@misc{liu_aimutis_drake_2024, title={Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects}, volume={13}, ISSN={["2304-8158"]}, DOI={10.3390/foods13071010}, abstractNote={Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.}, number={7}, journal={FOODS}, author={Liu, Yaozheng and Aimutis, William R. and Drake, MaryAnne}, year={2024}, month={Apr} }
 @article{pranata_hoyt_drake_barbano_2024, title={Effect of dipotassium phosphate addition and heat on proteins and minerals in milk protein beverages}, volume={107}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2023-23768}, abstractNote={Our objective was to determine the effects of dipotassium phosphate (DKP) addition, heat treatments (no heat, HTST: 72°C for 15 s, and direct steam injection UHT: 142°C for 2.3 s), and storage time on the soluble protein composition and mineral (P, Ca, K) concentration of the aqueous phase around casein micelles in 7.5% milk protein-based beverages made with liquid skim milk protein concentrate (MPC) and micellar casein concentrate (MCC). MPC was produced using a spiral wound polymeric membrane and MCC was produced using a 0.1µ ceramic membrane by filtration at 50°C. Two DKP concentrations were used (0 and 0.15% wt/wt) within each of the 3 heat treatments. All beverages had no other additives and ran through heat treatment without coagulation. Ultracentrifugation (2 h run at 4°C) supernatants of the beverages were collected at 1, 5, 8, 12 and 15 d storage at 4°C. P, Ca, and K concentrations in the beverages and supernatants were measured using inductively coupled plasma spectrometry. Protein composition of supernatants was measured using Kjeldahl and SDS-PAGE. MCC and MPC beverages with 0.15% DKP had higher (P < 0.05) concentrations of supernatant protein, Ca, and P than beverages without DKP. Protein, Ca, and P concentrations were higher in MCC supernatant than in MPC supernatant when DKP was added, and these concentrations increased (P < 0.05) over storage time, especially when lower heat treatments (HTST or no heat treatment) had been applied. DKP addition caused the dissociation of αs-, β-, κ-casein, and casein proteolysis products out of the casein micelles, and DKP addition explained over 70% of the increase in supernatant protein, P, and Ca concentrations. DKP could be removed from 7.5% protein beverages made with fresh liquid MCC and MPC (containing a residual lactose concentration of 0.6 to 0.7% and the proportional amount of soluble milk minerals) as these beverages maintain heat processing stability without DKP addition.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Pranata, Joice and Hoyt, Hayden and Drake, MaryAnne and Barbano, David M.}, year={2024}, month={Feb}, pages={695–710} }
 @article{hernandez_truong_barbano_drake_2024, title={Milk beverage base with lactose removed with ultrafiltration: Effect of fat and protein concentration on sensory and physical properties}, volume={107}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2023-23715}, abstractNote={Our objectives were to determine the impact of fat (skim to whole milk) and protein (3.4 to 10.5%) concentration on the sensory and physical properties of milk beverage base that had lactose and other low molecular components removed by ultrafiltration. In experiment 1, a matrix of 16 treatments was produced to achieve 4 levels of lactose removal (0, 30,70, and 97%) at each of 4 fat levels (skim, 1%, 2% and whole milk). In experiment 2, a matrix of 12 treatments was produced to achieve 4 levels of lactose removal (0, 30, 70, and 97%) at each of 3 protein concentrations (3.4, 6.5, and 10.5% protein). Physical and sensory properties of these products were determined. Removal of >95% of milk lactose by UF required a diafiltration volume of approximately 3 times the milk volume. Lactose and low molecular weight solute removal increased whiteness across the range from skim to whole milk while decreasing viscosity and making milk flavor more bland. In addition, lactose (and other low molecular weight solute) removal by UF decreased titratable acidity by more than 50% and increased milk pH at 20°C to > 7.0. Future work on milk and milk-based beverages with lactose removed by UF needs to focus on interaction of the remaining milk solids with added flavorings, changing casein to whey protein ratio before removal of lactose by UF, and the impact of lactose and low molecular weight solute removal on heat stability, particularly for neutral-pH, shelf-stable milk-based beverages.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hernandez, A. J. and Truong, T. and Barbano, D. M. and Drake, M. A.}, year={2024}, month={Jan}, pages={169–183} }
 @article{lin_maloney_drake_zheng_2024, title={Synergistic functionality of transglutaminase and protease on modulating texture of pea protein based yogurt alternative: From rheological and tribological characterizations to sensory perception}, volume={150}, ISSN={["1873-7137"]}, url={https://doi.org/10.1016/j.foodhyd.2023.109652}, DOI={10.1016/j.foodhyd.2023.109652}, abstractNote={Although the general mechanism of transglutaminase (TGase) and protease on texturizing protein gels has been known, their synergistic functionalities on modulating the textural and sensory attributes of pea protein based yogurt alternative (PPBYA) are still not clear. In this work, 9 PPBYA gels treated by the mentioned enzymes were manufactured to investigate their texturizing functionality. By treating PPBYA milk (emulsion) with TGase (0.47 U/g protein), the resultant PPBYA gel had an increased strain resilience by ∼1.8-fold compared to blank control (γ-LVE); however, the brittleness of the gel was also increased by ∼4.8-fold (Index-FT). Co-application of TGase (0.47 U/g protein) and protease (0.1 U/g protein) seemed not to cause changes in some conventional rheological parameters as compared to the PPBYA control, for instance the referred parameters were strain resistance, hardness, and brittleness. However, the impact of mentioned synergistic enzymatic treatment on PPBYA gel may be clearly demonstrated by nonlinear rheological parameters; the Pipkin diagrams showed that co-application of TGase and protease resulted in PPBYA gels with higher homogeneity of dynamic rheology behavior in response to large deformation. Overall, the enzymatic treatments were able to result in significant changes in structure, rheology, tribology, and sensory attributes. Sensory textural attributes e.g. smoothness-in-mouth and astringency were both correlated with flow strain, whereas lubrication transition behavior was correlated with astringency. The obtained results demonstrated that the difference of textural characteristics between PPBYA and yogurt can be reduced by the co-application of TGase and protease at an optimized ratio and dosage rate.}, journal={FOOD HYDROCOLLOIDS}, author={Lin, Yufeng and Maloney, Katherine and Drake, Maryanne and Zheng, Haotian}, year={2024}, month={May} }
 @article{keefer_rovai_drake_2023, title={A Timely Application-Temporal methods, past, present, and future}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16491}, abstractNote={Abstract}, journal={JOURNAL OF FOOD SCIENCE}, author={Keefer, Heather R. M. and Rovai, Dominic and Drake, MaryAnne}, year={2023}, month={Feb} }
 @article{best_racette_drake_2023, title={Consumer perception of restaurant and ready-to-eat cheese dips}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16498}, abstractNote={AbstractCheese dips are an expanding category sold as ready to eat (RTE) in grocery stores or served hot in restaurants (RST). The purpose of this study was to determine key consumer attributes for cheese dips and evaluate if key drivers of purchase for cheese dips were distinct between grocery store or restaurant purchase. An online survey (n = 931) was conducted. Participants were asked two different sets of questions based on the location they most frequently purchased and consumed cheese dip in the past 6 months, at a restaurant (n = 480) or from a grocery store (n = 451). Consumers first evaluated psychographic and agree/disagree questions regarding cheese dip and then completed maximum difference exercises focused on color and other extrinsic cheese dip attributes. Finally, an adaptive choice‐based conjoint was used to determine the relative importance of cheese dip attributes. Clustering of conjoint utility scores revealed differences in preference for spiciness, but similar preferences for other attributes within both consumer groups. RTE and RST consumers indicated that their ideal cheese dip was white in color, moderately thick, and of medium spiciness with small visible pepper pieces and jalapeno pepper flavor. For both consumer groups, spiciness was the most important characteristic of cheese dips, followed by package for RTE consumers and pepper flavor and consistency for RST consumers. Regardless of consumption context, consumers have similar ideal characteristics for cheese dips.}, journal={JOURNAL OF FOOD SCIENCE}, author={Best, Anita R. and Racette, Clara M. and Drake, MaryAnne}, year={2023}, month={Feb} }
 @article{liu_keefer_watson_drake_2023, title={Consumer perception of whole watermelons}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16843}, abstractNote={AbstractThere are many varieties of watermelons, providing distinct external and internal sensory attributes. This study used an online survey (n = 700) and focus groups (n = 25) to investigate consumer perception of whole watermelons. Rind color, sound of the melon, size, and price were the most important attributes for consumers when selecting a whole watermelon. Freshness was the most important whole watermelon characteristic, and watermelon freshness/quality was driven by sweetness, crispness, and juiciness. Consumers preferred seedless watermelons that had a light rind with dark green stripes, red flesh, an oval/oblong shape, firm and crisp flesh, a weight of approximately 2.2–5.5 kg, and labeling that described them as fresh, juicy, and sweet. Two consumer clusters were identified from quantitative survey data and were also representative of focus group participants: value consumers and watermelon enthusiasts. Watermelon enthusiasts were differentiated by a higher value for claims including local, product of USA, sustainably farmed, and organic. Watermelon purchase is quality driven: consumers will pay more for guaranteed sweetness and crispness.}, journal={JOURNAL OF FOOD SCIENCE}, author={Liu, Yaozheng and Keefer, Heather and Watson, Megan and Drake, MaryAnne}, year={2023}, month={Nov} }
 @article{hoyt_pranata_barbano_drake_2023, title={Effect of dipotassium phosphate and heat on milk protein beverage viscosity and color}, volume={106}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2022-22887}, abstractNote={Our objective was to determine the effect of addition of dipotassium phosphate (DKP) at 3 different thermal treatments on color, viscosity, and sensory properties of 7.5% milk protein-based beverages during 15 d of storage at 4°C. Micellar casein concentrate (MCC) and milk protein concentrate (MPC) containing about 7.5% protein were produced from pasteurized skim milk using a 3×, 3-stage ceramic microfiltration process and a 3×, 3-stage polymeric ultrafiltration membrane process, respectively. The MCC and MPC were each split into 6 batches, based on thermal process and addition of DKP. The 6 batches were no postfiltration heat treatment with added DKP (0.15%), no postfiltration heat without added DKP (0%), postfiltration high-temperature, short time (HTST) with DKP, postfiltration HTST without DKP, postfiltration direct steam injection with DKP, and postfiltration direct steam injection without DKP. The 6 MCC milk-based beverages and the 6 MPC milk-based beverages were stored at 4°C. Viscosity, color, and sensory properties were determined over 15 d of refrigerated storage. MCC- and MPC-based beverages at 7.5% protein with and without 0.15% added dipotassium phosphate were successfully run through an HTST and direct steam injection thermal process. The 7.5% protein MCC-based beverage contained a higher calcium and phosphorus content (2,425 and 1,583 mg/L, respectively) than the 7.5% protein MPC-based beverages (2,141 and 1,338 mg/L, respectively). Pasteurization (HTST) had very little effect on beverage particle size distribution, whereas direct steam injection thermal processing produced protein aggregates with medians in the range of 10 and 175 μm for MPC beverages. A population of casein micelles at about 0.15 μm was found in both MCC- and MPC-based beverages. Larger particles in the 175-μm range were not detected in the MCC beverages. In general, the apparent viscosity (AV) of MCC beverages was higher than MPC beverages. Added DKP increased the AV of both MCC- and MPC-based beverages, while increasing heat treatment decreased AV. The AV of beverages with DKP increased during 15 d of 4°C of storage for both MCC and MPC, whereas there was very little change in AV during storage without DKP and a similar effect was observed for sensory viscosity scores. The L value of beverages was higher with higher heat treatment, but DKP addition decreased L value and sensory opacity greatly. Sulfur-eggy flavors were detected in MPC beverages, but not MCC-based beverages.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hoyt, Hayden M. and Pranata, Joice and Barbano, David M. and Drake, MaryAnne}, year={2023}, month={Jun}, pages={3884–3899} }
 @article{pranata_dunn_drake_barbano_2023, title={Effect of temperature and protein concentration on the protein types within the ultracentrifugation supernatant of liquid micellar casein concentrate}, volume={106}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2023-23595}, abstractNote={Liquid micellar casein concentrate (MCC) is an ideal milk-based protein ingredient for neutral-pH ready-to-drink beverages. The texture and mouthfeel of liquid MCC-based beverages depend on the beverage protein content as well as the composition of soluble proteins in the aqueous phase around the casein micelle. The objective of this study was to determine the composition of soluble proteins in the aqueous phase around the casein micelles in skim milk and liquid MCC containing 7.0 and 11.6% protein content. Skim milk was pasteurized and concentrated to 7% protein content by microfiltration and then to 18% protein content by ultrafiltration. The 18% MCC was then serially diluted with distilled water to produce 11.6 and 7.0% protein MCC. Skim milk, 7.0% MCC, and 11.6% MCC were ultracentrifuged at 100,605 x g for 2 h at 4, 20 and 37°C. The ultracentrifugation supernatants were collected to represent the aqueous phase around the casein micelle in MCC solutions. The supernatants were analyzed by Kjeldahl to determine the crude protein, casein, and casein as a percentage of crude protein content, and by sodium dodecyl sulfate PAGE to determine the composition of the individual proteins. Most of the proteins in MCC supernatant (about 45%) were casein proteolysis products. The remaining proteins in the MCC supernatant consisted of a combination of intact αs-, β-, and κ-caseins (about 40%) and serum proteins (14 to 18%). Concentrations of αs-casein and β-casein in the supernatant increased (P < 0.05) with decreasing temperature, especially at higher protein concentrations. Temperature and interaction between temperature and protein explained about 80% of the variation in concentration of supernatant αs- and β-caseins. Concentration of supernatant κ-casein, casein proteolysis products, and serum protein increased (P < 0.05) with increasing MCC protein concentration, and MCC protein concentration explained most of the variation in supernatant κ-casein, casein proteolysis products, and serum protein concentrations. Predicted MCC apparent viscosity was positively associated with the dissociation of αs- and β-caseins. Optimal beverage viscosity could be achieved by controlling the dissociation of these proteins in MCC.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Pranata, Joice and Dunn, Marshall and Drake, Maryanne and Barbano, David M.}, year={2023}, month={Dec}, pages={8331–8340} }
 @article{keefer_racette_drake_2023, title={Factors influencing consumer motivations for protein choice}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.16805}, abstractNote={AbstractThis study evaluated the factors that motivate US consumers (18–65 years) to choose protein products derived from specific protein sources. An online survey was conducted. Participants who purchased protein products (n = 673) were shown agree/disagree questions, along with maximum difference (MaxDiff), constant sum, and Kano questions on factors surrounding protein choice. Last, follow‐up qualitative interviews were conducted with 51 survey participants to further investigate consumer motivations behind protein choice. Survey participants conceptually desired a protein product or protein‐fortified food that was a good source of protein, tasted great, and was healthy. Three clusters of consumers with distinct motivations for protein purchases were identified. Cluster 1 (C1) consumers (n = 176) desired plant‐based, environmentally friendly products and valued sustainability label claims more than flavor/taste. Cluster 2 (C2) consumers (n = 271) were nutritionally conscious and desired high‐protein healthy products that were also high in vitamins/minerals. Cluster 3 (C3) consumers (n = 226) showed the most loyalty to the products they currently purchased and were also most willing to try new products based on the recommendations. Cluster 1 consumers placed importance on protein sources, while C2 valued price most and C3 gave the highest value to flavor. In side‐by‐side protein comparisons, plant‐based proteins were considered superior to dairy proteins in sustainability, health, ethics, and digestibility, while both protein types were at parity for naturalness, satiety, and taste across all consumers, but differences were documented among consumer clusters. Results from this study demonstrate that there are many different motivations for consumers to purchase protein products. These motivations can be applied to consumer education as well as the strategic positioning of protein products.Practical Application: This study investigated consumer perception of different protein types and the drivers of choice for protein types among distinct consumer groups. Further application of findings from this study may help guide the development and formulation of new products with a diverse range of protein sources.}, journal={JOURNAL OF FOOD SCIENCE}, author={Keefer, Heather and Racette, Clara and Drake, Maryanne}, year={2023}, month={Nov} }
 @article{liu_cadwallader_drake_2023, title={Identification of predominant aroma components of dried pea protein concentrates and isolates}, volume={406}, ISSN={["1873-7072"]}, DOI={10.1016/j.foodchem.2022.134998}, abstractNote={Pea protein is a growing plant-based protein ingredient. Pea proteins have characteristic undesirable flavors, leading to challenges in ingredient applications. The objective of this study was to characterize the flavor of pea proteins using descriptive sensory analysis and instrumental volatile compound analyses. Seven sensory attributes were identified in most pea proteins at variable intensities: cereal/grain, cardboard, green pea, beany/yellow pea, bitter, umami, and astringent. Other attributes, cheesy, doughy, sulfur, pyrazine, fecal, sweet aromatic and salty taste, were distinguishing flavors of some pea proteins (p < 0.05). The key aroma-active compounds in pea proteins were hexanal, heptanal, benzaldehyde, methional, 2-hexanone, 2-heptanone, 1-octen-3-one, 2-nonanone, 1-nonen-3-one, 1-pentanol, 2-pentyl furan, 2-isopropyl-3-methoxypyrazine, 2,5-dimethyl-3-(3-methylbutyl)-pyrazine and 2-methyl-isoborneol (present in all representative samples). Volatile compounds responsible for the majority of sample variation included 2-methyl butanal, (Z)-3-hexanal, (E,E)-2,4-decadienal, 1-octen-3-one, 2-decanone, 1-pentanol, 1-octen-3-ol, geosmin and 2,3-diethyl-5-methyl pyrazine (p < 0.05). This study can facilitate product development and flavor masking of various pea protein applications.}, journal={FOOD CHEMISTRY}, author={Liu, Yaozheng and Cadwallader, Dylan C. and Drake, MaryAnne}, year={2023}, month={Apr} }
