Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: PROCESSING METHODS TO MODIFY THE LEVELS OF BIOLOGICALLY ACTIVE COMPOUNDS IN MILK AND CHEESE

Location: Dairy and Functional Foods

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

Quality of whey powders stored under adverse conditions - (Abstract Only)
(15-May-15)
Effects of KCl substitution on textural properties of Queso Fresco - (Abstract Only)
(12-May-15)
Case study: Differences in milk characteristics between a cow herd transitioning to organic versus milk from a conventional dairy herd - (Peer Reviewed Journal)
(05-Apr-15)
Two methods for increased specificity and sensitivity in loop-mediated isothermal amplification     Reprint Icon - (Peer Reviewed Journal)
Wang, D., Brewster, J.D., Paul, M., Tomasula, P.M. 2015. Two methods for increased specificity and sensitivity in loop-mediated isothermal amplification. Molecules. 20:4048-6059. DOI: 10.3390/molecules20046048.
Lipids in cheese - (Review Article)
Tunick, M.H. 2015. Lipids in cheese. Lipid Technology. 27(4):83-85.
Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity - (Abstract Only)
Tunick, M.H., Van Hekken, D.L., Iandola, S.K., Bazemore, R., Allison, C., Bazemore, K.M. 2015. Changes in volatile compounds in whey protein concentrate stored at elevated temperature and humidity (abstract). ADSA-ASAS 2015 Joint Annual Meeting (JAM). Book of Abstracts p.134.
Case study: Comparison of biological active compounds in milk from organic and conventional dairy herds - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Karreman, H.J., Ingham, E.R., Tomasula, P.M. 2015. Case study: Comparison of biological active compounds in milk from organic and conventional dairy herds (abstract). ADSA-ASAS 2015 Joint Annual Meeting (JAM),p.133.
Advantages of pasture-based milk products - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Tomasula, P.M. 2015. Advantages of pasture-based milk products (abstract). Northeast Pasture Consortium annual meeting. Final Program and Abstracts. 1:12.
Behavior of whey protein concentrates under extreme storage conditions - (Abstract Only)
Tunick, M.H. 2015. Behavior of whey protein concentrates under extreme storage conditions (abstract). ACS National Meeting and Exposition. Abstracts 249: AGFD 93.
Microstructure of milk - (Book / Chapter)
(17-Jan-15)
Direct, quantitative detection of Listeria monocytogenes in fresh raw whole milk by qPCR     Reprint Icon - (Peer Reviewed Journal)
Paul, M., Garanzoni, G.M., Albonetti, S., Brewster, J.D. 2015. Direct, quantitative detection of Listeria monocytogenes in fresh raw whole milk by qPCR. International Dairy Journal. 41:46-49. DOI:10.1016/j.dairyj.2014.09.008.
New insights into the health benefits of dairy products - (Proceedings)
Tunick, M.H., Van Hekken, D.L. 2014. New insights into the health benefits of dairy products (abstract). Book of Abstracts, 1st Joint AGFD-ACS ICSCT Symposium on Agricultural and Food Chemistry. p. 13.
Substituting KCl for NaCl in fresh Queso Fresco - (Abstract Only)
Van Hekken, D.L., Ren, D.X., Tunick, M.H. 2014. Substituting KCl for NaCl in fresh Queso Fresco (abstract). 2014 Joint Annual Meeting (JAM) of ASAS-ADSA-CSAS. 97(1):498.
Case Study: Variation in fatty acid profiles in milk from adjacent organic and conventional dairy farms over a 3-year period - (Abstract Only)
Tunick, M.H., Paul, M., Van Hekken, D.L. 2014. Case Study: Variation in fatty acid profiles in milk from adjacent organic and conventional dairy farms over a 3-year period (abstract). 2014 Northeast Pasture Consortium Annual Conference & Meeting. Final Program & Abstracts p.1.
New insights into the health benefits of dairy products - (Abstract Only)
Tunick, M.H., Van Hekken, D.L. 2014. New insights into the health benefits of dairy products(abstract).The 1st Joint ACS AGFD - ACS ICSCT Symposium on Agricultural and Food Chemistry. Book of Abstracts, p. 13.
Analyzing volatile compounds in dairy products     Reprint Icon - (Book / Chapter)
Tunick, M.H. 2014. Analyzing volatile compounds in dairy products. Journal of the Science of Food and Agriculture. 94:1701-1705. DOI:10.1002/jsfa.6586.
Leveraging the beneficial compounds of organic and pasture milk - (Book / Chapter)
Tunick, M.H., Van Hekken, D.L., Paul, M. 2015. Leveraging the beneficial compounds of organic and pasture milk. Editors: Datta, N., Tomasula, P.M., Emerging Dairy Processing Technologies Opportunities for the Dairy Indursty. John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chestester, West Sussex, PO198SQ, UK. Book Chapter. 11:307-322.
