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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.)

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)
Analyzing volatile compounds in dairy products - (Review Article)
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.
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.
Characteristics of food using Queso Fresco cheese as an example - (Proceedings)
(26-May-13)
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)
(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
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
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)
(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.
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.
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 - (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)
(14-Feb-12)
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.
The effect of milling on proteins in model Queso Fresco cheeses - (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.
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)
(21-Jan-11)
Moooving forward on determining biologically active compounds in milk and their impact on health - (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.
Preface to "Should animal welfare be law or market driven?" - (Proceedings)
(09-Mar-10)
Last Modified: 7/30/2014
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