 @article{racette_nishku_drake_2023, title={Parental perception of children's school lunch milk}, volume={106}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2023-23326}, abstractNote={School lunch programs are mandated by the US Code of Federal Regulations (CFR) to serve pasteurized milk that is skim or 1% fat and fortified with vitamins A and D (Office of the Federal Register, 2021a). In recent years, proposals have been made to alter nutritional requirements for school lunches and school lunch milk, including changes to the milkfat and flavor options available. The objective of this study was to evaluate parental understanding and perception of school lunch milk to better understand how changes to school lunch milk are perceived by parents. Four focus groups (n = 34) were conducted with parents of school-aged children (5-13 y) who purchased milk as part of a lunch at school. Participants were asked about school lunch milk, including nutritional content, packaging, and flavoring. Focus groups included a build-your-own milk activity and discussion of children's milk products currently available on the market. Two subsequent online surveys were conducted with parents of school-aged children (Survey 1 n = 216, Survey 2 n = 133). Maximum Difference (MXD) scaling was used to evaluate what beverages parents would prefer their child to drink at school (Survey 1), and which attributes of chocolate milk for children were most important to parents (Survey 2). An Adaptive Choice Based Conjoint (ACBC) activity (Survey 1) included flavor, milk fat, heat treatment, label claims, and packaging type. Both surveys included questions to evaluate knowledge of milk nutrition and attitudes regarding milk and flavored milk. Agree/disagree questions were used in both surveys to assess parental opinions of school lunch milk. Survey 2 also included semantic differential (sliding scale) questions to assess parental opinions of chocolate milk and their acceptance of sugar alternatives in chocolate milk served in schools. Parents were familiar with the flavor options and packaging of school lunch milk, but expressed limited familiarity with school lunch milk fat content. Parents perceived milk to be healthy and a good source of vitamin D and calcium. From survey results, parents placed the highest importance on school lunch milk packaging, followed by milk fat percentage and flavoring over label claims and heat treatment. The ideal school lunch milk for parents was unflavored (white milk) or chocolate, 2% fat, and packaged in a cardboard gabletop carton. For school lunch chocolate milk, 3 distinct clusters of parents with differing opinions for children's chocolate milk were identified. 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. Parents in both surveys also displayed a preference for 2% fat milk over low-fat options, which provides actionable insight for both governmental bodies determining educational and nutritional policies for school meals and fluid milk producers seeking to optimize their products intended for schools.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Racette, C. M. and Nishku, S. and Drake, M. A.}, year={2023}, month={Oct}, pages={6771–6788} }
 @misc{drake_watson_liu_2023, title={Sensory Analysis and Consumer Preference: Best Practices}, volume={14}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-060721-023619}, abstractNote={Sensory science is a multidisciplinary field that encompasses a wide variety of established and newly developed tests to document human responses to stimuli. Sensory tests are not limited to the area of food science but they find wide application within the diverse areas of the food science arena. Sensory tests can be divided into two basic groups: analytical tests and affective tests. Analytical tests are generally product-focused, and affective tests are generally consumer-focused. Selection of the appropriate test is critical for actionable results. This review addresses an overview of sensory tests and best practices.}, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY}, author={Drake, M. A. and Watson, M. E. and Liu, Y.}, year={2023}, pages={427–448} }
 @article{cadwallader_gerard_drake_2023, title={The role of packaging on the flavor of fluid milk}, volume={106}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2022-22060}, abstractNote={Few studies have addressed the effects of package material in the absence of light on contributions to fluid milk flavor. The objective of this study was to compare the sensory and chemical properties of fluid milk packaged in paperboard cartons, low-density polyethylene, high-density polyethylene (HDPE), polyethylene terephthalate (PET), linear low-density polyethylene (LLDPE), and glass. Pasteurized (high temperature short time, 77°C for 25 s) skim and whole milk were filled (280 mL ± 10 mL) into paperboard cartons, low-density polyethylene, HDPE, PET, LLDPE, and glass (control). Milks were stored at 4°C in the dark and sampled at d 0, 5, 10, and 15. Descriptive analysis was applied to document sensory profiles at each time point, and volatile compounds were extracted and identified by solid-phase microextraction with gas chromatography mass spectrometry and gas chromatography-olfactometry. Tetrad tests with consumers were conducted at d 10. Both skim and whole milks packaged in cartons had noticeable paperboard flavor by d 5 and higher levels of hexanal than skim and whole milks in other package types at d 5. Skim milks packaged in paperboard cartons and LLDPE had distinct refrigerator/stale flavor compared with milks in the other package types, concurrent with increased levels of refrigerator/package-related compounds including styrene, acetophenone and 2-ethyl-1-hexanol. Milks packaged in glass, PET and HDPE were not distinguished by consumers at d 10 post-processing. Package type influences fluid milk flavor, and these effects are greater in skim milk compared with whole milk. Paperboard cartons do not preserve milk freshness, as well as PET, HDPE, or glass, due to flavor migration and scalping. Glass remains an ideal barrier to preserve fluid milk flavor, but in the absence of light, HDPE and PET provide additional benefits while also maintaining fluid milk flavor.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Cadwallader, D. C. and Gerard, P. D. and Drake, M. A.}, year={2023}, month={Jan}, pages={151–167} }
 @article{keefer_sipple_carter_barbano_drake_2022, title={Children's perceptions of fluid milk with varying levels of milkfat}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20826}, abstractNote={Schools participating in federal meal programs are limited to serving skim or low-fat (≤1%) flavored and unflavored milk. Few studies have directly addressed child perceptions and preferences for milk containing different amounts of milkfat. The objective of this study was to determine whether children can differentiate between flavored and unflavored fluid milk containing varying levels of milkfat and whether preferences for certain levels of milkfat exist. Flavored and unflavored milks containing 4 different percentages of milkfat (≤0.5, 1, 2, and 3.25%) were high-temperature, short-time processed, filled into half-gallon light-shielded milk jugs, and stored at 4°C in the dark. Milks were evaluated by children (ages 8-13 yr) following 7 d at 4°C. Acceptance testing and tetrad difference testing were conducted on flavored and unflavored milks with and without visual cues to determine if differences were driven by visual or flavor or mouthfeel cues. Child acceptance testing (n = 138 unflavored; n = 123 flavored) was conducted to evaluate liking and perception of selected attributes. Tetrad testing (n = 127 unflavored; n = 129 flavored) was conducted to determine if children could differentiate between different fat levels even in the absence of a difference in acceptance. The experiment was replicated twice. When visual cues were present, children had higher overall liking for 1% and 2% milks than skim for unflavored milk and higher liking for chocolate milks containing at least 1% milk fat than for skim. Differences in liking were driven by appearance, viscosity, and flavor. In the absence of visual cues, no differences were observed in liking or flavor or mouthfeel attributes for unflavored milk but higher liking for at least 1% milk fat in chocolate milk compared with skim was consistent with the presence of visual cues. From tetrad testing, children could visually tell a difference between all unflavored pairs except 2% versus whole milk and could not detect consistent differences between milkfat pairs in the absence of visual cues. For chocolate milk, children could tell a difference between all milk fat pairs with visual cues and could tell a difference between skim versus 2% and skim versus whole milk without visual cues. These results demonstrate that in the absence of package-related flavors, school-age children like unflavored skim milk as well as milk with higher fat content in the absence of visual cues. In contrast, appearance as well as flavor and mouthfeel attributes play a role in children's liking as well as their ability to discriminate between chocolate milks containing different amounts of fat, with chocolate milk containing at least 1% fat preferred. The sensory quality of school lunch milk is vital to child preference, and processing efforts are needed to maximize school milk sensory quality.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Keefer, H. M. and Sipple, L. R. and Carter, B. G. and Barbano, D. M. and Drake, M. A.}, year={2022}, month={Apr}, pages={3004–3018} }
 @article{sipple_racette_schiano_drake_2022, title={Consumer perception of ice cream and frozen desserts in the "better-for-you" category}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-21029}, abstractNote={The consumption of ice cream and frozen desserts in the "better-for-you" (BFY) category has grown rapidly over the past few years, even as traditional ice cream sales remain stagnant. To better understand consumer preferences within the BFY category, an online survey (n = 1,051) was conducted with ice cream and frozen dessert consumers, followed by consumer acceptance testing of commercial BFY frozen dairy desserts. Consumers of BFY frozen desserts (n = 578) completed an adaptive choice-based conjoint survey and MaxDiff exercise to identify the attributes that drive purchase of BFY frozen desserts. MaxDiff exercises were also used to determine which attributes all frozen dessert consumers (n = 1,051) perceived to make a frozen dessert BFY and which stabilizers or emulsifiers were most attractive on an ice cream or frozen dessert label. Subsequently, a consumer acceptance test (n = 186) was conducted using 4 commercial vanilla-flavored frozen dairy desserts made with different sweetening systems (sugar, sucralose + acesulfame K, monk fruit + allulose, and stevia + erythritol). Half of consumers were primed or informed with the sweeteners and basic nutritional information for the frozen desserts before tasting, and the other half of consumers evaluated samples blinded, where they were only informed that they were tasting a vanilla-flavored frozen dessert. Sweetener type and base (dairy vs. plant) were the most important attributes to BFY consumers when selecting a BFY frozen dessert (n = 578). For all ice cream and BFY dessert consumers (n = 1,051), sweetener-related claims (naturally sweetened, reduced sugar, no added sugar), along with "all natural" and a short ingredient list, were the top attributes that contributed to perception of a "healthier" frozen dessert. 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. Flavor of BFY frozen desserts remains more important than perceived healthiness. Consumers perceive frozen desserts, even those in the BFY category, as an indulgence. Frozen dessert manufacturers should focus on naturally sweetened, dairy-based desserts with minimal sweetener-related flavor defects when designing products for the BFY category.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Sipple, L. R. and Racette, C. M. and Schiano, A. N. and Drake, M. A.}, year={2022}, month={Jan}, pages={154–169} }
 @article{racette_drake_2022, title={Consumer perception of natural hot-pepper cheeses}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20808}, abstractNote={Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choice-based conjoint activity focused on HPC attributes. Subsequently, natural HPC were manufactured in duplicate with 5 different hot-pepper blends with a range of heat intensities and distinct color differences. Trained panel profiling and consumer-acceptance testing (n = 194 consumers) were conducted on the cheeses. Three clusters of consumers were identified from the online survey. Cluster 1 (n = 175) were traditional HPC consumers, and cluster 2 (n = 152) preferred milder HPC. Cluster 3 (n = 183) showed preference for spicier HPC as well as novel HPC, such as those made with habanero peppers or white Cheddar cheese. Conceptually, the overall ideal HPC was a Monterey Jack with medium-sized, multicolored pieces of jalapeno peppers and a medium heat and spiciness. Heat and spiciness intensity and type of cheese were the most important attributes. The 5 HPC used in consumer testing had a distinct range (low to high) of hot-pepper burn and heat intensity by trained panel profiling. Consumer overall liking increased as hot-pepper burn and heat intensity increased to a certain point, indicating HPC consumers may have an optimal point for heat and spiciness in HPC. Consumers also preferred HPC with multicolored pepper pieces over those with a single pepper color, consistent with survey results. Consumers who self-reported that they prefer mild- or medium-spicy foods (mild consumers) preferred HPC that were less intense in hot-pepper burn than consumers who self-reported preference for hot or spicy foods (hot consumers). Most HPC consumers preferred HPC with higher heat intensity and were also motivated by visual characteristics of HPC.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Racette, C. M. and Drake, M. A.}, year={2022}, month={Mar}, pages={2166–2179} }
 @article{whitt_pranata_carter_barbano_drake_2022, title={Effects of micellar casein concentrate purity and milk fat on sulfur/eggy flavor in ultrapasteurized milk-based beverages}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-21621}, abstractNote={Our objectives were to determine the level of milk-derived whey protein (MDWP) removal necessary to achieve no detectable sulfur/eggy flavor in ultrapasteurized fat-free micellar casein concentrate (MCC) beverages (6.5% protein) and in the same beverages containing 1 and 2% milk fat. Micellar casein concentrate with 95% MDWP removal was produced from skim milk (50°C) with a 3×, 3-stage ceramic microfiltration (MF) process using 0.1-µm pore size graded permeability membranes (n = 3). In experiment 1, MCC-based beverages at about 6.5% (wt/wt) true protein were formulated at a fat content of 0.15% fat (wt/wt) at 4 different levels of MDWP removal percentages (95.2%, 91.0%, 83.2%, and 69.3%). In experiment 2, a similar series of beverages at 3 MDWP removal percentages (95.2%, 83.2%, and 69.3%) with 0.1, 1, and 2% fat content were produced. The purity (or completeness of removal of whey protein by MF) of MCC was determined by the Kjeldahl method and sodium dodecyl sulfate (SDS)-PAGE. Sensory properties of beverages were documented by descriptive sensory analysis, and volatile sulfur compounds were evaluated using solid-phase microextraction followed by gas chromatography-triple quadrupole mass spectrometry. The purity of MCC measured by the Kjeldahl method (casein as a percentage of true protein) was higher after thermal treatment than before, whereas MCC purity evaluated by SDS-PAGE was unchanged by heat treatment. The purity of MCC had an effect on the flavor profile of thermally processed beverages at 6.5% protein made with fresh liquid MCC. No sulfur/eggy flavor was detected in MCC beverages when 95% of the MDWP was removed (MCC purity about 93 to 94%) from skim milk by microfiltration at 0.1, 1, and 2% fat. As the fat content of 6.5% protein beverages produced with MCC increased, sulfur/eggy flavor intensity and hydrogen sulfide concentration decreased. However, the effect of increasing milk fat on reducing sulfur/eggy flavor in MCC-based beverages at 6.5% protein was less than that of increasing MDWP removal from MCC. Sulfur off-flavors in neutral-pH dairy protein beverages can be mitigated by use of high-purity MCC or by incorporation of fat in the beverage, or both.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whitt, D. M. and Pranata, J. and Carter, B. G. and Barbano, D. M. and Drake, M. A.}, year={2022}, month={Jul}, pages={5700–5713} }
 @article{rizzo_del toro-gipson_cadwallader_drake_2022, title={Identification of aroma-active compounds in Cheddar cheese imparted by wood smoke}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-21697}, abstractNote={Cheddar cheese is the most popular cheese in the United States, and the demand for specialty categories of cheese, such as smoked cheese, are rising. The objective of this study was to characterize the flavor differences among Cheddar cheeses smoked with hickory, cherry, or apple woods, and to identify important aroma-active compounds contributing to these differences. First, the aroma-active compound profiles of hickory, cherry, and apple wood smokes were analyzed by solid-phase microextraction (SPME) gas chromatography-olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Subsequently, commercial Cheddar cheeses smoked with hickory, cherry, or apple woods, as well as an unsmoked control, were evaluated by a trained sensory panel and by SPME GCO and GC-MS to identify aroma-active compounds. Selected compounds were quantified with external standard curves. Seventy-eight aroma-active compounds were identified in wood smokes. Compounds included phenolics, carbonyls, and furans. The trained panel identified distinct sensory attributes and intensities among the 3 cheeses exposed to different wood smokes (P < 0.05). Hickory smoked cheeses had the highest intensities of flavors associated with characteristic "smokiness" including smoke aroma, overall smoke flavor intensity, and meaty, smoky flavor. Cherry wood smoked cheeses were distinguished by the presence of a fruity flavor. Apple wood smoked cheeses were characterized by the presence of a waxy, green flavor. Ninety-nine aroma-active compounds were identified in smoked cheeses. Phenol, guaiacol, 4-methylguaiacol, and syringol were identified as the most important compounds contributing to characteristic "smokiness." Benzyl alcohol contributed to the fruity flavor in cherry wood smoked cheeses, and 2-methyl-2-butenal and 2-ethylfuran were responsible for the waxy, green flavor identified in apple wood smoked cheeses. These smoke flavor compounds, in addition to diacetyl and acetoin, were deemed important to the flavor of cheeses in this study. Results from this study identified volatile aroma-active compounds contributing to differences in sensory perception among Cheddar cheeses smoked with different wood sources.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rizzo, P. V. and Del Toro-Gipson, R. S. and Cadwallader, D. C. and Drake, M. A.}, year={2022}, month={Jul}, pages={5622–5640} }
