Works (320)

Updated: May 17th, 2024 05:01

2024 review

Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects

[Review of ]. FOODS, 13(7).

By: Y. Liu n, W. Aimutis n & M. Drake n

author keywords: dairy proteins; plant proteins; precision fermentation; cell culturing; algal proteins; mycoprotein
Source: Web Of Science
Added: May 13, 2024

2024 article

Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages

Pranata, J., Hoyt, H., Drake, M. A., & Barbano, D. M. (2024, February). JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 695–710.

By: J. Pranata*, H. Hoyt n, M. Drake n & D. Barbano*

author keywords: milk protein beverages; micellar casein concentrate; milk protein concentrate; dipotassium phosphate
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: March 11, 2024

2024 article

Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties

Hernandez, A. J., Truong, T., Barbano, D. M., & Drake, M. A. (2024, January). JOURNAL OF DAIRY SCIENCE, Vol. 107, pp. 169–183.

author keywords: lactose removal; ultrafiltration; lactose- free milk
Source: Web Of Science
Added: March 4, 2024

2024 journal article

Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception

FOOD HYDROCOLLOIDS, 150.

By: Y. Lin n, K. Maloney*, M. Drake n & H. Zheng n

author keywords: LAOS rheology; Tribology; Enzymatic synergistic effect; Fermentation-induced gelation; Transglutaminase crosslinking; Protease hydrolysis
Sources: Web Of Science, ORCID, NC State University Libraries
Added: February 1, 2024

2023 article

A Timely Application-Temporal methods, past, present, and future

Keefer, H. R. M., Rovai, D., & Drake, M. A. (2023, February 15). JOURNAL OF FOOD SCIENCE.

By: H. Keefer n, D. Rovai n & M. Drake n

author keywords: review; temporal check-all-that-apply; temporal dominance of sensations; temporal methods; time-intensity
MeSH headings : Taste; Taste Perception; Sensation
TL;DR: Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: March 13, 2023

2023 article

Consumer perception of restaurant and ready-to-eat cheese dips

Best, A. R., Racette, C. M., & Drake, M. A. (2023, February 27). JOURNAL OF FOOD SCIENCE.

By: A. Best n, C. Racette n & M. Drake n

author keywords: cheese dips; consumer perception; maximum difference scaling
MeSH headings : Humans; Cheese; Taste; Restaurants; Food Preferences; Consumer Behavior; Perception
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: March 27, 2023

2023 article

Consumer perception of whole watermelons

Liu, Y., Keefer, H., Watson, M., & Drake, M. A. (2023, November 22). JOURNAL OF FOOD SCIENCE.

By: Y. Liu n, H. Keefer n, M. Watson n & M. Drake n

author keywords: consumer perception; drivers of liking; fruit; sensory; watermelons
Source: Web Of Science
Added: December 11, 2023

2023 journal article

Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color

JOURNAL OF DAIRY SCIENCE, 106(6), 3884–3899.

By: H. Hoyt n, J. Pranata*, D. Barbano* & M. Drake n

author keywords: dipotassium phosphate; micellar casein concentrate; milk protein concentrate
MeSH headings : Animals; Milk Proteins / analysis; Caseins; Viscosity; Hot Temperature; Steam; Micelles; Phosphates; Beverages / analysis; Food Handling
Source: Web Of Science
Added: July 3, 2023

2023 journal article

Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate

JOURNAL OF DAIRY SCIENCE, 106(12), 8331–8340.

By: J. Pranata*, M. Dunn n, M. Drake n & D. Barbano*

author keywords: micellar casein concentrate; protein composition; viscosity
Source: Web Of Science
Added: February 12, 2024

2023 article

Factors influencing consumer motivations for protein choice

Keefer, H., Racette, C., & Drake, M. (2023, November 22). JOURNAL OF FOOD SCIENCE.

By: H. Keefer n, C. Racette n & M. Drake n

author keywords: dairy protein; plant protein; protein choice
Source: Web Of Science
Added: December 11, 2023

2023 journal article

Identification of predominant aroma components of dried pea protein concentrates and isolates

FOOD CHEMISTRY, 406.

By: Y. Liu n, D. Cadwallader n & M. Drake n

author keywords: Pea protein; Descriptive analysis; Solvent -assisted flavor evaporation (SAFE); Aroma extract dilution analysis (AEDA); Gas chromatography -olfactometry (GCO)
MeSH headings : Odorants / analysis; Gas Chromatography-Mass Spectrometry; Pea Proteins; Taste; Volatile Organic Compounds / analysis; Olfactometry
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: March 6, 2023

2023 journal article

Parental perception of children's school lunch milk

JOURNAL OF DAIRY SCIENCE, 106(10), 6771–6788.

By: C. Racette n, S. Nishku n & M. Drake n

author keywords: school lunch milk; parents; knowledge
TL;DR: Parents are largely unfamiliar with the specific attributes and nutritional profile of milk served in schools but believe that schools should offer milk to their children as part of breakfast and lunch, and display a preference for 2% fat milk over low-fat options. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: November 6, 2023

2023 review

Sensory Analysis and Consumer Preference: Best Practices

[Review of ]. ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, 14, 427–448.

By: M. Drake n, M. Watson n & Y. Liu n

author keywords: sensory analysis; consumer tests; descriptive analysis
MeSH headings : Humans; Taste / physiology; Consumer Behavior; Food Preferences; Food Technology
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: May 1, 2023

2023 journal article

The role of packaging on the flavor of fluid milk

JOURNAL OF DAIRY SCIENCE, 106(1), 151–167.

By: D. Cadwallader n, P. Gerard* & M. Drake n

author keywords: fluid milk; flavor; package
MeSH headings : Animals; Milk / chemistry; Polyethylene / analysis; Taste; Gas Chromatography-Mass Spectrometry / veterinary; Solid Phase Microextraction / veterinary
Source: Web Of Science
Added: January 17, 2023

2022 journal article

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

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

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

2022 journal article

Consumer perception of ice cream and frozen desserts in the "better-for-you" category

JOURNAL OF DAIRY SCIENCE, 105(1), 154–169.

By: L. Sipple n, C. Racette n, A. Schiano n & M. Drake n

author keywords: sweetener; consumer preference; frozen dairy foods
TL;DR: When BFY frozen desserts were tasted by consumers, purchase intent decreased after tasting, suggesting that frozen desserts made with natural non-nutritive sweeteners did not meet consumer expectations. (via Semantic Scholar)
Source: Web Of Science
Added: January 3, 2022

2022 journal article

Consumer perception of natural hot-pepper cheeses

JOURNAL OF DAIRY SCIENCE, 105(3), 2166–2179.

By: C. Racette n & M. Drake n

author keywords: hot-pepper cheese; consumer; liking
MeSH headings : Capsicum; Cheese; Consumer Behavior; Food Preferences; Humans; Taste
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: March 21, 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
Source: Web Of Science
Added: November 21, 2022

2022 journal article

Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke

JOURNAL OF DAIRY SCIENCE, 105(7), 5622–5640.

By: P. Rizzo n, R. Del Toro-Gipson n, D. Cadwallader n & M. Drake n

author keywords: smoked Cheddar cheese; descriptive analysis; gas chromatography; aroma-active compound
MeSH headings : Animals; Cheese / analysis; Gas Chromatography-Mass Spectrometry / veterinary; Odorants / analysis; Smoke / analysis; Taste; Wood / chemistry
Source: Web Of Science
Added: November 21, 2022

2022 journal article

Parents' implicit perceptions of dairy milk and plant-based milk alternatives

JOURNAL OF DAIRY SCIENCE, 105(6), 4946–4960.

By: A. Schiano n, S. Nishku n, C. Racette n & M. Drake n

author keywords: consumers; parents; milk; attitudes; plant-based alternatives
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Humans; Milk; Physical Conditioning, Animal; Surveys and Questionnaires
Source: Web Of Science
Added: September 12, 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.

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

2022 journal article

Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture

INTERNATIONAL DAIRY JOURNAL, 129.

author keywords: Received 12 November 2021  Received in revised form; 28 January 2022; Accepted 29 January 2022; Available online 8 2022
Source: Web Of Science
Added: May 31, 2022

2022 article

Temporal ranking for characterization and improved discrimination of protein beverages

Keefer, H. M., Harwood, W. S., Castura, J. C., & Drake, M. A. (2022, May 23). JOURNAL OF SENSORY STUDIES.

By: H. Keefer n, W. Harwood n, J. Castura & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 13, 2022

2021 journal article

Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages

JOURNAL OF SENSORY STUDIES, 36(3).

By: W. Harwood n & M. Drake n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: March 8, 2021

2021 journal article

Child preferences and perceptions of fluid milk in school meal programs

JOURNAL OF DAIRY SCIENCE, 104(5), 5303–5318.

By: L. Sipple n, A. Schiano n, D. Cadwallader n & M. Drake n

author keywords: fluid milk; children; packaging; conjoint analysis; consumer acceptance
MeSH headings : Animals; Child; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Schools; Taste; United States
TL;DR: It is demonstrated that children's liking and preference for milk are driven by both intrinsic and extrinsic factors and suggest that improvements are needed to increase acceptance of milk currently served in school meal programs. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: May 17, 2021

2021 journal article

Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?

JOURNAL OF DAIRY SCIENCE, 104(12), 12427–12442.

By: A. Schiano n, P. Gerard* & M. Drake n

author keywords: consumer; dried ingredient; sustainable; natural; healthy
MeSH headings : Animals; Cattle; Consumer Behavior; Dairy Products; Female; Marketing; Perception; Physical Conditioning, Animal
TL;DR: This study conducted an online survey with 3 maximum difference scaling exercises to determine the importance of 63 label claims to consumer definitions of the terms sustainable, natural, and healthy as they pertain to dried dairy ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: December 6, 2021

2021 journal article

Consumer perception of smoked Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(2), 1560–1575.

By: R. Del Toro-Gipson n, P. Rizzo n, D. Hanson n & M. Drake n

author keywords: smoked cheese; focus groups; conjoint analysis
MeSH headings : Adolescent; Adult; Animals; Bayes Theorem; Cheese / analysis; Cheese / standards; Cluster Analysis; Consumer Behavior; Female; Flavoring Agents / chemistry; Focus Groups; Food Preferences / psychology; Humans; Male; Middle Aged; Smoke; Surveys and Questionnaires; Taste; Taste Perception; Young Adult
TL;DR: Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing and indicated that smoked Cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: February 15, 2021

2021 journal article

Consumer perceptions of anticake agents on shredded Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 104(1), 281–294.

