Search Results - "Barbano, D."

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization by Jo, Y, Benoist, D M, Barbano, D M, Drake, M A

“…Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with…”
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Identification of the source of volatile sulfur compounds produced in milk during thermal processing by Jo, Y, Carter, B G, Barbano, D M, Drake, M A

“…Volatile sulfur compounds in ultra-pasteurized (UP) milk are the major contributors to sulfur/burnt and eggy flavors, and these flavors are disliked by…”
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Ultrafiltration: Effect of process temperature (7°C and 50°C) on process performance and protein beverage physical, chemical, and sensory properties by Truong, T., Hernandez, A.J., Barbano, D.M., Drake, M.A.

“…Our objectives were to determine the effect of UF of skim milk at 7°C and 50°C on UF processing, lactose removal, mineral partitioning, and skim milk retentate…”
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The influence of ultra-pasteurization by indirect heating versus direct steam injection on skim and 2% fat milks by Lee, A P, Barbano, D M, Drake, M A

“…Fluid milk is traditionally pasteurized by high temperature, short time (HTST) pasteurization, which requires heating to at least 72°C for 15 s…”
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Influence of raw milk quality on fluid milk shelf life by Barbano, D M, Ma, Y, Santos, M V

“…Pasteurized fluid milk shelf life is influenced by raw milk quality. The microbial count and somatic cell count (SCC) determine the load of heat-resistant…”
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Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties by Hernandez, A.J., Truong, T., Barbano, D.M., Drake, M.A.

“…Our objectives were to determine the effect of fat (skim to whole milk) and protein (3.4%–10.5%) concentration on the sensory and physical properties of milk…”
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Micellar casein concentrate production with a 3X, 3-stage, uniform transmembrane pressure ceramic membrane process at 50°C by Hurt, E, Zulewska, J, Newbold, M, Barbano, D M

“…The production of serum protein (SP) and micellar casein from skim milk can be accomplished using microfiltration (MF). Potential commercial applications exist…”
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Processing factors that influence casein and serum protein separation by microfiltration by Hurt, E, Barbano, D M

“…Our objective was to demonstrate the effect of various processing factors on the performance of a microfiltration system designed to process skim milk and…”
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Association of mid-infrared-predicted milk and blood constituents with early-lactation disease, removal, and production outcomes in Holstein cows by Bach, K D, Barbano, D M, McArt, J A A

“…Partial least squares regression estimates of milk and blood constituents using Fourier-transform mid-infrared (FTIR) analysis have shown promise as a tool for…”
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Effect of hyperketonemia on the diurnal patterns of energy-related blood metabolites in early-lactation dairy cows by Seely, C R, Bach, K D, Barbano, D M, McArt, J A A

“…Most dairy cows experience a period of energy deficit in early lactation, resulting in increased plasma concentrations of nonesterified fatty acids (NEFA) and…”
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Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50 degrees C by Zulewska, J, Newbold, M, Barbano, D M

“…Raw milk (2,710 kg) was separated at 4 degrees C, the skim milk was pasteurized (72 degrees C, 16 s), split into 3 batches, and microfiltered using pilot-scale…”
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Shelf life of pasteurized microfiltered milk containing 2% fat by Caplan, Z, Barbano, D M

“…The goal of this research was to produce homogenized milk containing 2% fat with a refrigerated shelf life of 60 to 90 d using minimum high temperature, short…”
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Does vitamin fortification affect light oxidation in fluid skim milk? by Schiano, A N, Jo, Y, Barbano, D M, Drake, M A

“…Off-flavors in milk related to light oxidation form due to photoxidation of native riboflavin and tetrapyrroles, resulting in an array of lipid oxidation…”
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Gravity separation of fat, somatic cells, and bacteria in raw and pasteurized milks by Caplan, Z, Melilli, C, Barbano, D M

“…The objective of experiment 1 was to determine if the extent of gravity separation of milk fat, bacteria, and somatic cells is influenced by the time and…”
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High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk by Ranieri, M L, Huck, J R, Sonnen, M, Barbano, D M, Boor, K J

“…The grade A Pasteurized Milk Ordinance specifies minimum processing conditions of 72 degrees C for at least 15 s for high temperature, short time (HTST)…”
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Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes by Beckman, S L, Barbano, D M

“…Our objective was to determine the effect of concentration factor (CF) on the removal of serum protein (SP) from skim milk during microfiltration (MF) at 50 °C…”
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Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages by Whitt, D.M., Pranata, J., Carter, B.G., Barbano, D.M., Drake, M.A.

“…Our objectives were to determine the level of milk-derived whey protein (MDWP) removal necessary to achieve no detectable sulfur/eggy flavor in…”
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Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes by Beckman, S L, Zulewska, J, Newbold, M, Barbano, D M

“…Most current research has focused on using ceramic microfiltration (MF) membranes for micellar casein concentrate production, but little research has focused…”
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The relationship of excessive energy deficit with milk somatic cell score and clinical mastitis by Bach, K D, Barbano, D M, McArt, J A A

“…Periparturient cows go through a period of immune suppression often marked by immune cell dysfunction. Further exacerbation of this dysfunction through…”
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Children's perceptions of fluid milk with varying levels of milkfat by Keefer, H.M., Sipple, L.R., Carter, B.G., Barbano, D.M., Drake, M.A.

“…Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed…”
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