 @article{schiano_nishku_racette_drake_2022, title={Parents' implicit perceptions of dairy milk and plant-based milk alternatives}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-21626}, abstractNote={Dairy product consumption is motivated by both familiarity and habit. Milk consumption decreases with age, but milk consumption during childhood and adolescence increases the chances of lifetime milk consumption. Understanding how parents perceive dairy milk and other dairy foods further enables development of dairy-positive messaging that aligns with their perceptions. The objective of this research was to understand parent belief systems around fluid dairy milk and plant-based alternatives (PBA). This goal was accomplished by assessing parents' implicit attitudes toward dairy milk and PBA with an implicit bias exercise (n = 331), followed by qualitative interviews to understand explicitly stated purchase motivations and guided recall of information heard about dairy milk and PBA to better understand external influences on milk perception (n = 88). The majority of parents (73.4%) implicitly associated dairy milk with positive attributes compared with those with a positive association with PBA (13.8%) or with a neutral bias (12.7%). The stronger a parent's implicit bias toward PBA, the more likely they were to purchase these products either alongside or as a replacement for dairy milk. Eighty-five percent of parents in our study could recall drinking milk at home as a child, and 58% remembered encouragement from their parents to drink milk. However, only 38% encouraged their own children to drink milk (the majority, 55%, were neutral toward their children's milk consumption). Generally negative media messaging toward dairy milk and positive messaging toward PBA may contribute to this trend, even if consumers are not explicitly aware of their perception changes. Seventy-seven percent of parents felt generally confident in choosing dairy milk or PBA for their children. However, only 26% of parents felt that nothing about dairy milk or PBA information or messaging was confusing. Sources of uncertainty about dairy milk included hormones and antibiotics, animal welfare, ecological sustainability, potential contamination, and intolerances or allergies. By addressing the most commonly encountered and recalled concerns about milk from parents, dairy producers may be able to increase trust and implicit bias toward dairy milk compared with PBA.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Nishku, S. and Racette, C. M. and Drake, M. A.}, year={2022}, month={Jun}, pages={4946–4960} }
 @article{li_choi_vuia-riser_carter_drake_zhong_2022, title={Physical and sensory properties of lemon-flavored acidic beverages formulated with nonfat dry milk during storage}, volume={105}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-21389}, abstractNote={Sensory and physical properties of 2 lemon-flavored beverages with 5% and 7.5% wt/wt nonfat dry milk (NFDM) at pH 2.5 were studied during storage. The 2 beverages had similar volatile compounds, but the 5% NFDM had higher aroma and lemon flavor, with a preferred appearance by consumers due to the lower turbidity and viscosity. After 28 d of storage at 4°C, lemon flavor decreased in the 5% NFDM beverage but was still more intense than the 7.5% one. During 70 d of storage, no microorganisms were detected, and the beverages were more stable when stored at 4°C than at room temperature according to changes of physical properties measured for appearance, turbidity, color, particle size, zeta potential, rheological properties, and transmission electron microscopy morphology. Findings of the present study suggest that NFDM may be used at 5% wt/wt to produce stable acidic dairy beverages with low turbidity when stored at 4°C.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Li, Nan and Choi, Inseob and Vuia-Riser, Jennifer and Carter, Brandon and Drake, MaryAnne and Zhong, Qixin}, year={2022}, month={May}, pages={3926–3938} }
 @article{li_waldron_drake_lyne_kelly_mcsweeney_2022, title={Suitability of a novel camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese manufacture}, volume={129}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2022.105346}, abstractNote={Cheddar-type cheese was manufactured using fermentation-produced bovine chymosin (BC), fermentation-produced camel chymosin (CC) and a modified fermentation-produced camel chymosin (mCC) and ripened for 180 days. Only minor differences were found in cheese composition and pH between the cheeses made with any of the chymosins studied. Proteolysis in cheese made with mCC was reduced compared with cheese made with BC or CC. Significantly higher instrumental and sensory hardness and significantly lower meltability were found in cheeses made using CC or mCC compared with cheese BC after 180 days of ripening. Descriptive sensory analysis results showed that cheese made with CC or mCC had less sulphur and barny flavour; the brothy flavour and bitter taste of cheese made with mCC were also lowest. In conclusion, the modified camel chymosin appears to be suitable for the manufacture of Cheddar cheese with modified functionalities.}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Li, Bozhao and Waldron, David S. and Drake, MaryAnne and Lyne, John and Kelly, Alan L. and McSweeney, Paul L. H.}, year={2022}, month={Jun} }
 @article{keefer_harwood_castura_drake_2022, title={Temporal ranking for characterization and improved discrimination of protein beverages}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12751}, abstractNote={Abstract}, journal={JOURNAL OF SENSORY STUDIES}, author={Keefer, Heather M. and Harwood, Will S. and Castura, John C. and Drake, MaryAnne}, year={2022}, month={May} }
 @article{harwood_drake_2021, title={Application of temporal penalty analysis for the optimization of sugar reduction in protein beverages}, volume={36}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12644}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and Drake, MaryAnne}, year={2021}, month={Jun} }
 @article{sipple_schiano_cadwallader_drake_2021, title={Child preferences and perceptions of fluid milk in school meal programs}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-19546}, abstractNote={School meal programs in the United States feed approximately 30 million children each day and account for the majority of child milk intake. Dairy consumption during childhood and adolescence has lasting effects on lifelong health status, so it is important for schools to ensure adequate consumption in this life stage by offering an appealing product. This study identified the intrinsic and extrinsic attributes that influence children's perceptions, attitudes, and consumption of fluid milk at school, especially as they relate to fluid milk packaging. An online choice-based conjoint survey (n = 211) and four 1-h focus groups (n = 31) were conducted with child milk consumers ages 8 to 13 yr to evaluate extrinsic attributes. The survey evaluated milk package attributes including packaging type, front-of-package graphics, package color, and labeled milk fat content. Focus group topics included preferences, usability, health, taste of fluid milk, and milk consumption habits. To evaluate intrinsic properties related to packaging, 3 varieties of milk (unflavored fat-free, unflavored low-fat, and chocolate-flavored fat-free) were produced and packaged in polyethylene-coated paperboard cartons, polyethylene terephthalate (PET) bottles, and high-density polyethylene (HDPE) bottles (all 250 mL). After 10 to 13 d of storage at 4°C under dark conditions, milks were evaluated by descriptive analysis and child acceptance testing (ages 8-13 yr; n = 126, 122, and 126 for each variety, respectively). Extrinsically, package type was the most important attribute to children, but graphics, nutritional labeling, branding, package size, and overall familiarity also drove preferences. The ideal milk packaging build from the conjoint survey was an HDPE bottle with blue-colored packaging and a cow graphic, labeled as low-fat milk. Intrinsically, all varieties of milks packaged in paperboard cartons developed package-specific flavors, including refrigerator/stale and paperboard, after 10 d of storage. These off-flavors were not detected in HDPE- or PET-packaged milks. For unflavored milks, child consumers preferred the flavor of PET or HDPE packaged milks over cartons, regardless of milk fat content, but preferences were not distinct for chocolate-flavored milk. The results of this study demonstrate 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.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Sipple, L. R. and Schiano, A. N. and Cadwallader, D. C. and Drake, M. A.}, year={2021}, month={May}, pages={5303–5318} }
 @article{schiano_gerard_drake_2021, title={Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20589}, abstractNote={Conscious consumerism is growing, along with consumer demand for socially conscious dairy products or dairy alternatives. To successfully position dairy products (especially conventional dairy) in this changing marketplace, dairy producers and processors must understand how to strategically use both on- and off-package messaging aligned with consumer perceptions. However, consumer perception of attributes such as sustainable, natural, and healthy is complex, and varies between product categories as well as among products within a category. The objective of this study was to characterize consumer definitions of the terms sustainable, natural, and healthy as they pertain to dried dairy ingredients. To meet this objective, we 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. The role of priming with dried ingredient processing information on consumer perception of these terms was also explored. Within the dried dairy ingredients category, there is extensive cognitive overlap between the terms sustainable, natural, and healthy. Priming did not affect consumer definitions of any of these terms. Certification-related claims were considered among the least important claims for consumer definitions of sustainable, natural, and healthy, whereas claims that were simple to read and visualize were considered among the most important. Claims related to animal welfare and happiness or simple, minimal ingredients and processing were considered by consumers to be important for all 3 terms. For each of these terms, there was a cluster of consumers who defined the term primarily by simple ingredients and minimal processing, and another cluster who defined the term primarily by happy cows and conscious farming practices. The terms sustainable and healthy each had a third, unique consumer cluster. This third definition cluster defined sustainability primarily by environmental effects, whereas this cluster defined healthy primarily in fitness and nutrition terms. Age and to a lesser extent, gender, affected importance placed on these 3 terms and also affected definition of the term. Understanding these consumer definitions provides insight on how to formulate marketing and educational messaging to speak to each consumer segment.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Gerard, P. D. and Drake, M. A.}, year={2021}, month={Dec}, pages={12427–12442} }
 @article{del toro-gipson_rizzo_hanson_drake_2021, title={Consumer perception of smoked Cheddar cheese}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18711}, abstractNote={Consumer perception of smoked cheese was evaluated through focus groups, surveys, and central location testing. Three focus groups (n = 29) were conducted with consumers of smoked cheese. Subsequently, 2 online surveys were conducted. The purpose of the first survey (n = 1,195) was to understand types of smoked cheeses consumed and if consumers associated specific wood smokes with smoked cheese. Next, an adaptive choice-based conjoint (n = 367) was designed to evaluate consumer perception of different attributes of smoked cheese. Maximum difference scaling and familiarity questions were also included in the adaptive choice-based conjoint survey. Following the surveys, a central location test (n = 135) was conducted with cheeses smoked with 3 different woods at a low and high intensity (6 cheeses total). Hierarchical Bayesian estimation, one-way ANOVA, agglomerative hierarchical clustering, and 2-way ANOVA (smoke type × intensity level) were used to interpret the collected data. Results from the focus groups indicated that smoked cheese was perceived as an artisan, high-end product and that appearance and price were strong purchase factors. In general, consumers were not aware of how smoked flavor was imparted to cheese, but when informed of the processes, they preferred cold-smoked cheese to the addition of liquid smoke flavor. Results from both surveys confirmed focus group observations. Consumers perceived flavor differences among different wood smokes and smoked products. Method of smoking, smoke intensity, type of wood, and type of cheese were the most important attributes for purchase of smoked cheese. When tasting, consumers differentiated smoke aroma and flavor among cheeses and preferred cherry wood smoked cheeses over apple wood or hickory smoked cheeses. Understanding consumer perceptions of smoked cheese will give insight into the desired experience that consumers expect when purchasing smoked cheese.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Del Toro-Gipson, R. S. and Rizzo, P. and Hanson, D. J. and Drake, M. A.}, year={2021}, month={Feb}, pages={1560–1575} }
 @article{meals_harwood_drake_2021, title={Consumer perceptions of anticake agents on shredded Cheddar cheese}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-19052}, abstractNote={Prepackaged natural cheese shreds are a growing consumer category. Anticake agents are applied to commercial cheese shreds to assist with shelf life and ease of use. The objective of this study was to investigate consumer perception of 3 anticake agents applied at various levels to Cheddar cheese shreds. Three common anticake agents (80% potato starch/20% cellulose blend, 100% potato starch, or potato starch/corn starch/calcium sulfate blend) were applied to duplicate lots of Cheddar cheese shreds at 1, 2, 3, 4, and 5% (wt/wt). Control Cheddar cheese shreds with no anticake were also included. Sensory properties (appearance, flavor, texture, and hot texture) were documented using a trained sensory panel (n = 8), and 3 consumer acceptance tests were also conducted. In test 1, consumers (n = 110) visually evaluated liking of cold shred appearance. In test 2, consumers (n = 100) evaluated melted shreds on a flour tortilla for overall liking and appearance, flavor, and texture liking. In test 3, consumers (n = 49) participated in a home usage test. Two-way ANOVA (anticake × anticake application rate) was used to interpret the collected data from each test. Visual appearance of shreds was the primary attribute influenced by anticake application and anticake agent (P < 0.05). Trained panel evaluation demonstrated that the 100% potato starch anticake had minimal effects on visual appearance. The other 2 agents (80% potato starch/20% cellulose blend and potato starch/corn starch/calcium sulfate blend) showed increases in visible powder at >3% (wt/wt). Consistent with results from trained panelists, higher application rates decreased consumer appearance and color liking for Cheddar shreds with 80% potato starch/20% cellulose and potato starch/corn starch/calcium sulfate blends at >2 or 3% (wt/wt), respectively. Appearance liking of melted shreds decreased with increased anticake application percent but decreased the most for 100% potato starch anticake at greater than 1% (wt/wt) application. Overall liking, flavor liking, and texture liking attributes for melted shreds were negatively affected at >3% (wt/wt) application regardless of anticake agent used. In general, anticake agents can be applied to Cheddar cheese shreds at up to 3% (wt/wt) with minimal effect on consumer perception.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Meals, S. E. and Harwood, W. S. and Drake, M. A.}, year={2021}, month={Jan}, pages={281–294} }
 @article{schiano_drake_2021, title={Consumer understanding of fluid milk and cheese processing and composition}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-20057}, abstractNote={Ultrafiltration and microfiltration are 2 types of membrane filtration commonly used by the dairy industry. Filtered milk products are becoming increasingly common, but there is concern that consumers unfamiliar with these processing methods may form negative uninformed perceptions of cheeses made with these milks. There are many studies that address the chemical and physical properties of cheeses made with filtered milk, but, to our knowledge, there are none that address consumer perception of these products. Similarly, ultrapasteurization is becoming more common for US dairy products. Although previous work has characterized consumer liking of ultrapasteurized milks, few have investigated understanding and perception of this process. The objective of this study was to explore consumer understanding of milk processing and constituents, particularly as it relates to milk used as an ingredient in cheese. To achieve this goal, we investigated the following 4 questions: (1) Does the average dairy product consumer understand the basic ingredients and nutrients in fluid milk and cultured dairy products? (2) Does the average dairy product consumer understand the basic processes for fluid milk and cultured dairy products? (3) Do different processes affect consumer perception or purchase intent? (4) Does explaining a process change consumer understanding of, beliefs about, and purchase intent for dairy products? Qualitative interviews (n = 54) and an online survey (n = 1,210) were conducted with dairy product consumers. Survey responses paralleled those from one-on-one interviews. The average dairy product consumer could recall key words related to dairy processing, composition, nutrients, and ingredients, but was largely unfamiliar with these subjects. 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. Processing-related descriptors (e.g., ultrapasteurized or ultrafiltered) in ingredient statements were likely to be overlooked on labels (especially for familiar products), as just 34% of dairy product consumers read the labels on dairy products often or always before purchase. The majority (>80%) of dairy product consumers were unfamiliar with ultrafiltered or microfiltered milk, but uninformed perceptions were generally positive. Consumers unfamiliar with processing methods were likely to assume those methods increase the price of a dairy product. For the majority of consumers, purchase intent for fluid milk and cultured dairy products was not affected when nonconventional processing terms such as ultrafiltered or microfiltered were included in the ingredients statement. This effect was consistent for fluid milk and Cheddar cheeses but not for cottage cheese, suggesting the possibility of product-specific effects. Providing respondents with a definition of filtration increased consumer understanding of, positive beliefs about, and purchase intent for fluid filtered milk and cheese made with filtered milk. Educating consumers through on-package labeling and other marketing messaging should be investigated for dairy products that incorporate processes such as ultrapasteurization or filtration.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Drake, M. A.}, year={2021}, month={Aug}, pages={8644–8660} }
