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 2012
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
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
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
Cultured cream products must live up to the name, Phillip S. Tong
How to control texture in cultured dairy, Phillip S. Tong
Put cultured dairy products on the school lunch menu, Phillip S. Tong
The case for simplifying ingredient statements, Phillip S. Tong
Submissions from 2010
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
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
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
Dietary starch level and dose response of Saccharomyces cerevisiae for limit fed-dairy heifers, G. J. Lascano, J. M. Tricarico, and A. J. Heinrichs
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
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
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
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
Effects of Yogurt Starter Cultures on the Survival of Lactobacillus acidophilus, Elizabeth W. Ng, Marie Yeung, and Phillip S. Tong
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
Culturally speaking: Beyond yogurt, Phillip S. Tong
Culturally speaking: The year of sodium, Phillip S. Tong
Delivering health and wellness, Phillip S. Tong
Food processors look to dairy ingredients, Phillip S. Tong
Submissions from 2009
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
Concentrate levels and Saccharomyces cerevisiae affect rumen fluid-associated bacteria numbers in dairy heifers, G. J. Lascano, G. I. Zanton, and A. J. Heinrichs
Culturally speaking: Raw milk quality, Phillip S, Tong
Culturally speaking: ethnic dairy foods, Phillip S. Tong