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United States Department of Agriculture

Agricultural Research Service

Related Topics

Michael H Tunick
Dairy and Functional Foods
Research Chemist

Phone: (215) 233-6454
Fax: (215) 233-6795
Room 1222.2
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598

Projects
SUSTAINABLE STRATEGIES TO LOWER THE ENVIRONMENTAL AND ECONOMIC IMPACTS OF FOOD PROCESSING USING FLUID MILK AS A TEMPLATE
Appropriated (D)
  Accession Number: 419612
PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE
Appropriated (D)
  Accession Number: 420146
LONG-TERM SHELF-LIFE STUDIES OF WHEY PROTEIN CONCENTRATES (WPC 34 AND WPC 80)
Trust (T)
  Accession Number: 422322

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Analyzing volatile compounds in dairy products - (Review Article) - (15-Jan-14)
Comparison of methods for determining volatile compounds in milk, cheese, and whey powder - (Peer Reviewed Journal)
Tunick, M.H., Iandola, S.K., Van Hekken, D.L. 2013. Comparison of methods for determining volatile compounds in milk, cheese, and whey powder. Foods. 2:534-543.
Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco - (Peer Reviewed Journal)
Tomasula, P.M., Renye Jr, J.A., Van Hekken, D.L., Tunick, M.H., Kwoczak, R., Toht, M.J., Leggett, L.N., Luchansky, J.B., Porto Fett, A.C., Phillips, J.G. 2014. Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco. Journal of Dairy Science. 97:1281-1295. DOI: 10.3168/JDS.2013-7538.
Rapid visco analysis of food protein pastes - (Peer Reviewed Journal) - (30-Sep-13)
Comparison of the in vitro digestion of raw pasture milk and commercial HTST and UHT pasteurized milk - (Abstract Only)
Ren, D., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M. 2013. Comparison of the in vitro digestion of raw pasture milk and commercial HTST and UHT pasteurized milk. Joint Meeting of the ADSA, AMSA, ASAS and PSA. 96: E-Suppl. 1,78, T220.
Characteristics of food using Queso Fresco cheese as an example - (Proceedings) - (26-May-13)
The character of Queso and health-related compounds found in milk - (Proceedings) - (16-May-13)
Comparison of methods for determining volatile compounds in cheese, milk, and whey powder - (Abstract Only)
Tunick, M.H., Iandola, S.K., Van Hekken, D.L. 2013. Comparison of methods for determining volatile compounds in cheese, milk, and whey powder [abstract]. American Chemical Society 246th National Meeting, "Advances in the Understanding of Dairy/Cheese Flavors“. AGFD:0007.
Dairy and functional foods research in the Agricultural Research Service - (Abstract Only)
Tunick, M.H., Tomasula, P.M. 2013. Dairy and functional foods research in the Agricultural Research Service. American Chemical Society National Meeting. AGFD 0102.
The science of cheese - (Book / Chapter)
Tunick, M.H. 2013. The Science of Cheese. New York, NY 10016, USA, Oxford University Press. 312 p.
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Farkye, N.Y., Tomasula, P.M. 2013. Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco. Journal of Dairy Science. 96:6147-6160. DOI: 10.3168/jds.2012-6212
Pasting and extrusion properties of mixed carbohydrates and whey protein isolate matrices - (Peer Reviewed Journal) - (25-Mar-13)
High pressure processing of Queso Fresco: effects on textural and rheological properties over 12 weeks of storage - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Farkye, N., Tomasula, P.M. 2013. High pressure processing of Queso Fresco: effects on textural and rheological properties over 12 weeks of storage. Joint Meeting of the ADSA, AMSA, ASAS and PSA. 96:E-Suppl., 298. W214.
Using temperature sweeps to investigate rheology of bioplastics - (Book / Chapter)
Tunick, M.H., Onwulata, C.I., Cooke, P.H. 2014. Using temperature sweeps to investigate rheology of bioplastics. In: Tunick,M., Onwulata,C. editors. ACS Symposium Series, "Physical Methods in Food Analysis". Washington, DC: ACS Publication, chapter 7 pp. 89-104.
Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd - (Abstract Only) - (30-Jan-13)
Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage - (Abstract Only) - (30-Jan-13)
Using milk and cheese to demonstrate food chemistry - (Abstract Only)
Tunick, M.H. 2013. Using milk and cheese to demonstrate food chemistry. American Chemical Society 245th National Meeting Abstract. CHED:0025.
Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese - (Peer Reviewed Journal)
Van Hekken, D.L., Park, Y.W., Tunick, M.H. 2013. Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese. Small Ruminant Research. 110(1):46-51.
Keratin sponge/hydrogel part 1. fabrication and characterization - (Peer Reviewed Journal)
Cardamone, J.M., Tunick, M.H., Onwulata, C.I. 2013. Keratin sponge/hydrogel part 1. fabrication and characterization. Textile Research Journal. 83(7):661-670.
Flow behavior of mixed-protein incipient gels - (Peer Reviewed Journal) - (08-Jun-12)
Impact of curd milling on the quality traits of starter-free pasteurized Queso Fresco - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Leggett, L.N., Tomasula, P.M. 2012. Impact of curd milling on the quality traits of starter-free pasteurized Queso Fresco. Journal of Dairy Science. 95(10):5527-5535.
Chemistry of Queso Fresco - (Book / Chapter)
Tunick, M.H., Van Hekken, D.L., Guo, L., Tomasula, P.M. 2012. Chemistry of Queso Fresco. In: Tunick, M., Gonzalez de Mejia, E., editors. Hispanic Foods: Chemistry and Bioactive Compounds; American Chemical Society Symposium Series, Washington, DC: American Chemical Society Publication. 1109:11-23. DOI: 10.1021/bk-2012-1109.ch002.
Using temperature sweeps to investigate rheology of bioplastics - (Abstract Only)
Tunick, M.H., Onwulata, C.I. 2012. Using temperature sweeps to investigate rheology of bioplastics [abstract]. American Chemical Society 244th National Meeting Abstracts. AGFD:0196.
Volatile compounds in milled/unmilled Queso Fresco during storage - (Abstract Only)
Van Hekken, D.L., Iandola, S.K., Tunick, M.H. 2012. Volatile compounds in milled/unmilled Queso Fresco during storage. American Chemical Society 244TH National Meeting Abstract. AGFD: 0151.
Determining characteristics of melting cheese by activation energy - (Abstract Only)
Tunick, M.H. 2012. Determining characteristics of melting cheese by activation energy. Spring Symposium of Thermal Analysis Forum of Delaware Valley Meeting Abstract. P.3.
Update on project determining biologically active compounds in milk - (Abstract Only)
Van Hekken, D.L., Paul, M., Tunick, M.H. 2012. Update on project determining biologically active compounds in milk. Meeting Abstract. Northeast Pasture Consortium Annual Meeting. p 8.
Characterization of Queso Fresco during storage at 4 and 10 deg C - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L., Iandola, S.K., Tomasula, P.M. 2012. Characterization of Queso Fresco during storage at 4 and 10 deg C. Journal of Food Research. 1:308-391.
Chemistry of Queso Fresco - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Guo, L., Tomasula, P.M. 2012. Chemistry of Queso Fresco. American Chemical Society 243rd National Meeting Abstracts. AGFD:0045.
Impact of high pressure processing on the quality traits of starter-free Queso Fresco - (Abstract Only) - (15-Dec-11)
The power law and dynamic rheology in cheese analysis - (Book / Chapter)
Tunick, M.H., Van Hekken, D.L. 2012. The power law and dynamic rheology in cheese analysis. Book Chapter. Thth, S. and Mussinan, C(eds.) Recent Advances in Analysis of food and flavors, Washington, DC: ACS Books. pp 191-199.
Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage - (Peer Reviewed Journal)
Guo, L., Van Hekken, D.L., Tomasula, P.M., Tunick, M.H., Huo, G. 2012. Effect of salt on microbiology and proteolysis of Queso Fresco cheese during storage. Milchwissenschaft. 67(1):74-77.
Mexican Queso Chihuahua: functional properties of aging cheese - (Peer Reviewed Journal)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F., Gardea, A. 2011. Mexican Queso Chihuahua: functional properties of aging cheese. Journal of Dairy Science. 94(9):4292-4299.
The power law and dynamic rheology in food analysis - (Abstract Only)
Tunick, M.H. 2011. The power law and dynamic rheology in food analysis. American Chemical Society Abstracts. AGFD:045.
Extrusion texturized dairy proteins: processing and application - (Review Article)
Onwulata, C.I., Tunick, M.H., Qi, P.X. 2011. Extrusion texturized dairy proteins: processing and application. Advances in Food and Nutrition Research. 62:173-200.
Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis (Sterne) from milk - (Peer Reviewed Journal)
Tomasula, P.M., Mukhopadhyay, S., Datta, N., Porto Fett, A.C., Call, J.E., Luchansky, J.B., Renye Jr, J.A., Tunick, M.H. 2011. Pilot-scale crossflow-microfiltration and pasturization to remove spores of Bacillus anthracis (Sterne) from milk. Journal of Dairy Science. 94:4277-4291.
Crispy and crunchy textures: a critical evaluation of rigid foods - (Review Article) - (15-Mar-11)
Effects of high pressure processing on the composition, functional and rheological properties of fresh Queso Fresco - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Kwoczak, R., Tomasula, P.M. 2011. Effects of high pressure processing on the composition, functional and rheological properties of fresh Queso Fresco. American Dairy Science Association Abstracts. 94:(1)536.
Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco - (Abstract Only)
Tomasula, P.M., Leggett, L.N., Kwoczak, R., Van Hekken, D.L., Tunick, M.H., Renye Jr, J.A., Toht, M.J., Mukhopadhyay, S., Porto Fett, A.C., Luchansky, J.B. 2011. Use of high pressure processing to control Listeria monocytogenes in packaged Queso Fresco [abstract]. American Dairy Science Association Abstracts. 94(1):480.
Instrumental textural perception of food and comparative biomaterials - (Peer Reviewed Journal) - (03-Mar-11)
Functional foods innovations - (Abstract Only) - (21-Jan-11)
The chemistry underlying the differences between cheese varieties - (Abstract Only)
Tunick, M.H. 2011. The chemistry underlying the differences between cheese varieties. Meeting Abstract. AGFD:065.
Cheese flavors: chemical origin and detection - (Book / Chapter)
Tunick, M.H. 2011. Cheese flavors: chemical origin and detection. In: Foster, R.D., editor. Cheese: Types, Nutrition and Consumption. Hauppage, NY: Nova Publishers. p. 207-220.
Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage - (Peer Reviewed Journal)
Guo, L., Van Hekken, D.L., Tomasula, P.M., Shieh, J.J., Tunick, M.H. 2011. Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage. International Dairy Journal. 21:352-357.
Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters - (Peer Reviewed Journal)
Mukhopadhyay, S., Onwulata, C.I., Yadav, M.P., Thomas-Gahring, A.E., Tunick, M.H. 2011. Thermophysical properties of starch and whey protein composite prepared in presence of organic acid and esters. Journal of Biobased Materials and Bioenergy. 5:10-8.
Dynamic rheology of food protein networks - (Review Article)
Tunick, M.H. 2010. Dynamic rheology of food protein networks. Journal of Agricultural and Food Chemistry. DOI: 10.10.21/jf10/6237.
Food texture analysis in the 21st century - (Review Article)
Tunick, M.H. 2010. Food texture analysis in the 21st century. Journal of Agricultural and Food Chemistry. DOI: 10/1021/jf/02/994.