 @article{carter_dimarzo_pranata_barbano_drake_2021, title={Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18698}, abstractNote={Our research objective was to measure percent removal of whey protein from separated sweet whey using 0.1-µm uniform transmembrane pressure ceramic microfiltration (MF) membranes in a sequential batch 3-stage, 3× process at 50°C. Cheddar cheese whey was centrifugally separated to remove fat at 72°C and pasteurized (72°C for 15 s), cooled to 4°C, and held overnight. Separated whey (375 kg) was heated to 50°C with a plate heat exchanger and microfiltered using a pilot-scale ceramic 0.1-µm uniform transmembrane pressure MF system in bleed-and-feed mode at 50°C in a sequential batch 3-stage (2 diafiltration stages) process to produce a 3× MF retentate and MF permeate. Feed, retentate, and permeate samples were analyzed for total nitrogen, noncasein nitrogen, and nonprotein nitrogen using the Kjeldahl method. Sodium dodecyl sulfate-PAGE analysis was also performed on the whey feeds, retentates, and permeates from each stage. A flux of 54 kg/m2 per hour was achieved with 0.1-µm ceramic uniform transmembrane pressure microfiltration membranes at 50°C. About 85% of the total nitrogen in the whey feed passed though the membrane into the permeate. No passage of lactoferrin from the sweet whey feed of the MF into the MF permeate was detected. There was some passage of IgG, bovine serum albumen, glycomacropeptide, and casein proteolysis products into the permeate. β-Lactoglobulin was in higher concentration in the retentate than the permeate, indicating that it was partially blocked from passage through the ceramic MF membrane.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, Brandon and DiMarzo, Larissa and Pranata, Joice and Barbano, David M. and Drake, MaryAnne}, year={2021}, month={Jul}, pages={7534–7543} }
 @article{carter_dimarzo_pranata_barbano_drake_2021, title={Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18771}, abstractNote={Our objective was to measure whey protein removal percentage from separated sweet whey using spiral-wound (SW) polymeric microfiltration (MF) membranes using a 3-stage, 3× process at 50°C and to compare the performance of polymeric membranes with ceramic membranes. Pasteurized, separated Cheddar cheese whey (1,080 kg) was microfiltered using a polymeric 0.3-μm polyvinylidene (PVDF) fluoride SW membrane and a 3×, 3-stage MF process. Cheese making and whey processing were replicated 3 times. There was no detectable level of lactoferrin and no intact α- or β-casein detected in the MF permeate from the 0.3-μm SW PVDF membranes used in this study. We found BSA and IgG in both the retentate and permeate. The β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) partitioned between retentate and permeate, but β-LG passage through the membrane was retarded more than α-LA because the ratio of β-LG to α-LA was higher in the MF retentate than either in the sweet whey feed or the MF permeate. About 69% of the crude protein present in the pasteurized separated sweet whey was removed using a 3×, 3-stage, 0.3-μm SW PVDF MF process at 50°C compared with 0.1-μm ceramic graded permeability MF that removed about 85% of crude protein from sweet whey. The polymeric SW membranes used in this study achieve approximately 20% lower yield of whey protein isolate (WPI) and a 50% higher yield of whey protein phospholipid concentrate (WPPC) under the same MF processing conditions as ceramic MF membranes used in the comparison study. Total gross revenue from the sale of WPI plus WPPC produced with polymeric versus ceramic membranes is influenced by both the absolute market price for each product and the ratio of market price of these 2 products. The combination of the market price of WPPC versus WPI and the influence of difference in yield of WPPC and WPI produced with polymeric versus ceramic membranes yielded a price ratio of WPPC versus WPI of 0.556 as the cross over point that determined which membrane type achieves higher total gross revenue return from production of these 2 products from separated sweet whey. 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.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, Brandon and DiMarzo, Larissa and Pranata, Joice and Barbano, David M. and Drake, MaryAnne}, year={2021}, month={Aug}, pages={8630–8643} }
 @article{carter_drake_2021, title={Influence of oral movement, particle size, and zeta potential on astringency of whey protein}, volume={36}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12652}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Carter, Brandon G. and Drake, MaryAnne}, year={2021}, month={Jun} }
 @misc{carter_cheng_kapoor_meletharayil_drake_2021, title={Invited review: Microfiltration-derived casein and whey proteins from milk}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18811}, abstractNote={Milk, a rich source of nutrients, can be fractionated into a wide range of components for use in foods and beverages. With advancements in filtration technologies, micellar caseins and milk-derived whey proteins are now produced from skim milk using microfiltration. Microfiltered ingredients offer unique functional and nutritional benefits that can be exploited in new product development. Microfiltration offers promise in cheesemaking, where microfiltered milk can be used for protein standardization to improve the yield and consistency of cheese and help with operation throughputs. Micellar casein concentrates and milk whey proteins could offer unique functional and flavor properties in various food applications. Consumer desires for safe, nutritious, and clean-label foods could be potential growth opportunities for these new ingredients. 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.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, B. G. and Cheng, N. and Kapoor, R. and Meletharayil, G. H. and Drake, M. A.}, year={2021}, month={Mar}, pages={2465–2479} }
 @misc{schiano_drake_2021, title={Invited review: Sustainability: Different perspectives, inherent conflict}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20360}, abstractNote={Consumer definitions of sustainability are largely uninformed by scientific research and may not align with industry definitions. Furthermore, consumers themselves have varied perceptions, definitions, and opinions of sustainability that vary between categories and products within the dairy category. Understanding these differences and developing marketing messaging aligned with consumer sustainability definitions offer an advantage to dairy product producers when strategically positioning their products in a changing marketplace. This review outlines the factors that may affect consumer sustainability perceptions to provide a basis for future marketing and scientific work. Consumer trends and desires for sustainability are explored, including how they are reflected in the rapid growth of plant-based alternatives. Factors that may influence consumer perception of dairy as sustainable are covered in detail, including packaging, labeling, animal welfare, organic status, grass-fed or pasture-raised feeding systems, and local and clean label perceptions. Finally, a discussion of the challenges of marketing dairy foods with sustainability messages is addressed.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Drake, M. A.}, year={2021}, month={Nov}, pages={11386–11400} }
 @article{reddy_overmyer_coon_drake_horiba_rankin_2021, title={Metabolomic Biomarkers Differentiate Soy Sauce Freshness under Conditions of Accelerated Storage}, volume={2021}, ISSN={["1745-4557"]}, DOI={10.1155/2021/6650990}, abstractNote={Naturally fermented soy sauce is one of the few globally valued food condiments. It is complex in its substrate, manufacturing processes, and chemical profile of salts and organic compounds, resulting from spontaneous, enzymatic and biochemical reactions. The overall chemical character of soy sauce has a few rivals relative to its chemical and bioactive complexity. Resulting from this complexity are unique sensory attributes contributing to the characteristic soy sauce flavor as well as potentiating other sensory sensations. Soy sauce is susceptible to deterioration after bottling during storage. This work examined soy sauces over an eight-month period using descriptive sensory methods and the discovery of metabolomic biomarkers with high resolution mass spectrometry, wherein samples were derivatized to enable volatility and identification of polar analytes. While several thousand metabolites were detected, only organic acids, amino acids, and various glycosylated metabolites were statistically defensible biomarkers of storage time. The relationships between sensory and metabolomic data were assessed using Kendall rank-based correlations to generate Kendall Tau correlation coefficients. A second approach filtered the data based on correlation significance and grouped molecules based on hierarchical clustering. Mass spectrometry analyses discovered several thousand unique analyte peaks with relevant changes denoted as significant relative to the fresh samples using volcano depictions of 
                     
                        p
                     
                   values versus changes in compound abundances. We present a metabolomic approach for the analysis of complex food systems capable of differentiating a quantifiable extrinsic variable, which is, in this case, storage time with a correlation coefficient of 0.99. We further demonstrate that changes in soy sauce resulting from storage are characterized by sensory decreases in fruity/grape and nutty/sesame aroma and increases in methional/potato aroma and astringent attributes with concomitant changes in the concentrations of several key biomarkers.}, journal={JOURNAL OF FOOD QUALITY}, author={Reddy, Thiruchelvi R. and Overmyer, Katherine A. and Coon, Joshua J. and Drake, MaryAnne and Horiba, Taro and Rankin, Scott A.}, year={2021}, month={May} }
 @article{choi_li_vuia-riser_carter_drake_zhong_2021, title={Neutral pH nonfat dry milk beverages with turbidity reduced by sodium hexametaphosphate: Physical and sensory properties during storage}, volume={147}, ISSN={["1096-1127"]}, DOI={10.1016/j.lwt.2021.111656}, abstractNote={There has been ascending demand on beverages enriched with dairy proteins. Calcium chelators can improve transparency and stability of beverages with nonfat dry milk (NFDM) resulting from dissociation of casein micelles. In this study, vanilla-flavored model beverages with 5% or 10% w/w NFDM were manufactured with or without 0.43% w/w sodium hexametaphosphate (SHMP), physical properties were studied during 70-day storage at 4 °C and room temperature (RT), and sensory properties were evaluated during storage at 4 °C. SHMP resulted in decreased turbidity, particle diameter, and zeta-potential magnitude. The turbidity was stable at 4 °C but increased from 161 to 315 NTU and 333 to 818 NTU, respectively, for beverages with 5% and 10% NFDM after 70-day storage at RT. SHMP resulted in insignificant and significant increase in viscosity for 5% and 10% NFDM beverage, respectively. The 10% NFDM beverage with SHMP also developed into a gel during storage at RT but remained fluidic at 4 °C. Descriptive sensory analysis suggested that SHMP resulted in soapy flavor and salty taste of beverages with decreasing vanilla and milky flavors after 70-day refrigerated storage. Findings from the present study suggest that SHMP may be used to reduce the turbidity of refrigerated beverages based on NFDM.}, journal={LWT-FOOD SCIENCE AND TECHNOLOGY}, author={Choi, Inseob and Li, Nan and Vuia-Riser, Jennifer and Carter, Brandon and Drake, MaryAnne and Zhong, Qixin}, year={2021}, month={Jul} }
 @article{vogel_carter_cheng_barbano_drake_2021, title={Ready-to-drink protein beverages: Effects of milk protein concentration and type on flavor}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20522}, abstractNote={This study evaluated the role of protein concentration and milk protein ingredient [serum protein isolate (SPI), micellar casein concentrate (MCC), or milk protein concentrate (MPC)] on sensory properties of vanilla ready-to-drink (RTD) protein beverages. The RTD beverages were manufactured from 5 different liquid milk protein blends: 100% MCC, 100% MPC, 18:82 SPI:MCC, 50:50 SPI:MCC, and 50:50 SPI:MPC, at 2 different protein concentrations: 6.3% and 10.5% (wt/wt) protein (15 or 25 g of protein per 237 mL) with 0.5% (wt/wt) fat and 0.7% (wt/wt) lactose. Dipotassium phosphate, carrageenan, cellulose gum, sucralose, and vanilla flavor were included. Blended beverages were preheated to 60°C, homogenized (20.7 MPa), and cooled to 8°C. The beverages were then preheated to 90°C and ultrapasteurized (141°C, 3 s) by direct steam injection followed by vacuum cooling to 86°C and homogenized again (17.2 MPa first stage, 3.5 MPa second stage). Beverages were cooled to 8°C, filled into sanitized bottles, and stored at 4°C. Initial testing of RTD beverages included proximate analyses and aerobic plate count and coliform count. Volatile sulfur compounds and sensory properties were evaluated through 8-wk storage at 4°C. Astringency and sensory viscosity were higher and vanillin flavor was lower in beverages containing 10.5% protein compared with 6.3% protein, and sulfur/eggy flavor, astringency, and viscosity were higher, and sweet aromatic/vanillin flavor was lower in beverages with higher serum protein as a percentage of true protein within each protein content. 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. Sulfur volatiles and vanillin, as well as sulfur/eggy and sweet aromatic/vanillin flavors, decreased in all beverages with storage time. These results will enable manufacturers to select or optimize protein blends to better formulate RTD beverages to provide consumers with a protein beverage with high protein content and desired flavor and functional properties.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Vogel, Kenneth G., III and Carter, B. G. and Cheng, N. and Barbano, D. M. and Drake, M. A.}, year={2021}, month={Oct}, pages={10640–10653} }
 @article{liu_del toro-gipson_drake_2021, title={Sensory properties and consumer acceptance of ready-to-drink vanilla protein beverages}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12704}, abstractNote={Abstract}, journal={JOURNAL OF SENSORY STUDIES}, author={Liu, Yaozheng and Del Toro-Gipson, Rachel S. and Drake, MaryAnne}, year={2021}, month={Aug} }
 @article{keefer_harwood_ennis_drake_2021, title={The effect of carrier on consumer liking of soy sauce}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12700}, abstractNote={Abstract}, journal={JOURNAL OF SENSORY STUDIES}, author={Keefer, Heather R. M. and Harwood, William S. and Ennis, Daniel and Drake, MaryAnne}, year={2021}, month={Aug} }
 @article{dunn_barbano_drake_2021, title={Viscosity changes and gel formation during storage of liquid micellar casein concentrates}, volume={104}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2021-20658}, abstractNote={Our objective was to determine the effects of temperature and protein concentration on viscosity increase and gelation of liquid micellar casein concentrate (MCC) at protein concentrations from 6 to 20% during refrigerated storage. Skim milk (~350 kg) was pasteurized (72°C for 16 s) and filtered through a ceramic microfiltration system to make MCC and replicated 3 times. The liquid MCC was immediately concentrated via a plate ultrafiltration system to 18% protein (wt/wt). The MCC was then diluted to various protein concentrations (6-18%, wt/wt). The highest protein concentrations of MCC formed gels almost immediately on cooling to 4°C, whereas lower concentrations of MCC were viscous liquids. Apparent viscosity (AV) determination using a rotational viscometer, gel strength using a compression test, and protein analysis of supernatants from ultracentrifugation by the Kjeldahl method were performed. The AV data were collected from MCC (6.54, 8.75, 10.66, and 13.21% protein) at 4, 20, and 37°C, and compression force test data were collected for MCC (15.6, 17.9, and 20.3% protein) over a period of 2-wk storage at 4°C. The maximum compressive load was compared at each time point to determine the changes in gel strength over time. Supernatants from MCC of 6.96 and 11.61% protein were collected after ultracentrifugation (100,605 × g for 2 h at 4, 20, and 37°C) and the nitrogen distributions (total, noncasein, casein, and nonprotein nitrogen) were determined. The protein and casein as a percent of true protein concentration in the liquid phase around casein micelles in MCC increased with increasing total MCC protein concentration and with decreasing temperature. Casein as a percent of true protein at 4°C in the liquid phase around casein micelles increased from about 16% for skim milk to about 78% for an MCC containing 11.6% protein. This increase was larger than expected, and this may promote increased viscosity. The AV of MCC solutions in the range of 6 to 13% casein increased with increasing casein concentration and decreasing temperature. We observed a temperature by protein concentration interaction, with AV increasing more rapidly with decreasing temperature at high protein concentration. The increase in AV with decreasing temperature may be due to the increase in protein concentration in the aqueous phase around the casein micelles. The MCC containing about 16 and 18% casein gelled upon cooling to form a gel that was likely a particle jamming gel. These gels increased in strength over 10 d of storage at 4°C, likely due either to the migration of casein (CN) out of the micelles and interaction of the nonmicellar CN to form a network that further strengthened the random loose jamming gel structure or to a gradual increase in voluminosity of the casein micelles during storage at 4°C.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Dunn, Marshall and Barbano, David M. and Drake, MaryAnne}, year={2021}, month={Dec}, pages={12263–12273} }
 @article{c. garvey_sander_tom f. o'callaghan_drake_fox_g. o'sullivan_kerry_kilcawley_2020, title={A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems}, volume={9}, ISSN={["2304-8158"]}, DOI={10.3390/foods9121767}, abstractNote={Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems—outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)—was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. 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. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.}, number={12}, journal={FOODS}, author={C. Garvey, Emer and Sander, Thorsten and Tom F. O'Callaghan and Drake, MaryAnne and Fox, Shelley and G. O'Sullivan, Maurice and Kerry, Joseph P. and Kilcawley, Kieran N.}, year={2020}, month={Dec} }
 @article{cheng_o'sullivan_kerry_drake_miao_kaibo_kilcawley_2020, title={A cross-cultural sensory analysis of skim powdered milk produced from pasture and non-pasture diets}, volume={138}, ISBN={1873-7145}, DOI={10.1016/j.foodres.2020.109749}, abstractNote={Understanding potential cross-cultural sensory differences in the perception of Irish dairy products is important for key markets such as the USA and China. As most Irish dairy products are produced from pasture derived milk, this study investigated the impact of pasture and non-pasture diets on the cross cultural sensory perception of skim milk powder (SMP) in Ireland, USA and China. SMP was produced from cows fed outdoors on ryegrass (GRS), ryegrass/white clover (CLV), and indoors on trial mixed rations (TMR). SMP samples were evaluated by Irish (n = 78), USA (n = 100) and Chinese (n = 106) consumers using an identical hedonic sensory acceptance test in Ireland, USA and China. Optimized Descriptive Profiling (ODP) was performed using trained assessors familiar with dairy products in Ireland (n = 25) and China (n = 22), and traditional descriptive analysis was undertaken by a trained panel (n = 7) in the USA. Volatile analysis was undertaken on each SMP sample. Hedonic assessment found that USA consumers preferred SMP derived from TMR, and Irish consumers preferred SMP from either GRS or CLV. Chinese consumers perceived SMP samples differently to the USA and Irish consumers, but preference was not influenced by diet. Both Irish and Chinese trained assessors found it more difficult to discern differences between GRS or CLV SMP, but could differentiate TMR SMP. Irish assessors preferred GRS and CLV SMP. Chinese and Irish assessors had different preferences for many attributes. Trained USA panelists found significant differences, exclusively associating pasture based diets with "cowy/barny" and "cardboard/wet paper" attributes and more intense "grassy/hay" attributes than in TMR SMP. The abundance of ten volatile compounds differed significantly based on diet with acetoin derived from carbohydrate metabolism at much greater abundance in TMR SMP. This study found that sensory perception and volatile profiles of SMP were influenced by diet and differences in sensory perception existed between the three cultural groups. Irish and USA sensory responses aligned with familiarity of dairy products derived from pasture and non-pasture diets, respectively, and Chinese sensory responses differed to Irish and USA responses likely reflecting their lack of familiarity with dairy products.}, journal={FOOD RESEARCH INTERNATIONAL}, author={Cheng, Z. and O'Sullivan, M. G. and Kerry, J. P. and Drake, M. A. and Miao, Song and Kaibo, D. and Kilcawley, K. N.}, year={2020}, month={Dec} }