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.
Advances in the understanding of dairy and cheese flavors: Symposium Introduction - (Review Article)
Tunick, M.H., Gummalla, S. 2014. Advances in the understanding of dairy and cheese flavors: Symposium Introduction. Journal of Agricultural and Food Chemistry. 62(25):5717-5718. doi: 10.1021/jf4038-49f.
Characteristics of food using Queso Fresco cheese as an example - (Proceedings)
Tunick, M.H., Van Hekken, D.L. 2013. Characteristics of food using Queso Fresco cheese as an example (abstract). The First US Korea Symposium on Food and Agricultural Engineering, p.23-25.
Development of a qPCR direct detection method for Listeria monocytogenes in milk - (Abstract Only)
(22-May-13)
The character of Queso and health-related compounds found in milk - (Proceedings)
Van Hekken, D.L., Tunick, M.H., Paul, M. 2013. The character of Queso and health-related compounds found in milk. In: Proceedings of the First US Korea Symposium on Food and Agricultural Engineering. p. 19.
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     Reprint Icon - (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
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     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.
Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Paul, M., Ingham, E.R., Seidel, R., Tomasula, P.M. 2013. Case history: tracking the nutritional value of milk from a transitioning-to-organic dairy herd (abstract). Northeast Pasture Consortium Final Program and Abstracts 1:20.
Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage - (Abstract Only)
Van Hekken, D.L., Park, Y.W., Tunick, M.H. 2013. Reducing fat levels in cheddar-like goat cheese: impact on proteolysis and rheological properties over 6 months of refrigerated storage (abstract). Journal of Dairy Science 2013. 96(1):298.
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     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.
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.
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.
Quality aspects of raw milk cheeses - (Review Article)
Van Hekken, D.L. 2012. Quality aspects of raw milk cheeses. Food Technology. 66:67-78.
Antioxidative activity of organic versus conventional milk - (Abstract Only)
Paul, M., Nunez, A., Van Hekken, D.L. 2012. Antioxidative activity of organic versus conventional milk (abstract). American Chemical Society Fall 2012 Annual Meeting. AGFD 124.
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.
Quality aspects of raw milk cheeses - (Abstract Only)
Van Hekken, D.L. 2012. Quality aspects of raw milk cheeses (abstract). National Meeting of Institute of Food Technologists/Food Expo. Final Program and Abstracts. 1:264.
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)
Van Hekken, D.L., Tunick, M.H., Tomasula, P.M. 2012. Impact of high pressure processing on the quality traits of starter-free Queso Fresco (abstreact). International Dairy Federation, International Dairy Federation, Cheese Ripening & Technology Symposium. Final Program and Abstracts. 1:124.
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.
Antioxidative activity of organic versus conventional milk - (Abstract Only)
Paul, M., Van Hekken, D.L. 2011. Antioxidative activity of organic versus conventional milk (abstract). American Chemical Society National Meeting. AGFD 94.
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.
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.
Functional foods innovations - (Abstract Only)
Paul, M., Tunick, M.H., Van Hekken, D.L., Tomasula, P.M. 2011. Functional foods innovations (abstract). Northeast Pasture Consortium Meeting Final Program and Abstracts 1:8.
Moooving forward on determining biologically active compounds in milk and their impact on health - (Abstract Only)
Van Hekken, D.L., Tunick, M.H., Paul, M. 2011. Moooving forward on determining biologically active compounds in milk and their impact on health (abstract). Northeast Pasture Consortium 2011 Annual Meeting, State College, PA. 1:8.
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.
Preface to "Should animal welfare be law or market driven?" - (Proceedings)
Van Hekken, D.L. 2010. Preface to "Should animal welfare be law or market driven?". In: Proceedings of the 2010 Bioethics Symposium. Joint Meeting of the ADSA, AMSA, ASAS and PSA. p.1. http://www.Nat.USDA.gov/AWIC.
Last Modified: 7/2/2015
Footer Content Back to Top of Page