Activation energy measurements of cheese - (Abstract Only)
Tunick, M.H. 2010. Activation energy measurements of cheese [abstract]. American Chemical Society National Meeting. AGFD 232.
Milk lipids - (Book / Chapter)
Tunick, M.H. 2010. Milk lipids. In: Sikorski, Z.E. and Kolakowska, A., Editors. Chemical, Biological, and Functional Aspects of Food Lipids. 2nd edition. Boca Raton, FL: CRC Press. p. 313-325.
Molecules to Mozzarella: the Chemistry of Cheese - (Abstract Only)
Tunick, M.H. 2010. MOLECULES TO MOZZARELLA: THE CHEMISTRY OF CHEESE. Meeting Abstract. AGFD:232.
Activation energy measurements in rheological analysis of cheese - (Peer Reviewed Journal)
Tunick, M.H. 2010. Activation energy measurements in rheological analysis of cheese. International Dairy Journal. 20:680:685.
Rheological and microstructural changes in Queso Fresco during storage - (Abstract Only)
Tunick, M.H., Van Hekken, D.L. 2009. Rheological and microstructural changes in Queso Fresco during storage. American Chemical Society National Meeting. AGFD 130.
Choosing techniques for analysis of food components and additives - (Book / Chapter)
Tunick, M.H. 2011. Choosing techniques for analysis of food components and additives. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Second Edition. Boca Raton, FL: CRC Press-Taylor & Francis Group. p. 1-14.
Texturized dairy proteins - (Peer Reviewed Journal)
Onwulata, C.I., Phillips, J.G., Tunick, M.H., Qi, P.X., Cooke, P.H. 2010. Texturized dairy proteins. Journal of Food Science and Technology. 75:2 E100-109.
One hundred years of the Division of Agricultural and Food Chemistry - (Peer Reviewed Journal)
Tunick, M.H., Brine, C.J. 2009. One hundred years of the Division of Agricultural and Food Chemistry. Journal of Agricultural and Food Chemistry. 57:8063-8069.
Rheology and texture of Queso Fresco cheeses made from raw and pasteurized milk - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L. 2010. Rheology and texture of Queso Fresco cheeses made from raw and pasteurized milk. Journal of Food Quality. 33:204-215.
Dynamic rheology of food protein networks - (Abstract Only)
Tunick, M.H. 2009. Dynamic rheology of food protein networks. American Chemical Society National Meeting.
Effect of salt on the functional and rheological properties of fresh Queso Fresco - (Abstract Only)
Guo, L., Van Hekken, D.L., Tomasula, P.M., Tunick, M.H., Shieh, J.J. 2009. Effect of salt on the functional and rheological properties of fresh Queso Fresco. [abstract].
Viscoelastic behavior and microstructure of protein solutions - (Abstract Only)
Tunick, M.H., Cooke, P.H., Onwulata, C.I. 2009. Viscoelastic behavior and microstructure of protein solutions. American Chemical Society Abstracts.
Analysis of foodborne bacteria by differential scanning calorimetry - (Book / Chapter)
Tunick, M.H., Novak, J.S., Bayles, D.O., Lee, J., Kaletunc, G. 2009. Analysis of foodborne bacteria by differential scanning calorimetry. Calorimetry in Food Processing.
Fate of Lysostaphin in Milk from Individual Cows Through Pasteurization and Cheesemaking - (Peer Reviewed Journal)
Van Hekken, D.L., Wall, R.J., Somkuti, G.A., Powell, A.M., Tunick, M.H., Tomasula, P.M. 2009. Fate of lysostaphin in milk from individual cows through pasteurization and cheesemaking. Journal of Dairy Science. 92:444-457.
Sensory and rheological traits of Mexican Queso Chihuahua - (Peer Reviewed Journal)
Van Hekken, D.L., Drake, M., Tunick, M.H., Guerrero, V.M., Molina-Corral, J.M., Gardea, A.A. 2008. Sensory and rheological traits of Mexican Queso Chihuahua. Dairy Science Technology. 88:525-536.
