Full Text Journal Articles by
Author MaryAnne Drake

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Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes.

Brandon Carter, Larissa DiMarzo, Joice Pranata, David M Barbano, MaryAnne Drake,

Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric ... Read more >>

J Dairy Sci (Journal of dairy science)
[2021, 104(8):8630-8643]

Cited: 0 times

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Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes.

Brandon Carter, Larissa DiMarzo, Joice Pranata, David M Barbano, MaryAnne Drake,

Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), ... Read more >>

J Dairy Sci (Journal of dairy science)
[2021, 104(7):7534-7543]

Cited: 0 times

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A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems.

Emer C Garvey, Thorsten Sander, Tom F O'Callaghan, MaryAnne Drake, Shelley Fox, Maurice G O'Sullivan, Joseph P Kerry, Kieran N Kilcawley,

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was ... Read more >>

Foods (Foods (Basel, Switzerland))
[2020, 9(12):]

Cited: 1 time

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Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States.

Lauren R Sipple, David M Barbano, MaryAnne Drake,

Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are ... Read more >>

J Dairy Sci (Journal of dairy science)
[2020, 103(9):7639-7654]

Cited: 1 time

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Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration

Ty B Wagoner, Esra Çakır-Fuller, MaryAnne Drake, E. Allen Foegeding,

It is generally reported that in random coil polysaccharide solutions, increasing polymer concentration above the critical overlap concentration (c*) results in decreased taste perception due to a high degree of polymer entanglement and resultant poor mixing efficiency with saliva in the mouth. However, these reports are commonly based on aqueous ... Read more >>

(Food hydrocolloids.)
[2019, 94:229-237]

Cited: 0 times

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Viscosity drives texture perception of protein beverages more than hydrocolloid type.

Ty B Wagoner, Esra Çakır-Fuller, Rebecca Shingleton, MaryAnne Drake, E Allen Foegeding,

Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4-6 mPa·s, 25-30 mPa·s, and 50-60 mPa·s at 50 s<sup>-1</sup> ), and complexity of the ... Read more >>

J Texture Stud (Journal of texture studies)
[2020, 51(1):78-91]

Cited: 0 times

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Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry‐heating conditions

Eve M Mulcahy, Curtis W Park, MaryAnne Drake, Daniel M Mulvihill, James A O'Mahony,

Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry‐heating at an initial pH of 7.0, at 60 °C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24 h. Conjugation was achieved with limited development of colour and advanced Maillard ... Read more >>

(International journal of dairy technology.)
[2018, 71(1):216-225]

Cited: 3 times

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The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates.

Brandon Carter, Hasmukh Patel, David M Barbano, MaryAnne Drake,

Traditionally most protein ingredients are sold as a powder due to transport ease and longer shelf life. Many high-protein powder ingredients such as milk protein concentrate with 85% protein and micellar casein concentrate have poor rehydration properties (e.g., solubility) after storage, which might limit their use. An alternative to the ... Read more >>

J Dairy Sci (Journal of dairy science)
[2018, 101(5):3900-3909]

Cited: 1 time

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Vitamin Fortification of Fluid Milk.

Eileen B Yeh, David M Barbano, MaryAnne Drake,

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the ... Read more >>

J Food Sci (Journal of food science)
[2017, 82(4):856-864]

Cited: 6 times

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Condensed milk storage and evaporation affect the flavor of nonfat dry milk.

Curtis W Park, MaryAnne Drake,

Unit operations in nonfat dry milk (NFDM) manufacture influence sensory properties, and consequently, its use and acceptance in ingredient applications. Condensed skim milk may be stored at refrigeration temperatures for extended periods before spray drying due to shipping or lack of drying capacity. Currently, NFDM processors have 2 options for ... Read more >>

J Dairy Sci (Journal of dairy science)
[2016, 99(12):9586-9597]

Cited: 7 times

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Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin

Eve M Mulcahy, Curtis W. Park, Daniel M. Mulvihill, James A. O'Mahony, MaryAnne Drake,

The impact of conjugation with maltodextrin on selected functional properties (i.e., solubility and thermal stability) of intact whey protein isolate (WPI) and whey protein hydrolysate (WPH) was determined. Conjugation of WPI and WPH (degree of hydrolysis 9.3%) with maltodextrin (MD) was achieved by heating solutions of 5% WPI or WPH ... Read more >>

Int Dairy J (International dairy journal.)
[2016, 60:47-54]

Cited: 2 times

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Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat.

Noriko Misawa, David M Barbano, MaryAnne Drake,

Combinations of fresh liquid microfiltration retentate of skim milk, ultrafiltered retentate and permeate produced from microfiltration permeate, cream, and dried lactose monohydrate were used to produce a matrix of 20 milks. The milks contained 5 levels of casein as a percentage of true protein of about 5, 25, 50, 75, ... Read more >>

J Dairy Sci (Journal of dairy science)
[2016, 99(7):5284-5304]

Cited: 5 times

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Short communication: The effect of liquid storage on the flavor of whey protein concentrate.

Curtis W Park, Megan Parker, MaryAnne Drake,

Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the ... Read more >>

J Dairy Sci (Journal of dairy science)
[2016, 99(6):4303-4308]

Cited: 3 times

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Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide.