By: S. Meals n, W. Harwood n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; anticake agents
MeSH headings : Analysis of Variance; Animals; Calcium Sulfate / administration & dosage; Cheese / analysis; Color; Consumer Behavior; Flavoring Agents; Food Additives / administration & dosage; Food Handling / methods; Humans; Sensation; Solanum tuberosum / chemistry; Starch / administration & dosage; Zea mays / chemistry
TL;DR: Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used, and in general, anticake agents can be applied to Cheddar cheese shreds at up to 3% with minimal effect on consumer perception. (via Semantic Scholar)
Source: Web Of Science
Added: January 19, 2021

2021 journal article

Consumer understanding of fluid milk and cheese processing and composition

JOURNAL OF DAIRY SCIENCE, 104(8), 8644–8660.

By: A. Schiano n & M. Drake n

author keywords: consumer knowledge; ultrafiltered milk; ultrapasteurized milk; consumer survey; qualitative research
MeSH headings : Animals; Cheese; Consumer Behavior; Milk; Taste; Whey
TL;DR: Highly educated and older consumers were more likely to have a better understanding of dairy composition and nutrition, particularly lactose content of milk and Cheddar cheese and the source of fluid whey and whey protein. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 26, 2021

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.

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)
Source: Web Of Science
Added: April 12, 2021

2021 review

Invited review: Sustainability: Different perspectives, inherent conflict

[Review of ]. JOURNAL OF DAIRY SCIENCE, 104(11), 11386–11400.

By: A. Schiano n & M. Drake n

author keywords: sustainability; consumers; organic; grassfed; marketing
MeSH headings : Animal Welfare; Animals; Consumer Behavior; Dairy Products; Marketing
Source: Web Of Science
Added: November 29, 2021

2021 journal article

Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage

JOURNAL OF FOOD QUALITY, 2021.

By: T. Reddy*, K. Overmyer*, J. Coon*, M. Drake n, T. Horiba & S. Rankin*

Source: Web Of Science
Added: July 6, 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.

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

2021 article

Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages

Liu, Y., Del Toro-Gipson, R. S., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.

By: Y. Liu n, R. Del Toro-Gipson n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 23, 2021

2021 article

The effect of carrier on consumer liking of soy sauce

Keefer, H. R. M., Harwood, W. S., Ennis, D., & Drake, M. A. (2021, August 9). JOURNAL OF SENSORY STUDIES.

By: H. Keefer n, W. Harwood n, D. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 16, 2021

2021 journal article

Viscosity changes and gel formation during storage of liquid micellar casein concentrates

JOURNAL OF DAIRY SCIENCE, 104(12), 12263–12273.

By: M. Dunn n, D. Barbano* & M. Drake n

author keywords: micellar casein concentrate; viscosity; gelation
MeSH headings : Animals; Caseins; Gels; Micelles; Milk; Viscosity
TL;DR: A temperature by protein concentration interaction was observed, with AV increasing more rapidly with decreasing temperature at high protein concentration, and this may promote increased viscosity. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: December 6, 2021

2020 journal article

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

FOODS, 9(12).

By: E. C. Garvey*, T. Sander*, . Tom F. O'Callaghan*, M. Drake n, S. Fox*, M. G. O'Sullivan*, J. Kerry*, K. Kilcawley*

author keywords: dairy; diet; butter preference; sensory; volatiles
TL;DR: Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. (via Semantic Scholar)
Source: Web Of Science
Added: January 19, 2021

2020 journal article

A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets

FOOD RESEARCH INTERNATIONAL, 138.

MeSH headings : Animal Feed / analysis; Animals; Cattle; China; Cross-Cultural Comparison; Diet; Female; Humans; Milk; Powders
TL;DR: It is found that sensory perception and volatile profiles of SMP were influenced by diet and differences in sensory perception existed between the three cultural groups. (via Semantic Scholar)
Source: Web Of Science
Added: January 25, 2021

2020 journal article

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

JOURNAL OF DAIRY SCIENCE, 103(4), 3107–3124.

By: M. Zhang n, Y. Jo n, K. Lopetcharat* & M. Drake n

author keywords: central location test; home usage test; flavor; mouthfeel
MeSH headings : Animals; Beverages / analysis; Cattle / physiology; Consumer Behavior; Female; Flavoring Agents / analysis; Humans; Taste; Vanilla; Viscosity; Whey Proteins / analysis
TL;DR: It is suggested that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages and a HUT should be used for more intensive insights for mouthfeel and mixing experience-related attributes. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 20, 2020

2020 journal article

Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees

JOURNAL OF SENSORY STUDIES, 35(3).

By: W. Harwood n, K. McLean n, J. Ennis*, D. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: February 3, 2020

2020 journal article

Consumer desires and perceptions of lactose-free milk

JOURNAL OF DAIRY SCIENCE, 103(8), 6950–6966.

By: P. Rizzo n, W. Harwood n & M. Drake n

author keywords: lactose-free milk; focus group; conjoint analysis; descriptive analysis; consumer acceptance
MeSH headings : Animals; Cattle; Commerce; Consumer Behavior; Female; Flavoring Agents / analysis; Focus Groups; Food Preferences; Humans; Lactose / chemistry; Milk / chemistry; Milk / economics; Surveys and Questionnaires; Taste
TL;DR: It was found that price was a primary choice driver of LFM, and high sweet taste was a driver of liking for the overall population, and eggy flavor and viscosity were drivers of disliking. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 10, 2020

2020 journal article

Consumer perception of the sustainability of dairy products and plant-based dairy alternatives

JOURNAL OF DAIRY SCIENCE, 103(12), 11228–11243.

By: A. Schiano n, W. Harwood n, P. Gerard* & M. Drake n

author keywords: sustainability; milk; plant-based dairy alternatives; consumer surveys; qualitative research
MeSH headings : Adolescent; Adult; Aged; Animal Welfare; Animals; Carbon Footprint; Commerce; Consumer Behavior; Dairy Products / standards; Diet, Vegetarian; Female; Focus Groups; Humans; Male; Middle Aged; Milk / chemistry; Milk / standards; Perception; Program Evaluation; Qualitative Research; Surveys and Questionnaires; Young Adult
TL;DR: Consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives was characterized to identify 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 4, 2021

2020 journal article

Drivers of liking for Cheddar cheese shreds

JOURNAL OF DAIRY SCIENCE, 103(3), 2167–2185.

By: S. Meals n, A. Schiano n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; drivers of liking
MeSH headings : Adult; Animals; Cheese / analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Male; Middle Aged; Principal Component Analysis; Taste; Whey; Young Adult
TL;DR: Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds, as well as by hot and cold texture attributes and instrumental tests. (via Semantic Scholar)
Source: Web Of Science
Added: April 6, 2020

2020 journal article

Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply

JOURNAL OF SENSORY STUDIES, 35(1).

By: W. Harwood n, M. Parker n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 11, 2019

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 review

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

[Review of ]. JOURNAL OF DAIRY SCIENCE, 103(9), 7639–7654.

By: L. Sipple n, D. Barbano* & M. Drake n

author keywords: system; Key words; kids; school lunch; fluid milk
MeSH headings : Animals; Energy Intake; Food Services; Humans; Lunch; Milk; Schools; Sugars; United States
TL;DR: The current milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid milk in the US school system are described. (via Semantic Scholar)
Source: Web Of Science
Added: September 14, 2020

2020 journal article

Role of sweeteners on temporality and bar hardening of protein bars

JOURNAL OF DAIRY SCIENCE, 103(7), 6032–6053.

MeSH headings : Animals; Flavoring Agents; Food Analysis; Food Storage; Hardness; Humans; Sweetening Agents / analysis; Taste; Time Factors
TL;DR: Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars and can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 13, 2020

2020 journal article

Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor

JOURNAL OF SENSORY STUDIES, 35(3).

By: R. Del Toro-Gipson n, P. Rizzo n, D. Hanson n & M. Drake n

UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: February 17, 2020

2020 journal article

The influence of automatic associations on preference for milk type

JOURNAL OF DAIRY SCIENCE, 103(12), 11218–11227.

By: W. Harwood n & M. Drake n

author keywords: milk; organic; implicit; bias; local; consumer
MeSH headings : Animals; Cattle; Consumer Behavior; Dairying; Female; Food, Organic; Humans; Milk / chemistry; Milk / standards; Organic Agriculture; Pasteurization; Taste; United States
TL;DR: An implicit association test (IAT) and primed and unprimed preference testing were used to determine if fluid milk consumer preferences for milk types are influenced by implicit biases and, if so, to define these biases within the context of the consumer sensory experience. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: January 4, 2021

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

2020 journal article

The sensory properties and consumer acceptance of cold brew coffee

JOURNAL OF SENSORY STUDIES, 35(6).

By: H. McCain-Keefer n, S. Meals n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: September 14, 2020

2020 journal article

Validation of fluid milk consumer segments using qualitative multivariate analysis

JOURNAL OF DAIRY SCIENCE, 103(11), 10036–10047.

By: W. Harwood n & M. Drake n

author keywords: milk; focus groups; qualitative multivariate analysis; conjoint
MeSH headings : Animals; Consumer Behavior; Focus Groups; Food Preferences; Humans; Marketing; Milk / chemistry; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR: QMA was an effective means for verifying conjoint-derived consumer groups and provided a contextual support for conjoint insights, and was the largest differentiator of segments, followed by fat content, shelf life, and milk designation. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: November 24, 2020

2020 journal article

Viscosity drives texture perception of protein beverages more than hydrocolloid type

JOURNAL OF TEXTURE STUDIES, 51(1), 78–91.

By: T. Wagoner n, E. Cakir-Fuller*, R. Shingleton*, M. Drake n & E. Foegeding n

author keywords: flavor; hydrocolloids; taste; temporal sensations; texture; viscosity
MeSH headings : Animals; Beverages / analysis; Carrageenan; Colloids / analysis; Humans; Milk; Proteins; Rheology; Taste; Taste Perception / physiology; Viscosity
TL;DR: Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat, suggesting that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosities and independent of the type of hydocolloid. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 26, 2019

2019 journal article

Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products

JOURNAL OF DAIRY SCIENCE, 102(5), 3868–3878.

By: B. Wherry n, Y. Jo n & M. Drake n

author keywords: furfuryl alcohol; dairy product; concentration
MeSH headings : Animals; California; Cheese / analysis; Cultured Milk Products / analysis; Dairy Products / analysis; Flavoring Agents / analysis; Food, Preserved / analysis; Furans / analysis; Gas Chromatography-Mass Spectrometry / methods; Milk / chemistry; Milk Proteins / analysis; Pasteurization; Solid Phase Microextraction; Whey Proteins / chemistry
TL;DR: The results suggest that Furfuryl alcohol is present at higher levels in dairy products that have been subjected to higher temperatures or have been stored longer. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 29, 2019

2019 journal article

Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

JOURNAL OF DAIRY SCIENCE, 102(8), 6971–6986.

