Projects

PROCESSING METHODS FOR HISPANIC-STYLE CHEESES WITH UNIQUE FUNCTIONAL PROPERTIES Appropriated (D)   Accession Number: 408969

MODIFICATION OF CHEESEMAKING PARAMETERS TO EXTEND THE SHELF-LIFE OF HISPANIC-STYLE FRESH CHEESES Specific Cooperative Agreement (S)   Accession Number: 405420

Publications

FATE OF LYSOSTAPHIN IN MILK FROM INDIVIDUAL COWS THROUGH PASTEURIZATION AND CHEESEMAKING - (Peer Reviewed Journal) - (29-Sep-08)

SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA - (Proceedings/Symposium) - (16-Jul-08)

FUNCTIONALITY OF MEMBRANE SEPARATED EGG WHITE PROTEINS - (Abstract)

Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Kwoczak, R. 2008. Functionality of membrane separated egg white proteins. Meeting Abstract. pg.131.

LATIN AMERICAN CHEESES - (Book/Chapter) - (22-Feb-08)

FRACTIONATION OF DAIRY PROTEINS USING HIGH-PRESSURE AND SUPERCRITICAL CARBON DIOXIDE - (Proceedings/Symposium)

Tomasula, P.M., Bonnaillie, L.M., Qi, P.X., Van Hekken, D.L. 2007. Fractionation of Dairy Proteins Using High-Pressure and Supercritical Carbon Dioxide. In Proceedings at the International Conference on Traditional Dairy Foods, November 14-17, 2007, Karnal, India. p.3.

Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Corral, F.J., Tomasula, P.M., Call, J.E., Luchansky, J.B., Gardea, A.A. 2008. Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology. International Journal of Dairy Technology. 61(1):62-69.

RHEOLOGY AND MICROSTRUCTURE OF QUESO BLANCO AS AFFFECTED BY PRESSING PROCEDURE AND STORAGE CONDITIONS - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2008. Rheology and microstructure of queso blanco as afffected by pressing procedure and storage conditions. Milchwissenschaft. 63(2):157-160.

CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO RAW MILK AND PASTEURIZED MILK - (Peer Reviewed Journal)

Renye Jr, J.A., Somkuti, G.A., Vallejo-Cordoba, B., Van Hekken, D.L., Gonzalez-Cordova, A. 2008. Characterization of the microflora isolated from queso fresco raw milk and pasteurized milk. Journal of Food Safety. 28(1):59-75.

FATE OF LYSOSTAPHIN IN MILK THROUGH THE CHEESEMAKING PROCESS - (Abstract)

Van Hekken, D.L., Wall, R.J., Somkuti, G.A., Tomasula, P.M. (Abstract) 2007. Fate of lysostaphin in milk through the cheesemaking process. Journal of Dairy Science Suppl 1:T90

WHEY PROTEIN FRACTIONATION USING SUPERCRITICAL CARBON DIOXIDE - (Abstract)

Tomasula, P.M., Bonnaillie, L., Van Hekken, D.L., Qi, P.X., Dangaran, K.L. 2007. Whey protein fractionation using supercritical carbon dioxide. (abstract) 98th AOCS Annual Meet & Expo. p. 143.

EFFECTS OF PRESSING PROCEDURE AND STORAGE CONDITIONS ON THE RHEOLOGY AND MICROSTRUCTURE OF QUESO BLANCO - (Abstract)

Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2007. Effects of pressing procedure and storage conditions on the rheology and microstructure of queso blanco. ACS Meeting Abstract.

PROTEOLYTIC AND RHEOLOGICAL PROPERTIES OF AGING CHEDDAR-LIKE CAPRINE MILK CHEESES MANUFACTURED AT DIFFERENT TIMES DURING LACTATION - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation. Journal of Food Science. 72:(3):E115-E120.

QUESO CHIHUAHUA:EFFECTS OF SEASONALITY OF CHEESEMILK ON RHEOLOGY - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L., Call, J.E., Molina-Corral, J.F., Gardea, A.A. 2007. Queso chihuahua:effects of seasonality of cheesemilk on rheology. International Journal of Dairy Technol. 60:13-21.

MEXICAN QUESO CHIHUAHUA: RHEOLOGY OF FRESH CHEESE - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2007. Mexican Queso Chihuahua: rheology of fresh cheese. International Journal of Dairy Technology. 60(1):5-12.

