Whey permeate and delactosed permeate as ingredients to lower sodium content of soups. J.C. Allen

A modification process to expand the functionality of whey ingredients via carbohydrate complexing. C.R. Daubert

Low-fat/fat free process cheese for slice-on-slice applications. C.R. Daubert

Understanding the molecular mechanisms responsible for textural properties of low fat cheese and their relationship to sensory perceptions and physical measurments of cheese texture. E.A. Foegeding

Consumer perception of reduced fat cheeses. Are they willing to trade-off flavor for fat reduction? M.A. Drake

Flavor and flavor chemistry of cheese with reduced fat content across ripening. M.A. Drake

Compare the performance of proteins in beverages. E.A. Foegeding

Microstructure and functionality of processed cheese: the role of milkfat. C.R. Daubert.

Improving whey protein foaming functionality. E.A. Foegeding

Impact of dairy components on gene expression in probiotic Lactobacilli. T.R. Klaenhammer

Lactobacillus Probiotic Research. T.R. Klaenhammer

Functional Genomics on Lactobacillus acidophilus NCFM. T.R. Klaenhammer

Flavor properties of ingredient applications containing dairy or soy. M.A. Drake

Flavor variability and flavor stability of skim milk powder. M.A. Drake

Sensory pilot laboratory. M.A. Drake

Identification of market opportunities for new or improved dairy beverages. M.A. Drake

Identification of chemical components responsible for specific flavors in WPC80 and WPI. M.A. Drake

Impact of agglomeration (instantizing) on flavor of dried dairy ingredients. M.A. Drake

Preference mapping of consumer cheese ingredient categories. M.A. Drake

Sensory and functional properties of "native" whey proteins (i.e. milk serum proteins). M.A. Drake and E.A. Foegeding

Sensory properties of milk protein concentrates (MPCs). M.A. Drake

Varying textures of pre-formed whey protein gel-sticks. E.A. Foegeding

  SDFRC Completed Projects

Affinity separation of B-lactoglobulin from milk and whey: design of affinity matrix, development of elution techniques and evaluation of functional properties of B-lactoglobulin and downstream products. J.C. Allen, E.A. Foegeding and H.E. Swaisgood

Applications for purified whey protin fractions derived from bioselective adsorption affinity chromatography. J.C. Allen, H.E. Swaisgood and A.P. Hansen

Application of enzyme technology to the modification of milk protein functionality. H.E. Swaisgood and G.L. Catignani

Application of immobilization technology for processing ingredients to design functionality. H.E. Swaisgood

Application of supercritical fluid technology to dairy industry. S.J. Schwartz

Bioactive peptides exhibit anti-microbial properties. D.A. Clare

Bioselective adsorption of microorganisms as a processing technology. P.M. Foegeding and H.E. Swaisgood

Cloning and expression of antioxidant enzymes in dairy lactic acid bacteria. H.M. Hassan and T.R. Klaenhammer

Combined bacterial concentration and nucleic application for the direct detection of pathogenic microorganisms in dairy products. L.A. Jaykus

Comparison of predictive shelf-life methods and sampling plans for fluid milk and cottage cheese. C.H. White

Controlled inter-molecular disulfide formation to improve functionality. E.A. Foegeding

Controlling astringent flavor and stability in high proein/acid drinks. E.A. Foegeding

Conversion of B-lactoglobulin into a mineral-induced gelling structure: characterization of protein structure, gelation and ion equilibria. E.A. Foegeding and J.C. Allen

Delivery and expression systems for B-galactosidase in probiotic lactic acid bacteria. T.R. Klaenhammer

Design of milk protein functionality through enzyme bioprocesses. G.L. Catignani and H.E. Swaisgood

Determining the physical and chemical properties for optimal functionality of whey protein ingredients. E.A. Foegeding

Determining physicochemical and structural aspects of cheese using model cheeses. E.A. Foegeding, S. Sunasekaran and J.A. Lucey

Development and application of immobilization technology for characterization and processing of milk ingredients. H.E. Swaisgood

Development and characterization of natural cheese flavor concentrates. D.R. Larick, L.G. Turner and C.H. White

Development and utilization of model foods for whey protein ingredient evaluation. E.A. Foegeding

Development of a universal sensory lexicon for Cheddar cheese. M.A. Drake

Development of a rapid immunoassay for bacterial spores in dairy foods: effects of process parameters on spores from raw milk. P.M. Foegeding

Development of bioselective adsorption technology for removal of B-lactoglobulin from whey or whey protein isolate. J.C. Allen, E.A. Foegeding and H.E. Swaisgood

Development of chemical anchors to Cheddar cheese flavor lexicon terms. M.A. Drake

Development of casein phosphopeptides as a calcium stabilizing food ingredient with hypoallergenicity. J.C. Allen and H.E. Swaisgood

Development of chemical anchors to Cheddar cheese flavor lexicon terms. M.A. Drake and K.R. Cadwallader

Development of immobilized proteins, enzymes and cells as new technologies for processing and characterization of dairy foods. H.E. Swaisgood

Development of lowfat/nonfat yogurts optimizing blends, bulking agents and processing conditions. C.H. White

