Publications (Clicking on the reprint icon will take you to the publication reprint.)

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.

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.

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].

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.

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.

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)

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.

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

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.

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.

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.

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

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.

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.

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.

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.

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.

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

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.