-bubbles on the efficacy of commonly used antimicrobials in the food industry. Journal of Applied Microbiology, 1-14 https://doi.org/10.1111/jam.14840 

Mahmassani ZS, McKenzie AI, Petrocelli JJ, de Hart NM, Reidy PT, Fix DK, Ferrara PJ, Funai K, Drummond MJ. Short-term metformin ingestion by healthy older adults improves myoblast function. Am J Physiol Cell Physiol. 2021 Apr 1;320(4):C566-C576. doi: 10.1152/ajpcell.00469.2020. Epub 2021 Jan 6. PMID: 33406027; PMCID: PMC8424538. https://doi.org/10.1152/ajpcell.00469.2020 

Mahmassani ZS, Reidy PT, McKenzie AI, Petrocelli JJ, Matthews O, de Hart NM, Ferrara PJ, O'Connell RM, Funai K, Drummond MJ. Absence of MyD88 from Skeletal Muscle Protects Female Mice from Inactivity-Induced Adiposity and Insulin Resistance. Obesity (Silver Spring). 2020 Apr;28(4):772-782. doi: 10.1002/oby.22759. Epub 2020 Feb 28. PMID: 32108446; PMCID: PMC7093260. https://doi.org/10.1002/oby.22759 

Lee, Garth Anthony, "Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate" (2020). Theses and Dissertations. 8138. https://scholarsarchive.byu.edu/etd/8138. (No DOI) 

Quinn, Adam Robert, "Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour" (2020). Theses and Dissertations. 8452. https://scholarsarchive.byu.edu/etd/8452. (No DOI) 

Deshpande, V.K. and Walsh, M.K. (2020), Effect of thermosonication in a batch system on the survival of spore-forming bacteria. Int J Dairy Technol, 73: 486-493. https://doi.org/10.1111/1471-0307.12685.       

Deshpande, Vidita K.. “Effect of Thermosonication on Viscosity of Milk Concentrates and Milk Quality and Shelf Life.” (2020). https://doi.org/10.26076/SATV-1785.  

Li, Minghao, "Exploring the Connection Between Acid Exposure and Virulence in Listeria monocytogenes" (2020). All Graduate Theses and Dissertations. 7862. https://digitalcommons.usu.edu/etd/7862. https://doi.org/10.26076/71e3-3429.  

Sindi, Abrar & Badsha, Dr. Md & Ünlü, Gülhan. (2020). Bacterial Populations in International Artisanal Kefirs. Microorganisms. 8. 1318. 10.3390/microorganisms8091318. http://dx.doi.org/10.3390/microorganisms8091318.  

2019

Alexander D. Meldrum, Gülhan Ünlü, Helen S. Joyner. Dairy protein stabilizers affect both rheological properties and growth of Zygosaccharomyces parabailii in lite salad dressings. 2019. J. Food Processing and Preservation. Vol. 43, Issue 9. https://doi.org/10.1111/jfpp.14069 

Bulbul, Kanak, "Influence of Change in pH on Whey Expulsion from Cheddar Cheese Curds Made from Recombined Concentrated Milk" (2019). All Graduate Theses and Dissertations. 7440. https://doi.org/10.26076/2117-ka68.  

2018

H.R. McCain, S. Kaliappan, and M.A. Drake. Invited review: Sugar reduction in dairy products. 2018. J. Dairy Sci. 101:8619-8640. https://doi.org/10.3168/jds.2017-14347.  

2016

Tseng M, DeGreef K, Fishler M, Gipson R, Koyano K, Neill DB. Assessment of a University Campus Food Environment, California, 2015. Prev Chronic Dis 2016;13:150455. http://dx.doi.org/10.5888/pcd13.150455 

Beatty, Nicola F., "Effects of Thermosonication on Microbial Population Reduction and Solubility Index in Skim Milk Powder" (2016). All Graduate Theses and Dissertations. 4700. https://digitalcommons.usu.edu/etd/4700. https://doi.org/10.26076/91f2-ba8d.  

Carter, Brandon & Patel, Hasmukh & Barbano, David & Drake, Maryanne. (2016). 0710 Characterization of flavor and functional properties of liquid and dried WPC 80, WPI, MPC 85, and micellar casein concentrates. Journal of Animal Science. 94. 340. 10.2527/jam2016-0710. http://dx.doi.org/10.2527/jam2016-0710.  

