J A Lucey

Summary

Affiliation: University of Wisconsin
Country: USA

Publications

  1. ncbi request reprint ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels
    J A Lucey
    Department of Food Science, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 85:281-94. 2002
  2. ncbi request reprint Invited review: perspectives on the basis of the rheology and texture properties of cheese
    J A Lucey
    Department of Food Science, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 86:2725-43. 2003
  3. ncbi request reprint Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese
    M R Lee
    Department of Food Science, University of Wisconsin Madison, Madison 53706, USA
    J Dairy Sci 88:3798-809. 2005
  4. ncbi request reprint Effect of insoluble calcium concentration on rennet coagulation properties of milk
    J Choi
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 90:2612-23. 2007
  5. doi request reprint Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese
    J Choi
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
    J Dairy Sci 91:513-22. 2008
  6. doi request reprint Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation
    Y Peng
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, Wisconsin 53706 1565, USA
    J Dairy Sci 93:1910-7. 2010
  7. ncbi request reprint Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
    W J Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 89:2374-85. 2006
  8. ncbi request reprint Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, WI 53706, USA
    J Dairy Sci 87:2789-99. 2004
  9. doi request reprint Insoluble calcium content and rheological properties of Colby cheese during ripening
    M R Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 93:1844-53. 2010
  10. ncbi request reprint Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 90:2675-88. 2007

Collaborators

  • Michael E Johnson
  • J J Jaeggi
  • T Wang
  • Jeong Woo Choi
  • K A Weigel
  • S Govindasamy-Lucey
  • Y Peng
  • M R Lee
  • R Mizuno
  • W J Lee
  • J A O'Mahony
  • D S Horne
  • P L H McSweeney
  • W Huang
  • S Kaliappan
  • J A Stankey
  • T Ozcan
  • D Horne
  • M Brighenti
  • C A Brickley
  • T Ozcan-Yilsay
  • T Lin
  • N Shirashoji
  • A Hassan
  • C L C Esteves
  • M Srinivasan
  • K R Ahmad
  • F Pe├▒agaricano
  • H Khatib
  • C L Esteve
  • C Martinelli
  • M Serra
  • K Lim
  • K Nelson
  • C J Martinelli
  • A L Bostley
  • E M V Pires
  • E M Pires