Flow Behavior of Protein Blends - (Abstract Only)
Onwulata, C.I., Thomas, A.E., Tunick, M.H. 2008. FLOW BEHAVIOR OF PROTEIN BLENDS. Meeting Abstract.
Effect of aging on the rheology of full fat and low fat Cheddar-like caprine cheese - (Abstract Only) - (27-Apr-08)
Effects of Manufacturing Parameters on the Chemical, Functional, and Rheological Properties of Queso Chihuahua - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Kwoczak, R., Shieh, J.J., Tomasula, P.M. 2008. EFFECTS OF MANUFACTURING PARAMETERS ON THE CHEMICAL, FUNCTIONAL, AND RHEOLOGICAL PROPERTIES OF QUESO CHIHUAHUA. Journal of Dairy Science. 91(Suppl.2):17.
Simple rheology of mixed proteins - (Abstract Only)
Onwulata, C.I., Tunick, M.H., Tomasula, P.M. 2008. Simple rheology of mixed proteins [abstract].
Texture, Rheology, and Microstructure of Queso Fresco from the U.S. and Mexico - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Vallejo-Cordoba, B., Gonzalez-Cordova, A.F. 2008. TEXTURE, RHEOLOGY, AND MICROSTRUCTURE OF QUESO FRESCO FROM THE U.S. AND MEXICO. Meeting Abstract.
Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L., Corral, F.J., Tomasula, P.M., Call, J.E., Luchansky, J.B., Gardea, A.A. 2008. Queso Chihuahua: Manufacturing Procedures, Composition, Protein Profiles, and Microbiology. International Journal of Dairy Technology. 61(1):62-69.
Rheology and Microstructure of Queso Blanco As Afffected by Pressing Procedure and Storage Conditions - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2008. Rheology and microstructure of queso blanco as afffected by pressing procedure and storage conditions. Milchwissenschaft. 63(2):157-160.
Sensory and Rheological Traits of Mexican Queso Chihuahua - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Drake, M.A., Guerrero, V., Molina-Corral, F.J., Gardea, A.A. 2008. SENSORY AND RHEOLOGICAL TRAITS OF MEXICAN QUESO CHIHUAHUA. Meeting Abstract.
Rheology of Extruded Whey Protein Isolate - (Abstract Only)
Tunick, M.H., Onwulata, C.I. 2007. Rheology of extruded whey protein isolate.(Abstract) American Chemical Society Book of Abstracts. AGFD171
Whey Protein Production and Utilization - (Book / Chapter)
Tunick, M.H. 2008. Whey Protein Production and Utilization. In: Onwulata, C.I., Huth, P.J., editors. Whey Processing, Functionality and Health Benefits. Ames, IA: Blackwell Publishing and IFT Press. p. 169-184.
Cold Extrusion Texturization of Whey Proteins - (Abstract Only)
Onwulata, C.I., Tunick, M.H., Tomasula, P.M. 2007. Cold extrusion texturization of whey proteins. AOCS Book of Abstracts: p. 143.
Effects of Pressing Procedure and Storage Conditions on the Rheology and Microstructure of Queso Blanco - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Cooke, P.H. 2007. Effects of pressing procedure and storage conditions on the rheology and microstructure of queso blanco. ACS Meeting Abstract.
Proteolytic and Rheological Properties of Aging Cheddar-Like Caprine Milk Cheeses Manufactured at Different Times During Lactation - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007. Proteolytic and rheological properties of aging cheddar-like caprine milk cheeses manufactured at different times during lactation. Journal of Food Science. 72:(3):E115-E120.
Data Analysis Techniques - (Book / Chapter)
Tunick, M.H. 2008. Data analysis techniques. In: Otles, S., editor. Handbook of Food Analysis Instruments. Boca Raton, FL: CRC Press. p. 1-13.
