Principal Investigator

Below you will find a list of principal investigators and their research. Click on the project title to view a summary of the project.

Beerman, Kathy
Britt, David
Broadbent, Jeffery R.
Brothersen, Carl
Cornforth, Daren
Geller, Bruce L.
Gustafson, Deborah R.
Hansen, Conly
Hendricks, Deloy G.
Irudayaraj, Joseph
Martini, Silvana

McGuire, Mark

McGuire, Michelle
McMahon, Donald J.
Rankin, Scott
Sorensen, Ann W.
Steele, James L.
Swanson, Barry
Torres, J. A.
Trempy, Janine E.
Vella, Anthony
Walsh, Marie
Weimer, Bart
Yuksel, Gulhan U.

David Britt

Lactose-hydrogels for enhanced water retention in soil and crop yield

Jeffery R. Broadbent

Effect of Fat Removal on Cheese Microenvironment and Starter Culture Metabolism in Cheddar Cheese

Low Fat Natural Cheese Strategic Platform Study Objective 3

Improvement of Mozzarella Cheese Functionality by Understanding Exopolysaccharide Production in Thermophilic Stater Cultures

Growth of Non-starter Lactic Acid Bacteria in Reduced Fat Cheddar Cheese

Improvement of Cheddar Cheese Quality Through Identification and Characterization of Microbial Enzymes Responsible for the Production or Degredation of Bitter Peptides in Cheese

Improvement of Low-fat Cheddar Cheese Through Identification and Characterization of Microbial Enzymes Responsible for the Conversion of Aromatic Amino Acids into Off-Flavor Compounds in Cheese

Application of a Metablic Control Switch to Improve and Control Stater Proteolysis in Mozzarella Cheese

Understanding Capsule Production in Streptococcus thermophilus MR-1C

Effects of Microbial Exopolysaccharide on Functionality in High Moisture Cheese

Effect of Oxidation-Reduction Potential on Growth of Lactic Acid Bacteria

New Starter Systems for Accelerated Ripened Cheddar Cheese

Production of Intensely Flavored Cheddar-type Cheeses by Adjunct Cultures

Compilation of a Whole Genome Sequence for Lactobacillus casei ATCC

Analysis of Capsule Production in Streptococcus Thermophilus by Comparative Genomics

Effect of Oxidation-Reduction Potential on Growth of Lactic Acid Bacteria

Compilation of a Whole Genome Sequence for LactoBacillus helviticus CNRZ32

Carl Brothersen

Development of Cheddar Cheese Contianing Probiotics

Partitioning of Omega-3 Fatty Acids between Cheddar Cheese Curd and Whey

Development of a Descriptive Taste Panel for Dairy Application

Effect of Size, Hydrophobicity and Temperature on the Diffusion of Molecules Within the Cheddar Cheese Matrix

Oxidation-reduction potential in Cheddar cheese

Optimization of high pressure liquid injection system for vitamin fortification of cheese 

Daren Cornforth

Iron-binding by Milk Mineral--A Possible Antioxidant and Anti-microbial Mechanism

Dried Milk Mineral as an Antioxidant in Processed Meats

Inhibition of Lipid Oxidation in Precooked Meats by Dairy Calcium and Phosphproteins

Dried whey mineral as an antioxidant in processed meats

Bruce L. Geller

The Use of Bacteriophage-Receptor Genes of Lactococcus lactis to Develop Bacteriophage Resistance in Cheddar Cheese Starter Strains

Lactococcal Nasal Vaccine

Deborah R. Gustafson

Appetite Suppressing Properties of a Peptide From Milk

Calcium Intake Among Adolescents in Utah

Injection of Fluids and Microorganisms into Cheese

Controlling Chemical Composition and Functionality of Cheese

Cultivation of Mushroom Mycelia Using Whey Permeate

Deloy G. Hendricks

Evaluation of the Effect of Concentrated Buttermilk on Iron Transport and Absorption

Joseph Irudayaraj

Process Technology to Improve the Flavor of Heated Milk

Effect of High Intensity Ultrasound (HIU) of Functional Properties of Whey Protien

Mark McGuire, Michelle McGuire, Kathy Beerman

Effect of Butter and Margarine Intake on Human Milk CLA and Fat Concentrations in Lactating Women

Hardening Mechanism of Protein Bars

Low Fat Natural Cheese Strategic Platform Study, Objective 1 & 4

Understanding How Salt Level Influences Perception of Cheese Flavor

Flavor Comparison Between UHT Milk Heated by Conventional Methods and Electical Resistive Heating

Innovative Approaches for Improving Low Fat Mozzarella Cheese

Improving the Flavor of Low Fat Cheese by Using Cultures Not Usually Used When Making Cheddar Cheese and by Adding Flavorings While the Cheese is Being Manufactured

