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Submissions from 2014

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Culturally Speaking: The time is right for drinkable yogurts to take off in the United States, Phillip Tong

Submissions from 2013

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RNA sequencing to study gene expression and single nucleotide polymorphism variation associated with citrate content in cow milk, A. Cánovas, G. Rincón, A. Islas-Trejo, R. Jiménez-Flores, A. Laubscher, and J. F. Medrano

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Milk fat globule membrane isolated from buttermilk or whey cream and their lipid components inhibit infectivity of rotavirus in vitro, K. L. Fuller, T. B. Kuhlenschmidt, M. S. Kuhlenschmidt, Rafael Jiménez-Flores, and S M. Donovan

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Effects of addition of somatic cells to caprine milk on cheese quality, D. Sánchez-Macías, A. Morales-delaNuez, A. Torres, L. E. Hernández-Castellano, R. Jiménez-Flores, N Castro, and A. Argüello

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Effect of adding salt during the diafiltration step of milk protein concentrate powder manufacture on mineral and soluble protein composition, Vandna Sikand, Phillip S. Tong, and John Walker

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Culturally Speaking: Deliver the full benefits of cultures, Phillip Tong

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Culturally Speaking: Lactose intolerance: a condition as old as the Stone Age, Phillip Tong

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Culturally Speaking: Options for making Greek yogurt, Phillip Tong

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Culturally Speaking: You don't know beans about cottage cheese, Phillip Tong

Submissions from 2012

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β-Casein–phospholipid monolayers as model systems to understand lipid–protein interactions in the milk fat globule membrane, Sophie Gallier, Derek E. Gragson, Rafael Jiménez-Flores, and David W. Everett

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Production of highly concentrated, heat-stable hepatitis B surface antigen in maize, Celine A. Hayden, Erin M. Egelkrout, Alessa M. Moscoso, Cristina Enrique, Todd K. Keener, Rafael Jiménez-Flores, Jeffrey C. Wong, and John A. Howard

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Precision-feeding dairy heifers with different levels of dietary fiber and F:C. Effects on protein utilization, N efficiency, and rumen fermentation, G. J. Lascano and A. J. Heinrichs

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Effect of NaCl addition during diafiltration on the solubility, hydrophobicity, and disulfide bonds of 80% milk protein concentrate powder, X. Y. Mao, P. S. Tong, S. Gualco, and S. Vink

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Effect of powder source and processing conditions on the solubility of milk protein concentrates 80, V. Sikand, Phillip S. Tong, S. Vink, and J. Walker

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Cultures and stabilizers in cultured dairy foods, Phillip S. Tong

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Formulating the next generation of cultured dairy foods, Phillip S. Tong

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How cultured dairy products can have a long shelf life and a clean label, Phillip S. Tong

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Who will create the iPhone equivalent in dairy foods?, Phillip S. Tong

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Dietary Fat Composition Influences Tissue Lipid Profile and Gene Expression in Fischer-344 Rats, Albert L. Zhou, Korry J. Hintze, Rafael Jiménez-Flores, and Robert E. Ward

Submissions from 2011

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Chewing activities of dairy heifers precision-fed a low or high forage ration at four levels of dry distillers grain, F. X. Suarez-Mena, G. J. Lascano, and A. J. Heinrichs

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Digestion and rumen fermentation in precision-fed dairy heifers on low or high forage rations at four levels of dry distillers grain, F. X. Suarez-Mena, G. J. Lascano, and A. J. Heinrichs

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Cultured cream products must live up to the name, Phillip S. Tong

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How to control texture in cultured dairy, Phillip S. Tong

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Put cultured dairy products on the school lunch menu, Phillip S. Tong

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The case for simplifying ingredient statements, Phillip S. Tong

Submissions from 2010

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A Novel Method for Evaluating the Release of Fermentable Sugars From Cellulosic Biomass, Rafael Jiménez-Flores, Gina Fake, Jennifer Carroll, Elizabeth Hood, and John Howard

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Growth Hormone Alters Lipid Composition and Increases the Abundance of Casein and Lactalbumin mRNA in the MAC-T Cell Line, Tasha L. Johnson, Brent A. S. Fujimoto, Rafael Jiménez-Flores, and Daniel G. Peterson

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Nutrient utilization of different levels of dietary fiber in dairy heifers limit-fed high and low concentrate diets, G. J. Lascano and A. J. Heinrichs

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Dietary starch level and dose response of Saccharomyces cerevisiae for limit fed-dairy heifers, G. J. Lascano, J. M. Tricarico, and A. J. Heinrichs