Detail Information

Publications37

  1. ncbi request reprint ADSA Foundation Scholar Award. Formation and physical properties of milk protein gels
    J A Lucey
    Department of Food Science, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 85:281-94. 2002
    ..The factors responsible for its occurrence are still unclear, but they have been investigated in model acid gel systems...
  2. ncbi request reprint Invited review: perspectives on the basis of the rheology and texture properties of cheese
    J A Lucey
    Department of Food Science, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 86:2725-43. 2003
    ..The approach behind the recently proposed dual-binding model for the structure and stability of CN micelles is used as a framework to understand the physical and chemical properties of cheese...
  3. ncbi request reprint Impact of modifications in acid development on the insoluble calcium content and rheological properties of Cheddar cheese
    M R Lee
    Department of Food Science, University of Wisconsin Madison, Madison 53706, USA
    J Dairy Sci 88:3798-809. 2005
    ..5), which coincided with limited meltability of Cheddar cheeses. We believe that this lack of meltability was due to the dominant effects of reduced electrostatic repulsion between casein particles at low pH values (<5.0)...
  4. ncbi request reprint Effect of insoluble calcium concentration on rennet coagulation properties of milk
    J Choi
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 90:2612-23. 2007
    ..This complex behavior cannot be explained by adhesive hard sphere models for CM or rennet gels made from these CM...
  5. doi request reprint Effects of the concentration of insoluble calcium phosphate associated with casein micelles on the functionality of directly acidified cheese
    J Choi
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, Wisconsin 53706, USA
    J Dairy Sci 91:513-22. 2008
    ..73) exhibit reasonable melt characteristics...
  6. doi request reprint Physical properties of acid milk gels prepared at 37 degrees C up to gelation but at different incubation temperatures for the remainder of fermentation
    Y Peng
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, Wisconsin 53706 1565, USA
    J Dairy Sci 93:1910-7. 2010
    ..Cooling of gels may encourage inter-cluster strand formation, whereas heating of gels may promote intra-cluster fusion and the breakage of strands between clusters...
  7. ncbi request reprint Impact of gelation conditions and structural breakdown on the physical and sensory properties of stirred yogurts
    W J Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 89:2374-85. 2006
    ....
  8. ncbi request reprint Standardization of milk using cold ultrafiltration retentates for the manufacture of parmesan cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, WI 53706, USA
    J Dairy Sci 87:2789-99. 2004
    ..The use of milk concentrated by cold UF is a promising way of improving the yield of Parmesan cheese without compromising cheese quality. The question remaining to be answered by the cheesemaker is whether it is economical to do so...
  9. doi request reprint Insoluble calcium content and rheological properties of Colby cheese during ripening
    M R Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 93:1844-53. 2010
    ..e., INSOL Ca phosphate), which helped prevent a large pH decrease...
  10. ncbi request reprint Effect of type of concentrated sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, 53706, USA
    J Dairy Sci 90:2675-88. 2007
    ..Addition of concentrated SCB to standardize cheesemilk for pizza cheese did not adversely affect functional properties of cheese but increased cheese moisture without changes in manufacturing procedure...
  11. doi request reprint Impact of preacidification of milk and fermentation time on the properties of yogurt
    Y Peng
    Department of Food Science, University of Wisconsin Madison, Madison 53706 1565, USA
    J Dairy Sci 92:2977-90. 2009
    ....
  12. doi request reprint Effect of different curd-washing methods on the insoluble Ca content and rheological properties of Colby cheese during ripening
    M R Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 94:2692-700. 2011
    ..In conclusion, different curd washing methods have a significant effect on the levels of lactose, lactic acid, meltability, and INSOL Ca content of Colby cheese during ripening...
  13. doi request reprint Standardization of milk using cold ultrafiltration retentates for the manufacture of Swiss cheese: effect of altering coagulation conditions on yield and cheese quality
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, University of Wisconsin Madison, Madison 53706, USA
    J Dairy Sci 94:2719-30. 2011
    ..The use of UF retentates improved cheese yield with no significant effect on ripening or sensory quality. The faster coagulation and gel firming can be decreased by altering the renneting conditions...
  14. doi request reprint Determination of molecular weight of a purified fraction of colloidal calcium phosphate derived from the casein micelles of bovine milk
