@article{hanway_hansen_anderson_lyman_rushing_2005, title={Inactivation of penicillin G in milk using hydrogen peroxide}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)72707-7}, abstractNote={Milk antibiotic residues have been a public concern in recent years. The Grade A Pasteurized Milk Ordinance mandates that raw Grade A milk will test negative for beta-lactam antibiotic residues before processing. The purpose of this research was to investigate the ability of various levels of peroxide and heat to inactivate penicillin G in raw milk. Whole milk spiked to a mean of 436 +/- 15.1 (standard error of the mean) ppb of potassium penicillin G was treated with hydrogen peroxide at levels of 0.0, 0.09, 0.17, and 0.34%. Samples at each peroxide level (n = 6 per treatment) were treated as follows: 1) incubated at 54.4 degrees C for 3 h, 2) pasteurized at 62.8 degrees C for 30 min, 3) incubated and pasteurized as in treatments 1 and 2, or 4) received no further treatment. A beta-lactam competitive microbial receptor assay was used for quantification of penicillin G. Concentrations of penicillin in selected samples were determined by HPLC for a comparison of test methods. Treatments were evaluated relative to their ability to reduce milk penicillin G levels to below the safe level of 5 ppb. The 0.09% hydrogen peroxide level was ineffective for all treatments. Hydrogen peroxide at 0.17% lowered the mean penicillin G (+/- SEM) from 436 +/- 15.1 to 6 +/- 1.49 ppb using the incubated and pasteurized heat treatment. The 0.34% concentration of hydrogen peroxide was the most effective, inactivating penicillin G to a level well below the safe level of 5 ppb with the pasteurized heat treatment, with or without incubation.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hanway, WH and Hansen, AP and Anderson, KL and Lyman, RL and Rushing, JE}, year={2005}, month={Feb}, pages={466–469} }
 @article{simon_hansen_young_2001, title={Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk}, volume={84}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(01)74533-X}, abstractNote={Milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging boards [standard (A) milk boards with standard seam, juice boards with standard (B) and J- bottom (D) seams, barrier boards with standard (C) and J-bottom (E) seams, and foil (F) boards with J-bottom seam] resulting in 24 different treatments. A Shimadzu 15A series chromatograph equipped with a Porapak-P column was used to measure the headspace of the milk stored at 6.7 degrees C for 1, 2, 3, 5, 10, and 15 wk of storage. Gas chromatographic headspace analysis for sulfur compounds showed that hydrogen sulfide, methanethiol, and dimethyl sulfide were detected in milk processed at 140.6, 129.4, 118.3, and 107.2 degrees C. In addition, dimethyl disulfide was detected in milk processed at 140.6 and 129.4 degrees C, and dimethyl trisulfide was detected at 140.6 degrees C. Milk processed at 140.6 degrees C contained the most sulfur compounds. Samples C1, E1, and F1 retained the most hydrogen sulfide and methanethiol at 6 d of storage. Methanethiol appeared to be heat-induced. At wk 6, a slightly hammy or cardboardy flavor was detected for milk packaged in boards with standard seams (A, B, and C), and a slightly cooked flavor was detected for milk packaged in barrier and foil boards with J-bottom (E and F) seams. The hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Simon, M and Hansen, AP and Young, CT}, year={2001}, month={Apr}, pages={774–783} }
 @article{simon_hansen_2001, title={Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk}, volume={84}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(01)74532-8}, abstractNote={Milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and pasteurized at 92.2, 84.0, and 76.4 degrees C (temperatures 1, 2, and 3, respectively) for 25 s and packaged into six different packaging boards, [standard (A) milk boards with standard seam; juice boards with standard (B) and J-bottom (D) seams; barrier boards with standard (C) and J-bottom (E) seams; and foil (F) boards with J-bottom seam], resulting in 18 different treatments. Standard plate count (SPC) was used to test for microbial quality, and taste a panel was employed for flavor acceptability and difference on the milk