Brandon G. Carter

Works (15)

Updated: July 5th, 2023 15:35

2022 journal article

Children's perceptions of fluid milk with varying levels of milkfat

JOURNAL OF DAIRY SCIENCE, 105(4), 3004–3018.

By: H. Keefer n, L. Sipple  n, B. Carter n, D. Barbano * & M. Drake n

author keywords: milk; milkfat; child liking
MeSH headings : Animals; Hot Temperature; Humans; Milk; Schools; Taste
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 18, 2022

2022 journal article

Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages

JOURNAL OF DAIRY SCIENCE, 105(7), 5700–5713.

By: D. Whitt n, J. Pranata *, B. Carter n, D. Barbano * & M. Drake n

author keywords: sulfur/eggy flavor; micellar casein concentrate; milk-derived whey protein
MeSH headings : Animals; Beverages / analysis; Caseins / analysis; Food Handling / methods; Micelles; Milk / chemistry; Milk Proteins / analysis; Sulfur / analysis; Whey Proteins / analysis
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 21, 2022

2022 journal article

Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage

JOURNAL OF DAIRY SCIENCE, 105(5), 3926–3938.

By: N. Li *, I. Choi *, J. Vuia-Riser *, B. Carter n, M. Drake n & Q. Zhong *

author keywords: acidic dairy beverage; storage stability; sensory; physical property
MeSH headings : Animals; Beverages / analysis; Milk / chemistry; Odorants; Particle Size; Viscosity
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 31, 2022

2021 journal article

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

JOURNAL OF DAIRY SCIENCE, 104(7), 7534–7543.

By: B. Carter n, L. DiMarzo *, J. Pranata *, D. Barbano * & M. Drake n

author keywords: ceramic microfiltration; serum protein; sweet whey
MeSH headings : Animals; Blood Proteins; Ceramics; Filtration / veterinary; Food Handling; Membranes, Artificial; Milk; Whey; Whey Proteins
TL;DR: Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method and β-Lactoglobulin was in higher concentration in the retentates than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: July 12, 2021

2021 journal article

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

JOURNAL OF DAIRY SCIENCE, 104(8), 8630–8643.

By: B. Carter n, L. DiMarzo*, J. Pranata *, D. Barbano * & M. Drake*

author keywords: polymeric microfiltration; whey protein; sweet whey
MeSH headings : Animals; Blood Proteins; Filtration / veterinary; Food Handling; Membranes, Artificial; Milk; Milk Proteins; Whey; Whey Proteins
TL;DR: A complete economic engineering study comparison of the WPI and WPPC manufacturing costs for polymeric versus ceramic MF membranes is needed to determine the effect of membrane material selection on long-term processing costs, which will affect net revenue and profit when the same quantity of sweet whey is processed under various market price conditions. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 26, 2021

2021 journal article

Influence of oral movement, particle size, and zeta potential on astringency of whey protein

JOURNAL OF SENSORY STUDIES, 36(3).

By: B. Carter n & M. Drake n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
13. Climate Action (Web of Science)
Source: Web Of Science
Added: March 22, 2021

2021 review

Invited review: Microfiltration-derived casein and whey proteins from milk

[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(3), 2465–2479.

By: B. Carter n, N. Cheng n, R. Kapoor *, G. Meletharayil * & M. Drake n

author keywords: milk protein; whey protein; casein; micellar casein
MeSH headings : Animals; Caseins; Food Handling; Milk / chemistry; Milk Proteins / analysis; Whey Proteins / analysis
TL;DR: The application of micellar casein concentrates in protein standardization could offer a window of opportunity to US cheese makers by improving yields and throughputs in manufacturing plants. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 12, 2021

2021 journal article

Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage

LWT-FOOD SCIENCE AND TECHNOLOGY, 147.

By: I. Choi *, N. Li *, J. Vuia-Riser *, B. Carter n, M. Drake n & Q. Zhong *

author keywords: Nonfat dry milk; Physical properties; Protein beverage; Sensory analysis; Sodium hexametaphosphate
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 28, 2021

2021 journal article

Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor

JOURNAL OF DAIRY SCIENCE, 104(10), 10640–10653.