    J Choi
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison 53706, USA
    J Dairy Sci 94:3250-61. 2011
    ..This experimental value was close to the theoretically-derived M(w) of 4,897 and 9,757 g/mol for tetrahedron and bi-pyramid shaped objects, respectively, when using the brushite form of calcium phosphate...
  15. ncbi request reprint Major technological advances and trends in cheese
    M E Johnson
    University of Wisconsin, Center for Dairy Research, Madison, 53706, USA
    J Dairy Sci 89:1174-8. 2006
    ..Indeed, the use of adjunct microorganisms to produce cheese with a unique flavor profile or to produce cheese with more consistent or better quality flavor has gained almost universal acceptance...
  16. doi request reprint Effect of increasing the colloidal calcium phosphate of milk on the texture and microstructure of yogurt
    T Ozcan
    Department of Food Science, University of Wisconsin Madison, Madison, Wisconsin 53706 1565, USA
    J Dairy Sci 94:5278-88. 2011
    ..Yogurt texture was significantly affected by increasing the casein-bound Ca (and total Ca) content of milk as well as by the alkalization procedure involved in that approach...
  17. doi request reprint Effect of selected Hofmeister salts on textural and rheological properties of nonfat cheese
    J A Stankey
    Department of Food Science, University of Wisconsin, Madison, Wisconsin 53706, USA
    J Dairy Sci 94:4264-76. 2011
    ..This study showed that HS influenced the texture and rheology of nonfat cheese probably by altering the strength of hydrophobic interactions between CN...
  18. ncbi request reprint Effect of pH on the gelation properties of skim milk gels made from plant coagulants and chymosin
    C L C Esteves
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison WI 53706, USA
    J Dairy Sci 86:2558-67. 2003
    ..3 and 6.0) appeared to have a denser or more interconnected structure than gels made at pH 6.7. Our results suggest that, at a low pH, the type of coagulant used in gelation is likely to have a considerably impact on gel/cheese structure...
  19. doi request reprint Association between milk protein gene variants and protein composition traits in dairy cattle
    W Huang
    Department of Dairy Science, University of Wisconsin Madison, Madison, Wisconsin 53706, USA
    J Dairy Sci 95:440-9. 2012
    ..Our findings could be used for selecting animals that produce milk with desired composition or desired processing and manufacturing properties...
  20. ncbi request reprint Structure and physical properties of yogurt gels: effect of inoculation rate and incubation temperature
    W J Lee
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, WI 53706, USA
    J Dairy Sci 87:3153-64. 2004
    ..48). It was concluded that rearrangements of casein particles in the gel network and the rate at which the solubilization of colloidal calcium phosphate occurred were important driving forces for whey separation and weak gel...
  21. ncbi request reprint Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin
    C L Esteve
    Department of Food Science, University of Wisconsin-Madison, 53706, USA
    J Dairy Res 68:499-510. 2001
    ..Modelling is an important and useful method for comparing the gelation process in gels formed by different types of coagulants...
  22. ncbi request reprint Changes in the proportions of soluble and insoluble calcium during the ripening of cheddar cheese
    A Hassan
    Department of Food Science, University of Wisconsin Madison, Madison 53706, USA
    J Dairy Sci 87:854-62. 2004
    ..The proportions of INSOL Ca in cheese decreased from approximately 73 to approximately 58% between d 1 and 4 mo. These methods will be useful techniques to study the role of Ca in cheese texture and functionality...
  23. doi request reprint Characterization of the rheological, textural, and sensory properties of samples of commercial US cream cheese with different fat contents
    M Brighenti
    Department of Food Science, University of Wisconsin Madison, Madison 53706 1565, USA
    J Dairy Sci 91:4501-17. 2008
    ..These results indicate that there are significant differences in the textural properties of cream cheese made with different fat contents...
  24. ncbi request reprint Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels
    M Srinivasan
    Department of Food Science, University of Wisconsin, Madison 53706, USA
    J Dairy Sci 85:1070-8. 2002
    ..Even when there were low levels of casein hydrolysis, the rheological properties of rennet gels were altered, which could have negative impacts on cheese yield and texture...
  25. ncbi request reprint Influence of condensed sweet cream buttermilk on the manufacture, yield, and functionality of pizza cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, USA
    J Dairy Sci 89:454-67. 2006
    ..Use of SCB did not result in oxidized flavor in unmelted cheeses. At low levels (e.g., 2% SCB), addition of condensed SCB improved cheese yield without affecting compositional, rheological, and sensory properties of cheese...