stored at 6.7 degrees C at 1, 2, 3, and 4 wk. Statistical analysis of taste panel data showed that the flavor of milk samples A2, B2, and D2 deteriorated faster than the blind control (freshly high temperature, short time pasteurized low fat milk processed at 80.6 degrees C for 25 s). The flavor of milk packaged in standard (A) and juice (B and D) boards deteriorated at a faster rate than milk packaged in barrier (C and E) and foil (F) boards. Microbial counts showed that milk samples stored at 6.7 degrees C in trials 2 and 3 produced high SPC at wk 3 (ranges of bacteria in cfu/ml for trial 2: 9.9 x 10(1)-1.8 x 10(6) and trial 3: 2.5 x 10(5)-5.5 x 10(8)). In trial 1, high SPC began at wk 4 (9.9 x 10(1)-5.5 x 10(5) cfu/ml). Milk processed at 76.4 degrees C had the lowest bacterial growth rate, and milk processed at 84.0 degrees C had the highest bacterial growth rate. Different boards had no effects (P > 0.05) on the bacterial growth rates. It appeared that the lower the SPC of the raw milk, the slower the bacterial growth rate after 2 wk of storage. Milk samples stored at 1.7 degrees C maintained low SPC at wk 4, with counts of 0 to 40 cfu/ml for trial 2 and 0 to 200 cfu/ml for trial 3.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Simon, M and Hansen, AP}, year={2001}, month={Apr}, pages={767–773} }
 @article{simon_hansen_2001, title={Effect of various dairy packaging materials on the shelf life and flavor of ultrapasteurized milk}, volume={84}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(01)74534-1}, abstractNote={Raw milk from three different dairies (each a separate trial: 1, 2, and 3) was standardized to 2% fat and processed at 140.6, 129.4, 118.3, and 107.2 degrees C (temperatures 1, 2, 3, and 4, respectively) for 2 s and packaged into six different packaging boards, [standard (A) milk boards with standard seam, juice boards with standard (B) and J-bottom (D) seams, barrier boards with standard (C) and J-bottom (E) seams and foil (F) boards with J-bottom seam], resulting in 24 different treatments. Standard plate count (SPC) was used to test for microbial quality, and taste panels were employed for flavor acceptability and difference in the milk stored at 6.7 degrees C at 1, 2, 3, 5, 10, and 15 wk. Lipolysis was measured by standard procedures for acid degree value (ADV) of milk. Statistical analysis of taste panel data showed that the flavor of 14 milk samples deteriorated over time. The flavor of UP milk packaged in standard (A) and juice (B and D) boards deteriorated at a faster rate than UP milk packaged in barrier (C and E) and foil (F) boards. At wk 6, a slightly hammy or cardboardy flavor was detected for milk packaged in boards with standard seams (A, B, and C) and a slightly cooked flavor was detected for milk packaged in barrier and foil boards with J-bottom (E and F) seams. The hammy or cardboardy flavor intensified with storage time, and all of the cooked flavor dissipated at wk 10. Milk processed at 118.3 and 129.4 degrees C maintained the lowest bacterial growth rates, and milk processed at 107.2 degrees C had the highest bacterial growth rates during 15 storage wk. More than 87% of milk processed at 118.3, 129.4, and 140.6 degrees C maintained acceptable level of bacterial counts at wk 15. The extent of lipolysis showed that ADV of milk increased with storage time. The ranges of ADV for trials 1, 2, and 3 were 0.76 to 0.85 (from 12 to 22 wk), 0.39 to 0.51 (from 6 to 16 wk), and 0.53 to 0.60 (from 6 to 16 wk), respectively.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Simon, M and Hansen, AP}, year={2001}, month={Apr}, pages={784–791} }
 @article{oehrl_hansen_rohrer_fenner_boyd_2001, title={Oxidation of phytosterols in a test food system}, volume={78}, ISSN={["0003-021X"]}, DOI={10.1007/s11746-001-0391-z}, abstractNote={Abstract}, number={11}, journal={JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY}, author={Oehrl, LL and Hansen, AP and Rohrer, CA and Fenner, GP and Boyd, LC}, year={2001}, month={Nov}, pages={1073–1078} }
