The Dairy Science Department is recognized as one of the best in the nation, housing its own dairy herd, Dairy Products Technology Center, and Cal Poly Creamery. Faculty research focuses on the history, science, theories, and developments in dairy science.
Modified from animalscience.calpoly.edu
Submissions from 2016
Short Communication: Effect of Storage Temperature on the Solubility of Milk Protein Concentrate 80 (MPC80) Treated with NaCL or KCL, V. Sikand, P.S. Tong, J. Walker, T. Wang, and L.E. Rodriguez-Saona
Culturally Speaking: Ways to tame our sweet tooth, Phillip Tong
Food Science Education, Research, and Professional Development, Phillip S. Tong
Submissions from 2015
Partial Calcium Depletion During Membrane Filtration Affects Gelation of Reconstituted Milk Protein Concentrates, H. Eshpari, R. Jiménez-Flores, P. S. Tong, and M. Corredig
Culturally Speaking: Beyond the dairy case: Cultured products as food ingredients, Phillip Tong
Culturally Speaking: Of rotary phones and dairy foods, Phillip Tong
Culturally Speaking: Move over blueberry: Make way for parsnip yogurt, Phillip S. Tong
Submissions from 2014
Culturally Speaking: The time is right for drinkable yogurts to take off in the United States, Phillip Tong
Submissions from 2013
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
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
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
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
Culturally Speaking: Deliver the full benefits of cultures, Phillip Tong
Culturally Speaking: Lactose intolerance: a condition as old as the Stone Age, Phillip Tong
Culturally Speaking: Options for making Greek yogurt, Phillip Tong
Culturally Speaking: You don't know beans about cottage cheese, Phillip Tong
Submissions from 2012
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
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
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
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
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
Cultures and stabilizers in cultured dairy foods, Phillip S. Tong
Formulating the next generation of cultured dairy foods, Phillip S. Tong
How cultured dairy products can have a long shelf life and a clean label, Phillip S. Tong
Who will create the iPhone equivalent in dairy foods?, Phillip S. Tong