Tucker J Smith, E Allen Foegeding, MaryAnne Drake,

<h4>Unlabelled</h4>Whey protein is a highly functional food ingredient used in a wide variety of applications. A large portion of fluid whey produced in the United States is derived from Cheddar cheese manufacture and contains annatto (norbixin), and therefore must be bleached. The objective of this study was to compare sensory ... Read more >>

J Food Sci (Journal of food science)
[2015, 80(10):C2153-60]

Cited: 5 times

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Decolorization of Cheddar cheese whey by activated carbon.

Yue Zhang, Rachel Campbell, MaryAnne Drake, Qixin Zhong,

Colored Cheddar whey is a source for whey protein recovery and is decolorized conventionally by bleaching, which affects whey protein quality. Two activated carbons were studied in the present work as physical means of removing annatto (norbixin) in Cheddar cheese whey. The color and residual norbixin content of Cheddar whey ... Read more >>

J Dairy Sci (Journal of dairy science)
[2015, 98(5):2982-2991]

Cited: 1 time

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Sensory perception, nutritional role, and challenges of flavored milk for children and adults.

Xiaomeng E Li, MaryAnne Drake,

Milk and milk products provide essential nutrients for both adults and children. However, overall milk consumption of both adults and children does not meet the recommendations from Dietary Guidelines for Americans. Flavored milk can increase milk consumption for children and adolescents, but the added sugar content raises concern. Since the ... Read more >>

J Food Sci (Journal of food science)
[2015, 80(4):R665-70]

Cited: 2 times

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The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder.

Curtis W Park, Eric Bastian, Brian Farkas, MaryAnne Drake,

Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect ... Read more >>

J Dairy Sci (Journal of dairy science)
[2014, 97(7):4043-4051]

Cited: 4 times

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Extrinsic attributes that influence parents' purchase of chocolate milk for their children.

Xiaomeng E Li, Kannapon Lopetcharat, MaryAnne Drake,

<h4>Unlabelled</h4>The consumption of milk is essential for children's heath; and flavored milk, especially chocolate milk, is often purchased to increase children's milk consumption. However, the sugar content of chocolate milk has raised health concerns. As such, it is important to understand chocolate milk extrinsic attributes that influence parents' purchase decisions ... Read more >>

J Food Sci (Journal of food science)
[2014, 79(7):S1407-15]

Cited: 9 times

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A new method for the production of low-fat Cheddar cheese.

Irma Amelia, MaryAnne Drake, Brandon Nelson, David M Barbano,

Our objective was to develop an alternative process to produce low-fat Cheddar cheese (LFCC) by combining reduced-fat Cheddar cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the texture and flavor characteristics of full-fat Cheddar cheese (FFCC). The production of LFCC was replicated ... Read more >>

J Dairy Sci (Journal of dairy science)
[2013, 96(8):4870-4884]

Cited: 3 times

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Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate.

Rachel E Campbell, Michael C Adams, Maryanne Drake, David M Barbano,

Whey proteins that have been removed before the cheese-making process are referred to as "native" whey proteins or milk serum proteins. Because serum proteins isolated directly from milk are not exposed to the cheese-making process, they are free from functional or sensory effects arising from this process. Whey proteins used ... Read more >>

J Dairy Sci (Journal of dairy science)
[2013, 96(3):1387-1400]

Cited: 10 times

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The impact of iron on the bleaching efficacy of hydrogen peroxide in liquid whey systems.

Suzanne M Jervis, MaryAnne Drake,

<h4>Unlabelled</h4>Whey is a value-added product that is utilized in many food and beverage applications for its nutritional and functional properties. Whey and whey products are generally utilized in dried ingredient applications. One of the primary sources of whey is from colored Cheddar cheese manufacture that contains the pigment annatto resulting ... Read more >>

J Food Sci (Journal of food science)
[2013, 78(2):R129-37]

Cited: 7 times

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Enumeration of sublethally injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli strain B-41560 using selective agar overlays versus commercial methods.

Amanda R Smith, Alysha L Ellison, Amanda L Robinson, Maryanne Drake, Susan A McDowell, James K Mitchell, Patrick D Gerard, Rachel A Heckler, John L McKillip,

Quality control procedures during food processing may involve direct inoculation of food samples onto appropriate selective media for subsequent enumeration. However, sublethally injured bacteria often fail to grow, enabling them to evade detection and intervention measures and ultimately threaten the health of consumers. This study compares traditional selective and nonselective ... Read more >>

J Food Prot (Journal of food protection)
[2013, 76(4):674-679]

Cited: 4 times

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Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures

Çakır, Vinyard, Essick, Daubert, Drake, Foegeding,

Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, ... Read more >>

(Food hydrocolloids.)
[2012, 29(1):234-245]

Cited: 15 times

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Influence of storage, heat treatment, and solids composition on the bleaching of whey with hydrogen peroxide.

Xiaomeng E Li, Rachel E Campbell, Aaron J Fox, Patrick D Gerard, MaryAnne Drake,

<h4>Unlabelled</h4>The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition ... Read more >>

J Food Sci (Journal of food science)
[2012, 77(7):C798-804]

Cited: 6 times

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Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.

Pattarin Leksrisompong, Patrick Gerard, Kannapon Lopetcharat, MaryAnne Drake,

<h4>Unlabelled</h4>Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors ... Read more >>

J Food Sci (Journal of food science)
[2012, 77(8):S282-7]

Cited: 13 times

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