 @article{boyd_drye_hansen_1999, title={Isolation and characterization of whey phospholipids}, volume={82}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(99)75509-8}, abstractNote={A freeze-dried whey powder was produced by microfiltration of Cheddar cheese whey. A 0.2-micron ceramic membrane in a stainless steel housing unit was used to concentrate components > 400 kDa present in the whey. The experimental whey powder, derived from Cheddar cheese whey, and a commercial whey powder were subjected to proximate analysis, lipid classes, phospholipid classes, and fatty acid compositional analyses. Commercial whey powder and commercial soybean lecithin were subjected to an alcohol fractionation procedure in an effort to alter the ratio of phosphatidyl choline to phosphatidyl ethanolamine and the functionality of dairy phospholipids. The fractionation procedure produced an alcohol-insoluble fraction containing 84% phosphatidyl ethanolamine, whereas the alcohol-soluble fraction resulted in a decrease in the phosphatidyl choline to phosphatidyl ethanolamine ratio. The commercial whey contained a higher ratio of phospholipids to neutral lipids compared with the experimental whey. The classes of phospholipids present within the two wheys were similar, whereas the experimental whey contained a phosphatidyl choline content twice that of the commercial whey, and the phospholipids composition of both wheys differed from the milk fat globule membrane. Comparison of the phospholipids and fatty acid composition of the wheys with the soy lecithin revealed that although the wheys were similar to each other, they differed from the soy lecithin in both the classes of phospholipids present and in the fatty acid composition. These compositional differences may influence the functionality of whey phospholipids.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Boyd, LC and Drye, NC and Hansen, AP}, year={1999}, month={Dec}, pages={2550–2557} }
 @inbook{hansen_1997, title={A review of the interactions between milk proteins and dairy flavor compounds}, DOI={10.1007/978-1-4899-1792-8_5}, abstractNote={The effect of sodium caseinate and whey protein concentrate on vanillin, benzaldehyde, citral, and d-limonene was determined by quantitative descriptive analysis deviation from reference. A trained taste panel evaluated samples containing a single flavor compound in 2.5% sucrose solution against a reference sample. Vanillin, benzaldehyde, and d-limonene flavor intensity decreased as the concentration of whey protein concentrate increased. In a separate study, the ability of delipidated methyl ketones to bind straight and branched chain methyl ketones was determined. The concentration of straight chain methyl ketones bound by the milk protein powder was inversely proportional to the size of the ligand. Branched chain methyl ketones did not exhibit a trend in binding based on ligand size.}, booktitle={Food proteins and lipids  (Advances in experimental medicine and biology ;  v. 415)}, publisher={New York: Plenum Press}, author={Hansen, A. P.}, year={1997}, pages={67–76} }
 @article{hansen_heinis_1992, title={BENZALDEHYDE, CITRAL, AND D-LIMONENE FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS}, volume={75}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(92)77869-2}, abstractNote={The effect of sodium caseinate and whey protein concentrate on benzaldehyde, d-limonene, and citral flavor intensity was determined by quantitative descriptive analysis deviation from reference using a 12-member trained panel. The concentrations for the benzaldehyde, d-limonene, and citral flavor intensity references were 17.8, 53.0, and 19.8 ppm, respectively. The concentration for both protein references was .25%. Flavored protein solutions were held for 17 h at 6 degrees C and contained benzaldehyde (17.8 ppm), d-limonene (53 ppm), or citral (19.8 ppm) and 2.5% sucrose with 0, .125, .25, or .5% protein. Benzaldehyde flavor intensity declined as the whey protein concentrate concentration increased from 0 to .5%. There was no significant difference in benzaldehyde flavor intensity with casein compared with the reference. The d-limonene flavor intensity declined as the protein concentration increased. Panelists found no significant drop in citral flavor intensity with casein or whey protein. Decreased benzaldehyde and d-limonene flavor intensity in the presence of whey protein concentrate or casein may be due to nonpolar interactions (casein), interaction with nonpolar binding sites, cysteine-aldehyde condensation, or Schiff base formation (whey protein concentrate).}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={HANSEN, AP and HEINIS, JJ}, year={1992}, month={May}, pages={1211–1215} }
