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United States Department of Agriculture

Agricultural Research Service

Related Topics

Diane L Van Hekken
Dairy and Functional Foods
Research Chemist

Phone: (215) 836-3777 ext. 3777
Fax: (215) 233-6795
Room 1214
600 E MERMAID LN
ERRC
WYNDMOOR, PA, 19038-8598

Projects
PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE
Appropriated (D)
  Accession Number: 420146
Partnership between USA-ARS and the Food Science Department of Cornell University
Nonfunded Cooperative Agreement (N)
  Accession Number: 427074
Isolating and Characterizing Lactic Acid Bacteria from Buffalo Milk
Nonfunded Cooperative Agreement (N)
  Accession Number: 427561

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Effect of high hydrostatic pressure processing on in vitro digestion of milk proteins and fats - (Abstract Only)
Ren, D.X., Van Hekken, D.L., Tunick, M.H., Tomasula, P.M. 2014. Effect of high hydrostatic pressure processing on in vitro digestion of milk proteins and fats. Meeting Abstract. https://asas.confex.com/asas/jam2014/webprogram/paper7513.html.
New insights into the health benefits of dairy products - (Proceedings) - (25-Feb-14)
Substituting KCl for NaCl in fresh Queso Fresco - (Abstract Only) - (19-Feb-14)
Hot Topic: Brown marmorated stink bug odor compounds do not transfer into milk by feeding bug-contaminated corn silage to lactating dairy cattle - (Peer Reviewed Journal)
Baldwin, R.L., Zhang, A., Fultz, S., Abubeker, S.U., Harris, C., Connor, E.E., Van Hekken, D.L. 2014. Hot Topic: Brown marmorated stink bug odor compounds do not transfer into milk by feeding bug-contaminated corn silage to lactating dairy cattle. Journal of Dairy Science. 97:1877-1884.
Effect of high pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco Reprint Icon - (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.
Comparison of methods for determining volatile compounds in milk, cheese, and whey powder Reprint Icon - (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.
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.
Detection and quantitation of Escherichia coli O157:H7 in raw milk by direct qPCR - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L., Brewster, J.D. 2013. Detection and quantitation of Escherichia coli O157:H7 in raw milk by direct qPCR. International Dairy Journal. 32:53-60. Available: http://authors.elsevier.com/sd/article/S0958694613001192
Effect of hydrostatic high-pressure processing on the chemical, functional, and rheological properties of starter-free Queso Fresco Reprint Icon - (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
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.
Brown marmorated stink bug odor compounds do not transfer into milk in lactating dairy cattle by feeding bug contaminated corn silage - (Abstract Only)
Baldwin, R.L., Zhang, A., Fultz, S., Abubeker, S.U., Harris, C., Connor, E.E., Van Hekken, D.L. 2013. Brown marmorated stink bug odor compounds do not transfer into milk in lactating dairy cattle by feeding bug contaminated corn silage. In: J. Anim. Sci Vol. 91, E-Suppl. 2/J. Dairy Sci. Vol. 96, E-Suppl. 1, pp. 263.
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)
Effects of reducing fat content on the proteolytic and rheological properties of Cheddar-like caprine milk cheese Reprint Icon - (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.
Protein & Sensory Analysis to Characterize Mexican Chihuahua Cheeses Reprint Icon - (Peer Reviewed Journal)
Paul, M., Nunez, A., Van Hekken, D.L., Renye Jr, J.A. 2012. PROTEIN & SENSORY ANALYSIS TO CHARACTERIZE MEXICAN CHIHUAHUA CHEESES. Journal of Food Science and Technology. DOI: 10.1007/s13197-012-0868-8.
Impact of curd milling on the quality traits of starter-free pasteurized Queso Fresco Reprint Icon - (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.
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.
Quality aspects of raw milk cheeses - (Review Article)
Van Hekken, D.L. 2012. Quality aspects of raw milk cheeses. Food Technology. 66:67-78.
Measuring the antioxidative activities of Queso Fresco after post-packaging high-pressure processing Reprint Icon - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L., Brewster, J.D., Tomasula, P.M. 2012. Measuring the antioxidative activities of Queso Fresco after post-packaging high-pressure processing. Advances in Bioscience and Biotechnology. 3:297-303.
Effect of storage at 4 and 10 C on growth of Listeria monocytogenes in Queso Fresco - (Peer Reviewed Journal)
