Research Topics

Click on any of the following topics to view the research projects in that area:

Cheese Culture and Flavor
Cheese Technology
Whey Technology
Milk Technology

Cheese Culture and Flavor
Jeffery R. Broadbent Improvement of Mozzarella Cheese Functionality to Understanding Exopolysaccharide Production in Thermophilic Starter 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
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 Cheese by Adjunct Cultures
Mechanisms for Intensifying and Modulating cheese Flavor: A Global Approach
Bruce L. Geller The Use of Bacteriophage-Receptor Genes of Lactococcus lactis to Develop Bacteriophage Resistance in Cheddar Cheese Starter Strains
Anthony Vella Effect of Lactobacillus on Inflammatory bowel Disease in Mice
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
Importance of Glutamic Acid and Alpha-keto Acids in Cheese Flavor Development

Cheese Technology
Jeffery R. Broadbent Effect of Microbial Exopolysaccharide on Functionality in High Moisture Cheese
Effect of Oxidation-Reduction Potential on Growth of Lactic Acid Bacteria
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 
Conly Hansen Injection of Fluids and Microorganisms into Cheese
Controlling Chemical Composition and Functionality of Cheese
Donald J. McMahon Characterization of Proteolytic Enzymes from Thermophilic Lactic Acid Bacteria and Their Influence on Mozzarella Cheese Functional Properties
Understanding the Role of Proteolysis on Functional Properties of Mozzarella Cheese
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
An objective test for measuring stretch properties of mozzarella cheese
Developing a low-fat cheese for the school lunch program that has texture and flavor parity with a full fat cheese
J. A. Torres

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

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

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

Bart Weimer Determination of the Oxidation / Reduction Potential of Cheese
Rapid Detection of Listeria in Dairy Products

Jeffery R. Broadbent Application of a Metablic Control Switch to Improve and Control Stater Proteolysis in Mozzarella Cheese
Understanding Capsule Production in Streptococcus thermophilus MR-1C
Compilation of a Whole Genome Sequence for Lactobacillus casei ATCC
Analysis of Capsule Production in Streptococcus Thermophilus by Comparative Genomics
Compilation of a Whole Genome Sequence for LactoBacillus helviticus CNRZ32


Bart Weimer The Proteome of Lactic Acid Bacteria
Genome finishing of Brevibacterium linens
Yuksel Development of an efficient gene transfer system for Lactobacillus helveticus WSU-19

Whey Technology
Daren Cornforth Dried milk mineral as an antioxidant in processed meats
Dried whey minerals as an antioxidant in processed meats
Conly Hansen Cultivation of Mushroom Mycelia Using Whey Permeate
Janine E. Trempy Biopolymers: A Value Added Product Derived from Low Value Whey and Lactose: Phase I. REVISED
Marie Walsh Production of a 100% Textured Whey Product
Developing an Affinity Purification Procedure to Purify Prosaposin from Whey
Production of an Extruded Whey Protein Snack Food
Characterization of Textured Whey Protein Used as a Meat Extender
Formulation of textured whey products low in carbohydrates
Weimer Anitimicrobial potential of enzyme modified peptides

Milk Technology
Daren Cornforth Inhibition of Lipid Oxidation in Precooked Meats by Dairy Calcium and Phosphproteins
Deborah R. Gustafson Appetite Suppressing Properties of a Peptide From Milk
Calcium Intake Among Adolescents in Utah
Deloy G. Hendricks Evaluation of the Effect of Concentrated Buttermilk on Iron Transport and Absorption
Mark McGuire, Michelle McGuire, Kathy Beerman Effect of Butter and Margarine Intake on Human Milk CLA and Fat Concentrations in Lactating Women
Donald J. McMahon Process Technology to Improve the Flavor of Heated Milk
Rehydration and Structure of Reconstituted Casein Micelles
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
J.A. Torres

Pressure processing to improve milk freshness and refrigerated shelf-life

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

Marie Walsh Thermal Inactivation of Milk Clotting Enzymes in Milk

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