Queso Chihuahua:effects of Seasonality of Cheesemilk on Rheology - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L., Call, J.E., Molina-Corral, J.F., Gardea, A.A. 2007. Queso chihuahua:effects of seasonality of cheesemilk on rheology. International Journal of Dairy Technol. 60:13-21.
Mexican Queso Chihuahua: Rheology of Fresh Cheese - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2007. Mexican Queso Chihuahua: rheology of fresh cheese. International Journal of Dairy Technology. 60(1):5-12.
Effect of Exopolysaccharide-Producing Adjunct Starter Cultures on the Manufacture, Composition and Yield of Half-Fat Cheddar Cheese - (Peer Reviewed Journal)
Rynne, N.M., Beresford, T.P., Kelly, A.L., Tunick, M.H., Malin, E.L., Guinee, T.P. 2007. Effect of exopolysaccharide-producing adjunct starter cultures on the manufacture, composition and yield of half-fat cheddar cheese. Australian Journal of Dairy Technology. 62:12-18.
Drying Properties of Extruded Whey Protein Concentrates and Isolates - (Peer Reviewed Journal)
Nalesnik, C.A., Onwulata, C.I., Tunick, M.H., Phillips, J.G., Tomasula, P.M. 2007. Drying properties of extruded whey protein concentrates and isolates. Journal of Food Engineering. 80: 688-694.
Dairy Food Flavors - (Abstract Only)
Tunick, M.H. 2006. Dairy food flavors. 232nd ACS National Meeting. AGFD 46:Paper No. AGFD0046. On Line: http://oasys2.confex.om/acs/232nm/techprogram/p1005619.htm
Effects of Aging on Functional Properties of Caprine Milk Made into Cheddar and Colby-Like Cheeses - (Peer Reviewed Journal)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2007 Effects of aging on functional properties of caprine milk made into cheddar- and colby-like cheeses. Small Ruminant Research. 70:218-227.
Rheological Properties of Extruded Milk Powders - (Peer Reviewed Journal)
Tunick, M.H., Onwulata, C.I. Rheological properties of extruded milk powders. International Journal of Food Properties. p.835-844.
Characterization of Queso Fresco Cheeses Manufactured in Mexico and the United States - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Renye Jr, J.A., Vallejo-Cordoba, B. Gonzalez, Cordova. 2006. Characterization of queso fresco cheeses manufactured in Mexico and the United States. (Abstract). American Dairy Science Association Ann Mtg. J Dairy Science. 89(Suppl. 1):313.
Texturization of Whey Proteins for Use in Fortified Foods - (Abstract Only)
Tunick, M.H., Onwulata, C.I. 2006. Texturization of whey proteins for use in fortified foods. ACS Spring Meeting Paper AGFD0013
Origins of Cheese Flavor - (Book / Chapter)
Tunick, M.H. 2007. Origins of cheese flavor. In: Cadwallader, K.R., Drake, M.A., and McGorrin, R.J. editors. Flavors of Dairy Research. Washington, DC. ACS Symposium Series 971. American Chemical Society Abstracts. p.155-173.
Hispanic Dairy Products - (Book / Chapter)
Tunick, M.H. 2006. Hispanic Dairy Products. Book Chapter. ACS Natl. Mtg.On Line:http://oasys2.confex.com/acs232nm/techprogram/P1005619.HTM.
Pectin Based Networks for Non-Food Applications - (Book / Chapter)
Liu, L.S., Tunick, M.H., Fishman, M.L., Hicks, K.B., Cooke, P.H., Coffin, D. R. 2006. Pectin based networks for non-food applications. In Advances in Biopolymers: Molecules, Clusters, Networks and Interactions, M. L. Fishman, L. Wicker, and P. X. Qi (Eds.) ACS Symposium Series 935, American Chemical Society, Washington, DC, USA. pp 272-283.
Thermal Analysis of Ribosomal Proteins in Foodborne Bacteria - (Peer Reviewed Journal)
Tunick, M.H., Bayles, D.O., Novak, J.S. 2006. Thermal analysis of ribosomal proteins in foodborne bacteria. Journal of Thermal Analysis. V. 83; No.1.