Development of methods for the determination and modification of functional properties of milk proteins. H.E. Swaisgood and G.L. Catignani

Development of rapid tests for detection of live pathogens in cheese, frozen dairy desserts, and powdered dairy products. M.A. Drake

Development of whey protein polymers with polysaccharide hydrocolloid-like functionality. E.A. Foegeding

Effect of protein-stabilizer interaction in cultured milk products fortified with ultrafiltration retenates, whey protein concentrates or nonfat dry milk. C.H. White

Effect of whey source on the functionality of whey concentrates. Z.H. Haque

Elimination of sediment in pasteurized milk. P.M. Foegeding and J.E. Rushing

Facilitate technology transfer of the cheese and dried dairy ingredient lexicons. M.A. Drake

Factors affecting gene expression in Lactobacillus: development of expression vectors and definition of transcriptional and translational controls. T.R. Klaenhammer

Factors controlling development of astringency in high acid whey protein beverages. E.A. Foegeding

Factors regulating flavor delivery in milk protein gel-based dairy products. E.A. Foegeding and D.K. Larick

Factors regulating texture forming properties of milk proteins. E.A. Foegeding

Flavor variability and flavor stability of skim milk powder. M.A. Drake

Fortifying vitamins A & D in low-fat foods. J.C. Allen

Functional genomic analysis of probiotic Lactobacilli. T.R. Klaenhammer

Functionality of enzyme-modified whey proteins. H.E. Swaisgood and G.L. Catignani

Functionality of whey phospholipids for use in nutritive and non-nutritive applications. L.C. Boyd and A.P. Hansen

Generation of antimicrobial peptides from bovine milkfat globule membrane proteins. D.A. Clare

Genetic characterization, gene transfer, and cloning in Lactobacillus acidophilus ADH. T.R. Klaenhammer and J.B. Luchansky

Incorporation of whey protein polymers into processed and cream cheese networks. E.A. Foegeding

Lactobacillus acidophilus: genome sequencing and functional analysis. T.R. Klaenhammer

Leaky lactic acid bacteria: applications for accelerated cheese ripening. T.R. Klaenhammer

Low pH whey protein concentrate gels with tailored texture. S. Khan

Microwave heating and rapid cooling for shelf stable whole milk. J. Simunovic

Minimizing flavor variability in whey protein products. M.A. Drake and D.K. Larick

Modifying whey proteins for egg albumen-like functionality. E.A. Foegeding

Molecular comparison of two peptide bacteriocins produced by intestinal Lactobacillus species. T.R. Klaenhammer

Molecular mechanisms and modifications for whey protein thermal stability. E.A. Foegeding

Monoclonal antibodies for detecting total spore loads in dairy foods. P.M. Foegeding

New phage defenses for Lactococcus starter cultures. T.R. Klaenhammer

Novel molecular methods to detect pathogenic microorganisms in dairy products. L.A. Jaykus

Nutritional applications for bioselective adsorption technology for B-lactoglobulin. J.C. Allen and H.E. Swaisgood

Plasmid-phage expression systems for lactic acid bacteria. T.R. Klaenhammer

Prediction and improvement of sensory properties of lowfat cheese by concept matching, adventitious bacteria and accelerated ripening. C.H. White

Predictive modeling of flow properties in food systems containing dairy-based ingredients. B.E. Farkas, C.R. Daubert and S. Khan

Processing modifications of whey protein concentrate into a thickening agent. C.R. Daubert and E.A. Foegeding

Rapid tests for detection of live pathogen in cheese frozen dairy desserts and powdered dairy products. M.A. Drake

Relating rheological properties to cheese functional performance. E.A. Foegeding, S. Gunasekaran and J.A. Lucey

Rheological characterization and application for a derivatized whey ingredient. C.R. Daubert

Rheology, NMR and Microscopy: Linking processed cheese microstructure with functionality. C.R. Daubert, K. Keener and W.R. Aimutis

Scale-up and testing of adsorption technology for B-lactoglobulin. J.C. Allen and H.E. Swaisgood

Scale-up studies for dairy-foods processing. K.R. Swartzel

Stabilizing various forms of whey proteins in beverages. E.A. Foegeding

Supercritical fluid fractionation of dairy lipids: compositional and structural characterization of isolated triglycerides. S.J. Schwartz

Targeting bacteriophages with molecular decoys and poisons. T.R. Klaenhammer

Targeting transcription regulators as a general strategy for phage defense of Lactococcus species. T.R. Klaenhammer

The influence of creaming variables on processed american cheese meltability. C.R. Daubert, B.E. Farkas and W.R. Aimutis

Thermal resistance of bacterial spores in milk-based beverages supplemented with nisin and spore germinants. B.W. Sheldon and P.M. Foegeding

Utilization of fructooligosaccharides by probiotic bacteria. T.R. Klaenhammer and R. Hutkins

Use of genetic engineering to improve the biochemical/technological properties of dairy lactic acid bacteria. H. Hassan and T.R. Klaenhammer

Utilization and evaluation of bifidobacteria in cultured/fermented dairy products. C.H. White

Whey protein hydrolysis proecesses that optimize functionality and control gelation. E.A. Foegeding

Updated May 2007