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Digestibility of fresh sugarcane-based diets with slow-release non protein nitrogen addition for limit-fed dairy heifers in the tropics, G. J. Lascano, M. Velez, J. M. Tricarico, and A. J. Heinrichs

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The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate, I. W. Liaw, H. Eshpari, P. S. Tong, and M. A. Drake

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Lipid Rafts in the Bovine Milk Fat Globule Membrane Revealed by the Lateral Segregation of Phospholipids and Heterogeneous Distribution of Glycoproteins, Christelle Lopez, Marie-Noëlle Madec, and Rafael Jiménez-Flores

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Effects on lactation performance when slick hair gene is simulated in dairy cattle in the tropics, R. M. Mejía, J. A. Ortuño, G. J. Lascano, and M. Vélez

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Effects of Yogurt Starter Cultures on the Survival of Lactobacillus acidophilus, Elizabeth W. Ng, Marie Yeung, and Phillip S. Tong

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Investigating the Protective Properties of Milk Phospholipids Against Ultraviolet Light Exposure in a Skin Equivalent Model, Ashley Russell, Andrea Laubscher, Rafael Jiménez-Flores, and Lily H. Laiho

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Culturally speaking: Beyond yogurt, Phillip S. Tong

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Culturally speaking: The year of sodium, Phillip S. Tong

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Delivering health and wellness, Phillip S. Tong

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Food processors look to dairy ingredients, Phillip S. Tong

Submissions from 2009

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Rumen fermentation pattern of dairy heifers fed restricted amounts of low, medium, and high concentrate diets without and with yeast culture, G. J. Lascano and A. J. Heinrichs

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Concentrate levels and Saccharomyces cerevisiae affect rumen fluid-associated bacteria numbers in dairy heifers, G. J. Lascano, G. I. Zanton, and A. J. Heinrichs

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Culturally speaking: Raw milk quality, Phillip S, Tong

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Culturally speaking: ethnic dairy foods, Phillip S. Tong

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Culturally speaking: Shelf life, Phillip S. Tong

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Phil Tong on nutritious frozen dairy, Phillip S. Tong

Submissions from 2008

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The Milk Fat Globule Membrane as an Ingredient: Why, How, When?, Rafael Jiménez-Flores and Guillaume Brisson

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The use of flow cytometry to assess rumen bacteria in dairy heifers limit fed different forage to concentrate ratios with Saccharomyces cerevisiae, G. J. Lascano and A. J. Heinrichs

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Ammonia emissions and olfactometry analysis of limit fed high and low concentrate diets with different forage quality in dairy heifers, G. J. Lascano, P. A. Topper, A. Adviento-Borbe, D. Topper, R. C. Brandt, E. F. Wheeler, and A. J. Heinrichs

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Impact of protein standardization of milk powder with lactose or pemeate on whey protein nitrogen index and heat classification, Vandna Sikand, Phillip S. Tong, and John Walker

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Foreword, 3rd International Spray Dried Milk Products Conference Proceedings, Phillip S. Tong

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Staying alive: Maximizing live bacteria in fermented products, Phillip S. Tong

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Odor Evaluation and Gas Emission from Manure of Dairy Heifers Fed High/Low - Forage Quality and High/Low-Concentrate Diets, Patrick A. Topper, Robin Brandt, Arlene Adviento-Borbe, Gustavo J. Lascano, Arlyn J. Heinrichs, and Eileen F. Wheeler

Submissions from 2007

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Lipid Binding Characterization of Lactic Acid Bacteria in Dairy Products, D. Bachiero, Salvador Uson, and Rafael Jiménez-Flores

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Effects of Refrigeration and Calcium on Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, and Rafael Jiménez-Flores

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Digestibility of limit fed high and low concentrate diets with corn silage as the sole forage for dairy heifers with Saccharomyces cerevisiae, G. J. Lascano and A. J. Heinrichs

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Rumen fermentation patterns of dairy heifers fed restricted amounts of high, medium, and low concentrate diets and the addition of Saccharomyces cerevisiae, G. J. Lascano and A. J. Heinrichs

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Effect of Processing on the Composition and Microstructure of Buttermilk and its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, and Yves Pouliot

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Flavor Partition and Fat Reduction in Cheese by Supercritical Fluid Extraction: Processing Variables, Jessica L. Yee, Hany Khalil, and Rafael Jiménez-Flores

