| Research
Activities |
| P. Tong |
Effects of Adjusting Protein Content |
| P. Tong |
Use of Dairy Ingredients in Extended Shelf-Life
Dairy-Based Foods |
| P. Tong |
Stability of Foods Containing Dairy Ingredients
Processed Under Ultra High Temperature Conditions |
| R. Jiménez |
Development of Dairy Products Enriched
in Milk Fat Globule Membranes and their Characterization Using Laser
Tweezers |
| R. Jiménez |
Early Detection of Spores and Spore Formers
Using PCR and Chemiluminescence in Commercial Dairy Powder Samples |
| R. Jiménez |
Process for Isolation of Milk Fat Globule
Membrane (MFGM) components from Cheese Processing Effluents |
| R. Jiménez |
Milk Protein and Lipid Interactions Induced
by Concentration and Driving Processes |
| R. Jiménez |
Application of Capillary Electrophoresis
for Evaluation of Protein Quality of Milk/Yogurt |
| R. Jiménez |
Detection of Spores in Milk
and Dairy Products by Conjugated Monoclonal Antibody |
| R. Jiménez |
Microfibrous Cellulose Interaction
with Milk for the Formulation of Low-Fat and Fat-Free Cheese |
| R. Jiménez |
Modification of Cream Functionality
by a Novel Absorption Process |
| R. Jiménez |
Mucinase Activity of Probiotic
Bacteria |
| R. Jiménez |
Program for Microbial Quality
Improvement of Milk Powder Produced in California |
| R. Jiménez |
Isolation and Characterization
of Minor Lipids from Buttermilk |
| R. Jiménez |
Genetic, Nutrition and Processing
Factors Affecting the Lipid and Protein Composition of Buttermilk |
| R. Jiménez |
Electrophoresis as Quality
Parameter of Buttermilk |
| R. Jiménez |
Application of Capillary Electrophoresis
for the Evaluation of Protein Quality During Production of Milk and
Yogurt |
| R. Jiménez |
Modification of
Cream Functionality by a Novel Absorption Process |
| R. Jiménez |
Reduction of Spore Load in
Milk and Powder Milk by Control of Processing Parameters |
| R. Jiménez |
Survey of Sources of Spore
Contamination on Milk Powder |
| R. Jiménez |
Development and Standardization
of a Rapid Assay for Spore Count Determination in Powder Milk Based
on PCR Technology |
| R. Jiménez |
Comparison of Performance
Characteristics of Milk Powders Available on the Worldwide Market
|
| R. Jiménez |
Scaling up and Feasibility
Study of a Novel Absorption Process to Separate and Purify Proteins
from Whey |
| N. Farkye |
Development of Process Queso Fresco |
| N. Farkye |
Improving the Safety of Fresh Soft Cheeses Using Selected Lactic Acid Bacteria with High Bacteriocin |
| N. Farkye |
Effects of Methods of Standardization on Composition, Yield and Quality of Low-Fat Cheddar Cheese |
| N. Farkye |
Improving the Flavor and Quality of Lite Cheddar Cheese |
| N. Farkye |
Some Physicochemical Properties of Queso Blanco as an Ingredient in Foods |
| R. Cano |
Rapid Detection of Salmonella
in Dairy Products |
| W. Plummer |
Development of Transgenic
Herd of Dairy Cows to Provide Milk for Evaluation of the Transgene
Product |
| L. Vanasupa |
Atomic Force Microscopy for
the Assessment of Dairy Foods |
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