2015

Lu, Ying & McMahon, Donald & Metzger, Lloyd & Kommineni, Anil & Vollmer, Almut. (2015). Rennet Coagulation and Cold Gelation Properties of Recombined Highly Concentrated Micellar Casein Concentrate and Cream. 10.13140/RG.2.1.4531.5603. http://dx.doi.org/10.13140/RG.2.1.4531.5603.  

Lu, Ying & McMahon, Donald & Metzger, L.E. & Kommineni, Anil & Vollmer, Almut. (2015). Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications. Journal of dairy science. 98. 10.3168/jds.2015-9482. http://dx.doi.org/10.3168/jds.2015-9482.  

Zhong, Jianming & Stevens, David & Hansen, Conly L. (2015). Optimization of anaerobic hydrogen and methane production from dairy processing waste using a two-stage digestion in induced bed reactors (IBR). International Journal of Hydrogen Energy. 40. 10.1016/j.ijhydene.2015.09.085. http://dx.doi.org/10.1016/j.ijhydene.2015.09.085.  

2014

Lu, Ying & McMahon, Donald. (2014). Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of Cheddar cheese. Journal of Dairy Science. 98. 10.3168/jds.2014-8600. http://dx.doi.org/10.3168/jds.2014-8600.  

Lu, Ying & McMahon, Donald & Metzger, Lloyd. (2014). Dispersibility, Suspension Ability, Solubility, and Gelation Properties of Rehydrated Frozen Highly Concentrated Micellar Casein. https://www.researchgate.net/publication/268088127_Dispersibility_Suspension_Ability_Solubility_and_Gelation_Properties_of_Rehydrated_Frozen_Highly_Concentrated_Micellar_Casein. (NO DOI) 

Hansen, Conly L & Zhong, Jianming & Hansen, J.. (2014). Anaerobic Digestion of Dairy Processing Waste, Algae, and Grass in Pilot and Full Scale. Transactions of the ASABE. 57. 609-614. 10.13031/trans.57.10257. http://dx.doi.org/10.13031/trans.57.10257.  

Chen Y, Nummer B, Walsh MK. Antilisterial activity of lactose monolaurate in milk, drinkable yogurt and cottage cheese. Lett Appl Microbiol. 2014 Feb;58(2):156-62. doi: 10.1111/lam.12169. Epub 2013 Oct 21. PMID: 24117896. https://doi.org/10.1111/lam.12169 

Ganesan B, Brothersen C, McMahon DJ. Fortification of foods with omega-3 polyunsaturated fatty acids. Crit Rev Food Sci Nutr. 2014;54(1):98-114. doi: 10.1080/10408398.2011.578221. PMID: 24188235. https://doi.org/10.1080/10408398.2011.578221 

Bobe, Gerd & Perera, Thushanthi & Frei, S. & Frei, Balz. (2013). Imbalanced Food Group and Nutrient Intakes by Elementary School Children in an Affluent U.S. Community. Journal of Nutrition Education and Behavior. 45. S34. 10.1016/j.jneb.2013.04.091. http://dx.doi.org/10.1016/j.jneb.2013.04.091 

Shakir, Khalida & Walsh, Marie & Mohammed, Salih. (2013). Characterization of Iraqi sheep milk lysozyme with respect to molecular weight and hydrolytic activity. Dairy Science & Technology. 93. 10.1007/s13594-013-0136-3. http://dx.doi.org/10.1007/s13594-013-0136-3 

Bouma, Andrea & Durham, Catherine & Meunier-Goddik, Lisbeth. (2013). Farmers Markets and Location Choice for Value Added Processing. Oregon State University (No DOI) https://www.researchgate.net/publication/262217035_Farmers_Markets_and_Location_Choice_for_Value_Added_Processing 

2013

Tansawat, Rossarin & Maughan, Curtis & Ward, Robert & Martini, Silvana & Cornforth, Daren. (2013). Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavor attributes. International Journal of Food Science & Technology. 48. 10.1111/j.1365-2621.2012.03209.x. http://dx.doi.org/10.1111/j.1365-2621.2012.03209.x 

2012

Hansen, Conly L & Zhong, Jianming & Dustin, Jacob. (2012). Food Waste Recycling and Algal Destruction for Municipalities and Food Plants. 10.13031/2013.41733. http://dx.doi.org/10.13031/2013.41733.  