Properties of Dairy Proteins and Alginic Acid Gels - (Abstract Only)
Onwulata, C.I., Muir, Z.E., Tunick, M.H., Tomasula, P.M. 2005. Properties of dairy proteins and alginic acid gels. ACS National Meeting AGFD 0075.
Rheological Characterization of Low and Full-Fat Mozzarella Cheese Made with Microfluidized Milk - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Malin, E.L., Smith, P.W., Holsinger, V.H. Rheological characterization of low and full-fat mozzarella cheese made with microfluidized milk. 2005: In Press.
Rheological Properties of Extruded Milk Powders - (Abstract Only)
Tunick, M.H., Onwulata, C.I., Tomasula, P.M. 2005. Rheological properties of extruded milk powders. Abstract. American Chemical Society. Paper No. AGFD075.
Effect of Aging on the Rheological Properties of Cheddar and Colby-Like Cheeses-Made with Caprine Milk from Different Stages of Lactation - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Soryal, K.A., Zeng, S.S. 2005. Effect of aging on the rheological properties of cheddar- and colby-like cheese-made with caprine milk from different stages of lactation. (abstract). IFT Annual Book of Abstracts. Available: http://confex.com/ift 2005/techprogram/paper 29761 htm.
Effect of Frozen Storage on Proteolytic and the Rheological Properties of Soft Caprine Milk Cheese - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2005. Effect of frozen storage on proteolytic and the rheological properties of soft caprine milk cheese. Journal of Dairy Science. 88:1966-1972.
Analysis of Foodborne Bacteria by Differential Scanning Calorimetry - (Abstract Only)
Tunick, M.H., Bayles, D.O., Novak, J.S. 2005. Analysis of foodborne bacteria by differential scanning calorimetry. (abstract). IFT Annual Mtg. Paper No. 74-2. Available: http://ift.confex.com/ift2005/techprogram/paper 27433 htm.
Chemistry of Hispanic Dairy Products - (Abstract Only)
Tunick, M.H., Van Hekken, D.L. 2005. Chemistry of hispanic dairy products. (abstract). American Chemical Society. Paper No. AGFD090.
Effect of Seasonality and Pasteurization of the Cheesemilk on Functional Properties of Aging Mexican Mennonite Cheese - (Abstract Only)
Olson, D.W., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J. Gardea, A.A. 2004. Effect of seasonality and pasteurization of the cheesemilk on functional properties of aging Mexican Mennonite Cheese. (abstract). American Chemical Society 228th National Meeting. Paper No. AGFD76.
Dsc Analysis of Foodborne Bacteria - (Proceedings)
Tunick, M.H., Bayles, D.O., Novak, J.S. 2004. DSC Analysis of Foodborne Bacteria. NATAS 32nd Annual Conf. Proceedings. October 4-6, 2004. Williamsburg, VA. 2004 CDROM.
Effect of Frozen Storage on the Rheological and Proteolytic Properties of Monterey Jack Caprine Milk Cheese - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2004. Effect of frozen storage on the proteolytic and rheological properties of Monterey Jack caprine milk cheese. Institute of Food Technology Annual Meeting. Paper 17A-17.
Effect of Aging on the Proteolytic and Rheological Properties of Mennonite-Style Cheeses from Chihuahua, Mexico - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Effect of aging on the proteolytic and rheological properties of Mennonite-style cheeses from Chihuahua, Mexico. American Dairy Science Assn. Annual Mtg. Paper T287.
Effects of Seasonality of Cheesemilk on the Rheology of Mexican-Mennonite Style Cheese - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Molina-Corral, F.J., Gardea, A.A. 2004. Effects of seasonality of cheesemilk on the rheology of Mexican Mennonite-style chese. (abstract). American Chemical Society. Paper No. AGFD057.