Leggett, L.N., Tomasula, P.M., Van Hekken, D.L., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B., Renye Jr, J.A., Farkye, N. 2012. Effect of storage at 4 and 10 C on growth of Listeria monocytogenes in Queso Fresco. Journal of Food Safety. 32:236-245.
Effect of storage at 4 and 10 C on growth of listeria monocytogenes in Queso Fresco - (Peer Reviewed Journal)
Leggett, L.N., Tomasula, P.M., Van Hekken, D.L., Porto Fett, A.C., Shoyer, B.A., Luchansky, J.B., Renye Jr, J.A., Farkye, N. 2012. Effect of storage at 4 and 10 C on growth of listeria monocytogenes in Queso Fresco. Journal of Food Safety. 32:236-245.
Quality aspects of raw milk cheeses - (Abstract Only) - (14-Feb-12)
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.
The effect of milling on proteins in model Queso Fresco cheeses Reprint Icon - (Peer Reviewed Journal)
Paul, M., Nunez, A., Van Hekken, D.L. 2012. The effect of milling on proteins in model Queso Fresco cheeses. Advances in Bioscience and Biotechnology. 3:1-6.
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.
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.
Assessing antihypertensive activity in native and model queso fresco cheese - (Peer Reviewed Journal)
Paul, M., Van Hekken, D.L. 2011. Assessing antihypertensive activity in native and model queso fresco cheese. Journal of Dairy Science. 94(5):2280-2284.
Moooving forward on determining biologically active compounds in milk and their impact on health - (Abstract Only) - (21-Jan-11)
Functional foods innovations - (Abstract Only) - (21-Jan-11)
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.
The effect of intrinsic and extrinsic factors on the fate of pathogens in specialty and lower fat/reduced sodium cheese - (Abstract Only)
Luchansky,J., Tomasula,P., VanHekkan,D., Porto-Fett,A. 2010. The effect of intrinsic and extrinsic factors on the fate of pathogens in specialty and lower fat/reduced sodium cheese [abstract]. American Dairy Society Symposium. Denver,CO. p. 1.
Preface to "Should animal welfare be law or market driven?" - (Proceedings) - (09-Mar-10)
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.
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.
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].
Ars: Health Benefits of Dairy Products Made from Milk from Pasture Fed Cows - (Abstract Only) - (06-Feb-09)
Growth of Listeria monocytogenes on Queso Fresco during storage at 4 deg and 10 deg C - (Abstract Only)
Leggett,L.,Porto-Fett,A.,Call,J.,Shoyer,B.,Kwoczak,R.,Farkye,N.,Van Hekken,D.,Tomasula,P.,Luchansky,J. 2009.Growth of Listeria Monocytogenes on Queso Fresco during storage at 4 deg and 10 deg C [abstract].American Society of Microbiology Annual Meeting.Philadelphia,PA. p.1.
Effectiveness of Cross-Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant - (Peer Reviewed Journal)
Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Call, J.E., Porto Fett, A.C. 2009. EFFECTIVENESS OF CROSS-FLOW MICROFILTRATION FOR REMOVAL OF MICROORGANISMS ASSOCIATED WITH UNPASTEURIZED LIQUID EGG WHITE FROM PROCESS PLANT. Journal of Food Science. 74(6):M319-M327.
Characterization of Antilisterial Bacteriocins Produced by E. Faecium and E. Durans Isolates from Hispanic-Style Cheeses - (Peer Reviewed Journal)
Renye Jr, J.A., Somkuti, G.A., Paul, M., Van Hekken, D.L. 2009. CHARACTERIZATION OF ANTILISTERIAL BACTERIOCINS PRODUCED BY E. FAECIUM AND E. DURANS ISOLATES FROM HISPANIC-STYLE CHEESES. Journal of Industrial Microbiology and Biotechnology. 36(3):261-268.
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.
Application of Membrane Separation Technology for Removal of Microorganisms from Unpasteurized Liquid Egg White - (Proceedings)
Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Kwoczak, R., Call, J.E., Porto Fett, A.C. 2008. Application of Membrane Separation Technology for Removal of Microorganisms from Unpasteurized Liquid Egg White. UJNR Food & Agricultural Panel Proceedings. pg. 68-69.
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.
Effect of aging on the rheology of full fat and low fat Cheddar-like caprine cheese - (Abstract Only) - (27-Apr-08)
Functionality of Membrane Separated Egg White Proteins - (Abstract Only)
Mukhopadhyay, S., Tomasula, P.M., Van Hekken, D.L., Luchansky, J.B., Kwoczak, R. 2008. Functionality of membrane separated egg white proteins. Meeting Abstract. pg.131.
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.
Latin American cheeses - (Book / Chapter)
Hnosko, J., Van Hekken, D.L., Clark, S. 2008. Latin American cheeses. In: Costello, M., Drake, M.A., Bodyfelt, F., editors. The Sensory Evaluation of Dairy Products. 2nd edition. New York, NY: Springer. p. 489-504.