Submissions from 2006

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Fatty Acid Composition and Thermal Properties of Lipid From Milk and Butter From Lactating Holstein Cows Fed a Supplemental Lipid Either High or Low In Palmitic Acid, M. K. Beam, L. W. Lassonde, B. C. Veltri, S. J. Taylor, Rafael Jiménez-Flores, and E. J. DePeters

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Correlation of DGAT1 Genetic Variants with Fat Content in the Cal Poly Herd, S. Henderson, A. Laubscher, Juan F. Medrano, G. Rincon, and Rafael Jiménez-Flores

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High-Risk Human Papilloma Virus Infection Decreases the Frequency of Dendritic Langerhans’ Cells in the Human Female Genital Tract, Rafael Jiménez-Flores, Rene Mendez-Cruz, Jorge Ojeda-Ortiz, Rebeca Muñoz-Molina, Oscar Balderas-Carrillo, Maria de la Luz Diaz-Soberanes, Serge Lebecque, Sem Saeland, Adrian Daneri-Navarro, Alejandro Garcia-Carranca, Stephen E. Ullrich, and Leopoldo Flores-Romo

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Sensory Evaluation of A Novel Ingredient Produced from Buttermilk, S. Jinjarak, Pierre Morin, A. Olabi, and Rafael Jiménez-Flores

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Effect of Processing on the Composition and Structure of Buttermilk and of its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, and Yves Pouliot

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A Comparative Study of the Fractionation of Regular Buttermilk and Whey Buttermilk by Microfiltration, Pierre Morin, Yves Pouliot, and Rafael Jiménez-Flores

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Evaluation of Adherence of Bifidobacterium and Lactobacillus Strains to Cell Membranes by Blot Analysis and Optical Tweezers, J. Sharpe, C. Iñiguez, E. Acedo-Félix, and Rafael Jiménez-Flores

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Influence of pH and heat treatment of whey on the functional properties of whey protein concentrates in yoghurt, Isabelle Sodini, Jerry Mattas, and Phillip S. Tong

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Validation of ED-XRF as a Reliable Method for Determining the Mineral Composition of Skim Milk Powders, Salvador Uson, Chad Immoos, and Rafael Jiménez-Flores

Submissions from 2005

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Interactions of Whey Proteins during Heat Treatment of Oil-in-Water Emulsions Formed with Whey Protein Isolate and Hydroxylated Lecithin, Rafael Jiménez-Flores, Aiqian Ye, and Harjinder Singh

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Physical properties of yogurt fortified with various commercial whey protein concentrates, Isabelle Sodini, John Montella, and Phillip S. Tong

Submissions from 2004

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Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 1. Bovine β-Lactoglobulin, Lawrence K. Creamer, Annie Bienvenue, Hanna Nilsson, Marie Paulsson, Miriam van Wanroij, Edwin K. Lowe, Skelte G. Anema, Michael J. Boland, and Rafael Jiménez-Flores

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Heat-Induced Redistribution of Disulfide Bonds in Milk Proteins. 2. Disulfide Bonding Patterns Between Bovine β-Lactoglobulin and κ-Casein, Edwin K. Lowe, Skelte G. Anema, Annie Bienvenue, Michael J. Boland, Lawrence K. Creamer, and Rafael Jiménez-Flores

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Bioguided Processing: A Paradigm Change in Food Production, Robert E. Ward, Heribert J. Watzke, Rafael Jiménez-Flores, and J. Bruce German

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Application of Genotypic and Phenotypic Analyses to Commercial Probiotic Strain Identity and Relatedness, P. S. M. Yeung, Christopher L. Kitts, Phillip S. Tong, and M. E. Sanders

Submissions from 2003

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Cheeses from Different Countries of Latino America, V. Alvarez and Rafael Jiménez-Flores

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Development of Endospore-Specific Primers for the Analysis of Microbial Populations in Milk Powder, M. M. Arendts, Chris Kitts, and Rafael Jiménez-Flores

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Rheological Properties of Concentrated Skim Milk: Influence of Heat Treatment and Genetic Variants on the Changes in Viscosity During Storage, Annie Bienvenue, Rafael Jiménez-Flores, and Harjinder Singh

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Determination of the Sensory Attributes of Dried Milk Powders and Dairy Ingredients, M. A. Drake, Y. Karagul-Yuceer, K. R. Cadwallader, G. V. Civille, and P. S. Tong

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Aerobic Endospore Distribution in a Process to Produce High Phospholipid Ingredients from Commercial Reconstituted Buttermilk, L. Lassonde and Rafael Jiménez-Flores