By: K. Speight n, A. Schiano n, W. Harwood n & M. Drake n

author keywords: Cheddar cheese shreds; consumer liking; conjoint analysis
MeSH headings : Cheese / analysis; Cheese / economics; Choice Behavior; Color; Commerce; Consumer Behavior; Focus Groups; Food Packaging; Multivariate Analysis; Surveys and Questionnaires; Taste
TL;DR: Qualitative multivariate analysis results confirmed the focus group and survey results: meltability, orange color, lack of clumps, ability to reseal the bag, and desirable "Cheddar" flavor were also preferred Cheddar shred qualities. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: July 29, 2019

2019 journal article

Does vitamin fortification affect light oxidation in fluid skim milk?

JOURNAL OF DAIRY SCIENCE, 102(6), 4877–4890.

By: A. Schiano n, Y. Jo n, D. Barbano* & M. Drake n

author keywords: Vitamin fortification; light oxidation; milk; flavor
MeSH headings : Animals; Cattle; Food Handling / methods; Food, Fortified; Gas Chromatography-Mass Spectrometry; Light; Milk / chemistry; Milk / radiation effects; Odorants; Oxidation-Reduction; Pasteurization; Riboflavin / chemistry; Solid Phase Microextraction; Taste; Vitamin A / chemistry; Vitamin D / chemistry; Vitamins / chemistry
TL;DR: The results show no evidence that vitamin fortification at current levels provides any protection against light oxidation-related off-flavors in fluid milk and a perfumey/floral flavor was documented in the oil-based vitamin A-fortified milk, suggesting that light exposure affected the off-Flavors contributed by water- versus oil- baseditamin fortification. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: June 24, 2019

2019 journal article

Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity

JOURNAL OF DAIRY SCIENCE, 102(3), 2022–2043.

By: N. Cheng n, D. Barbano* & M. Drake n

author keywords: casein as a percent of true protein; protein beverage; sensory whiteness and yellowness
MeSH headings : Blood Proteins / analysis; Caseins / analysis; Color; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk Proteins / analysis; Pasteurization; Temperature; Viscosity
TL;DR: Multiple linear regressions of L, a, and b* values produced more robust predictions for both sensory whiteness and yellowness than simple linear regression with L and b- values alone, and may be a useful instrumental approach for quality control of sensory whitness and yelledowness of milk protein beverages. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: March 4, 2019

2019 journal article

Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages

JOURNAL OF DAIRY SCIENCE, 102(10), 8670–8690.

By: N. Cheng n, D. Barbano* & M. Drake n

author keywords: casein; serum protein; milk-based beverage
MeSH headings : Adult; Animals; Beverages / analysis; Blood Proteins / analysis; Caseins; Cattle; Color; Female; Glycolipids / analysis; Glycoproteins / analysis; Humans; Lipid Droplets; Male; Middle Aged; Milk / chemistry; Milk Proteins / analysis; Particle Size; Pasteurization; Taste; Viscosity
TL;DR: Understanding the expected relative effect of different milk protein ingredients on the textural and flavor characteristics of milk-based beverages could be used to help guide product reformulation decisions and ingredient choices to achieve a specific sensory profile while controlling total beverage ingredient cost. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 7, 2019

2019 journal article

Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture

FOOD HYDROCOLLOIDS, 94, 311–325.

By: H. Koc*, M. Drake n, C. Vinyard*, G. Essick*, F. Velde* & E. Foegeding n

author keywords: Filled gel; Rheology; Fracture mechanics; Sensory; Rheomicroscopy; Oral processing
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 20, 2020

2019 article

Flavor Aspects of Whey Protein Ingredients

WHEY PROTEINS: FROM MILK TO MEDICINE, pp. 377–406.

By: M. Stout n & M. Drake n

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: June 22, 2020

2019 journal article

Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes

WILDLIFE SOCIETY BULLETIN, 43(3), 447–454.

author keywords: Canis latrans; carnivore; coyotes; hunting; moderating effects; urban
UN Sustainable Development Goal Categories
11. Sustainable Cities and Communities (OpenAlex)
15. Life on Land (Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: September 16, 2019

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

2019 journal article

Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk

JOURNAL OF DAIRY SCIENCE, 102(6), 4906–4912.

By: A. Schiano n, D. Benoist n & M. Drake n

author keywords: milk; vitamin degradation product; solid-phase microextraction; stir bar sorptive extraction
MeSH headings : Adsorption; Animals; Flavoring Agents; Milk / chemistry; Pasteurization; Reproducibility of Results; Solid Phase Microextraction; Vitamins / analysis; Vitamins / chemistry
TL;DR: Based on linearity, relative standard deviation, and limits of detection and quantitation, cyclohexane solvent-assisted stir bar sorptive extraction with 10-mL sample volume is recommended for the quantitation of vitamin degradation-related volatiles in fluid skim milk. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 24, 2019

2019 journal article

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

FOOD HYDROCOLLOIDS, 94, 229–237.

By: T. Wagoner n, E. Cakir-Fuller*, M. Drake n & E. Foegeding n

author keywords: Time intensity; Critical overlap; Texture-taste interactions; Hydrocolloids; Milk proteins; Viscosity
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: April 20, 2020

2019 journal article

Understanding implicit and explicit consumer desires for protein bars, powders, and beverages

JOURNAL OF SENSORY STUDIES, 34(3).

By: W. Harwood n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: June 24, 2019

2019 journal article

Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt

JOURNAL OF DAIRY SCIENCE, 102(10), 8768–8784.

By: B. Wherry n, D. Barbano* & M. Drake n

author keywords: acid whey; sweet whey; yogurt
MeSH headings : Animals; Cheese / analysis; Fermentation; Food Handling / methods; Food Ingredients; Milk / chemistry; Milk Proteins / analysis; Pasteurization; Taste; Whey / chemistry; Whey Proteins / chemistry; Yogurt / analysis
TL;DR: Differences in pH was the main contributor to texture differences, as higher pH in acid whey protein yogurts changed gel structure formation and water-holding capacity of the yogurt gel, which translated to differences in trained panel texture attributes and lower consumer liking scores for fat-free yogurt made with added acid Whey protein ingredient. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 7, 2019

2018 journal article

Consumer acceptance of natural sweeteners in protein beverages

JOURNAL OF DAIRY SCIENCE, 101(10), 8875–8889.

By: M. Parker n, K. Lopetcharat n & M. Drake n

author keywords: protein beverage; natural sweetener; consumer acceptance
MeSH headings : Animals; Beverages / standards; Choice Behavior; Consumer Behavior; Food Preferences; Fructose; Humans; Perception; Stevia; Sweetening Agents / administration & dosage; Taste
TL;DR: Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 16, 2018

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

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

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 71(1), 216–225.

By: E. Mulcahy*, C. Park n, M. Drake n, D. Mulvihill* & . James A. O'Mahony*

author keywords: Whey protein; Conjugation; Solubility; Heat stability; Functionality
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 journal article

Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization

JOURNAL OF DAIRY SCIENCE, 101(5), 3812–3828.

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

author keywords: fluid milk; ultra-pasteurization; flavor
MeSH headings : Animals; Flavoring Agents / chemistry; Gas Chromatography-Mass Spectrometry; Hot Temperature; Humans; Milk / chemistry; Odorants / analysis; Pasteurization / instrumentation; Pasteurization / methods; Taste; Time Factors
TL;DR: Differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 journal article

From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows

JOURNAL OF DAIRY SCIENCE, 101(7), 5865–5877.

By: C. Cipolat-Gotet*, A. Cecchinato*, M. Drake n, A. Marangon, B. Martin* & G. Bittante*

author keywords: cheese aroma; cheese odor; cheese texture; dairy system; silage
MeSH headings : Animals; Cattle / physiology; Cheese; Female; Food Preferences; Milk / chemistry; Milk / metabolism; Phenotype; Silage; Taste
TL;DR: The sensory profile was not much affected by the dairy farming systems included in the trial, but it was affected by farm within dairy system: cheeses from traditional dairy farms had a greater wood/humus attribute of both smell and flavor than those from modern farm. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 journal article

Hunter versus CIE color measurement systems for analysis of milk-based beverages

JOURNAL OF DAIRY SCIENCE, 101(6), 4891–4905.

By: N. Cheng n, D. Barbano* & M. Drake n

author keywords: color; milk; whiteness
MeSH headings : Animals; Beverages / analysis; Caseins / analysis; Color; Food Analysis / methods; Food Handling / methods; Hot Temperature; Milk / chemistry; Pasteurization
TL;DR: The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the Cie system was much more sensitiveTo differences in yellowness among milk -based beverages, and there was little difference between the Hunter and CIE systems in sensitivity to green/red color. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 journal article

Identification and characterization of fluid milk consumer groups

JOURNAL OF DAIRY SCIENCE, 101(10), 8860–8874.

By: W. Harwood n & M. Drake n

author keywords: milk; organic milk; conjoint analysis; Kano; maximum difference scaling
MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Dairy Products / analysis; Food Preferences / psychology; Milk; Perception; Taste
TL;DR: Evaluation of these results on both aggregate and individual levels suggest that fluid milk consumers are not a homogeneous consumer group and that underlying consumer groups are led to purchase decisions by specific product features or expectations. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: October 16, 2018

2018 journal article

Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors

INTERNATIONAL DAIRY JOURNAL, 78, 28–35.

By: Y. Li*, H. Joyner*, A. Lee n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 review

Invited review: Sugar reduction in dairy products

[Review of ]. JOURNAL OF DAIRY SCIENCE, 101(10), 8619–8640.

By: H. McCain n, S. Kaliappan* & M. Drake n

author keywords: sugar reduction; dairy food; sweetener
MeSH headings : Animals; Dairy Products / analysis; Flavoring Agents / analysis; Sugars / analysis; Sweetening Agents / analysis; Taste; Yogurt
TL;DR: The role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk is addressed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: October 16, 2018

2018 journal article

Sensory and chemical properties of Gouda cheese

JOURNAL OF DAIRY SCIENCE, 101(3), 1967–1989.

By: Y. Jo n, D. Benoist n, A. Ameerally n & M. Drake n

author keywords: Gouda cheese; flavor; preference mapping
MeSH headings : Cheese / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Olfactometry; Solid Phase Microextraction; United States; Volatile Organic Compounds / analysis
TL;DR: Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2018 journal article

Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection

JOURNAL OF DAIRY SCIENCE, 101(6), 4906–4913.

By: M. Stout n, D. Benoist n & M. Drake n

author keywords: carotenoids; milk; extraction
MeSH headings : Animal Feed / analysis; Animals; Carotenoids / analysis; Cattle; Chromatography, High Pressure Liquid / methods; Lutein / analysis; Milk / chemistry; Vitamin A / analysis; Vitamins / analysis; Xanthophylls / analysis; Zeaxanthins / analysis; alpha-Tocopherol / analysis; beta Carotene / analysis
TL;DR: The proposed optimized method allows for the simultaneous determination of carotenoids from milk with increased lutein and zeaxanthin sensitivity without sacrificing recovery of retinol, α-tocopherol, and β-carotene. (via Semantic Scholar)
UN Sustainable Development Goal Categories
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

A 100-Year Review: Sensory analysis of milk

JOURNAL OF DAIRY SCIENCE, 100(12), 9966–9986.