Oeffner, Scott & Qu, Y & Just, J & Quezada, Nathalie & Ramsing, E & Keller, M & Cherian, G & Meunier-Goddik, Lisbeth & Bobe, Gerd. (2012). Effect of flaxseed supplementation rate and processing on the production, fatty acid profile, and texture of milk, butter, and cheese. Journal of dairy science. 96. 10.3168/jds.2012-5941. https://doi.org/10.3168/jds.2012-5941 

Hintze KJ, Benninghoff AD, Ward RE. Formulation of the Total Western Diet (TWD) as a basal diet for rodent cancer studies. J Agric Food Chem. 2012 Jul 11;60(27):6736-42. doi: 10.1021/jf204509a. Epub 2012 Jan 24. PMID: 22224871. https://doi.org/10.1021/jf204509a 

Oberg TS, Ward RE, Steele JL, Broadbent JR. Identification of plasmalogens in the cytoplasmic membrane of Bifidobacterium animalis subsp. lactis. Appl Environ Microbiol. 2012 Feb;78(3):880-4. doi: 10.1128/AEM.06968-11. Epub 2011 Dec 2. PMID: 22138986; PMCID: PMC3264115. https://doi.org/10.1128%2FAEM.06968-11 

2011

McMahon, D. J., B. Ganesan, M. Qian and C. Brothersen. 2011. Electrical resistive heating vs. conventional UHT technologies. American Dairy Science Association Annual Meeting, July 10-14th, J. Dairy Sci. 94 (E-Suppl. 1):231 (Abstract 213) (No DOI)

2010

S. Martini, R. Potter, M.K. Walsh, Optimizing the use of power ultrasound to decrease turbidity in whey protein suspensions, Food Research International, Volume 43, Issue 10, 2010, Pages 2444 -2451, ISSN 0963-9969, https://doi.org/10.1016/j.foodres.2010.09.018. 

McMahon, D. J. (2010). Issues with lower fat and lower salt cheeses. Australian Journal of Dairy Technology, 65(3), 200-205. )No DOI) Retrieved from https://login.dist.lib.usu.edu/login?url=https://www.proquest.com/scholarly-journals/issues-with-lower-fat-salt-cheeses/docview/814382230/se-2 

Walsh, M. Synthesis, characterization, and bioactivity of lacotse lauryl esters. (2009) 2009-20010 Annual Report, pg.21 (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Carl Brothersen*, Silvana Martini, Curtis Maughan, and Donald McMahon. Development of a descriptive taste panel for dairy application. 2009-2010 Annual Report, pg. 33. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

Martini, S. Effect of high intensity ultrasound (HIU) on functional properties of whey proteins. 2009-2010 Annual Report, pg. 79. (No DOI) https://digitalcommons.usu.edu/wdc_reports/25 

2008

Mcmahon D.; Adams, S.L.; McManus, W.R. Hardening of High Protien Nutrition Bars and Sugar/Polyoi-Protein Phase Separation. (2008) 2008-2009 Annual Report, pg. 163. (No DOI) https://digitalcommons.usu.edu/wdc_reports/12 

Daren Cornforth. Iron-binding by Milk Mineral -A Possible Antioxidant and Antimicrobial Mechanism. (2008) 2006-2007 Annual Report, pg. 17 (No DOI) https://digitalcommons.usu.edu/wdc_reports/11 

2006

Allen KE, Cornforth DP. Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. J Agric Food Chem. 2006 Dec 27;54(26):10134-40. doi: 10.1021/jf0623182. PMID: 17177551. https://doi.org/10.1021/jf0623182 

Allred SL, Dhiman TR, Brennand CP, Khanal RC, McMahon DJ, Luchini ND. Milk and cheese from cows fed calcium salts of palm and fish oil alone or in combination with soybean products. J Dairy Sci. 2006 Jan;89(1):234-48. doi: 10.3168/jds.S0022-0302(06)72088-4. PMID: 16357287.