OVER 100 YEARS OF MILK AND DAIRY FOODS RESEARCH BY THE UNITED STATES DEPARTMENT OF AGRICULTURE - AGRICULTURAL RESEARCH SERVICE - (Abstract)

Van Hekken, D.L. 2006. Over 100 years of milk and dairy foods research by the United States Department of Agriculture - Agricultural Research Service (Abstract) American Dairy Science Association Annual Meeting. J Dairy Sci.(Suppl.l):459.

MEXICAN CHIHUAHUA CHEESE: SENSORY PROFILES OF YOUNG CHEESE - (Peer Reviewed Journal)

Van Hekken, D.L., Drake, M.A., Molina, C.F., Prieto, G.V., Gardea, A.A. 2006. Mexican Chihuahua Cheese: Sensory profiles of young cheese from Chihuahua, Mexico. Journal of Dairy Science. 89:3729-3738.

EFFECTS OF AGING ON FUNCTIONAL PROPERTIES OF CAPRINE MILK MADE INTO CHEDDAR- AND COLBY-LIKE CHEESES - (Peer Reviewed Journal)

Olson, D.W., Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007 Effects of aging on functional properties of caprine milk made into cheddar- and colby-like cheeses. Small Ruminant Research. 70:218-227.

CHARACTERIZATION OF THE MICROFLORA QUESO FRESCO FROM MEXICO - (Abstract)

Renye, J.A., Jr., Somkuti, G.A., Vallejo-Cordoba, B., Van Hekken, D.L. Gonzalez-Cordova, A.F. 2006 Characterization of the indigenous microflora present in commercial queso fresco from Mexico. (abstract) ADSA Annual Meeting. Paper No. T60. Journal of Dairy Science. 88(Suppl.l):180.

CHARACTERIZATION OF QUESO FRESCO CHEESES MANUFACTURED IN MEXICO AND THE UNITED STATES - (Abstract)

Van Hekken, D.L., Tunick, M.H., Renye Jr, J.A., Vallejo-Cordoba, B. Gonzalez, Cordova. 2006. Characterization of queso fresco cheeses manufactured in Mexico and the United States. (Abstract). American Dairy Science Association Ann Mtg. J Dairy Science. 89(Suppl. 1):313.

USE OF HIGH PRESSURE AND SUPERCRITICAL CARBON DIOXIDE FOR PROTEIN PRODUCTION, PROCESSING AND MODIFICATION - (Abstract)

Tomasula, P.M., Van Hekken, D.L. 2006. Use of high pressure and supercritical carbon dioxide for protein production, processing and modification. 97th Annual American Oil Chemists' Society National Meeting. Book of Abstracts. P7.

MICROFLORA ISOLATE FROM MEXICAN-MENNONITE-STYLE CHEESES - (Peer Reviewed Journal)

Bricker, A.L., Van Hekken, D.L., Guerrero, V.M., Gardea, A.A. 2005. Microflora isolated from Mexican Mennonite-style cheeses. Food Protection Trends. 25(8):p.637-640.

EFFECT OF AGING ON THE RHEOLOGICAL PROPERTIES OF CHEDDAR- AND COLBY-LIKE CHEESES-MADE WITH CAPRINE MILK FROM DIFFERENT STAGES OF LACTATION - (Abstract)

Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2005. Effect of aging on the rheological properties of cheddar- and colby-like cheese-made with caprine milk from different stages of lactation. (abstract). IFT Annual Book of Abstracts. Available: http://confex.com/ift 2005/techprogram/paper 29761 htm.

MEXICAN MENNONITE-STYLE CHEESE:SENSORY PROFILE OF YOUNG CHEESES FROM CHIHUAHUA, MEXICO - (Abstract)

Van Hekken, D.L., Drake, M., Molina-Corral, F.J., Guerrero-Prieto, V.M., Gardea, A.A. 2005. Mexican mennonite-style cheese:sensory profile of young cheeses from Chihuahua, Mexico. (abstract). J. Dairy Science. Paper No. M49. 88(Supp.1):18

EFFECT OF FROZEN STORAGE ON PROTEOLYTIC AND THE RHEOLOGICAL PROPERTIES OF SOFT CAPRINE MILK CHEESE - (Peer Reviewed Journal)

Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2005. Effect of frozen storage on proteolytic and the rheological properties of soft caprine milk cheese. Journal of Dairy Science. 88:1966-1972.