By: A. Schiano n, W. Harwood n & M. Drake n

author keywords: sensory analysis; flavor; fluid milk
MeSH headings : Animals; Food Analysis / history; Food Analysis / methods; Food Quality; History, 20th Century; History, 21st Century; Humans; Milk / chemistry; Milk / history; Taste; United States
TL;DR: This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk, and evaluation methods outside of traditional sensory techniques and future outlooks are explored and presented. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling

JOURNAL OF FOOD SCIENCE, 82(11), 2659–2668.

By: K. McLean n, D. Hanson n, S. Jervis n & M. Drake n

author keywords: bacon; conjoint analysis; consumer liking
MeSH headings : Adolescent; Adult; Animals; Commerce; Consumer Behavior / economics; Female; Flavoring Agents / analysis; Food Preferences / psychology; Humans; Male; Meat Products / analysis; Meat Products / economics; Middle Aged; Perception; Surveys and Questionnaires; Swine; Taste; Young Adult
TL;DR: A combination of these 3 approaches can provide key understandings on consumer perception of retail bacon allowing companies to optimize and maximize their development and advertising resources. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018

2017 journal article

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

Journal of Dairy Science, 100(8), 6125–6138.

By: K. McCarthy n, M. Parker n, A. Ameerally n, S. Drake n & M. Drake n

MeSH headings : Animals; Beverages; Choice Behavior; Consumer Behavior; Food Preferences; Humans; Milk; Perception; Taste
TL;DR: The dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk, and future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2017 journal article

Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk

JOURNAL OF DAIRY SCIENCE, 100(3), 1702–1711.

By: K. McCarthy n, K. Lopetcharat & M. Drake n

author keywords: milk fat; just noticeable difference; milk
MeSH headings : Animals; Consumer Behavior; Milk; Sensation; Taste; Taste Perception
TL;DR: In insights on sensory characteristics of milk fat in fluid milk and consumer sensory perception of these properties, the industry might adjust milk fat references for adjusting milk sensory properties to increase milk preference and remain within the standards of identity of milk is provided. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 article

Sensory Character of Cheese and Its Evaluation

CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION, pp. 517–545.

By: M. Drake n & C. Delahunty

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

2017 journal article

The development of a lexicon for cashew nuts

JOURNAL OF SENSORY STUDIES, 32(1).

By: L. Griffin n, L. Dean* & M. Drake n

Source: Web Of Science
Added: August 6, 2018

2017 journal article

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder

JOURNAL OF DAIRY SCIENCE, 100(7), 5195–5205.

By: C. Park n & M. Drake n

author keywords: homogenization; flavor; whole milk powder
MeSH headings : Animals; Desiccation; Flavoring Agents; Food Handling / methods; Food, Preserved; Milk / chemistry; Milk Proteins / analysis; Taste
TL;DR: Off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat, and manufacturers should carefully evaluate these parameters during ingredient manufacture to decrease off-flavor intensities. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 journal article

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

JOURNAL OF DAIRY SCIENCE, 100(6), 4335–4348.

By: E. Yeh n, A. Schiano n, Y. Jo n, D. Barbano* & M. Drake n

author keywords: milk; vitamin fortification; flavor
MeSH headings : Animals; Flavoring Agents / administration & dosage; Flavoring Agents / analysis; Glycolipids / analysis; Glycoproteins / analysis; Lipid Droplets; Milk / chemistry; Pasteurization; Sensory Thresholds; Smell; Taste / drug effects; Taste Threshold; Vitamin A / analysis; Vitamin D / administration & dosage; Vitamin D / analysis; Vitamins / administration & dosage; Vitamins / analysis
TL;DR: It is demonstrated that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2017 journal article

Vitamin Fortification of Fluid Milk

JOURNAL OF FOOD SCIENCE, 82(4), 856–864.

By: E. Yeh n, D. Barbano* & M. Drake n

author keywords: fluid milk; light oxidation; vitamin A; vitamin D; vitamin fortification
MeSH headings : Animals; Food Handling; Food Storage; Food, Fortified / analysis; Milk / chemistry; Taste; Vitamin A / analysis; Vitamin D / analysis; Vitamins / analysis
TL;DR: In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2016 journal article

An ISO-Protein Model Food System for Evaluating Food Texture Effects

JOURNAL OF TEXTURE STUDIES, 47(5), 377–391.

By: C. Campbell n, C. Daubert n, M. Drake n & E. Foegeding n

author keywords: Whey protein; oral processing; model foods; sensory; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example

JOURNAL OF SENSORY STUDIES, 31(1), 34–49.

By: S. Jervis n, B. Guthrie*, G. Guo*, T. Worch*, A. Hasted* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

JOURNAL OF DAIRY SCIENCE, 99(12), 9586–9597.

By: C. Park n & M. Drake n

author keywords: nonfat; dry milk; unit operations; flavor
MeSH headings : Animals; Desiccation; Flavoring Agents; Food Handling; Milk; Taste
TL;DR: Results demonstrate that off-flavors are significantly reduced when RO is used in place of E and storage of condensed milk is avoided. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Evaluation of whey, milk, and delactosed permeates as salt substitutes

JOURNAL OF DAIRY SCIENCE, 99(11), 8687–8698.

By: S. Smith n, L. Metzger* & M. Drake n

author keywords: permeate; salt substitute; acid whey
MeSH headings : Adult; Animals; Cheese / analysis; Consumer Behavior; Female; Food Analysis; Food Handling; Food Quality; Gas Chromatography-Mass Spectrometry; Humans; Lactose / analysis; Male; Middle Aged; Milk / chemistry; Milk Proteins / analysis; Sodium Chloride, Dietary / analysis; Solid Phase Microextraction; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Young Adult
TL;DR: The results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources

JOURNAL OF FOOD SCIENCE, 81(4), C849–C857.

By: T. Smith n, E. Foegeding n & M. Drake n

author keywords: acid whey; functionality; sensory; whey protein isolate
MeSH headings : Aldehydes / analysis; Caseins / chemistry; Cheese / analysis; Chymosin / chemistry; Flavoring Agents / analysis; Gas Chromatography-Mass Spectrometry / methods; Humans; Hydrogen-Ion Concentration; Milk Proteins / chemistry; Odorants; Solid Phase Microextraction; Taste; Temperature; Whey; Whey Proteins / chemistry
TL;DR: WPI produced from nontraditional whey sources could be used in new applications due to distinct functional and flavor characteristics, and aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Flavor and stability of milk proteins

JOURNAL OF DAIRY SCIENCE, 99(6), 4325–4346.

By: T. Smith n, R. Campbell n, Y. Jo n & M. Drake n

author keywords: milk protein; flavor; shelf life
MeSH headings : Animals; Flavoring Agents; Food Handling; Gas Chromatography-Mass Spectrometry; Milk Proteins; Taste; Whey Proteins
TL;DR: Flavored milk proteins developed animal and burnt sugar flavors over time and solubility of MPC decreased and furosine concentration increased with storage time and temperature, with storage temperature having the greatest effect. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 article

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

Mulcahy, E. M., Park, C. W., Drake, M. A., Mulvihill, D. M., & James A. O'Mahony. (2016, September). INTERNATIONAL DAIRY JOURNAL, Vol. 60, pp. 47–54.

By: E. Mulcahy*, C. Park n, M. Drake n, D. Mulvihill* & . James A. O'Mahony*

Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

JOURNAL OF DAIRY SCIENCE, 99(7), 5284–5304.

By: N. Misawa*, D. Barbano* & M. Drake n

author keywords: microfiltration; casein; serum protein
MeSH headings : Animals; Caseins; Food Handling; Milk / chemistry; Milk Proteins; Ultrafiltration
TL;DR: Overall, casein as a percentage of true protein had stronger effects than level oftrue protein on Hunter L, a, b values, relative viscosity, and fat globule size when using fresh liquid micellar casein concentrates and milk serum protein concentrates produced by a combination of microfiltration and ultrafiltration. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.

By: A. Oltman n, M. Yates n & M. Drake n

author keywords: consumer liking; preference mapping; tomatoes
MeSH headings : Adolescent; Adult; Aged; Choice Behavior; Cluster Analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Solanum lycopersicum / chemistry; Solanum lycopersicum / classification; Male; Middle Aged; Surveys and Questionnaires; Taste; Young Adult
TL;DR: Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05), and tomato growers can utilize these results to target cultivars that are well liked by consumers. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Preference Mapping of Soymilk with Different US Consumers

JOURNAL OF FOOD SCIENCE, 81(2), S463–S476.

By: S. Lawrence n, K. Lopetcharat n & M. Drake n

author keywords: acceptance testing; cross-cultural; descriptive analysis; preference mapping; soymilk
MeSH headings : Adolescent; Adult; Black or African American; Asian People; Consumer Behavior; Female; Flavoring Agents; Food Preferences / ethnology; Humans; Soy Milk; Taste; United States; Viscosity; White People; Young Adult
TL;DR: Findings can be utilized to produce soymilks with attributes that are well liked by target consumers and to tailor attributes for segments of the population that have not yet been accommodated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys

JOURNAL OF DAIRY SCIENCE, 99(5), 3434–3444.

By: S. Smith n, T. Smith n & M. Drake n

author keywords: acid whey; sweet whey; flavor; gas chromatography
MeSH headings : Cheese / analysis; Chymosin / analysis; Food Handling / methods; Humans; Taste; Time Factors; Whey / chemistry; Whey / classification
TL;DR: Un Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time, and baseline information for the viability of processing underutilized wheys into value-added ingredients is provided. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

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

JOURNAL OF DAIRY SCIENCE, 99(6), 4303–4308.

By: C. Park n, M. Parker n & M. Drake n

author keywords: whey protein; flavor; bleaching; storage
MeSH headings : Animals; Color; Flavoring Agents; Hydrogen Peroxide; Milk Proteins; Taste; Whey Proteins
TL;DR: Results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied, and if liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleaching WPC 80 should be storage as liquid WPC to mitigate off- Flavors. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk

JOURNAL OF DAIRY SCIENCE, 99(12), 9659–9667.

By: A. Lee n, D. Barbano* & M. Drake n

author keywords: milk; raw milk; cooling; pasteurization; shelf life; consumer
MeSH headings : Animals; Food Handling; Milk; Pasteurization; Temperature; Time Factors
TL;DR: The results suggest that pasteurized milk quality is due to a combination of many factors, and raw milk cooling rate is not the most important factor affecting milk quality when raw milkquality is excellent. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

The effect of extrinsic attributes on liking of cottage cheese

JOURNAL OF DAIRY SCIENCE, 99(1), 183–193.

