Controlling Chemical Composition and Functionality of Cheese

Principal Investigator:

Dr. Conly Hansen, Utah State University

Co-Investigators:

Dr. Donald J. McMahon, Utah State University

Project Summary:

 

Publications:

Pastorino, A. J., N. P. Ricks, C. Hansen, and D. J. McMahon. 2002. Effect of calcium and water injection on structure-function relationships of cheese. J. Dairy Sci. (In press)

Pastorino, A. J., N. P. Ricks, C. Hansen, and D. J. McMahon. 2000. Effect of water and calcium injection on structure-function attributes of Mozzarella cheese. 2000 IFT Annual Meeting Book of Abstracts:86

McMahon, D. J., A. J. Pastorino, C. J. Oberg, and C. L. Hansen. 2002. Meeting your Mozzarella targets by understanding cheese chemistry, structure, and function. Pages 1-12 in Proc. Utah State University 15th Biennial Cheese Industry Conference, Sun Valley, ID.

Pastorino, A. J., C. Hansen, and D. J. McMahon. 2002. Effect of pH on chemical and functional properties of cheese. 2002 ADSA Annual Meeting. J. Dairy Sci. 85 (Suppl.1):91

Theses:

 

Published Abstract:

 

Presentations:

07/2002. American Dairy Association. 2002 Annual Meeting. Qu´┐Żbec, Canada.

06/2000. Institute of Food Technologists. 2000 Annual Meeting. Dallas, TX.

04/2000. Utah Academy of Sciences, Arts & Letters. Southern Utah University. Cedar City, UT.