James D. Parker

Works (3)

Updated: July 5th, 2023 16:00

2003 journal article

Determining flavor and flavor variability in commercially produced liquid cheddar whey

JOURNAL OF DAIRY SCIENCE, 86(2), 439–448.

By: M. Whetstine n, J. Parker n, M. Drake n & D. Larick n

author keywords: whey flavor; starter culture; oxidative stability
MeSH headings : Amino Acids / analysis; Cheese / analysis; Fatty Acids, Nonesterified / analysis; Female; Humans; Hydrolysis; Male; Milk Proteins / chemistry; Milk Proteins / metabolism; Odorants / analysis; Taste; Volatilization; Whey Proteins
TL;DR: The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation, and results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2001 journal article

Analysis of free fatty acids in whey products by solid-phase microextraction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 49(8), 3993–3998.

By: R. Tomaino n, J. Parker n & D. Larick n

author keywords: whey; solid-phase microextraction; SPME; Lactococcus lactis; starter culture; lipolysis; free fatty acids; response factors; standard curve; quantitation
MeSH headings : Cheese; Fatty Acids, Nonesterified / analysis; Lactococcus lactis / metabolism; Milk Proteins / analysis; Reference Standards; Spectrophotometry, Ultraviolet; Whey Proteins
TL;DR: To evaluate the impact of Cheddar cheese starter cultures on the level of free fatty acids in liquid whey, a solid-phase microextraction (SPME) technique was utilized and indicated that whey produced with a Lactococcus lactis subsp. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2001 journal article

Chemical profiles of hydrolyzed milk samples after treatment with commercial enzymes

Journal of Food Science, 66(8), 1100–1107.

By: J. Brindisi*, J. Parker n, L. Turner n & D. Larick n

Source: NC State University Libraries
Added: August 6, 2018

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