By: E. Hubbard n, S. Jervis n & M. Drake n

author keywords: cottage cheese; extrinsic attributes; consumer liking
MeSH headings : Adult; Cheese / analysis; Cheese / economics; Choice Behavior; Cluster Analysis; Consumer Behavior / economics; Dietary Fats / analysis; Female; Food Packaging / economics; Food Preferences; Humans; Male; Middle Aged; Multivariate Analysis; Taste
TL;DR: Evaluating the role of package attributes and brand on the liking of cottage cheese can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2016 journal article

The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%

JOURNAL OF DAIRY SCIENCE, 99(12), 9598–9610.

By: C. Park n, M. Stout n & M. Drake n

author keywords: nonfat dry milk; milk protein concentrate; process parameter; flavor
MeSH headings : Animals; Flavoring Agents; Food Handling; Milk / chemistry; Milk Proteins; Taste
TL;DR: Results demonstrate that increasing inlet temperatures and solids concentration during spray drying decrease off-flavor intensities in NFDM and MPC70 even though the heat treatment is greater compared with low temperature and low solids. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Decolorization of Cheddar cheese whey by activated carbon

JOURNAL OF DAIRY SCIENCE, 98(5), 2982–2991.

By: Y. Zhang*, R. Campbell n, M. Drake n & Q. Zhong*

author keywords: activated carbon; norbixin (annatto) removal; Cheddar cheese whey; bleaching; volatile analysis
MeSH headings : Animals; Bleaching Agents / chemistry; Carbon / analysis; Carotenoids / chemistry; Cattle; Cheese / analysis; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Hot Temperature; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Taste; Whey / chemistry; Whey Proteins
TL;DR: The color and residual norbixin content of Cheddar whey were reduced by a higher level of activated carbon at a higher temperature between 25 and 55°C and a longer time, and the lowered temperature in activated-carbon treatments had less effect on protein structure as investigated for fluorescence spectroscopy and volatile compounds. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Effect of cook method on consumer perception of bacon

Meat Science, 101, 106–107.

By: T. Tennant n, M. Drake n & D. Hanson n

Sources: Crossref, NC State University Libraries
Added: February 24, 2020

2015 journal article

Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 98(11), 7614–7627.

By: T. Smith n, P. Gerard* & M. Drake n

author keywords: benzoyl peroxide; benzoic acid; whey protein concentrate; bleaching
MeSH headings : Adult; Benzoic Acid / analysis; Benzoyl Peroxide / analysis; Bleaching Agents / analysis; Carotenoids / chemistry; Color; Female; Humans; Male; Middle Aged; Taste; Temperature; Whey Proteins / chemistry; Young Adult
TL;DR: It is suggested that new, soluble (liquid) BP can be used at lower concentrations than insoluble BP to achieve equivalent bleaching and that less residual benzoic acid remains in WPC80 powder from liquid whey bleached hot (50°C) than cold (4°C), which may provide opportunities to reduce benzoIC acid residues in dried whey ingredients, expanding their marketability. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 review

Examining Extrinsic Factors that Influence Product Acceptance: A Review

[Review of ]. JOURNAL OF FOOD SCIENCE, 80(5), R901–R909.

By: X. Li*, S. Jervis* & M. Drake*

author keywords: brand; decision making; drivers of liking; emotions; perceived satiety; willingness-to-pay
MeSH headings : Commerce; Consumer Behavior; Diet / economics; Diet / psychology; Emotions; Food Industry; Food Labeling; Food Preferences; Food Quality; Humans; Satiation
TL;DR: These 4 key extrinsic factors that affect DOL are the perceived satiety, brand and labeling, price, and the emotional impact to decision making, which should be considered in conjunction with sensory attribute perception to gain a holistic understanding of product acceptance. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Identifying Key Attributes for Protein Beverages

JOURNAL OF FOOD SCIENCE, 80(6), S1383–S1390.

By: A. Oltman n, K. Lopetcharat, E. Bastian & M. Drake n

author keywords: conjoint; consumer preference; Kano; priming; protein beverages
MeSH headings : Adult; Beverages; Choice Behavior; Consumer Behavior; Dietary Carbohydrates; Dietary Proteins / chemistry; Female; Flavoring Agents; Food Preferences; Food Technology; Humans; Male; Middle Aged; Nigeria; Sweetening Agents / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers and evaluated effects of priming on liking of protein beverages, finding that protein beverages must have desirable flavor for wide consumer appeal. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Parents' and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts

JOURNAL OF FOOD SCIENCE, 80(5), S1083–S1092.

By: X. Li n, K. Lopetcharat & M. Drake n

author keywords: chocolate milk; natural nonnutritive sweetener; priming; power function; sugar reduction
MeSH headings : Adult; Animals; Cacao; Child; Choice Behavior; Consumer Behavior; Cucurbitaceae; Dietary Sucrose; Female; Food Labeling; Food Preferences; Fruit; Humans; Male; Milk; Parents; Perception; Plant Leaves; Plant Preparations; Stevia; Sweetening Agents; Taste; Young Adult
TL;DR: Traditional parents preferred sucrose sweetened SCM, and label conscious parents preferred SCM with natural nonnutritive sweeteners, which was acceptable by young adults and children. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults

JOURNAL OF FOOD SCIENCE, 80(4), R665–R670.

By: X. Li n & M. Drake n

author keywords: children; flavored milk; milk consumption; sugar content; sweeteners
MeSH headings : Adult; Animals; Child; Diet; Dietary Sucrose / administration & dosage; Feeding Behavior; Flavoring Agents / administration & dosage; Humans; Milk; Nutritive Value; Taste
TL;DR: Understanding the sensory perception of both adults and children for flavored milk can help food developers and manufacturers to address attractive attributes while reducing the sugar content to meet the needs of a healthy diet. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

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

JOURNAL OF FOOD SCIENCE, 80(10), C2153–C2160.

By: T. Smith n, E. Foegeding n & M. Drake n

author keywords: bleaching; functionality; sensory; whey protein isolate
MeSH headings : Benzoyl Peroxide / pharmacology; Bixaceae; Bleaching Agents / pharmacology; Carotenoids; Cheese; Color; Electrophoresis, Polyacrylamide Gel; Food Coloring Agents / chemistry; Functional Food / analysis; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen; Hydrogen Peroxide / pharmacology; Lipid Peroxidation; Odorants; Plant Extracts; Proteolysis / drug effects; Sulfur / analysis; Taste; Volatile Organic Compounds / analysis; Whey; Whey Proteins / chemistry; Whey Proteins / isolation & purification
TL;DR: It is demonstrated that bleaching has flavor effects as well as effects on many of the functionality characteristics of whey proteins, and provides insights for the product applications which may benefit from bleaching. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder

JOURNAL OF DAIRY SCIENCE, 98(4), 2294–2302.

By: M. Jervis n, T. Smith n & M. Drake n

author keywords: sweet whey; reverse osmosis; bleaching
MeSH headings : Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Chromatography, High Pressure Liquid; Color; Food Handling; Gas Chromatography-Mass Spectrometry; Humans; Hydrogen Peroxide / pharmacology; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Netherlands; Powders; Taste; Volatile Organic Compounds / analysis; Whey / chemistry
TL;DR: It is indicated that solids concentration at bleaching and bleaching agent affect quality of SWP. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis

JOURNAL OF DAIRY SCIENCE, 98(3), 1455–1466.

By: X. Li n, K. Lopetcharat, Y. Qiu n & M. Drake n

author keywords: chocolate milk; power function; sugar reduction; lactose hydrolysis
MeSH headings : Adolescent; Adult; Animals; Cacao; Carbohydrates / analysis; Child; Child, Preschool; Color; Consumer Behavior; Energy Intake; Female; Food Analysis; Food Handling; Humans; Hydrolysis; Lactose / analysis; Linear Models; Male; Milk; Pilot Projects; Sweetening Agents / analysis; Taste; Taste Perception; Young Adult
TL;DR: Consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages are demonstrated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2015 journal article

The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate

Journal of Dairy Science, 98(9), 5862–5873.

By: Y. Qiu n, T. Smith n, E. Foegeding n & M. Drake n

MeSH headings : Benzoyl Peroxide / chemistry; Bleaching Agents / chemistry; Carotenoids / chemistry; Cheese; Color; Food Handling; Hydrogen Peroxide / chemistry; Lactoperoxidase / metabolism; Pasteurization; Taste; Volatile Organic Compounds / analysis; Whey / chemistry; Whey Proteins
TL;DR: Based on bleaching efficacy comparable to chemical bleaching with HP, flavor, and functionality results, MF is a viable alternative to chemical or enzymatic bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: NC State University Libraries
Added: August 6, 2018

2014 journal article

ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS

JOURNAL OF TEXTURE STUDIES, 45(1), 47–61.

By: H. Koc n, E. Cakir*, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n, J. Osborne n, E. Foegeding n

author keywords: Electromyography; fracture properties; gel texture; jaw tracking; oral processing; rheology
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate

JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.

By: R. Campbell n, P. Gerard* & M. Drake n

author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
TL;DR: Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate, and addition of EP could be beneficial to improve bleaching efficacy. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Consumer Attitudes and Preferences for Fresh Market Tomatoes

JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.

By: A. Oltman n, S. Jervis n & M. Drake n

author keywords: conjoint; consumer preference; focus group Kano; tomato
MeSH headings : Adult; Choice Behavior; Color; Data Collection; Female; Food Preferences; Humans; Solanum lycopersicum; Male; Middle Aged; Perception; Surveys and Questionnaires; Taste
TL;DR: It was established that the most important fresh tomato attributes were color, amount of juice when sliced, and size, and Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS

JOURNAL OF SENSORY STUDIES, 29(5), 351–361.

By: M. Jervis n, S. Jervis n, B. Guthrie* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese

JOURNAL OF DAIRY SCIENCE, 97(8), 4780–4798.

By: D. McMahon*, C. Oberg*, M. Drake n, N. Farkye*, L. Moyes*, M. Arnold*, B. Ganesan*, J. Steele*, J. Broadbent*

author keywords: cheese; sodium; potassium; propionic acid; nonstarter
MeSH headings : Acetic Acid / chemistry; Animals; Calcium / chemistry; Caseins / chemistry; Cations / chemistry; Cheese / analysis; Cheese / microbiology; Colony Count, Microbial; Consumer Behavior; Food Contamination / analysis; Food Microbiology; Food Storage; Formates / chemistry; Humans; Hydrogen-Ion Concentration; Lactic Acid / chemistry; Lactococcus / isolation & purification; Magnesium / chemistry; Potassium / chemistry; Propionates / chemistry; Proteolysis; Sodium / chemistry; Sodium Chloride / metabolism; Taste
TL;DR: Evaluating the effect of partial substitution of Na with K on survival of lactic acid bacteria, pH, organic acid production, and extent of proteolysis as water-soluble nitrogen (WSN) and protein profiles using urea-PAGE in Cheddar cheese found that lowering the Na content, even with K replacement, extended the crossover time when NSLAB became dominant. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2014 article

Enzymatic bleaching in commercial colored Cheddar whey retentates

Campbell, R. E., & Drake, M. A. (2014, October). INTERNATIONAL DAIRY JOURNAL, Vol. 38, pp. 148–153.

