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 2009
Culturally speaking: Shelf life, Phillip S. Tong
Phil Tong on nutritious frozen dairy, Phillip S. Tong
Submissions from 2008
The Milk Fat Globule Membrane as an Ingredient: Why, How, When?, Rafael Jiménez-Flores and Guillaume Brisson
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
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
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
Foreword, 3rd International Spray Dried Milk Products Conference Proceedings, Phillip S. Tong
Staying alive: Maximizing live bacteria in fermented products, Phillip S. Tong
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
Lipid Binding Characterization of Lactic Acid Bacteria in Dairy Products, D. Bachiero, Salvador Uson, and Rafael Jiménez-Flores
Effects of Refrigeration and Calcium on Whey Protein Aggregation, M. R. Costa, Guillaume Brisson, M. L. Gigante, Phillip S. Tong, and Rafael Jiménez-Flores
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
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
Effect of Processing on the Composition and Microstructure of Buttermilk and its Milk Fat Globule Membranes, Pierre Morin, Rafael Jiménez-Flores, and Yves Pouliot
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
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
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
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
Sensory Evaluation of A Novel Ingredient Produced from Buttermilk, S. Jinjarak, Pierre Morin, A. Olabi, and Rafael Jiménez-Flores
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
A Comparative Study of the Fractionation of Regular Buttermilk and Whey Buttermilk by Microfiltration, Pierre Morin, Yves Pouliot, and Rafael Jiménez-Flores
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
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
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
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