 @article{zhang_jo_lopetcharat_drake_2020, title={Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17260}, abstractNote={Ready-to-mix (RTM) whey protein beverages are an expanding product category, and sensory properties strongly affect consumer acceptance and purchase intent. Because consumers themselves prepare RTM whey protein beverages, understanding possible gaps between central location test (CLT) and home usage test (HUT) results is critical. The objectives of this study were to compare results obtained from a CLT and a HUT and to identify the drivers of liking and disliking vanilla-flavored RTM whey protein beverages. Fourteen commercial vanilla-flavored RTM whey protein beverages were rehydrated with spring water at 15% solids (wt/vol) and evaluated by a trained panel (n = 8). Ten representative products were selected for consumer testing. Rehydrated beverages were subsequently evaluated by protein beverage consumers (n = 160) in a CLT. Nine representative products were selected for the HUT. Consumers prepared and evaluated individual beverages over 3 consecutive weeks, trying 3 samples each week. Overall liking and other attributes were scored by consumers in both tests. Data were evaluated by univariate and multivariate statistical analyses. Overall liking scores from the HUT were higher than scores from the CLT. The products with the highest and lowest overall liking scores were consistent between the CLT and HUT. More differences were observed among beverages by CLT compared with HUT when liking was averaged across all consumers. Both methods identified 2 distinct consumer clusters. Fruity flavor and sweet taste were drivers of liking, whereas cardboard flavor and bitter taste were drivers of disliking in both methods. The HUT exclusively identified thickness (viscosity) as a driver of liking and astringency as a driver of disliking. These results suggest that a CLT can be used to differentiate consumer acceptance among vanilla-flavored RTM whey protein beverages. A HUT should be used to provide more intensive insights for mouthfeel and mixing experience-related attributes.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Zhang, M. T. and Jo, Y. and Lopetcharat, K. and Drake, M. A.}, year={2020}, month={Apr}, pages={3107–3124} }
 @article{harwood_mclean_ennis_ennis_drake_2020, title={Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12563}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and McLean, Kyle G. and Ennis, John M. and Ennis, Daniel M. and Drake, MaryAnne}, year={2020}, month={Jun} }
 @article{rizzo_harwood_drake_2020, title={Consumer desires and perceptions of lactose-free milk}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17940}, abstractNote={Fluid milk consumption has declined in the United States, but lactose-free dairy milk (LFM) sales have steadily increased. It is important to understand how consumers perceive LFM and what consumers value when purchasing LFM. This study characterized consumer perceptions and preferences for LFM. Three 1.5-h focus groups (n = 25), an online survey (n = 331), trained panel descriptive analysis, and a consumer acceptance taste test (n = 160) were conducted with LFM consumers. Focus groups were evaluated by frequency of responses. From the focus group findings, we found that price was a primary choice driver of LFM. Habit and flavor familiarity with cow milk were a major driver of selection of LFM over plant-based alternatives for consumers. Higher sweetness and lower viscosity were the primary sensory differences between LFM and traditional milk, and were viewed negatively in general. The online survey included Kano questions, maximum difference scaling, and an adaptive choice-based conjoint. The data gathered from these techniques provided insight into the perceptions and purchase habits of consumers. Kano data demonstrated consumer attitudes toward the presence or absence of product attributes. The maximum difference scaling scaled the importance of product attributes to consumers. An adaptive choice-based conjoint provided insight into consumer purchase habits by simulating a purchase decision through an online interface. The attributes evaluated included price, packaging material, package size, lactose removal method, shelf life, sweetness, texture, nutrition claims, and label claims. Survey responses were analyzed by univariate and multivariate statistics. Survey results quantitatively confirmed many focus group observations. Price, texture, sweetness, shelf life, and package size were the most important attributes to LFM consumers. A low price, ultrapasteurized LFM in a half-gallon cardboard package was the ideal LFM. Descriptive analysis of 9 commercial LFM followed by consumer acceptance testing was conducted. External preference mapping was conducted with trained panel and consumer acceptance results. Consumer acceptance testing of commercial LFM revealed 3 consumer clusters with distinct preferences for LFM flavor and texture. High sweet taste was a driver of liking for the overall population, and eggy flavor and viscosity were drivers of disliking. Knowledge of consumer preferences for LFM will provide actionable insights for new product development within the dairy industry for this market segment.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rizzo, P. V. and Harwood, W. S. and Drake, M. A.}, year={2020}, month={Aug}, pages={6950–6966} }
 @article{schiano_harwood_gerard_drake_2020, title={Consumer perception of the sustainability of dairy products and plant-based dairy alternatives}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18406}, abstractNote={Plant-based dairy alternative beverage sales have increased in recent years. Plant-based dairy alternatives often advertise on a platform of sustainability and environmental commitment. To successfully position and market dairy products in this competitive environment, dairy companies must understand the consumer definition of and importance placed on sustainability, as well as communicate sustainability information effectively. The objective of this study was to characterize consumer perception of the sustainability of milk and dried dairy ingredients and their respective plant-based alternatives. Focus groups and 2 online surveys were conducted. In the first survey, maximum difference scaling was used to rank the importance of specific dairy product attributes to sustainability, along with an exercise in which respondents selected whether a fluid milk or protein powder product was sustainable. A follow-up survey included 2 exercises in which respondents selected whether generic dairy products or dried dairy ingredients were sustainable, natural, healthy, trustworthy, or ethical. Over half of dairy product consumers reported that they looked for sustainability-related information. Consumers who purchased both plant-based dairy alternative and dairy products placed a higher self-reported importance on sustainability than those who purchased dairy products only. Focus group and survey maximum difference scaling results identified 5 key attributes for sustainability: minimal carbon footprint/greenhouse gas emissions, few/no preservatives, animal happiness and welfare, and simple/minimal ingredients. Plant-based dairy alternatives followed by fluid milk and protein powders were considered more sustainable than dairy products, but package type and organic status also played a role in consumer sustainability perception. Product labels were the most common source of sustainability information, although consumers also sought information on websites affiliated and unaffiliated with dairy companies. There was cognitive overlap among the terms sustainable, natural, healthy, ethical, and trustworthy as they relate to dairy products, but consumers used the terms distinctly. Consumers perceived differences in these terms between general categories of dairy as well as among products in a specific dairy category. Dairy companies may be able to differentiate themselves by helping consumers make these choices by simplifying sustainability-related messaging and by maintaining open, transparent communication regarding sustainability.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Harwood, W. S. and Gerard, P. D. and Drake, M. A.}, year={2020}, month={Dec}, pages={11228–11243} }
 @article{meals_schiano_drake_2020, title={Drivers of liking for Cheddar cheese shreds}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-16911}, abstractNote={The prepackaged cheese shred category has steadily increased over the past few years, and Cheddar shreds represent the highest volume in this category. Recent studies have established extrinsic attributes that drive purchase in this category, but no published studies have addressed the intrinsic flavor and texture properties that drive consumer liking. The objective of this study was to determine the desirable flavor and functional attributes for Cheddar cheese shreds. We conducted a category survey of commercial Cheddar cheese shreds (n = 25, collected in duplicate). We documented sensory properties (shred appearance, flavor, texture, and hot texture) using a trained sensory panel. Analytical instrumental tests performed included shred-size distribution, proximate analysis, sugars (lactose, glucose, galactose), lactic acid, Cheddar meltability, pH, and color. Then, representative shreds (n = 10) were evaluated by cheese shred consumers (n = 151) for overall, appearance, flavor, and texture liking. Analysis of variance, principal component analysis, and external preference mapping were used to interpret results. Shreds were differentiated by color, whey, diacetyl, sulfur, nutty, and brothy flavors, as well as by hot and cold texture attributes and instrumental tests. Mild or medium shreds exhibited greater firmness, stretchability, and elasticity when hot than did sharp shreds. We identified 3 consumer clusters, defined by high acceptance for all Cheddar shreds or preferences for sharp or mild shreds. Bitterness was an overall driver of dislike. Visible powder negatively affected appearance and overall liking for some consumers. Sensory properties strongly affected consumer acceptance and purchase intent for Cheddar cheese shreds. Results from this study can be used to optimize the intrinsic sensory properties of Cheddar cheese shreds.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Meals, S. E. and Schiano, A. N. and Drake, M. A.}, year={2020}, month={Mar}, pages={2167–2185} }
 @article{harwood_parker_drake_2020, title={Influence of ethanol concentration on sensory perception of rums using temporal check-all-that-apply}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12546}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, William S. and Parker, Megan N. and Drake, MaryAnne}, year={2020}, month={Feb} }
 @misc{carter_foegeding_drake_2020, title={Invited review: Astringency in whey protein beverages}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18303}, abstractNote={Astringency is the sensation of mouth drying and puckering, and it has also been described as a loss of lubrication in the mouth. Astringency is perceived as an increase in oral friction or roughness. Astringency caused by tannins and other polyphenols has been well documented and studied. Whey proteins are popular for their functional and nutritional quality, but they exhibit astringency, particularly under acidic conditions popular in high acid (pH 3.4) whey protein beverages. Acids cause astringency, but acidic protein beverages have higher astringency than acid alone. Whey proteins are able to interact with salivary proteins, which removes the lubricating saliva layer of the mouth. Whey proteins can also interact directly with epithelial tissue. These various mechanisms of astringency limit whey protein ingredient applications because astringency is undesirable to consumers. A better understanding of the causes of whey protein astringency will improve our ability to produce products that have high consumer liking and deliver excellent nutrition.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, B. G. and Foegeding, E. A. and Drake, M. A.}, year={2020}, month={Jul}, pages={5793–5804} }
 @misc{sipple_barbano_drake_2020, title={Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18216}, abstractNote={Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are primary drivers of lifelong milk consumption. Child preferences and attitudes for milk may differ from those of adults, and as such, understanding and fulfilling the needs of children is crucial to reverse the decline in milk consumption. School meal programs make fluid milk accessible to millions of children each day; however, regulations and school lunch procurement systems in the United States sometimes make it difficult to provide novel or value-added milk products in these programs. Total consumption of all milk types in US schools declined by 14.2% from 2008 to 2017, and the percentage of children participating in the school lunch program has also declined. This decline has also been driven by declining average daily participation in the school meal program and may also reflect children's dissatisfaction with the sensory characteristics and the form of milk offered in schools. The change in form of milk offered in schools to lower fat and lower added sugar content in the United States has been driven by government-mandated school lunch calorie and fat requirements. This review describes 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.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Sipple, Lauren R. and Barbano, David M. and Drake, MaryAnne}, year={2020}, month={Sep}, pages={7639–7654} }
 @article{keefer_nishku_gerard_drake_2020, title={Role of sweeteners on temporality and bar hardening of protein bars}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17995}, abstractNote={Protein bars are one product that meet consumer demands for a low-carbohydrate, high-protein food. With such a large market for protein bars, producers need to find the correct texture and sweetness levels to satisfy consumers while still delivering a high-protein, low-carbohydrate bar. In the bar industry, bar hardening is a major concern, and currently the effects of non-nutritive sweeteners on bar hardening is unknown. Due to the negative implications of bar hardening, it is important to investigate the sweetener-protein relationship with bar hardening. The objective of this study was to characterize the effects of sweetener and protein source on flavor, texture, and shelf life of high-protein, low-carbohydrate bars. The iso-sweet concentration of sweeteners (sucralose, sucrose, monk fruit, stevia, and fructose) in pea protein (PP), milk protein (MP) and whey protein isolate (WPI) bars were established using magnitude estimation scaling and 2-alternative forced-choice testing. Descriptive analysis and temporal check-all-that-apply methods were then applied to determine flavor and temporal differences between the protein bars. Finally, an accelerated shelf life study was completed to understand how sweetener and protein types affect the shelf life of protein bars. The 15 protein bars formulated at iso-sweet concentration were all stored at 35°C and 55% humidity for 35 d, and measurements were taken every 7 d, beginning at d 1 (d 1, 7, 14, 21, 28, and 35). Bars made with MP required significantly less sweetener, compared with PP and WPI, to reach equal sweetness (P < 0.05). Bars sweetened with stevia or monk fruit had distinct bitter and metallic tastes, and sucralose had a low metallic taste. Bars made with WPI were the most cohesive, and PP and WPI bars were more bitter and metallic compared with MP bars (P < 0.05). Bars made with WPI and fructose were initially the hardest, but after d 14 they scored at parity with PP sucrose. There were no significant differences among bars in terms of hardness by d 21. Bars made with WPI were consistently denser at all time points than bars made with PP or MP. Bars made with PP were the driest and least cohesive and had the fastest rate of breakdown in the study. Non-nutritive sweeteners did not have a negative effect on bar hardness in low-carbohydrate, high-protein bars. Findings from this study can be applied to commercially produced protein bars for naturally sweetened bars with different protein types without negative effects on protein bar texture.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Keefer, H. R. M. and Nishku, S. and Gerard, P. D. and Drake, M. A.}, year={2020}, month={Jul}, pages={6032–6053} }
 @article{del toro-gipson_rizzo_hanson_drake_2020, title={Sensory characterization of specific wood smoke aromas and their contributions to smoked Cheddar cheese flavor}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12564}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Del Toro-Gipson, Rachel S. and Rizzo, Peter V and Hanson, Dana J. and Drake, MaryAnne}, year={2020}, month={Jun} }
 @article{harwood_drake_2020, title={The influence of automatic associations on preference for milk type}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-19037}, abstractNote={In recent decades, organic milk has been an exception to the trend of decreased fluid milk consumption in the United States. However, the reasons behind consumer preference for organic milk over conventional and other milk types are ill-defined. The objective of this study was to use an implicit association test (IAT) and primed and unprimed preference testing 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. Self-reported fluid milk consumers (n = 473) participated in online IAT exercises where pairwise comparisons of milk types (conventional, organic, local, pasture-raised) were measured on both positive and negative dimensions related to cow-welfare, sustainability, health, trust, safety, and quality. Latency times from IAT responses were subsequently transformed into standardized D-scores to categorize bias effect sizes. Additionally, fluid milk consumers (n = 174) participated in preference tests that compared commercial milks representing different milk types through presentations where milk type was shown (primed) or hidden (unprimed). Following preference tests, consumers were asked to explain their preferred sample using check-all-that-apply tasks. Analysis of IAT results showed that conventional milk was more associated with negative dimension descriptors compared with organic, local, and pasture-raised milks. Additionally, a positive bias in favor of organic milk was expressed when compared with pasture-raised milk offerings; however, no differences were found in pairwise comparisons of other nonconventional milk type pairings, suggesting that consumers may conflate these designations. Blinded preference testing showed that milk preferences were largely dictated by flavor, with consumers differentiating milk types based upon flavors related to packaging, pasteurization method, and feeding systems. In primed evaluations, consumers generally expressed preferences that aligned with their explicit beliefs, and flavor considerations appeared to be a secondary differentiator of preference. Based on these results, conventional milk is associated with negative implicit beliefs related to production and product quality more often than other milk types, which was reflected in IAT evaluations and primed preference tests. However, the blinded tastings suggested that conventional milk was preferred, or competitive with, other milk types based on flavor alone. Findings from this study suggest consumer differentiation and preference of milks is significantly affected by perceptions and beliefs related to milk type. In particular, conventional milk was associated with relatively few unique belief descriptions, indicating strict utilitarian consumer categorization. Organic and local milks were comparatively associated with greater care for nutrition, sustainability, animal welfare, and local farm support. These results demonstrate a need for greater education related to conventional milk offerings to dispel factors influencing negative implicit bias. Furthermore, improving product narrative via label information and alignment with locality and regionality were identified as possible opportunities for improving consumer sentiments related to conventional milk. A more thorough understanding of these attributes may reinforce stated beliefs more effectively and stave off consumer losses to plant-based alternatives that fulfill similar beliefs.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2020}, month={Dec}, pages={11218–11227} }