Dimitrieva GY, Crawford RL, Yüksel GU. The nature of plant growth-promoting effects of a pseudoalteromonad associated with the marine algae Laminaria japonica and linked to catalase excretion. J Appl Microbiol. 2006 May;100(5):1159-69. doi: 10.1111/j.1365-2672.2006.02831.x. PMID: 16703683. https://doi.org/10.1111/j.1365-2672.2006.02831.x 

Ganesan B, Dobrowolski P, Weimer BC. Identification of the leucine-to-2-methylbutyric acid catabolic pathway of Lactococcus lactis. Appl Environ Microbiol. 2006 Jun;72(6):4264-73. doi: 10.1128/AEM.00448-06. PMID: 16751541; PMCID: PMC1489675. https://doi.org/10.1128/aem.00448-06 

2005

Dhruv, Harshil & Draper, Matthew & Britt, David. (2005). Role of Lactose in Modifying Gel Transition Temperature and Morphology of Self-assembled Hydrogels. Chemistry of Materials. 17. 6239–6245. 10.1021/cm0507821. http://dx.doi.org/10.1021/cm0507821 

NAM, SEUNG‐HEE & Walsh, Marie. (2005). Covalent immobilization of bovine phospholipase A 2. Journal of Food Biochemistry. 29. 1 - 12. 10.1111/j.1745-4514.2005.00013.x. http://dx.doi.org/10.1111/j.1745-4514.2005.00013.x 

Khanal RC, Dhiman TR, Ure AL, Brennand CP, Boman RL, McMahon DJ. Consumer acceptability of conjugated linoleic acid-enriched milk and cheddar cheese from cows grazing on pasture. J Dairy Sci. 2005 May;88(5):1837-47. doi: 10.3168/jds.S0022-0302(05)72858-7. PMID: 15829677. https://doi.org/10.3168/jds.s0022-0302(05)72858-7

J. Antonio Torres, Gonzalo Velazquez, Commercial opportunities and research challenges in the high pressure processing of foods, Journal of Food Engineering, Volume 67, Issues 1–2, 2005, Pages 95-112, ISSN 0260-8774, https://doi.org/10.1016/j.jfoodeng.2004.05.066. 

Vasavada, Mihir & Cornforth, Daren. (2005). Evaluation of Milk Mineral Antioxidant Activity in Beef Meatballs and Nitrite‐cured Sausage. Journal of Food Science. 70. C250 - C253. 10.1111/j.1365-2621.2005.tb07168.x. http://dx.doi.org/10.1111/j.1365-2621.2005.tb07168.x 

Sorenson, Ann W. PhD; Hallfrisch, Judith PhD; Morabia, Alfredo MD, PhD. Is One National Health and Nutrition Survey Enough for State and Local Needs? Nutrition Today 40(2):p 84-87, March 2005. (No DOI) https://journals.lww.com/nutritiontodayonline/fulltext/2005/03000/is_one_national_health_and_nutrition_survey_enough.7.aspx 

2004

Ganesan B, Weimer BC. Role of aminotransferase IlvE in production of branched-chain fatty acids by Lactococcus lactis subsp. lactis. Appl Environ Microbiol. 2004 Jan;70(1):638-41. doi: 10.1128/AEM.70.1.638-641.2004. PMID: 14711703; PMCID: PMC321303. https://doi.org/10.1128/aem.70.1.638-641.2004 

Ganesan B, Seefeldt K, Weimer BC. Fatty acid production from amino acids and alpha-keto acids by Brevibacterium linens BL2. Appl Environ Microbiol. 2004 Nov;70(11):6385-93. doi: 10.1128/AEM.70.11.6385-6393.2004. PMID: 15528496; PMCID: PMC525268.

Taylor, Bradley Jay, "Development and Characterization of Eukaryotic Biomimetic Liposomes" (2004). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5508.
https://digitalcommons.usu.edu/etd/5508 https://doi.org/10.26076/38fe-3bd3 

2003

Walsh MK, Lucey JA, Govindasamy-Lucey S, Pace MM, Bishop MD. Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows. Cloning Stem Cells. 2003;5(3):213-9. doi: 10.1089/153623003769645875. PMID: 14588139. https://doi.org/10.1089/153623003769645875 

1997

Blake MR, Weimer BC. Immunomagnetic detection of Bacillus stearothermophilus spores in food and environmental samples. Appl Environ Microbiol. 1997 May;63(5):1643-6. doi: 10.1128/aem.63.5.1643-1646.1997. PMID: 9143097; PMCID: PMC168457. https://doi.org/10.1128/aem.63.5.1643-1646.1997