 @article{hansen_jesudason_armagost_1992, title={Sorption of nonanal and 2-decanone by a polypropylene cup used in aspetic packaging of cheese sauce}, volume={75}, journal={Journal of Dairy Science}, author={Hansen, A. P. and Jesudason, P. J. and Armagost, M. S.}, year={1992}, pages={119} }
 @article{hansen_heinis_1991, title={DECREASE OF VANILLIN FLAVOR PERCEPTION IN THE PRESENCE OF CASEIN AND WHEY PROTEINS}, volume={74}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(91)78477-4}, abstractNote={Abstract The effect of sodium caseinate and whey protein concentrate on vanillin flavor intensity was determined by quantitative descriptive analysis deviation from reference. A 12-member trained panel marked a horizontal line to rate vanillin, sodium caseinate, and whey protein concentrate flavor intensities in vanillin-sodium caseinate or vanillin-whey protein concentrate solutions using vanillin (78.5 ppm), sodium caseinate (.25%), or whey protein concentrate (.25%) references. The vanillin-sodium caseinate and vanillin-whey protein concentrate solutions contained 78.5 ppm vanillin, 2.5% sucrose, and .125, .25, and .5% sodium caseinate or whey protein concentrate, which were held 17 h at 6°C. The panel evaluated samples at room temperature and found that vanillin flavor intensity was moderately less than the reference for all sodium caseinate levels. As whey protein concentrate concentration increased from .125 to .5%, vanillin flavor decreased from moderately less than vanillin reference to much less than vanillin reference. This decrease in vanillin flavor intensity in the presence of sodium caseinate or whey protein concentrate may be due to cysteine-aldehyde condensation or Schiff base formation.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={HANSEN, AP and HEINIS, JJ}, year={1991}, month={Sep}, pages={2936–2940} }
 @article{hansen_1991, title={Functional properties and sensory qualities of cellulose gel in low fat and fat free frozen dairy products}, volume={74}, journal={Journal of Dairy Science}, author={Hansen, A. P.}, year={1991}, pages={116} }
 @article{hansen_1990, title={Age gelation and fat separation: Two major problems in aseptic dairy products}, volume={73}, journal={Journal of Dairy Science}, author={Hansen, A. P.}, year={1990}, pages={91} }
 @article{hansen_armagost_1990, title={Effect of different stabilizer systems on the stability of aseptic yogurt drinks}, volume={73}, journal={Journal of Dairy Science}, author={Hansen, A. P. and Armagost, M. S.}, year={1990}, pages={95} }
 @article{hansen_hague_kinsella_1990, title={MODIFICATION OF AN EXTERNAL CLOSED INLET DEVICE ANALYZER TO PREVENT BINDING OF METHYL KETONES TO THE SEPTA AND CROSS-CONTAMINATION OF SAMPLES}, volume={73}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(90)78676-6}, abstractNote={Abstract An external closed inlet device analyzer was used to determine the binding affinity of methyl ketones to delipidated milk protein powder. Difficulties in replicating peak size and peak retention on triplicate sample runs were experienced. After a series of tests on the analyzer, it was evident the silicone septa were binding the carbonyls. Septa were removed and replaced with stainless steel Swagelok fittings and graphite ferrules. A sample tube was put in the heating chamber, purged, and the methyl ketones quantified. Triplicate runs gave excellent replication of both peak size and retention times.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={HANSEN, AP and HAGUE, Z and KINSELLA, JE}, year={1990}, month={Feb}, pages={319–324} }
 @article{hansen_1990, title={The state of the dairy industry in Pakistan}, volume={73}, journal={Journal of Dairy Science}, author={Hansen, A. P.}, year={1990}, pages={118} }
 @article{hansen_heinis_1989, title={Interaction of vanillin with amino acids}, volume={72}, journal={Journal of Dairy Science}, author={Hansen, A. P. and Heinis, J. J.}, year={1989}, pages={186} }
 @article{hansen_1989, title={What causes flavour loss in ice cream?}, volume={68}, number={6}, journal={Modern Dairy}, author={Hansen, A. P.}, year={1989}, pages={18} }