 @article{harwood_carter_cadwallader_drake_2020, title={The role of heat treatment in light oxidation of fluid milk}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2020-18933}, abstractNote={Light-oxidized flavor (LOF) resulting from photooxidation of riboflavin following light exposure is one of the most common off-flavors in fluid milk. The sensory perception of LOF has been studied extensively in high temperature, short time pasteurized (HTST) milk, but few studies have evaluated ultrapasteurized (UP) milk. The objective of this study was to evaluate the role of heat treatment in the development of LOF in UP fluid skim milk. Skim milk was processed by HTST or by direct steam injection (DSI-UP) and subsequently exposed to 2,000-lx light-emitting diode light for various times. Sensory properties were monitored by descriptive analysis and threshold tests, and volatile compounds were evaluated by solid phase microextraction with gas chromatography-mass spectrometry. Dissolved oxygen and riboflavin were determined at each time point using an oxygen meter and ultra-performance liquid chromatography with a fluorescence detector, respectively. The entire experiment was performed in triplicate. Typical cardboard and mushroom flavors (LOF) were detected by trained panelists in HTST milk after 3.5 h of light exposure. In contrast, LOF was not detected by trained panelists in UP milk until 36 h of light exposure. Similarly, the best estimate threshold for LOF from untrained consumers (n = 101) was higher for DSI-UP milk (61.0 h) than for HTST milk (15.2 h). Milks with LOF were characterized by higher relative abundance of the lipid oxidation compounds hexanal and heptanal. Dissolved oxygen (DO) and riboflavin concentrations decreased with increased light exposure time, and the decrease was slower in UP milk compared with HTST milk. Initial DO concentration was investigated as a possible influence in LOF development because DSI-UP milks had lower initial DO concentrations than HTST milks. However, follow-up evaluations of deaerated HTST milks suggested that DO was not a significant factor in LOF development. These results demonstrate that UP milk is less sensitive to LOF than HTST milk, possibly due to sensory masking effects or antioxidant effects of volatile sulfur compounds. An enhanced understanding of light and storage effects on milks will assist with best practices when transporting and displaying fluid milk products for sale.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Carter, B. G. and Cadwallader, D. C. and Drake, M. A.}, year={2020}, month={Dec}, pages={11244–11256} }
 @article{mccain-keefer_meals_drake_2020, title={The sensory properties and consumer acceptance of cold brew coffee}, volume={35}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12604}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={McCain-Keefer, Heather R. and Meals, Stephanie and Drake, MaryAnne}, year={2020}, month={Dec} }
 @article{harwood_drake_2020, title={Validation of fluid milk consumer segments using qualitative multivariate analysis}, volume={103}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-17797}, abstractNote={Consumption of fluid milk in the United States has declined in recent years. To increase appeal and meet ever-changing consumer demands, several product features have been introduced to the fluid milk market. As such, it is imperative to assess consumer sentiments from both quantitative and qualitative perspectives to better understand the effect of various product offerings. The objectives of this study were to identify fluid milk consumer segments that were characterized by preference for specific product features and to verify those sentiments using qualitative multivariate analysis (QMA). An adaptive choice-based conjoint survey (n = 719) was designed to explore consumer desires regarding the fat content, package type, shelf life, label claims, and prices of commercial milks. Part-worth utilities from the conjoint task were subsequently clustered, revealing 4 unique consumer segments. Representative consumers from each cluster (n = 18 total) were selected to participate in a 4-wk QMA study, consisting of a home-usage test followed by focus groups and projective mapping. Nine commercial milks representing various pasteurization methods, label claims, and packaging types were used within the study. When analyzed by segment, significant (P < 0.05) differences in conjoint utilities for specific product features were identified. Overall, price was the largest differentiator of segments, followed by fat content, shelf life, and milk designation. Several of the segmental differences were confirmed in the QMA study, with sentiments regarding price and milk type (i.e., conventional, organic, local) consistent between conjoint survey and QMA for each consumer group. Within the projective mapping exercise, intrinsic sensory properties, price, and quality perception were the primary differentiators for fluid milks. Comments from QMA journal entries and focus groups revealed that consumer segments with preferences for nonconventional milk types were primarily motivated by the belief that organic, local, or pasture-raised milks were superior in sensory quality and congruent with personal values. Overall, QMA was an effective means for verifying conjoint-derived consumer groups and provided a contextual support for conjoint insights. Joint conclusions drawn from the components of this study may serve to guide marketing campaigns and new product development for fluid milk processors.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2020}, month={Nov}, pages={10036–10047} }
 @article{wagoner_cakir-fuller_shingleton_drake_foegeding_2020, title={Viscosity drives texture perception of protein beverages more than hydrocolloid type}, volume={51}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12471}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF TEXTURE STUDIES}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Shingleton, Rebecca and Drake, MaryAnne and Foegeding, E. Allen}, year={2020}, month={Feb}, pages={78–91} }
 @article{wherry_jo_drake_2019, title={Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-15714}, abstractNote={Maillard reactions occur in dairy products during heat treatment. Furfuryl alcohol (FA) may be found in dairy products as a result of Maillard reactions. The recent posting in California Proposition 65 indicates that FA may be carcinogenic, and for this reason it is crucial to accurately measure FA concentrations in dairy products. The objective of this study was to identify an extraction and quantitation method for FA from dairy products and to determine FA concentrations in milk, dairy powders, and cultured dairy products. Solvent-assisted flavor extraction, solid-phase microextraction, stir bar sorptive extraction with gas chromatography-mass spectrometry and triple quadrupole mass spectrometry were compared for recovery of FA. Internal standards for the quantitation of FA (2-methyl-3-heptanone, furfuryl-d5 alcohol, 2,5-dimethylphenol, 5-methyl-2-furfuryl alcohol, and 5-methyl furfural) were also compared. Subsequently, fluid milk [high temperature, short time (HTST) and ultrapasteurized], whey protein isolates (3 mo-4 yr), whey protein concentrates (3 mo-4 yr), whole milk powders (1 yr), high and low heat skim milk powders (SMP; 0-8 yr), milk protein isolates (3 mo-3 yr), milk protein concentrates (3 mo-3 yr), Cheddar cheese (mild, medium, sharp, and extra sharp), mozzarella cheese (whole and part skim), cottage cheese (nonfat, low fat, and full fat), sour cream (nonfat, low fat, and full fat), traditional yogurt (nonfat, low fat, and full fat), and Greek-style yogurt (nonfat; n = 139 products total) were evaluated. Furfuryl alcohol was extracted from products by headspace solid-phase microextraction followed by gas chromatography-triple quadrupole mass spectrometry using a ZB-5ms column (30 m × 0.25 mm × 0.25 µm; Phenomenex Inc., Torrance, CA). Furfuryl-d5 alcohol was used as an internal standard. Each food was extracted in triplicate. Ultrapasteurized milks had higher levels of FA than HTST milks (122.3 vs. 7.350 µg/kg). Furfuryl alcohol concentrations ranged from 0.634 to 26.55 µg/kg in whey protein isolates, 2.251 to 56.19 µg/kg in whey protein concentrates, 11.99 to 121.9 µg/kg in milk protein isolates, and 8.312 to 49.71 µg/kg in milk protein concentrates, and concentrations increased with powder storage. High heat SMP had higher concentrations of FA than low heat SMP (11.8 vs. 1.36 µg/kg) and concentrations increased with storage time. Concentrations of FA in Cheddar and mozzarella cheese ranged from 2.361 to 110.5 µg/kg and were higher than FA concentrations in cottage cheese or sour cream (0.049-1.017 µg/kg). These results suggest that FA is present at higher levels in dairy products that have been subjected to higher temperatures or have been stored longer. Sour cream and cottage cheese had lower levels of FA. Compared with other studies on food products with reported levels of FA, such as coffee (200-400 µg/g), dairy products have very low levels of FA.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Wherry, B. M. and Jo, Y. and Drake, M. A.}, year={2019}, month={May}, pages={3868–3878} }
 @article{speight_schiano_harwood_drake_2019, title={Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-16209}, abstractNote={This study established attractive attributes and drivers of purchase for prepackaged Cheddar cheese shreds. Seven focus groups of Cheddar cheese shred consumers (n = 61) were conducted to probe consumer beliefs regarding packaging, ingredients, label claims, and applications of prepackaged Cheddar cheese shreds. Subsequently, an online survey was developed utilizing the key attributes from the focus groups. The survey (n = 1,288) included maximum difference scaling, Kano questions, and adaptive choice-based conjoint analysis. Additionally, 9 different commercial Cheddar cheese shreds varying in color, shred thickness, brand, and price were selected for a follow-up qualitative multivariate analysis to gain further consumer insight on attribute importance. Consumers (n = 13) were provided with commercial packages of shreds to evaluate over a 4-week period. Consumers journaled their likes and dislikes after use of each cheese shred and subsequently participated in a final 2.5-h focus group and projective mapping exercise. Consumers placed highest importance on price, followed by nutrition claims, color, sharpness, thickness, and label claims. Four consumer clusters were identified from conjoint utility scores. One consumer cluster exhibited preference for value-added features such as nutrition claims and brand, and another consumer cluster placed importance on shred color, whereas the other 2 groups were driven primarily by price. The 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.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Speight, K. C. and Schiano, A. N. and Harwood, W. S. and Drake, M. A.}, year={2019}, month={Aug}, pages={6971–6986} }
 @article{schiano_jo_barbano_drake_2019, title={Does vitamin fortification affect light oxidation in fluid skim milk?}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-15594}, abstractNote={Off-flavors in milk related to light oxidation form due to photoxidation of native riboflavin and tetrapyrroles, resulting in an array of lipid oxidation compounds. Recent work has established that fortification with water-dispersible vitamin A can result in off-flavors in fluid skim milk caused by vitamin A degradation products in the vitamin premix. The objective of this study was to determine the role of vitamin fortification on light oxidation of high temperature, short time pasteurized fluid skim milk. First, the aroma profiles and aroma-active volatile compounds in light-exposed vitamin premixes were determined by exposing the premixes to fluorescent (FL) or light-emitting diode (LED) light at 2,000 lx at 4°C for 0, 2, 4, 8, or 24 h. A trained panel (n = 6) documented aroma profiles of each vitamin premix at each time point. Headspace solid-phase microextraction followed by gas chromatography-olfactometry and gas chromatography-mass spectrometry (GC-MS) were performed to characterize aroma-active compounds in light-exposed vitamin premixes. In the second experiment, commercial vitamin premixes (vitamin A and vitamin D in oil and water matrices) were used to fortify skim milk (vitamin A: 3,000 IU/946 mL; vitamin D: 600 IU/946 mL). Skim milk was pasteurized, homogenized, and packaged in 946-mL high-density polyethylene jugs. Milks were exposed to FL or LED light at 2,000 lx at 4°C for 4, 12, 24, or 48 h. Controls with and without vitamins and light shielding were included. Riboflavin and vitamin A and D degradation were quantified via ultra-high-performance liquid chromatography. A trained panel (n = 8) documented sensory profiles of milks at each time point. Lipid oxidation volatile compounds were quantified via solid-phase microextraction with GC-MS. Vitamin degradation volatile compounds were quantified via solvent-assisted sorptive stir bar extraction with GC-MS. Riboflavin, vitamin A, and vitamin D degradation were consistent with that reported in previous studies. We found no effect of vitamin fortification on development of typical light oxidation-related off-flavors (cardboard and mushroom) or lipid oxidation-related volatiles (hexanal and heptanal). 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-based vitamin fortification. These results show no evidence that vitamin fortification at current levels provides any protection against light oxidation-related off-flavors in fluid milk.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Jo, Y. and Barbano, D. M. and Drake, M. A.}, year={2019}, month={Jun}, pages={4877–4890} }
 @article{cheng_barbano_drake_2019, title={Effect of pasteurization and fat, protein, casein to serum protein ratio, and milk temperature on milk beverage color and viscosity}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-15739}, abstractNote={Our goal was to determine the effect of pasteurization-homogenization, fat and protein concentration, proportion of milk protein that is casein and serum protein, and temperature on sensory and instrumental measures of viscosity and color of milk-based beverages. A second goal was to use instrumental measures of whiteness and yellowness to predict sensory measures of whiteness and yellowness. A complete balanced 3 factor (fat, true protein, and casein as a percentage of true protein) design was applied with 3 levels of fat (0.2, 1.0 and 2.0%), 4 levels of true protein (3.00, 3.67, 4.34, and 5.00%) within each fat level, and 5 levels of casein as a percentage of true protein (CN%TP; 5, 25, 50, 75, and 80%) within each protein level for beverage formulation. Instrumental color and viscosity, and visual sensory color analyses were done on each beverage formulation. For unpasteurized beverages across 3 fat levels (0.2, 1, and 2%), changes in CN%TP had the largest effect on L values, sensory whiteness, opacity, color intensity, and yellowness, whereas changes in fat concentration had a stronger influence on a and b* values. Increasing CN%TP from 5 to 80% increased L values, sensory whiteness, and opacity, and decreased sensory color intensity and yellowness. The a and b* values increased with increasing fat concentration. For unpasteurized milk protein beverages within each fat level, variation in CN%TP dominated the changes in L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. The effect of heat (pasteurization and homogenization) and its interaction terms had the second largest effect on color of milk protein beverages with respect to instrumental color data and sensory appearance attributes. Heat increased L values, sensory whiteness, and opacity, and decreased a and b* values, sensory color intensity, and yellowness. Increases in temperature decreased instrumental viscosity and changes in protein concentration and CN%TP had a greater effect on instrument viscosity data within each temperature (4, 20, and 50°C) than fat. Sensory perception of yellowness was not highly correlated with b* values. 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 whiteness and yellowness of milk protein beverages.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Cheng, Ni and Barbano, David M. and Drake, Mary Anne}, year={2019}, month={Mar}, pages={2022–2043} }
 @article{cheng_barbano_drake_2019, title={Effects of milk fat, casein, and serum protein concentrations on sensory properties of milk-based beverages}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-16179}, abstractNote={Our goal was to determine the effect of systematically controlled variation in milk fat, true protein, casein, and serum protein concentrations on the sensory color, flavor and texture properties, instrumental color and viscosity, and milk fat globule size distribution of milk-based beverages. Beverage formulations were based on a complete balanced 3-factor (fat, true protein, and casein as a percentage of true protein) design with 3 fat levels (0.2, 1.0, and 2.0%), 4 true protein (TP) levels (3.00, 3.67, 4.34, and 5.00%) within each fat level, and 5 casein as a percentage of true protein (CN%TP) levels (5, 25, 50, 75, and 80%) within each protein level (for a total of 60 formulations within each of 2 replicates). Instrumental measures of Hunter L and a values and Commission Internationale de l'Éclairage (CIE) b* values, instrumental viscosity, particle size, flavor, sensory texture and sensory appearance evaluations were done on each pasteurized/homogenized beverage formulation. Within each of the 3 fat levels, higher serum protein concentration drove higher aroma intensity, sweet aromatic, cooked/sulfur, cardboard/doughy flavors, and sensory yellowness scores, whereas higher casein concentration drove higher instrumental viscosity in milk protein beverages. Increasing serum protein concentration increased yellowness, sweet aromatic, aroma intensity, cooked/sulfur, and cardboard/doughy flavors across all fat levels and also had the largest effect on L, a, and b* values, sensory whiteness, and opacity within each fat level. Increases in true protein increased throat cling and astringency intensities. Increases in fat concentration were correlated with higher L, a, and b* values, larger particle size, and increased sensory whiteness, mouth coating, cooked/milky, and milkfat flavors. Multiple linear regression of L, a, and b* values produced better predictions of sensory whiteness and yellowness of pasteurized milk protein beverages than simple linear regression of L or b* values, respectively. Formulating milk protein beverages to a higher true protein level increased astringency regardless of fat level. When formulating milk protein beverages, a product developer has a wide range of milk-based protein ingredient choices that differ in price and change price relationship across time. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Cheng, Ni and Barbano, David M. and Drake, MaryAnne}, year={2019}, month={Oct}, pages={8670–8690} }