A Dairy Technology and Innovations Laboratory at the Western Dairy Center

Investigating the Filled Gel Model for the Role of Fat in Cheese

Influence of Starter Culture Growth on the Development of Rosey and Burnt-Brothy Flovors During Aging of Low Fat Cheese

Low Fat Cheese Texture Enhancement Portfolio

Characterization of Proteolytic Enzymes from Thermophilic Lactic Acid Bacteria and Their Influence on Mozzarella Cheese Functional Properties

Understand the Role of Proteolysis on Functional Properties of Mozzarella Cheese

Process Technology to Improve the Flavor of Heated Milk

Remote Data Acquisition at the Dairy Farm

Rehydration and Structure of Reconstituted Casein Micelles

Determine Physiochemical and Structural Aspects of Cheese Using Model Cheeses

The Role of Chemical Composition of Low Fat Mozzarella Cheese on its Melting Properties in High Temperature Ovens

Molecular basis of cheese melting in relation to proteolysis

Rehydration and structure of reconstituted casein micelles

An objective test for measuring stretch properties of mozzarella cheese

Designing a low-fat cheddar cheese for the school lunch program that has texture and flavor parity with a full fat cheese

Scott Rankin

Confirm the Action of Key Enzymes in Cheese Slurries and Low-fat Cheddar Cheese

Ann W. Sorensen

Identify the Role of Milk and Milk Products on Nutrition and Health Issues of Importance for Adults Fifty Years of Age and Older

James L. Steele

Mechanisms for Intensifying and Modulating Cheese Flavor: A Global Approach

Barry Swanson

Nonthermal Attenuation of Lactobacilli to Accelerate Cheese Ripening

J. A. Torres

Shredded Cheddar Cheese: Accelerating Shreddability by Moderate Hydrostatic pressure (MHP)

Pressure processing to improve milk freshness and refrigerated shelf-life

In-line/real-time optical polarization measurements in food systems

Characterization and shredding of high pressure treated stirred curd Cheddar cheese

Mechanical, biochemical and SEM characterization and shredding of high pressure treated milled curd Cheddar cheese

Solid-phase microextraction of volatile sulfur compounds in milk and quantification by gas chromatography coupled to pulsed-flame photometric detection

Quantitative determination of thermally derived volatile compounds in milk using solid-phase microextraction and gas chromatography

High pressure food processing applications.

Advances in the food processing by high pressure

Commercial opportunities and research challenges in the high pressure processing of foods

Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture and sensory properties of shredded milled curd Cheddar

Effect of moderate hydrostatic pressure on microstructure, texture and sensory properties of stirred curd Cheddar shreds

Janine E. Trempy

Biopolymers: A Value Added Product Derived from Low Value Whey and Lactose: Phase I. REVISED

Anthony Vella

Effect of Lactobacillus on Inflammatory Bowel Disease in Mice

Marie Walsh

Synthesis, Characterization, and Bioactivity of Lactose Lauryl Esters

Production of High Protein Cheddar Cheese with an Imporved Extrusion-Modified Texture

Production of a 100% Textured Whey Product

Developing an Affinity Purification Procedure to Purify Prosaposin from Whey

Developing an Extruded Whey Protein Meat Extender Suitable for Use in Course-Ground Meat Products

Thermal Inactivation of Milk Clotting Enzymes in Milk

Characterization of Textured Whey Protein Used as a Meat Extender

Whitening of Skim Milk Using a Continuous-Flow, Immobilized Enzyme Reactor

Production of an Extruded Whey Protein Snack Food

Formulation of extrusion-textured whey products low in carbohydrate

Bart Weimer

Identification and Characterization of Components of the Proteolytic Enzyme System of Lactobacillus Helveticus Which Effect Bioactive Peptide Accumulation, Utah State University part

Microbial Catabolism of Methionine to Improve Cheddar Cheese Flavor - a Comparative Study of the Relative Contribution by Starter Cultures and Flavor Adjunct Bacteria

Conversion of Amino Acids to Short and Branched-Chain-Fatty Acids By Starter and Adjunct Bacteria

Investigate the Role of Metabolic Cross-feeding Between Starter, Brevibacterium and Nonstarter Cheese Bacteria in the Production or Removal of Aromatic Off Flavor Compounds

Determination of the Oxidation / Reduction Potential of Cheese

The Proteome of Lactic Acid Bacteria

Rapid Detection of Listeria in Dairy Products

Importance of Glutamic Acid and Alpha-keto Acids in Cheese Flavor Development

Use of non-lactic acid bacterial proteolytic enzymes to reduce bitter peptides in dairy products

Anitimicrobial potential of enzyme modified peptides

Genome finishing of Brevibacterium linens

Gulhan U. Yuksel

Development of an Efficient Gene Transfer System for Lactobacillus Helveticus WSU-19