Rheological Properties of Aging Goat's Milk Monterey Jack Cheeses - (Peer Reviewed Journal)
Van Hekken, D.L., Tunick, M.H., Park, Y.W. 2004. Rheological and proteolytic properties of Monterey Jack Goat's milk cheese during aging. (abstract). Journal of Agricultural and Food Chemistry. (17)52:5372-5377.
Origin of Cheese Flavors - (Abstract Only)
Tunick, M.H. Origin of cheese flavors. AOCS Meeting Abstract. Phila.,PA
Characterization of Semi-Hard Cheese from Chihuahua, Mexico - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Tomasula, P.M., Molina-Corral, F.J., Gardea, A.A. 2004. Characterization of semi-hard cheese from Chihuahua, Mexico. International Dairy Federation Symposium:Cheese Ripening, Characterization, and Technology, Prague, Czech Republic.
Selection of Techniques Used in Food Analysis - (Book / Chapter)
Tunick, M.H. 2005. Selection of techniques used in food analysis. In: Otles, S., editor. Methods of Analysis of Food Components and Additives. Boca Raton, FL: CRC Press. p. 1-13.
Dsc Analysis of Foodborne Bacteria - (Abstract Only)
Tunick, M.H., Bayles, D.O., Novak, J.S. 2004. DSC analysis of foodborne bacteria. (abstract). North American Thermal Analysis Society. p.179.
Use of An Aspirator to Improve Meat & Bone Meal for Non-Edible Applications - (Abstract Only)
Garcia, R.A., Flores, R.A., Tunick, M.H. 2004. Use of an aspirator to improve meat & bone meal for non-edible applications [abstract]. 228th American Chemical Society National Meeting. Paper No. CELL091.
Low-Fat Cheddar Cheese - (Proceedings)
Tunick, M.H., Van Hekken, D.L., Malin, E.L. 2003. In: Proceedings of the 7th Cheese Symposium. Ocober 21-23, 2003. Cork, Ireland. p.79-86.
Physical Properties of Cheese - (Abstract Only)
Tunick, M.H. 2004. Physical properties of cheese. (abstract). Thermal Analysis Users Meeting and Symposium. p. 149.
Chemistry and Rheology of Cheese - (Book / Chapter)
Tunick, M.H., Van Hekken, D.L. 2006. Chemistry and rheology of cheese. In:Weenen, H., Shahidi, F. editors, ACS Books. Chemistry Flavor and Texture of Lipid-Containing Foods. p.133-141.
Microstructural Changes in Low-Fat Cheddar Cheeses Made with Exopolysaccharide-Producing Bacteria - (Abstract Only)
Tunick, M.H., Malin, E.L., Van Hekken, D.L., Cooke, P.H., Guinee, T.P., Beresford, T.P. 2003. Microstructural changes in low-fat Cheddar cheeses made with exopolysaccharide-producing bacteria. (abstact). Eastern Food Science Conference. p.25.
Chemistry and Rheology of Cheese - (Abstract Only)
Tunick, M.H., Van Hekken, D.L. 2003. Chemistry and rheology of cheese. (abstract). American Chemical Society. Paper No. AGFD178.
Torsion Analysis of Fresh and Aged Cheeses - (Peer Reviewed Journal)
Tunick, M.H., Van Hekken, D.L. 2003. Torsion analysis of fresh and aged cheeses. Journal of Texture Studies. 34(2):219-229.
Rheology of Low-Fat Cheddar Cheeses Made with Exopolysaccharide-Producing Cultures - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Malin, E.L., Guinee, T.P., Beresford, T.P., Broadbent, J., McMahon, D.J. 2003. Rheology of low-fat cheddar cheeses made with exopolysaccharide-producing cultures. (abstract). American Chemical Society. Paper No. AGF0063.
Reorganization of Casein Submicelles in Mozzarella Cheese During Storage - (Peer Reviewed Journal) - (16-Oct-96)
ARS News Articles
Last Modified: 4/20/2014
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