By: R. Campbell* & M. Drake*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Extrinsic Attributes That Influence Parents' Purchase of Chocolate Milk for Their Children

JOURNAL OF FOOD SCIENCE, 79(7), S1407–S1415.

By: X. Li n, K. Lopetcharat & M. Drake n

author keywords: chocolate milk; children; conjoint; Kano; parents
MeSH headings : Animals; Cacao; Child; Choice Behavior; Data Collection; Flavoring Agents; Humans; Male; Milk; Parents; Sucrose; Surveys and Questionnaires; Sweetening Agents; Taste; United States
TL;DR: It is established that sweetener type and fat content are the primary extrinsic attributes affecting parents purchase decisions when choosing chocolate milk for their children. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography

JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.

By: R. Campbell n, I. Boogers* & M. Drake n

author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
TL;DR: The objective of this study was to develop a fast and inexpensive norbixin extraction and quantitation technique using approved solvents with similar sensitivity to current established methods. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey

JOURNAL OF DAIRY SCIENCE, 97(6), 3321–3327.

By: T. Smith n, X. Li n & M. Drake n

author keywords: annatto; norbixin; bixin; whey; cheese
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Cheese / analysis; Food Coloring Agents / chemistry; Food Handling / methods; Plant Extracts / chemistry; Taste; Whey Proteins / analysis
TL;DR: Results indicate that fat content has no effect on norbixin binding or entrapment in Cheddar cheese and that bixin may be a viable alternative colorant to norbIXin in the dairy industry. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

THE EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT

JOURNAL OF SENSORY STUDIES, 29(1), 64–73.

By: S. Jervis n, M. Jervis n, B. Guthrie* & M. Drake n

TL;DR: This study determined if pictures of individual product attributes of sliced bread products can be used to determine the utility of sliced Bread in adaptive choice-based conjoint (ACBC) analysis. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

THE PERCEPTION OF CREAMINESS IN SOUR CREAM

JOURNAL OF SENSORY STUDIES, 29(4), 248–257.

By: S. Jervis n, P. Gerard*, S. Drake, K. Lopetcharat n & M. Drake n

UN Sustainable Development Goal Categories
3. Good Health and Well-being (Web of Science; OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 review

THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW

[Review of ]. JOURNAL OF SENSORY STUDIES, 29(4), 234–247.

By: M. Jervis n & M. Drake n

TL;DR: Qualitative research in the field of food science strives to understand consumer behavior and motivation and can be used as a substitute for classical quantitative profiling methods or to powerfully augment quantitative methodology. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 review

The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability

[Review of ]. JOURNAL OF FOOD SCIENCE, 79(4), R452–R459.

By: C. Park n & M. Drake n

author keywords: dairy powders; flavor; free fat; lipid oxidation; spray drying
MeSH headings : Animals; Beverages; Dairy Products / analysis; Desiccation; Diet; Dietary Fats; Emulsions; Flavoring Agents; Humans; Lipid Peroxidation; Milk / chemistry; Milk Proteins; Powders; Taste; Whey Proteins
TL;DR: In this review, some hypotheses for the role of surface free fat on the flavor of dried dairy ingredients are presented along with proposed mechanisms. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate

JOURNAL OF FOOD SCIENCE, 79(1), C19–C24.

By: C. Park n, E. Bastian, B. Farkas n & M. Drake n

author keywords: flavor; free fat; whey protein
MeSH headings : Aldehydes / analysis; Alkenes / analysis; Cheese / analysis; Food Handling / methods; Food Technology / methods; Milk Proteins / chemistry; Particle Size; Pasteurization; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR: An increase in feed solids concentration in the liquid retentate and inlet temperature within the parameters evaluated decreased off-flavor intensity in the resulting WPC80. (via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2014 journal article

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

JOURNAL OF DAIRY SCIENCE, 97(7), 4043–4051.

By: C. Park n, E. Bastian, B. Farkas n & M. Drake n

author keywords: spray-dried whey powder; off-flavor; pre-acidification; whey protein concentrate
MeSH headings : Adult; Cheese / analysis; Flavoring Agents / analysis; Food Handling; Hot Temperature; Humans; Hydrogen-Ion Concentration; Middle Aged; Powders; Random Allocation; Taste; Whey Proteins / analysis; Young Adult
TL;DR: It is demonstrated that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggested that the mechanism for off- Flavors reduction is the decreased protein interactions with volatile compounds at low pH in liquid W PC or the increased interactions between protein and volatile compounds in the resulting powder. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2014 journal article

The role of sodium in the salty taste of permeate

JOURNAL OF DAIRY SCIENCE, 97(9), 5356–5370.

By: K. Frankowski n, R. Miracle n & M. Drake n

author keywords: permeate; salty taste; sodium
MeSH headings : Adenosine Monophosphate / analysis; Animals; Chromatography, High Pressure Liquid; Citric Acid / analysis; Cytidine Monophosphate / analysis; Gas Chromatography-Mass Spectrometry; Guanosine Monophosphate / analysis; Hippurates / analysis; Inosine Monophosphate / analysis; Lactic Acid / analysis; Lactose / analysis; Milk / chemistry; Orotic Acid / analysis; Potassium Chloride / analysis; Sodium Chloride / analysis; Taste; Urea / analysis; Uric Acid / analysis; Uridine Monophosphate / analysis; Volatile Organic Compounds / analysis
TL;DR: Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present, and elements other than sodium contribute to the salty Taste of permeate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

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

JOURNAL OF DAIRY SCIENCE, 96(8), 4870–4884.

By: I. Amelia*, M. Drake n, B. Nelson* & D. Barbano*

author keywords: cheese; low fat; micellar casein concentrate
MeSH headings : Animals; Caseins / analysis; Cheese / analysis; Cheese / standards; Fats / analysis; Food Quality; Food Technology / methods; Micelles; Milk / metabolism; Ultrafiltration / methods
TL;DR: The texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character found in aged FFCC. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Cold enzymatic bleaching of fluid whey

JOURNAL OF DAIRY SCIENCE, 96(12), 7404–7413.

By: R. Campbell n & M. Drake n

author keywords: whey; lactoperoxidase; flavor; bleach
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids; Cold Temperature; Color; Dairy Products / analysis; Dairy Products / standards; Dairying / methods; Hydrogen Peroxide / chemistry; Ketones / analysis; Lactoperoxidase / pharmacology; Milk Proteins / chemistry; Octanols / analysis; Whey Proteins
TL;DR: Bleaching times, bleaching efficacy, and flavor results suggest that enzymatic bleaching may be a viable and desirable alternative to HP bleaching of fluid whey or retentate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

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

JOURNAL OF DAIRY SCIENCE, 96(3), 1387–1400.

By: R. Campbell n, M. Adams*, M. Drake n & D. Barbano*

author keywords: flavor; bleaching; milk serum protein; native whey protein
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / analysis; Food Quality; Gas Chromatography-Mass Spectrometry; Hot Temperature; Milk / chemistry; Milk / metabolism; Milk Proteins / drug effects; Milk Proteins / metabolism; Whey Proteins
TL;DR: The objective of this study was to characterize and compare the sensory and functional properties of 80% milk serum protein concentrate produced from bleached and unbleached microfiltration (MF) permeate made from skim milk with and without added annatto color. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Enumeration of Sublethally Injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli Strain B-41560 Using Selective Agar Overlays versus Commercial Methods

JOURNAL OF FOOD PROTECTION, 76(4), 674–679.

By: A. Smith*, A. Ellison*, A. Robinson*, M. Drake n, S. McDowell*, J. Mitchell*, P. Gerard*, R. Heckler*, J. McKillip*

MeSH headings : Agar / chemistry; Colony Count, Microbial / methods; Consumer Product Safety; Escherichia coli / growth & development; Escherichia coli O157 / growth & development; Food Contamination / analysis; Food Handling / methods; Humans; Hydrogen-Ion Concentration; Infant; Infant Food / microbiology; Kinetics; Meat Products / microbiology; Temperature
TL;DR: Results indicate that selective and nonselective agar overlays recovered significantly higher numbers (greater than 1 log) of acid- and heat-injured E. coli O157:H7 from TSB, ground beef, and infant milk formula compared with direct plating onto selective media, Petrifilm, or Easygel, while no significant differences among these media combinations were observed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Influence of heating and acidification on the flavor of whey protein isolate

JOURNAL OF DAIRY SCIENCE, 96(3), 1366–1379.

By: S. White n, K. Fox n, S. Jervis n & M. Drake n

author keywords: whey protein isolate; flavor; acidification/heat treatment; lecithin
MeSH headings : Acids / metabolism; Beverages / analysis; Fatty Acids, Nonesterified / analysis; Fatty Acids, Volatile / analysis; Food Quality; Food Technology / methods; Gas Chromatography-Mass Spectrometry / methods; Hot Temperature; Lecithins / metabolism; Milk Proteins / metabolism; Whey Proteins
TL;DR: The objective of the first study was to characterize the effect of 2 processing steps inherent to manufacturing of acidic protein beverages (acidification and heat treatment) on the flavor of non-instant WPI and to determine theEffect of lecithin agglomeration, a common form of instantized WPI used in beverage manufacturing, on the Flavor of WPI after acidification andHeat treatment. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Influence of packaging information on consumer liking of chocolate milk

JOURNAL OF DAIRY SCIENCE, 96(8), 4843–4856.

By: M. Kim n, K. Lopetcharat n & M. Drake n

author keywords: chocolate milk; flavor; consumer preference
MeSH headings : Adult; Animals; Cacao; Consumer Behavior; Female; Food Labeling / methods; Food Labeling / standards; Food Quality; Humans; Male; Middle Aged; Milk / standards; Young Adult
TL;DR: Evaluating the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice ofocolate milk. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 review

Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients

[Review of ]. JOURNAL OF DAIRY SCIENCE, 96(8), 4773–4783.