CHEMISTRY OF HISPANIC DAIRY PRODUCTS - (Abstract)

Tunick, M.H., Van Hekken, D.L. 2005. Chemistry of hispanic dairy products. (abstract). American Chemical Society. Paper No. AGFD090.

EFFECT OF SEASONALITY AND PASTEURIZATION OF THE CHEESEMILK ON FUNCTIONAL PROPERTIES OF AGING MEXICAN MENNONITE CHEESE - (Abstract)

Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J. Gardea, A.A. 2004. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. (abstract). American Chemical Society 228th National Meeting. Paper No. AGFD76.

EFFECT OF SHORT-TERM FROZEN STORAGE ON CHEESE MICROFLORA - (Abstract)

Bricker, A.L., Van Hekken, D.L. Effect of short-term frozen storage on cheese microflora. ACS Chem. Soc. 226th National Meeting. Abstract No. AGFD93. August 26, 2004.

EFFECT OF FROZEN STORAGE ON THE RHEOLOGICAL AND PROTEOLYTIC PROPERTIES OF MONTEREY JACK CAPRINE MILK CHEESE - (Abstract)

Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2004. Effect of frozen storage on the proteolytic and rheological properties of Monterey Jack caprine milk cheese. Institute of Food Technology Annual Meeting. Paper 17A-17.

EFFECT OF AGING ON THE PROTEOLYTIC AND RHEOLOGICAL PROPERTIES OF MENNONITE-STYLE CHEESES FROM CHIHUAHUA, MEXICO - (Abstract)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Effect of aging on the proteolytic and rheological properties of Mennonite-style cheeses from Chihuahua, Mexico. American Dairy Science Assn. Annual Mtg. Paper T287.

EFFECTS OF SEASONALITY OF CHEESEMILK ON THE RHEOLOGY OF MEXICAN-MENNONITE STYLE CHEESE - (Abstract)

Tunick, M.H., Van Hekken, D.L., Molina-Corral, F.J., Gardea, A.A. 2004. Effects of seasonality of cheesemilk on the rheology of Mexican Mennonite-style chese. (abstract). American Chemical Society. Paper No. AGFD057.

CHARACTERIZATION OF SEMI-HARD CHEESE FROM CHIHUAHUA, MEXICO - (Abstract)

Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Characterization of semi-hard cheese from Chihuahua, Mexico. International Dairy Federation Symposium:Cheese Ripening, Characterization, and Technology, Prague, Czech Republic.

LOW-FAT CHEDDAR CHEESE - (Proceedings/Symposium)

Tunick, M.H., Van Hekken, D.L., Malin, E.L. 2003. In: Proceedings of the 7th Cheese Symposium. Ocober 21-23, 2003. Cork, Ireland. p.79-86.

CHEMISTRY AND RHEOLOGY OF CHEESE - (Book/Chapter)

Tunick, M.H., Van Hekken, D.L. 2006. Chemistry and rheology of cheese. In:Weenen, H., Shahidi, F. editors, ACS Books. Chemistry Flavor and Texture of Lipid-Containing Foods. p.133-141.

MICROSTRUCTURAL CHANGES IN LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING BACTERIA - (Abstract)

Tunick, M.H., Malin, E.L., Van Hekken, D.L., Cooke, P.H., Guinee, T.P., Beresford, T.P. 2003. Microstructural changes in low-fat Cheddar cheeses made with exopolysaccharide-producing bacteria. (abstact). Eastern Food Science Conference. p.25.

CHEMISTRY AND RHEOLOGY OF CHEESE - (Abstract)

Tunick, M.H., Van Hekken, D.L. 2003. Chemistry and rheology of cheese. (abstract). American Chemical Society. Paper No. AGFD178.

TORSION ANALYSIS OF FRESH AND AGED CHEESES - (Peer Reviewed Journal)

Tunick, M.H., Van Hekken, D.L. 2003. Torsion analysis of fresh and aged cheeses. Journal of Texture Studies. 34(2):219-229.

RHEOLOGY OF LOW-FAT CHEDDAR CHEESES MADE WITH EXOPOLYSACCHARIDE-PRODUCING CULTURES - (Abstract)

Tunick, M.H., Van Hekken, D.L., Malin, E.L., Guinee, T.P., Beresford, T.P., Broadbent, J., McMahon, D.J. 2003. Rheology of low-fat cheddar cheeses made with exopolysaccharide-producing cultures. (abstract). American Chemical Society. Paper No. AGF0063.