 @article{koc_drake_vinyard_essick_velde_foegeding_2019, title={Emulsion filled polysaccharide gels: Filler particle effects on material properties, oral processing, and sensory texture}, volume={94}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2019.03.018}, abstractNote={Addition of filler particles is a common approach to alter food structure and thereby change sensory properties. The goal of this investigation was to determine how filler particles alter oral processing patterns and sensory texture perception of two model food gels with distinct mechanical properties. Agar gels (brittle) and κ-carrageenan-locust bean gum gels (ductile) were formulated to have similar strength (fracture stress) but different deformability (fracture strain). Increasing the phase volume of oil droplets decreased fracture stress and stress intensity factor of both filled gels, while the main effect on fracture strain and fracture surface energy was observed for the highly deformable κ-carrageenan-locust bean. Adding oil had general effects of decreasing sensory hardness and particle size and increasing the rate of breakdown. Furthermore, agar gel texture was more sensitive to adding oil, with changes observed in several textural properties of agar gels with no corresponding change in κ-carrageenan-locust bean gels. Adding oil did not change the oral processing pattern based on distance and velocity of jaw movement, along with temporal aspects of each chewing cycle. However, jaw velocity and movement were adjusted for differences in gel type. κ-carrageenan-locust bean gels generally required more muscle activity to prepare for swallowing, and increasing oil content decreased overall muscle activity for both gels. These results imply that gel structure, rather than the amount of oil filler, determined the oral processing pattern.}, journal={FOOD HYDROCOLLOIDS}, author={Koc, Hicran and Drake, MaryAnne and Vinyard, Christopher J. and Essick, Gregory and Velde, Fred and Foegeding, E. Allen}, year={2019}, month={Sep}, pages={311–325} }
 @article{stout_drake_2019, title={Flavor Aspects of Whey Protein Ingredients}, ISBN={["978-0-12-812124-5"]}, DOI={10.1016/B978-0-12-812124-5.00011-4}, abstractNote={The demand for whey protein ingredients is increasing globally. Whey protein ingredients are typically used for their unique functionality and nutritional qualities; however, flavor is a primary driver in whey protein acceptance that should not be overlooked. Sensory analysis techniques can be used to measure flavor intensity and variability in whey protein products. When combined with analytical chemistry techniques, these tests can be used to determine the origin of many flavors and off-flavors common to whey proteins. This chapter addresses current research on whey protein flavors and the influence of processing and handling on whey protein flavor and flavor stability.}, journal={WHEY PROTEINS: FROM MILK TO MEDICINE}, author={Stout, Mark and Drake, MaryAnne}, year={2019}, pages={377–406} }
 @article{drake_peterson_griffith_olfenbuttel_moorman_deperno_2019, title={Hunting interacts with socio-demographic predictors of human perceptions of urban coyotes}, volume={43}, ISSN={["1938-5463"]}, DOI={10.1002/wsb.993}, abstractNote={ABSTRACT}, number={3}, journal={WILDLIFE SOCIETY BULLETIN}, author={Drake, Michael D. and Peterson, M. Nils and Griffith, Emily H. and Olfenbuttel, Colleen and Moorman, Christopher E. and Deperno, Christopher S.}, year={2019}, month={Sep}, pages={447–454} }
 @article{jo_carter_barbano_drake_2019, title={Identification of the source of volatile sulfur compounds produced in milk during thermal processing}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-16607}, abstractNote={Volatile sulfur compounds in ultra-pasteurized (UP) milk are the major contributors to sulfur/burnt and eggy flavors, and these flavors are disliked by consumers. Previous research has established distinct differences in flavor profiles of fluid milk processed by high temperature, short time pasteurization (HTST) and UP by direct steam injection (DSI-UP) or indirect heat (IND-UP). An understanding of the contribution of the individual milk proteins to sulfur off-flavors would clarify the source of sulfur flavors in UP milks. The objective of this study was to determine the source of volatile sulfur compounds in fluid milk with a specific focus on the comparison of heat treatment effects on milks by HTST and UP. Formulated skim milks (FSM) were manufactured by blending micellar casein concentrate and serum protein isolate (SPI). Three different caseins as a percentage of true protein (FSM95, FSM80, and FSM60) were formulated to determine the source of sulfur/burnt and eggy flavors. Freshly processed micellar casein concentrate or SPI were blended to achieve a true protein content of about 3.2%. Raw skim milk served as a control. Skim milk and FSM were pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by IND-UP or DSI-UP. The experiment was replicated twice. Sensory properties of milks and FSM were documented by descriptive sensory analysis. Volatile sulfur compounds in milks and FSM were evaluated using solid-phase microextraction followed by gas chromatography-triple quadrupole mass spectrometry combined with a sulfur selective flame photometric detector. The FSM with higher SPI as a percent of true protein had higher sensory sulfur/burnt and eggy flavors along with elevated concentrations of hydrogen sulfide and carbon disulfide compared with skim milk or FSM with lower proportions of SPI. Sulfur compounds including dimethyl sulfide, dimethyl disulfide, dimethyl trisulfide, dimethyl sulfoxide, and methional were not associated with sulfur/burnt and eggy flavors, which suggests that these compounds may not specifically contribute to the sulfur/burnt and eggy off-flavors of UP milks. Sensory panelists found higher overall aroma impact, and cooked, sulfur/burnt, and eggy flavors for DSI-UP, followed by IND-UP and HTST. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jo, Y. and Carter, B. G. and Barbano, D. M. and Drake, M. A.}, year={2019}, month={Oct}, pages={8658–8669} }
 @article{schiano_benoist_drake_2019, title={Short communication: Comparison of 3 rapid methods for analysis of vitamin degradation compounds in fluid skim milk}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-15546}, abstractNote={Vitamin fortification of dairy products, including fluid milk and fortified whey protein beverages, is an industry standard but can lead to the development of off-flavor compounds that are difficult to extract and detect by instrumental methods. Previous work has identified these compounds and their specific role in off-flavors in skim milk, but efficient extraction and quantification of these compounds remains a challenge. Three rapid methods (stir bar sorptive extraction, solvent-assisted stir bar sorptive extraction, and solid-phase microextraction) were compared for their ability to effectively recover vitamin degradation volatiles from fluid skim milk. The performance of the 3 methods for detecting and quantifying vitamin degradation-related volatile compounds was determined by linear regression of standard curves prepared from spiked standards of 5 vitamin degradation volatiles, the reproducibility on the same day and between days as measured by the average relative standard deviation of each standard curve, and the limits of detection and quantitation. Measurement of vitamin degradation compounds in commercial pasteurized fortified skim milks was also conducted using each method. Detection of selected vitamin degradation volatiles was linear in skim milk (0.005-200 μg/kg). Coefficient of determination values differed between methods and compounds. Within-day and between-day percentage of relative standard deviation also varied with compound and method. Limits of detection and quantitation values for all methods except solid-phase microextraction were lower than concentrations of selected volatile compounds typically found in commercial milk. Solvent-assisted stir bar sorptive extraction with a 10-mL sample volume provided the most consistent detection of selected compounds in commercial milks. 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.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Benoist, D. M. and Drake, M. A.}, year={2019}, month={Jun}, pages={4906–4912} }
 @article{wagoner_cakir-fuller_drake_foegeding_2019, title={Sweetness perception in protein-polysaccharide beverages is not explained by viscosity or critical overlap concentration}, volume={94}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2019.03.010}, abstractNote={It is generally reported that in random coil polysaccharide solutions, increasing polymer concentration above the critical overlap concentration (c*) results in decreased taste perception due to a high degree of polymer entanglement and resultant poor mixing efficiency with saliva in the mouth. However, these reports are commonly based on aqueous solutions of polymers and it is unknown if this phenomenon applies to more complex fluids containing protein and fat, or if taste suppression can be explained on the basis of an altered temporal profile of taste. In this study, the effects of carboxymethyl cellulose (CMC) concentration (0.15–1.50% w/w) on sensory texture and sweet taste perception (6.0% w/w sucrose) were evaluated. Zero-shear viscosity of CMC solutions ranged from 5.5 to 133 mPa s, and c* was experimentally determined to be 0.67% w/w. Three concentrations above c* were tested and only the highest (1.5% CMC) caused a significant (p < 0.05) reduction in sweet taste. Moreover, when combined with milk protein concentrate to approximate the macromolecular profile of reduced fat milk, perceived sweet taste slightly increased with viscosity. Time intensity evaluations revealed a large variation in temporal perception of sweet taste among individual panelists, with time to maximum intensity ranging from 4.8 to 33.5 s. The results indicate that the critical overlap taste suppression observed in aqueous solutions of polysaccharides did not apply to a more complex fluid microstructure containing a combination of protein and fat.}, journal={FOOD HYDROCOLLOIDS}, author={Wagoner, Ty B. and Cakir-Fuller, Esra and Drake, MaryAnne and Foegeding, E. Allen}, year={2019}, month={Sep}, pages={229–237} }
 @article{harwood_drake_2019, title={Understanding implicit and explicit consumer desires for protein bars, powders, and beverages}, volume={34}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12493}, abstractNote={Abstract}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Harwood, Will S. and Drake, MaryAnne}, year={2019}, month={Jun} }
 @article{wherry_barbano_drake_2019, title={Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt}, volume={102}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2019-16247}, abstractNote={Acid whey resulting from the production of soft cheeses is a disposal problem for the dairy industry. Few uses have been found for acid whey because of its high ash content, low pH, and high organic acid content. The objective of this study was to explore the potential of recovery of whey protein from cottage cheese acid whey for use in yogurt. Cottage cheese acid whey and Cheddar cheese whey were produced from standard cottage cheese and Cheddar cheese-making procedures, respectively. The whey was separated and pasteurized by high temperature, short time pasteurization and stored at 4°C. Food-grade ammonium hydroxide was used to neutralize the acid whey to a pH of 6.4. The whey was heated to 50°C and concentrated using ultrafiltration and diafiltration with 11 polyethersulfone cartridge membrane filters (10,000-kDa cutoff) to 25% total solids and 80% protein. Skim milk was concentrated to 6% total protein. Nonfat, unflavored set-style yogurts (6.0 ± 0.1% protein, 15 ± 1.0% solids) were made from skim milk with added acid whey protein concentrate, skim milk with added sweet whey protein concentrate, or skim milk concentrate. Yogurt mixes were standardized to lactose and fat of 6.50% and 0.10%, respectively. Yogurt was fermented at 43°C to pH 4.6 and stored at 4°C. The experiment was replicated in triplicate. Titratable acidity, pH, whey separation, color, and gel strength were measured weekly in yogurts through 8 wk. Trained panel profiling was conducted on 0, 14, 28, and 56 d. Fat-free yogurts produced with added neutralized fresh liquid acid whey protein concentrate had flavor attributes similar those with added fresh liquid sweet whey protein but had lower gel strength attributes, 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. Difference 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. In a second part of the study, the yogurt mix was reformulated to address texture differences. The reformulated yogurt mix at 2% milkfat and using a lower level of sweet and acid whey ingredient performed at parity with control yogurts in consumer sensory trials. Fresh liquid acid whey protein concentrates from cottage cheese manufacture can be used as a liquid protein ingredient source for manufacture of yogurt in the same factory.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Wherry, Bryan and Barbano, David M. and Drake, Mary Anne}, year={2019}, month={Oct}, pages={8768–8784} }
 @article{parker_lopetcharat_drake_2018, title={Consumer acceptance of natural sweeteners in protein beverages}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-14707}, abstractNote={Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Parker, M. N. and Lopetcharat, K. and Drake, M. A.}, year={2018}, month={Oct}, pages={8875–8889} }
 @article{li_joyner_carter_drake_2018, title={Effects of fat content, pasteurization method, homogenization pressure, and storage time on the mechanical and sensory properties of bovine milk}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13568}, abstractNote={Fluid milk may be pasteurized by high-temperature short-time pasteurization (HTST) or ultrapasteurization (UP). Literature suggests that UP increases milk astringency, but definitive studies have not demonstrated this effect. Thus, the objective of this study was to determine the effects of pasteurization method, fat content, homogenization pressure, and storage time on milk sensory and mechanical behaviors. Raw skim (<0.2% fat), 2%, and 5% fat milk was pasteurized in duplicate by indirect UP (140°C, 2.3 s) or by HTST pasteurization (78°C, 15 s), homogenized at 20.7 MPa, and stored at 4°C for 8 wk. Additionally, 2% fat milk was processed by indirect UP and homogenized at 13.8, 20.7, and 27.6 MPa and stored at 4°C for 8 wk. Sensory profiling, instrumental viscosity, and friction profiles of all milk were evaluated at 25°C after storage times of 1, 4, and 8 wk. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy were used to determine protein structural changes in milk at these time points. Fresh HTST milk was processed at wk 7 for wk 8 evaluations. Ultrapasteurization increased milk sensory and instrumental viscosity compared with HTST pasteurization. Increased fat content increased sensory and instrumental viscosity, and decreased astringency and friction profiles. Astringency, mixed regimen friction profiles, and sensory viscosity also increased for UP versus HTST. Increased storage time showed no effect on sensory viscosity or mechanical viscosity. However, increased storage time generally resulted in increased friction profiles and astringency. Sodium dodecyl sulfate PAGE and confocal laser scanning microscopy showed increased denatured whey protein in UP milk compared with HTST milk. The aggregates or network formed by these proteins and casein micelles likely caused the increase in viscosity and friction profiles during storage. Homogenization pressure did not significantly affect friction behaviors, mechanical viscosity, or astringency; however, samples homogenized at 13.8 MPa versus 20.7 and 27.6 MPa showed higher sensory viscosity. Astringency was positively correlated with the friction coefficient at 100 m/s sliding speed (R2 = 0.71 for HTST milk and R2 = 0.74 for UP milk), and sensory viscosity was positively correlated with the mechanical viscosity at a shear rate of 50 s-1 (R2 = 0.90). Thus, instrumental testing can be used to indicate certain sensory behaviors of milk.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Li, Y. and Joyner, H. S. and Carter, B. G. and Drake, M. A.}, year={2018}, month={Apr}, pages={2941–2955} }
 @article{mulcahy_park_drake_mulvihill_james a. o'mahony_2018, title={Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions}, volume={71}, ISSN={["1471-0307"]}, DOI={10.1111/1471-0307.12411}, abstractNote={Conjugation of whey protein isolate (WPI) and maltodextrin (MD, dextrose equivalent of 6) was achieved by dry‐heating at an initial pH of 7.0, at 60 °C and 79% relative humidity, with WPI: MD6 ratio of 1:1, for up to 24 h. Conjugation was achieved with limited development of colour and advanced Maillard products on 24 h of heating. Conjugation increased the protein solubility at pH 4.5, by 7.1–8.5%, compared to the unheated and heated WPI controls. Conjugation of WPI with MD6 enhanced the stability and retention of clarity in protein solutions heated at 85 °C for 10 min with 50 mM added NaCl.}, number={1}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, author={Mulcahy, Eve M. and Park, Curtis W. and Drake, MaryAnne and Mulvihill, Daniel M. and James A. O'Mahony}, year={2018}, month={Feb}, pages={216–225} }
 @article{jo_benoist_barbano_drake_2018, title={Flavor and flavor chemistry differences among milks processed by high-temperature, short-time pasteurization or ultra-pasteurization}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-14071}, abstractNote={Typical high-temperature, short-time (HTST) pasteurization encompasses a lower heat treatment and shorter refrigerated shelf life compared with ultra-pasteurization (UP) achieved by direct steam injection (DSI-UP) or indirect heat (IND-UP). A greater understanding of the effect of different heat treatments on flavor and flavor chemistry of milk is required to characterize, understand, and identify the sources of flavors. The objective of this study was to determine the differences in the flavor and volatile compound profiles of milk subjected to HTST, DSI-UP, or IND-UP using sensory and instrumental techniques. Raw skim and raw standardized 2% fat milks (50 L each) were processed in triplicate and pasteurized at 78°C for 15 s (HTST) or 140°C for 2.3 s by DSI-UP or IND-UP. Milks were cooled and stored at 4°C, then analyzed at d 0, 3, 7, and 14. Sensory attributes were determined using a trained panel, and aroma active compounds were evaluated by solid-phase micro-extraction or stir bar sorptive extraction followed by gas chromatography-mass spectrometry, gas chromatography-olfactometry, and gas chromatography-triple quad mass spectrometry. The UP milks had distinct cooked and sulfur flavors compared with HTST milks. The HTST milks had less diversity in aroma active compounds compared with UP milks. Flavor intensity of all milks decreased by d 14 of storage. Aroma active compound profiles were affected by heat treatment and storage time in both skim and 2% milk. High-impact aroma active compounds were hydrogen sulfide, dimethyl trisulfide, and methional in DSI-UP and 2 and 3-methylbutanal, furfural, 2-heptanone, 2-acetyl-1-pyrroline, 2-aminoacetophenone, benzaldehyde, and dimethyl sulfide in IND-UP. These results provide a foundation knowledge of the effect of heat treatments on flavor development and differences in sensory quality of UP milks.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jo, Y. and Benoist, D. M. and Barbano, D. M. and Drake, M. A.}, year={2018}, month={May}, pages={3812–3828} }