By: R. Campbell n & M. Drake n

author keywords: dairy ingredient; enzyme; flavor
MeSH headings : Animals; Catalase / metabolism; Cattle; Dairy Products / standards; Enzymes / metabolism; Food Quality; Food Technology / methods; Food Technology / standards; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Milk / standards; Milk Proteins / metabolism; Milk Proteins / standards; Powders; Thiocyanates / metabolism; Whey Proteins; Xanthine Oxidase / metabolism
TL;DR: Understanding the sources of flavor is crucial to produce bland, flavorless ingredients, and enzymes and their possible contributions will be discussed in this review. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers

JOURNAL OF FOOD SCIENCE, 78(2), S320–S328.

By: P. Leksrisompong n, K. Lopetcharat n, B. Guthrie* & M. Drake n

author keywords: carbonated beverages; external preference mapping; lemon-lime soda; sweeteners
MeSH headings : Adolescent; Adult; Carbonated Beverages / analysis; Choice Behavior; Citrus / chemistry; Consumer Behavior; Diet; Female; Food Preferences / psychology; Humans; Male; Middle Aged; Smell / physiology; Sweetening Agents; Taste / physiology; Young Adult
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

Sensory properties and drivers of liking for Greek yogurts

JOURNAL OF DAIRY SCIENCE, 96(12), 7454–7466.

By: N. Desai n, L. Shepard n & M. Drake n

author keywords: yogurt; Greek; flavor; sensory property
MeSH headings : Animals; Consumer Behavior / statistics & numerical data; Dairying / methods; Dairying / standards; Dietary Fats / analysis; Food Handling / methods; Food Handling / standards; Food, Fortified / analysis; Internet; Multivariate Analysis; Surveys and Questionnaires; United States; Viscosity; Yogurt / analysis; Yogurt / standards
TL;DR: Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek), and consumers preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems

JOURNAL OF FOOD SCIENCE, 78(2), R129–R137.

By: S. Jervis n & M. Drake n

author keywords: fenton reaction; hydrogen peroxide; iron; lactoperoxidase; whey
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Iron / analysis; Iron / chemistry; Lactoperoxidase / analysis; Lactoperoxidase / chemistry; Metalloproteins / analysis; Metalloproteins / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Taste; Whey Proteins
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2013 journal article

The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate

JOURNAL OF FOOD SCIENCE, 78(10), C1535–C1542.

By: A. Fox n, T. Smith n, P. Gerard* & M. Drake n

author keywords: annatto; bleaching; whey
MeSH headings : Aldehydes / analysis; Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese / analysis; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / chemistry; Milk Proteins / chemistry; Plant Extracts / analysis; Solid Phase Microextraction; Taste; Temperature; Volatile Organic Compounds / analysis; Whey Proteins
TL;DR: The results suggest that the highest bleaching efficacy (within the parameters evaluated) in liquid whey is achieved using BP at 5 or 50 °C and at50 °C with HP or BP in whey protein retentate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size

JOURNAL OF SENSORY STUDIES, 27(6), 451–462.

By: S. Jervis n, J. Ennis* & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES

JOURNAL OF SENSORY STUDIES, 27(1), 48–58.

By: S. Jervis n, K. Lopetcharat n & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Alternative Bleaching Methods for Cheddar Cheese Whey

JOURNAL OF FOOD SCIENCE, 77(7), C818–C823.

By: E. Kang n, T. Smith n & M. Drake n

author keywords: alternatives; bleaching; whey protein concentrate
MeSH headings : Benzoyl Peroxide / chemistry; Bixaceae; Bleaching Agents / chemistry; Carotenoids / analysis; Cheese; Color; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Plant Extracts / analysis; Taste; Volatile Organic Compounds; Whey Proteins
TL;DR: Volatile compound results were consistent with sensory results and confirmed higher relative abundances of volatile aldehydes in UV, HP, and OZ WPC80 compared to CT and BT WPC 80, which may be an alternative to chemical bleaching of fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

JOURNAL OF FOOD SCIENCE, 77(8), S282–S287.

author keywords: bioactive peptides; bitter inhibition; protein beverages; whey protein hydrolysate
MeSH headings : Adult; Arginine / chemistry; Beverages / analysis; Cacao / chemistry; Female; Food Additives / analysis; Fructose / chemistry; Humans; Lysine / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Protein Hydrolysates / chemistry; Quinine / chemistry; Sucrose / analogs & derivatives; Sucrose / chemistry; Sweetening Agents / chemistry; Taste; Vanilla / chemistry; Whey Proteins; Young Adult
TL;DR: This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling

JOURNAL OF FOOD SCIENCE, 77(9), S307–S313.

By: M. Kim n, K. Lopetcharat n, P. Gerard n & M. Drake n

author keywords: kano analysis; nutrition labeling; sodium reduction
MeSH headings : Adolescent; Adult; Aged; Consumer Behavior; Diet; Female; Food Labeling / methods; Health Knowledge, Attitudes, Practice; Humans; Male; Middle Aged; Risk Factors; Sodium Chloride, Dietary; Taste; Young Adult
TL;DR: The current state of consumer knowledge on sodium and salt reduction, and consumer perception of the relationship between diets high in sodium and many chronic diseases are demonstrated. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES

JOURNAL OF SENSORY STUDIES, 27(4), 247–263.

UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING

JOURNAL OF TEXTURE STUDIES, 43(4), 257–267.

By: E. Cakir n, H. Koc n, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n, E. Foegeding n

author keywords: Caramel; cheese; electromyography; jaw tracking; oral processing; texture
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 95(6), 2848–2862.

By: S. Jervis n, R. Campbell n, K. Wojciechowski*, E. Foegeding n, M. Drake n & D. Barbano*

author keywords: bleaching; whey protein; flavor
MeSH headings : Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Color; Food Technology / methods; Hydrogen Peroxide / pharmacology; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR: Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BPBleaching with BP under the conditions used in this study resulted in larger reductions in yellowness of the powders made from whey with annatto color than did bleaching with HP. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey

JOURNAL OF DAIRY SCIENCE, 95(1), 36–49.

By: M. Listiyani n, R. Campbell n, R. Miracle n, D. Barbano*, P. Gerard* & M. Drake n

author keywords: whey; bleach; norbixin; flavor
MeSH headings : Bleaching Agents / pharmacology; Carotenoids / analysis; Cheese / analysis; Cheese / classification; Cheese / standards; Cold Temperature; Color; Hot Temperature; Lipid Metabolism / drug effects; Milk Proteins / drug effects; Milk Proteins / metabolism; Oxidation-Reduction / drug effects; Whey Proteins
TL;DR: It is suggested that fat separation of liquid Cheddar whey has no effect on bleaching efficacy or lipid oxidation and that hot bleaching may result in increased lipid oxidation in fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE

JOURNAL OF SENSORY STUDIES, 27(4), 286–293.

By: L. Barden n, M. Drake n & E. Foegeding n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide

JOURNAL OF FOOD SCIENCE, 77(7), C798–C804.

By: X. Li n, R. Campbell n, A. Fox n, P. Gerard n & M. Drake n

author keywords: bleach; norbixin; storage; whey
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids / analysis; Color; Dairy Products; Food Handling / methods; Food Storage / methods; Hydrogen Peroxide / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Pasteurization / methods; Taste; Temperature; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR: It is established that liquid storage and whey composition are critical processing points that influenceBleaching efficacy of whey and processing steps, particularly holding times and solids composition, influence bleaching efficacy. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

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

FOOD HYDROCOLLOIDS, 29(1), 234–245.

By: E. Cakir n, C. Vinyard*, G. Essick*, C. Daubert n, M. Drake n & E. Foegeding n

author keywords: Texture; Oral processing; Microstructure; Sensory perception; Fracture
TL;DR: Evaluation of oral processing parameters at various stages was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
5. Gender Equality (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

JOURNAL OF SENSORY STUDIES, 27(1), 59–69.

By: P. Leksrisompong n, M. Whitson n, V. Truong & M. Drake n

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels

FOOD HYDROCOLLOIDS, 26(1), 33–43.

By: E. Cakir n, C. Daubert n, M. Drake n, C. Vinyard*, G. Essick* & E. Foegeding n

author keywords: Microstructure; Sensory perception; Mixed gels; Texture; Fracture mechanism
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 journal article

The use of lactoperoxidase for the bleaching of fluid whey

JOURNAL OF DAIRY SCIENCE, 95(6), 2882–2890.

By: R. Campbell n, E. Kang n, E. Bastian & M. Drake n

author keywords: whey; flavor; bleaching; lactoperoxidase
MeSH headings : Animals; Bleaching Agents / pharmacology; Carotenoids / metabolism; Cattle; Cheese / standards; Colorimetry / methods; Food Technology / methods; Gas Chromatography-Mass Spectrometry; Hydrogen Peroxide / pharmacology; Lactoperoxidase / metabolism; Lactoperoxidase / pharmacology; Milk Proteins / analysis; Milk Proteins / drug effects; Milk Proteins / standards; Taste; Whey Proteins
TL;DR: Lactoperoxidase may be a viable alternative for chemical whey bleaching and monitor LP activity from raw milk through manufacture of liquid whey, and to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleaching by traditional H₂O₁ bleaching. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 review

A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS

[Review of ]. JOURNAL OF TEXTURE STUDIES, 42(2), 103–129.

By: E. Foegeding n, C. Daubert n, M. Drake n, G. Essick*, M. Trulsson*, C. Vinyard*, F. Velde*

author keywords: Fracture mechanics; oral mechanoreceptors; oral processing; rheology; sensory analysis; texture
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 article

Application of Sensory and Instrumental Volatile Analyses to Dairy Products

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2, Vol. 2, pp. 395–421.

By: A. Croissant n, D. Watson n & M. Drake n

author keywords: descriptive sensory; flavor chemistry; instrumental analysis; sensory analysis; whey protein
MeSH headings : Chemical Phenomena; Chromatography, Gas / methods; Dairy Products / analysis; Food Handling; Food Preferences; Gas Chromatography-Mass Spectrometry; Humans; Milk Proteins / chemistry; Sensation; Solid Phase Extraction / methods; Volatile Organic Compounds / analysis; Volatile Organic Compounds / chemistry; Whey Proteins
TL;DR: A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors, applicable to all food categories. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD

JOURNAL OF SENSORY STUDIES, 26(1), 25–34.

By: S. Drake n & M. Drake*

UN Sustainable Development Goal Categories
14. Life Below Water (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys

JOURNAL OF FOOD SCIENCE, 76(8), C1188–C1194.

By: I. Liaw n, R. Miracle n, S. Jervis n, M. Listiyani n & M. Drake n

author keywords: Cheddar; flavor chemistry; gas chromatography-olfactometry; liquid whey; Mozzarella
MeSH headings : Adult; Aldehydes / analysis; Butyric Acid / analysis; Cheese / analysis; Female; Food Analysis / methods; Food Handling / methods; Gas Chromatography-Mass Spectrometry / methods; Humans; Ketones / analysis; Male; Odorants / analysis; Taste; United States; Volatile Organic Compounds / analysis; Young Adult
TL;DR: Results suggest that similar compounds in different concentrations comprise the flavor of these 2 whey sources and that steps should be taken to minimize lipid oxidation during fluid whey processing. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

JOURNAL OF SENSORY STUDIES, 26(4), 278–290.