By: K. Vogel  n, B. Carter n, N. Cheng n, D. Barbano * & M. Drake n

author keywords: protein beverage; flavor; micellar casein; milk protein
MeSH headings : Animals; Beverages / analysis; Flavoring Agents; Milk; Milk Proteins; Taste
TL;DR: Volatile compound analysis of headspace vanillin and sulfur compounds was consistent with sensory results: beverages with 50% serum protein as a percentage of true protein and 10.5% protein had the highest concentrations of sulfur volatiles and lower vanillin compared with other beverages. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 10, 2022

2020 review

Invited review: Astringency in whey protein beverages

[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(7), 5793–5804.

By: B. Carter n, E. Foegeding n & M. Drake n

MeSH headings : Beverages / analysis; Humans; Sensation; Taste; Whey Proteins / chemistry
TL;DR: Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth, which limits whey protein ingredient applications because astringency is undesirable to consumers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
13. Climate Action (Web of Science)
Source: Web Of Science
Added: July 13, 2020

2020 journal article

The role of heat treatment in light oxidation of fluid milk

JOURNAL OF DAIRY SCIENCE, 103(12), 11244–11256.

By: W. Harwood n, B. Carter n, D. Cadwallader n & M. Drake n

author keywords: milk; oxidation; pasteurization; threshold
MeSH headings : Aldehydes / analysis; Animals; Gas Chromatography-Mass Spectrometry; Hot Temperature / adverse effects; Light; Lipids / chemistry; Milk / chemistry; Milk / radiation effects; Oxidation-Reduction; Oxygen / analysis; Pasteurization; Riboflavin / analysis; Solid Phase Microextraction; Steam; Sulfur Compounds / analysis; Taste; Time Factors
TL;DR: UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds, as well as an enhanced understanding of light and storage effects on milks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: January 4, 2021

2019 journal article

Identification of the source of volatile sulfur compounds produced in milk during thermal processing

JOURNAL OF DAIRY SCIENCE, 102(10), 8658–8669.

By: Y. Jo n, B. Carter n, D. Barbano * & M. Drake n

author keywords: skim milk; volatile sulfur compound; ultrapasteurization
MeSH headings : Animals; Caseins / analysis; Cattle; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk Proteins / analysis; Odorants / analysis; Pasteurization / methods; Solid Phase Microextraction; Steam; Sulfides; Sulfur Compounds / analysis; Taste
TL;DR: The combination of sensory and instrumental methods used in the current study effectively identified that milk serum proteins are the source of sulfur compounds in milk, and further confirmed the contribution of hydrogen sulfide and carbon disulfide to eggy and sulfur/burnt flavors, respectively. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: October 7, 2019

2018 journal article

Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk

JOURNAL OF DAIRY SCIENCE, 101(4), 2941–2955.

By: Y. Li*, H. Joyner *, B. Carter n & M. Drake n

author keywords: milk; sensory; rheology; tribology; pasteurization
MeSH headings : Animals; Fats / analysis; Food Storage / methods; Milk / chemistry; Milk / physiology; Pasteurization / methods; Pressure; Time Factors
TL;DR: Investigation of the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors found Ultrapasteurization increased Milk sensory and instrumental viscosity compared with HTST Pasteurization andAstringency, mixed regimen friction profiles, and sensory viscosities increased for UP versus HTST. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2018 journal article

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

JOURNAL OF DAIRY SCIENCE, 101(5), 3900–3909.

By: B. Carter n, H. Patel  n, D. Barbano * & M. Drake n

author keywords: dairy protein; spray drying; flavor; functionality
MeSH headings : Animals; Caseins / chemistry; Cattle; Flavoring Agents / chemistry; Food Handling / instrumentation; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Humans; Micelles; Milk / chemistry; Milk Proteins / chemistry; North Carolina; Odorants / analysis; Powders / chemistry; Taste; Whey Proteins / chemistry
TL;DR: The objective of this study was to determine the effect of spray drying on the flavor and functionality of high-protein ingredients and to help food processors better use the ingredients they have available to them. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion

JOURNAL OF DAIRY SCIENCE, 100(11), 8754–8758.

By: B. Carter n, C. Park n & M. Drake n

author keywords: norbixin; annatto; whey; high performance liquid chromatography
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Food Analysis / methods; Plant Extracts / chemistry; Sensitivity and Specificity; Solid Phase Extraction; Taste; Whey Proteins / chemistry
TL;DR: The developed method provides detection and quantification of norbixin for dairy ingredients that have a concentration of <1 ppb and had similar performance to the established method for whey proteins and permeates but was also able to detect norbIXin in powdered lactose samples. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

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