  26. doi request reprint Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles
    S Kaliappan
    Department of Food Science, University of Wisconsin Madison, Madison, Wisconsin 53705 1565, USA
    J Dairy Sci 94:4255-63. 2011
    ..This information is useful in understanding how mixtures of CCS affect CN properties...
  27. ncbi request reprint Use of multi-angle laser light scattering and size-exclusion chromatography to characterize the molecular weight and types of aggregates present in commercial whey protein products
    T Wang
    Department of Food Science, University of Wisconsin Madison, 1605 Linden Drive, Madison, WI 53706, USA
    J Dairy Sci 86:3090-101. 2003
    ..Size-exclusion chromatography MALLS was demonstrated to be a powerful technique for detailed analysis of the molecular weight of various proteins, aggregates and minor components, such as GMP, in whey protein products...
  28. doi request reprint Effect of fortification with various types of milk proteins on the rheological properties and permeability of nonfat set yogurt
    Y Peng
    Dept of Food Science, Univ of Wisconsin Madison, 1605 Linden Drive, Madison, WI 53706 1565, USA
    J Food Sci 74:C666-73. 2009
    ..This study suggests that the type of milk protein used for fortification impacts yogurt properties and sodium caseinate gave the best textural results...
  29. ncbi request reprint Effects of emulsifying salts on the turbidity and calcium-phosphate-protein interactions in casein micelles
    R Mizuno
    Food Research and Development Laboratory, Morinaga Milk Industry Co, Ltd, Zama, Kanagawa 228 8583, Japan
    J Dairy Sci 88:3070-8. 2005
    ..e., > or =0.5%) were added, the buffering peak shifted to a higher pH value, and amount of casein-bound Ca and P(i) decreased. These results suggested that each type of ES influenced casein micelles by different mechanisms...
  30. ncbi request reprint Chymosin-mediated proteolysis, calcium solubilization, and texture development during the ripening of cheddar cheese
    J A O'Mahony
    Department of Food and Nutritional Sciences, University College, Cork, Ireland
    J Dairy Sci 88:3101-14. 2005
    ..We propose that this softening of texture is principally due to the partial solubilization of colloidal calcium phosphate associated with the para-CN matrix of the curd...
  31. ncbi request reprint Effects of two types of emulsifying salts on the functionality of nonfat pasta filata cheese
    R Mizuno
    Food Research and Development Laboratory, Morinaga Milk Industry Co, Ltd, 1 83, 5 Chome Higashihara, Zama, Kanagawa 228 8583 Japan
    J Dairy Sci 88:3411-25. 2005
    ....
  32. ncbi request reprint Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese
    N Shirashoji
    Food Research and Development Laboratory, Morinaga Milk Industry Co, Ltd, 5 Chome Higashihara, Zama, Kanagawa 228 8583, Japan
    J Dairy Sci 89:15-28. 2006
    ..Increasing the concentration of TSC helped to improve fat emulsification and casein dispersion during cooking, both of which probably helped to reinforce the structure of process cheese...
  33. ncbi request reprint A model system for studying the effects of colloidal calcium phosphate concentration on the rheological properties of Cheddar cheese
    J A O'Mahony
    Department of Food and Nutritional Sciences, University College, Cork, Ireland
    J Dairy Sci 89:892-904. 2006
    ..e., >35 degrees C). These results support earlier studies that hypothesized that the concentration of CCP strongly modulates the rheological properties of cheese...
  34. ncbi request reprint Influence of emulsifying salts on the textural properties of nonfat process cheese made from direct acid cheese bases
    C A Brickley
    University College Cork, Cork, Ireland
    J Dairy Sci 91:39-48. 2008
    ..However, the acid whey produced from the pH 5.0 curd could be a concern...
  35. ncbi request reprint Use of cold microfiltration retentates produced with polymeric membranes for standardization of milks for manufacture of pizza cheese
    S Govindasamy-Lucey
    Wisconsin Center for Dairy Research, Madison 53706, USA
    J Dairy Sci 90:4552-68. 2007
    ..Performance on pizza was similar for all cheeses. The use of MF retentates derived with polymeric membranes was successful in increasing cheese yield, and cheese quality was similar in the control and MF standardized cheeses...
  36. ncbi request reprint Properties of milk protein gels formed by phosphates
    R Mizuno
    Food Research and Development Laboratory, Morinaga Milk Industry Co Ltd, 1 83, 5 Chome Higashihara, Zama, Kanagawa 228 8583 Japan
    J Dairy Sci 90:4524-31. 2007
    ....
  37. ncbi request reprint Effect of trisodium citrate on rheological and physical properties and microstructure of yogurt
    T Ozcan-Yilsay
    Department of Food Engineering, Uludag University, 16059 Gorukle, Bursa, Turkey
    J Dairy Sci 90:1644-52. 2007
    ..We also conclude that the LT maximum observed in yogurts made from heated milk is due to the presence of CCP because the modification of the CCP content altered this peak and the removal of CCP eliminates this feature in the LT profiles...