By: M. Kim n, S. Drake n & M. Drake*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate

JOURNAL OF DAIRY SCIENCE, 94(8), 3747–3760.

By: M. Whitson n, R. Miracle n, E. Bastian & M. Drake n

author keywords: whey protein; retentate; storage; flavor
MeSH headings : Cheese / standards; Dairy Products / standards; Food Handling; Food Storage / methods; Milk Proteins / drug effects; Milk Proteins / metabolism; Taste; Time Factors; Whey Proteins
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Effects of Starter Culture and Storage on the Flavor of Liquid Whey

JOURNAL OF FOOD SCIENCE, 76(5), S354–S361.

By: R. Campbell n, R. Miracle n, P. Gerard n & M. Drake n

author keywords: culture; flavor; lipid oxidation; volatile compounds; whey
MeSH headings : Dairy Products / analysis; Fatty Acids, Nonesterified / analysis; Food Preservatives / analysis; Food Preservatives / metabolism; Food Storage / methods; Humans; Odorants / analysis; Research Design; Taste; Volatile Organic Compounds / analysis
TL;DR: Results from this study demonstrate that oxidation occurs in milk prior to cheesemaking but that starter type and starter strain influence also oxidative stability and lipid oxidation off flavors in fluid whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins

JOURNAL OF DAIRY SCIENCE, 94(9), 4347–4359.

By: M. Listiyani n, R. Campbell n, R. Miracle n, L. Dean n & M. Drake n

author keywords: whey; benzoic acid; bleach; flavor
MeSH headings : Animals; Benzoic Acid / analysis; Benzoyl Peroxide / pharmacology; Bleaching Agents / pharmacology; Carotenoids / analysis; Cattle; Cheese / analysis; Cheese / standards; Color; Hydrogen Peroxide / pharmacology; Lipid Peroxidation / drug effects; Milk Proteins / analysis; Milk Proteins / drug effects; Taste; Whey Proteins
TL;DR: Benzoyl peroxide is more effective in color removal of whey and results in fewer flavor side effects compared with HP and residual BA is decreased by ultrafiltration and diafiltration, with smaller differences than those observed in WPC34. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

Salty taste in dairy foods: Can we reduce the salt?

JOURNAL OF DAIRY SCIENCE, 94(2), 636–645.

By: S. Drake n, K. Lopetcharat n & M. Drake n

author keywords: sodium chloride; sensory; reduction; food application
MeSH headings : Animals; Cheese / analysis; Consumer Behavior; Dairy Products / analysis; Differential Threshold; Food Analysis; Food Preferences; Hypertension / prevention & control; Milk / chemistry; Sodium Chloride, Dietary / analysis; Taste; Water / analysis
TL;DR: Reducing sodium in cheese sauce, cottage cheese, and milk-based soups may be challenging and that exploration of sodium chloride alternatives in these foods is warranted, and appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2011 journal article

The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate

JOURNAL OF DAIRY SCIENCE, 94(3), 1185–1193.

By: R. Campbell n, R. Miracle n & M. Drake n

author keywords: annatto; flavor; starter culture; whey protein
MeSH headings : Animals; Bixaceae; Carotenoids / pharmacology; Cultured Milk Products; Food Coloring Agents / pharmacology; Food Handling / methods; Milk Proteins / analysis; Milk Proteins / drug effects; Plant Extracts / pharmacology; Taste; Whey Proteins
TL;DR: Results suggest that annatto has a no effect on whey protein flavor, but that the starter culture has a large influence on the oxidative stability of whey. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Characterization of Flavor of Whey Protein Hydrolysates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327.

By: P. Leksrisompong n, R. Miracle & M. Drake*

author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
MeSH headings : Chromatography, Gas / methods; Chromatography, Gel; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Milk Proteins / chemistry; Odorants / analysis; Protein Hydrolysates / chemistry; Smell; Solid Phase Extraction; Taste; Whey Proteins
TL;DR: Odor activity thresholds of whey protein hydrolysates were lower than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates

JOURNAL OF DAIRY SCIENCE, 93(5), 1824–1843.

By: J. Evans n, J. Zulewska*, M. Newbold*, M. Drake n & D. Barbano*

author keywords: serum protein; whey protein; composition; flavor
MeSH headings : Adult; Beverages / standards; Female; Food Handling; Humans; Male; Milk Proteins / analysis; Milk Proteins / chemistry; Minerals / analysis; Sensation; Whey Proteins; Young Adult
TL;DR: Few sensory differences were found between the rehydrated SPC and WPC manufactured in this study, but their flavor profiles were distinct from the flavor of reHydrated commercial WPC. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages

JOURNAL OF FOOD SCIENCE, 75(9), S513–S521.

By: J. Childs n & M. Drake n

author keywords: astringency; flavor; whey protein
MeSH headings : Adult; Animals; Beverages; Consumer Behavior; Female; Focus Groups; Humans; Male; Milk Proteins / chemistry; Mouth / physiology; Olfactory Perception; Taste / physiology; Taste Perception; Whey Proteins
TL;DR: It is suggested that flavors contributed by WPI in acidic beverages are more objectionable than the astringent mouthfeel and that both flavor and astringency should be the focus of ongoing studies to improve the palatability of these products. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Source: Web Of Science
Added: August 6, 2018

2010 journal article

DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES

JOURNAL OF SENSORY STUDIES, 25(5), 720–739.

By: S. Drake n, M. Yates n & M. Drake*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS

JOURNAL OF SENSORY STUDIES, 25(3), 447–462.

By: L. Barden*, E. Cakir*, P. Leksrisompong, K. Ryan*, E. Foegeding n & M. Drake*

UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA

JOURNAL OF SENSORY STUDIES, 25, 133–152.

By: L. Melo*, J. Childs n, M. Drake n, H. Andre Bolini* & P. Efraim

TL;DR: The results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address, and which levels of sugar claim, sweetener type and calorie reduction should be used depending on whom – nondiabetic and diabetic – diabetic/reduced-calorie milk chocolates are being developed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses

JOURNAL OF DAIRY SCIENCE, 93(11), 5069–5081.

By: M. Drake n, R. Miracle n & D. McMahon*

author keywords: cheese; fat reduction; low fat; flavor chemistry
MeSH headings : Cheese / analysis; Consumer Behavior; Dietary Fats / analysis; Fatty Acids, Nonesterified / analysis; Food Handling / methods; Furans / analysis; Ketones / analysis; Lactones / analysis; Phenylethyl Alcohol / analysis; Taste; Volatile Organic Compounds / analysis
TL;DR: Results confirm that flavor differences documented between full-fat and reduced-fat cheeses are not due solely to differences in matrix and flavor release but also to distinct differences in ripening biochemistry, which leads to an imbalance of many flavor-contributing compounds. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Influence of fat on flavour and flavour development in cheddar cheese

Australian Journal of Dairy Technology, 65(3), 195–199.

By: M. Drake, R. Miracle & D. McMahon

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

2010 article

Invited review: Annatto usage and bleaching in dairy foods

Kang, E. J., Campbell, R. E., Bastian, E., & Drake, M. A. (2010, September). JOURNAL OF DAIRY SCIENCE, Vol. 93, pp. 3891–3901.

By: E. Kang n, R. Campbell n, E. Bastian & M. Drake n

author keywords: annatto; bleach; flavor; whey
MeSH headings : Animals; Benzoyl Peroxide / metabolism; Bixaceae; Bleaching Agents / pharmacology; Carotenoids / analysis; Carotenoids / pharmacology; Cattle; Dairy Products / analysis; Food Coloring Agents / pharmacology; Hydrogen Peroxide / metabolism; Lactoperoxidase / metabolism; Legislation, Food; Milk / chemistry; Milk / drug effects; Oxidation-Reduction / drug effects; Plant Extracts / analysis; Plant Extracts / pharmacology
TL;DR: The advantages, disadvantages, regulatory concerns, flavor implications, and optimal usage conditions of 2 widely used bleaching agents, hydrogen peroxide and benzoyl peroxide, as well as a few alternative methods including lipoxygenase, peroxidase, and lactoperoxidases systems are discussed. (via Semantic Scholar)
UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children

JOURNAL OF FOOD SCIENCE, 75(9), S522–S526.

By: O. Palacios n, J. Badran n, L. Spence n, M. Drake n, M. Reisner n & H. Moskowitz n

author keywords: acceptance; children; cow's milk; lactose free
MeSH headings : Adolescent; Black or African American; Age Factors; Animals; Cacao / chemistry; Child; Energy Intake; Hispanic or Latino; Humans; Interviews as Topic; Milk; Olfactory Perception; Soy Milk; Surveys and Questionnaires; Taste; Taste Perception; White People
TL;DR: The effect of age is not a simple scaling bias but may suggest a reduced criticism by younger respondents of less-acceptable products, as well as greater acceptance of lactose-free cow's milk compared to milk substitute beverages. (via Semantic Scholar)
UN Sustainable Development Goal Categories
2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2010 journal article

Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1900–1909.

By: M. Kelly n, B. Vardhanabhuti n, P. Luck n, M. Drake n, J. Osborne n & E. Foegeding n

Contributors: M. Kelly n, B. Vardhanabhuti n, P. Luck n, M. Drake n, J. Osborne n & E. Foegeding n

author keywords: astringency; beta-lactoglobulin; saliva
MeSH headings : Adult; Beverages / analysis; Buffers; Female; Humans; Hydrogen-Ion Concentration; Lactoglobulins / chemistry; Male; Milk Proteins / chemistry; Saliva / chemistry; Saliva / physiology; Sucrose / analogs & derivatives; Sucrose / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: Both sensory evaluation and in vitro study of interactions between beta-LG and saliva indicate that astringency of whey proteins is a complex process determined by the extent of aggregation occurring in the mouth, which depends on the whey protein beverage pH and buffering capacity in addition to saliva flow rate. (via Semantic Scholar)
UN Sustainable Development Goal Categories
13. Climate Action (Web of Science)
Sources: Web Of Science, NC State University Libraries, ORCID
Added: August 6, 2018

2010 journal article

Roles of charge interactions on astringency of whey proteins at low pH

JOURNAL OF DAIRY SCIENCE, 93(5), 1890–1899.

By: B. Vardhanabhuti n, M. Kelly n, P. Luck n, M. Drake n & E. Foegeding n

Contributors: B. Vardhanabhuti n, M. Kelly n, P. Luck n, M. Drake n & E. Foegeding n