Hispanic-Style Cheese Research by Dairy Processing and Products Research Unit - (Abstract Only) - (18-Jan-08)
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.
Fractionation of Dairy Proteins Using High-Pressure and Supercritical Carbon Dioxide - (Proceedings)
Tomasula, P.M., Bonnaillie, L.M., Qi, P.X., Van Hekken, D.L. 2007. Fractionation of Dairy Proteins Using High-Pressure and Supercritical Carbon Dioxide. In Proceedings at the International Conference on Traditional Dairy Foods, November 14-17, 2007, Karnal, India. p.3.
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.
Characterization of the Microflora Isolated from Queso Fresco Raw Milk and Pasteurized Milk - (Peer Reviewed Journal)
Renye Jr, J.A., Somkuti, G.A., Vallejo-Cordoba, B., Van Hekken, D.L., Gonzalez-Cordova, A. 2008. Characterization of the microflora isolated from queso fresco raw milk and pasteurized milk. Journal of Food Safety. 28(1):59-75.
Fate of Lysostaphin in Milk Through the Cheesemaking Process - (Abstract Only)
Van Hekken, D.L., Wall, R.J., Somkuti, G.A., Tomasula, P.M. (Abstract) 2007. Fate of lysostaphin in milk through the cheesemaking process. 2007. Journal of Dairy Science. 90:(Suppl 1):270
Whey protein fractionation using supercritical carbon dioxide - (Abstract Only)
Tomasula, P.M., Bonnaillie, L., Van Hekken, D.L., Qi, P.X., Dangaran, K.L. 2007. Whey protein fractionation using supercritical carbon dioxide [abstract]. 98th AOCS Annual Meet & Expo. 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.
Hispanic-Style Cheese Research - (Abstract Only) - (25-Oct-06)
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.
Over 100 Years of Milk and Dairy Foods Research by the United States Department of Agriculture - Agricultural Research Service - (Abstract Only)
Van Hekken, D.L. 2006. Over 100 years of milk and dairy foods research by the United States Department of Agriculture - Agricultural Research Service (Abstract) American Dairy Science Association Annual Meeting. J Dairy Sci.(Suppl.l):459.
Mexican Chihuahua Cheese: Sensory Profiles of Young Cheese - (Peer Reviewed Journal)
Van Hekken, D.L., Drake, M.A., Molina, C.F., Prieto, G.V., Gardea, A.A. 2006. Mexican Chihuahua Cheese: Sensory profiles of young cheese from Chihuahua, Mexico. Journal of Dairy Science. 89:3729-3738.
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.
Characterization of the Microflora Queso Fresco from Mexico - (Abstract Only)
Renye, J.A., Jr., Somkuti, G.A., Vallejo-Cordoba, B., Van Hekken, D.L. Gonzalez-Cordova, A.F. 2006 Characterization of the indigenous microflora present in commercial queso fresco from Mexico. (abstract) ADSA Annual Meeting. Paper No. T60. Journal of Dairy Science. 88(Suppl.l):180.
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.
Use of High Pressure and Supercritical Carbon Dioxide for Protein Production, Processing and Modification - (Abstract Only)
Tomasula, P.M., Van Hekken, D.L. 2006. Use of high pressure and supercritical carbon dioxide for protein production, processing and modification. 97th Annual American Oil Chemists' Society National Meeting. Book of Abstracts. P7.
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.
Microflora Isolate from Mexican-Mennonite-Style Cheeses - (Peer Reviewed Journal)
Bricker, A.L., Van Hekken, D.L., Guerrero, V.M., Gardea, A.A. 2005. Microflora isolated from Mexican Mennonite-style cheeses. Food Protection Trends. 25(8):p.637-640.
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.
Mexican Mennonite-Style Cheese:sensory Profile of Young Cheeses from Chihuahua, Mexico - (Abstract Only)
Van Hekken, D.L., Drake, M., Molina-Corral, F.J., Guerrero-Prieto, V.M., Gardea, A.A. 2005. Mexican mennonite-style cheese:sensory profile of young cheeses from Chihuahua, Mexico. (abstract). J. Dairy Science. Paper No. M49. 88(Supp.1):18
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.
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.
Effect of Short-Term Frozen Storage on Cheese Microflora - (Abstract Only)
Bricker, A.L., Van Hekken, D.L. Effect of short-term frozen storage on cheese microflora. ACS Chem. Soc. 226th National Meeting. Abstract No. AGFD93. August 26, 2004.
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.
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.
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.
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.
Rheology and Microstructure of Chemically Superphosphorylated Whole Casein - (Peer Reviewed Journal) - (21-May-97)
ARS News Articles
Last Modified: 9/22/2014
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