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Effect of Pore Size and Temperature on the Factionation of Buttermilk Using Microfiltration, Pierre Morin, Rafael Jiménez-Flores, and Yves Pouliot

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Monitoring Spores and Spore-Forming Bacteria Populations in Commercial Skim Milk Powder Production Plants Using Conventional and Molecular Methods, C. Murillo, Chris Kitts, and Rafael Jiménez-Flores

Submissions from 2002

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Development of Endospore-Specific Primers for the TRFP Analysis of Microbial Population in Milk Powder, M. M. Arendts, Amy J. Rife, and Rafael Jiménez-Flores

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Disulfide Bonding Patterns Between β-Lactoglobulin and κ-Casein in a Heated and Spray-Dried Milk-Model, Annie Bienvenue, C. S. Norris, Michael J. Boland, Lawrence K. Creamer, and Rafael Jiménez-Flores

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Factors Influencing Cell Count of a Probiotic Lactobacillus Crispatus Strain, Kevin Bourzac, Ann Bernard, M. E. Sanders, and Rafael Jiménez-Flores

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Heat-Induced Reactions Involving β-Lactoglobulin and Other Milk Proteins in Milk, Whey, and Model Systems, Lawrence K. Creamer, G. A. Manderson, Y. H. Hong, P. Havea, Y. H. Cho, H. Singh, Annie Bienvenue, and Rafael Jiménez-Flores

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Fractionation of β-Lactoglobulin Tryptic Peptides by Ampholyte-Free Isoelectric Focusing, Paule Emilie Groleau, Rafael Jiménez-Flores, Sylvie F. Gauthier, and Yves Pouliot

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Effects of Seasonal and Regional Variations in Milk Components on the Buffering Capacity of Milk in California, A. Harris, Phillip Tong, Sean Vink, Jesus Izco, and Rafael Jiménez-Flores

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Development of a CE Method to Analyze Organic Acids in Dairy Products: Application to Study the Metabolism of Heat-Shocked Spores, Jesus M. Izco, Monica Tormo, and Rafael Jiménez-Flores

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Validation of Capillary Electrophoresis for the Ultra-Rapid Determination of Inorganic Phosphate and Citrate in Milk, Jesus M. Izco, Monica Tormo, Phillip Tong, and Rafael Jiménez-Flores

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Monitoring Endospores and Endospore-Forming Bacteria Populations in Commercial Skim Milk Powder Production Plants, C. Murillo and Rafael Jiménez-Flores

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Utilization of Dot Blots to Screen Probiotic Lactobacilli for Mucin Binding, J. Newman and Rafael Jiménez-Flores

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The Detection of Bacillus Endospores During Low Heat Skim Milk Powder Processing Using Nucleic Acid Technology, Amy J. Rife, Rafael Jiménez-Flores, Chris Kitts, and Mark Kubinski

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Sensory and Instrumental Measurements of the Sensory Properties of Powdered Buttermilk, M. Spill, Jean-Xavier Guinard, and Rafael Jiménez-Flores

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Extraction of Lipids from Buttermilk Using Supercritical Carbon Dioxide, Harit K. Vyas, Johanna C. Astaire, and Rafael Jiménez-Flores

Submissions from 2001

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Expression and Purification of Glycosylated Bovine β-Casein (L70S/P71S) in Pichia Pastoris, Byung-Kwon Choi and Rafael Jiménez-Flores

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Screening and Binding Characterization of Lactic Acid Bacteria with Milk Fat Globular Membrane Components, D. T. Elizonado-Bachiero, A. Benavides, and Rafael Jiménez-Flores

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Use of Capillary Electrophoresis (CE) to Determine Metabolic Organic Acids in Milk, Jesus M. Izco, Monica Tormo, and Rafael Jiménez-Flores

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Scale Up and Mass Balance of Affinity Purification of Native β-Lactoglobulin, Harit K. Vyas, Jesus M. Izco, and Rafael Jiménez-Flores

Submissions from 2000

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Evaluation of commercial adjuncts for use in cheese ripening : 4. Comparison between attenuated and not attenuated lactobacilli, M. El-Soda, S. A. Madkor, and P. S. Tong

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Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese, S. A. Madkor, P. S. Tong, and M. El Soda

Submissions from 1999

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Food Choices for the 21st Century, Louise Berner, Nancy Childs, Constance Geiger, Carl Keen, Janet King, Janet McDonald, Sanford Miller, Suzanne Murphy, Harold Schmitz, Anne Shaw, Phil Tong, and Connie Weaver