 @article{cipolat-gotet_cecchinato_drake_marangon_martin_bittante_2018, title={From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-14342}, abstractNote={Milk samples were taken once from a total of 1,224 Brown Swiss cows from 83 herds, and 1,500 mL of raw full-fat milk from each cow was processed according to a laboratory-scale model-cheese-making procedure. A sensory panel was assembled and the members trained to evaluate the sensory profile of individual model cheeses. The protocol scorecard was composed of 7 main sensory descriptors related to smell intensity, flavor intensity, taste (salt and sour), and texture (elasticity, firmness, and moisture), and 40 sensory attributes describing smell and flavor profiles. Sensory data were analyzed using a mixed model that included random effects of herd, animal, and panelist, as well as fixed effects of dairy system, days in milk, parity, and order of cheese presentation, and covariates for cheese weight and fat:protein ratio. 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. Of the modern farms, cheeses from those using total mixed rations including silages had a more intense smell of sour milk and a firmer, less moist texture than those using total mixed rations without silages. Moreover, for all the sensory traits, we found less variance related to herd and animals than that related to the panelists and the residuals. Stage of lactation was found to be the most important, whereas parity was not relevant. In particular, cheese smell intensity (and some related attributes) exhibited a quadratic trend with lower values in mid-lactation, whereas flavor and salt descriptors were more intense in the last period of lactation.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Cipolat-Gotet, C. and Cecchinato, A. and Drake, M. A. and Marangon, A. and Martin, B. and Bittante, G.}, year={2018}, month={Jul}, pages={5865–5877} }
 @article{cheng_barbano_drake_2018, title={Hunter versus CIE color measurement systems for analysis of milk-based beverages}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-14197}, abstractNote={The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. 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 sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product manufacturers, the viewer angle, color measurement system (CIE vs. Hunter), and sample measurement temperature should be specified along with type of illuminant.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Cheng, Ni and Barbano, David M. and Drake, Mary Anne}, year={2018}, month={Jun}, pages={4891–4905} }
 @article{harwood_drake_2018, title={Identification and characterization of fluid milk consumer groups}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2018-14855}, abstractNote={Consumption of fluid milk has steadily declined over the last few decades. Understanding the attributes of fluid milk products that are attractive to specific consumer groups may provide a sound basis for education and marketing to encourage increased dairy consumption and reverse the downward trend. The objective of this study was to identify the attributes of fluid milk that specific consumer groups find attractive and attributes that suggest a higher purchase likelihood. An adaptive choice-based conjoint (ACBC) survey was designed to assess attributes of fluid milk. The ACBC survey included Kano, importance, labeling identification, and beliefs questions to determine the key attributes that dictated consumer purchase and consumption. Self-reported purchase habits and attitudes for organic food products were also collected. Attributes in the ACBC exercise included fat content, package type, shelf life, and label claims. Maximum difference scaling was used to rank the importance of attributes in fluid milk that affected purchase. Maximum difference scaling was also used to rank qualities and issues associated with organic milk that were most motivating for those who identified as organic milk consumers. Results were analyzed by univariate and multivariate statistics. A total of 1,163 fluid milk consumers completed the survey, and of those, 434 were regular purchasers of organic milk. The ideal fluid milk from conjoint analysis was 2% milkfat, organic, packaged in a plastic jug, conventionally pasteurized, and contained no additives or label claims. The belief that "organic milk is healthier" was the most important motivator for purchases of organic milk, followed by the beliefs that "organic milk production encourages ethical treatment of animals" and "organic milk production supports local farms and farmers." Conjoint importance scores of all fluid milk consumers showed that milkfat content was the most important attribute, followed by flavor, package size, and price. For all milk consumers, designation as organic was ranked as the 8th most important of 14 attributes. 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.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Harwood, W. S. and Drake, M. A.}, year={2018}, month={Oct}, pages={8860–8874} }
 @article{li_joyner_lee_drake_2018, title={Impact of pasteurization method and fat on milk: Relationships among rheological, tribological, and astringency behaviors}, volume={78}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2017.10.006}, abstractNote={It is commonly stated that ultrapasteurized (UP) milk is more astringent than high-temperature short time (HTST) pasteurized milk but studies on this topic are limited. This study's objective was to determine impacts of pasteurization method, storage time, and fat content on relationships among bovine milk astringency, rheological, and tribological behaviors. Skim, 1% fat, and whole milk were pasteurized by direct UP, indirect UP, or HTST pasteurization. Milk sensory astringency and mechanical friction and viscosity were determined at 1, 4, and 8 weeks post-processing. Increased fat content increased viscosity but decreased friction coefficients. Increased storage time did not significantly affect viscosity or friction coefficients. UP milk was generally more astringent than HTST-pasteurized milk. Saliva addition (3%, v/v) did not impact instrumental friction. No direct relationships were found among astringency, viscosity, and friction behavior. Overall, UP did not significantly impact milk viscosity and astringency; the astringency mechanism was not saliva-mediated.}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Li, Y. and Joyner, H. S. and Lee, A. P. and Drake, M. A.}, year={2018}, month={Mar}, pages={28–35} }
 @misc{mccain_kaliappan_drake_2018, title={Invited review: Sugar reduction in dairy products}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-14347}, abstractNote={Sugar overconsumption continues to increase worldwide and contributes to multiple health-related issues. Dairy foods represent a large market, grossing more than $125 billion per year worldwide. Consumer demands for healthier products are leading to a large push for sugar reduction in dairy foods. Sugar plays an important role in dairy foods, not only in flavor but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult. Natural and artificial nonnutritive sweeteners exist for sugar reduction. Natural nonnutritive sweeteners are popular, particularly for label appeal, but many consumers still prefer the taste of artificial nonnutritive sweeteners. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat. Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. This review will address the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={McCain, H. R. and Kaliappan, S. and Drake, M. A.}, year={2018}, month={Oct}, pages={8619–8640} }
 @article{jo_benoist_ameerally_drake_2018, title={Sensory and chemical properties of Gouda cheese}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13637}, abstractNote={Gouda cheese is a washed-curd cheese that is traditionally produced from bovine milk and brined before ripening for 1 to 20 mo. In response to domestic and international demand, US production of Gouda cheese has more than doubled in recent years. An understanding of the chemical and sensory properties of Gouda cheese can help manufacturers create desirable products. The objective of this study was to determine the chemical and sensory properties of Gouda cheeses. Commercial Gouda cheeses (n = 36; 3 mo to 5 yr; domestic and international) were obtained in duplicate lots. Volatile compounds were extracted by solid-phase microextraction and analyzed by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Composition analyses included pH, proximate analysis, salt content, organic acid analysis by HPLC, and color. Flavor and texture properties were determined by descriptive sensory analysis. Focus groups were conducted to document US consumer perception followed by consumer acceptance testing (n = 149) with selected cheeses. Ninety aroma-active compounds in Gouda cheeses were detected by solid-phase microextraction/gas chromatography-olfactometry. Key aroma-active volatile compounds included diacetyl, 2- and 3-methylbutanal, 2-methylpropanal, methional, ethyl butyrate, acetic acid, butyric acid, homofuraneol, δ-decalactone, and 2-isobutyl-3-methoxypyrazine. Aged cheeses had higher organic acid concentrations, higher fat and salt contents, and lower moisture content than younger cheeses. Younger cheeses were characterized by milky, whey, sour aromatic, and diacetyl flavors, whereas aged cheeses were characterized by fruity, caramel, malty/nutty, and brothy flavors. International cheeses were differentiated by the presence of low intensities of cowy/barny and grassy flavors. Younger cheeses were characterized by higher intensities of smoothness and mouth coating, whereas aged cheeses were characterized by higher intensities of fracture and firmness. American consumers used Gouda cheese in numerous applications and stated that packaging appeal, quality, and age were more important than country of origin or nutrition when purchasing Gouda cheeses. Young and medium US cheeses ≤6 mo were most liked by US consumers. Three distinct consumer segments were identified with distinct preferences for cheese flavor and texture. Findings from this study establish key differences in Gouda cheese regarding age and origin and identify US consumer desires for this cheese category.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jo, Y. and Benoist, D. M. and Ameerally, A. and Drake, M. A.}, year={2018}, month={Mar}, pages={1967–1989} }
 @article{stout_benoist_drake_2018, title={Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13092}, abstractNote={Concentrations of retinol, α-tocopherol, and major carotenoids in dairy products are often determined simultaneously by liquid chromatography. These compounds have different polarity and solubility; thus, extracting them simultaneously can be difficult and inefficient. In milks with low carotenoid concentrations, the xanthophylls lutein and zeaxanthin may not be completely resolved using common extraction techniques. A simplified method was developed to optimize extraction efficiency and the limit of detection and limit of quantification (LoQ) of lutein and zeaxanthin in bovine milk without decreasing sensitivity to other vitamins or carotenoids. The developed method evaluates lutein, zeaxanthin, β-carotene, retinol, and α-tocopherol simultaneously by ultra-high performance liquid chromatography-photodiode array detection. Common saponification temperatures (40-60°C) and concentrations of KOH in water (10-50% KOH wt/vol) were evaluated. Multiple solvents were evaluated for optimal xanthophyll extraction (diethyl ether, dichloromethane, hexane, and tetrahydrofuran) following saponification. The limit of detection and LoQ were defined as 3:1 and 10:1 signal-to-noise ratio, respectively. All experiments were performed in triplicate. The optimal saponification procedure was a concentration of 25% KOH at either 40 or 50°C. Saponified extracts solubilized in solutions containing diethyl ether had greater concentrations of lutein- than hexane- or tetrahydrofuran-based solutions, with peak areas above LoQ values. The solution containing diethyl ether solubilized similar concentrations of retinol, α-tocopherol, and β-carotene when compared with other solutions. 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.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Stout, M. A. and Benoist, D. M. and Drake, M. A.}, year={2018}, month={Jun}, pages={4906–4913} }
 @article{carter_patel_barbano_drake_2018, title={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}, volume={101}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13780}, abstractNote={Traditionally most protein ingredients are sold as a powder due to transport ease and longer shelf life. Many high-protein powder ingredients such as milk protein concentrate with 85% protein and micellar casein concentrate have poor rehydration properties (e.g., solubility) after storage, which might limit their use. An alternative to the production of dried protein ingredients is the option to use liquid protein ingredients, which saves the cost of spray drying, but may also improve flavor and offer different functional properties. The objective of this study was to determine the effect of spray drying on the flavor and functionality of high-protein ingredients. Liquid and dried protein ingredients (whey protein concentrate with 80% protein, whey protein isolate, milk protein concentrate with 85% protein, and micellar casein concentrate) were manufactured from the same lot of milk at the North Carolina State University pilot plant. Functional differences were evaluated by measurement of foam stability and heat stability. Heat stability was evaluated by heating at 90°C for 0, 10, 20, and 30 min followed by micro-bicinchoninic acid and turbidity loss measurements. Sensory properties were evaluated by descriptive analysis, and volatile compounds were evaluated by gas chromatography-mass spectrometry. No differences were detected in protein heat stability between liquids and powders when spray dried under these conditions. Whey protein concentrate with 80% protein (liquid or spray dried) did not produce a foam. All powders had higher aroma intensity and cooked flavors compared with liquids. Powder proteins also had low but distinct cardboard flavor concurrent with higher relative abundance of volatile aldehydes compared with liquids. An understanding of how spray drying affects both flavor and functionality may help food processors better use the ingredients they have available to them.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, Brandon and Patel, Hasmukh and Barbano, David M. and Drake, MaryAnne}, year={2018}, month={May}, pages={3900–3909} }
 @article{schiano_harwood_drake_2017, title={A 100-Year Review: Sensory analysis of milk}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13031}, abstractNote={Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Schiano, A. N. and Harwood, W. S. and Drake, M. A.}, year={2017}, month={Dec}, pages={9966–9986} }
 @article{mclean_hanson_jervis_drake_2017, title={Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13934}, abstractNote={AbstractBacon is one of the most recognizable consumer pork products and is differentiated by appearance, flavor, thickness, and several possible product claims. The objective of this study was to explore the attributes of retail bacon that influence consumers to purchase and consume bacon. An Adaptive Choice‐Based Conjoint (ACBC) survey was designed for attributes of raw American‐style bacon. An ACBC survey (N = 1410 consumers) and Kano questioning were applied to determine the key attributes that influenced consumer purchase. Attributes included package size, brand, thickness, label claims, flavor, price, and images of the bacon package displaying fat:lean ratio. Maximum Difference Scaling (MaxDiff) was used to rank appeal of 20 different bacon images with variable fat:lean ration and slice shape. The most important attribute for bacon purchase was price followed by fat:lean appearance and then flavor. Three consumer clusters were identified with distinct preferences. For 2 clusters, price was not the primary attribute. Understanding preferences of distinct consumer clusters will enable manufacturers to target consumers and make more appealing bacon.}, number={11}, journal={JOURNAL OF FOOD SCIENCE}, author={McLean, K. G. and Hanson, D. J. and Jervis, S. M. and Drake, M. A.}, year={2017}, month={Nov}, pages={2659–2668} }
 @article{mccarthy_parker_ameerally_drake_drake_2017, title={Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?}, volume={100}, DOI={10.3168/jds.2016-12519}, abstractNote={Fluid milk consumption has declined for decades while consumption of nondairy alternatives has increased. A better understanding of why consumers purchase fluid milk or nondairy alternatives is needed to assist increased sales of milk or maintain sales without further decline. The objective of this study was to determine the extrinsic attributes that drive purchase within each product category. The second objective was to determine the personal values behind the purchase of each beverage type to give further understanding why particular attributes are important. An online conjoint survey was launched with 702 dairy consumers, 172 nondairy consumers, and 125 consumers of both beverages. Individual means-end chain interviews were conducted with fluid milk consumers (n = 75), plant-based alternative consumers (n = 68), and consumers of both beverages (n = 78). Fat content was the most important attribute for dairy milk followed by package size and label claims. Consumers of fluid milk preferred 1 or 2% fat content, gallon, or half-gallon packaging, conventionally pasteurized store-brand milk. Sugar level was the most important attribute for plant-based beverages, followed by plant source and package size. Almond milk was the most desirable plant source, and half-gallon packaging was the most preferred packaging. Means-end chain interviews results suggested that maintaining a balanced diet and healthy lifestyle was important to all consumer groups. Lactose free was an important attribute for plant-based alternative consumers and consumers of both dairy and nondairy. A distinguishing characteristic of those who only drank nondairy plant-based alternatives was that plant-based beverages contributed to a goal to consume less animal products, beliefs about animal mistreatment, and perceived lesser effect on the environment than fluid milk. Unique to fluid milk consumers was that fluid milk was perceived as a staple food item. These results suggest that the dairy industry should focus on the nutrition value of milk and educating consumers about misconceptions regarding dairy milk. Future beverage innovation should include the development of lactose-free milk that is also appealing to consumers in flavor.}, number={8}, journal={Journal of Dairy Science}, author={McCarthy, K. S. and Parker, M. and Ameerally, A. and Drake, S. L. and Drake, M. A.}, year={2017}, pages={6125–6138} }
 @article{mccarthy_lopetcharat_drake_2017, title={Milk fat threshold determination and the effect of milk fat content on consumer preference for fluid milk}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-11417}, abstractNote={Milk consumption in the United States has been in decline since the 1960s. Milk fat plays a critical role in sensory properties of fluid milk. The first objective of this study was to determine the change in percent milk fat needed to produce a detectable or just noticeable difference (JND) to consumers in skim, 1%, 2%, and whole milks. The second objective was to evaluate how milk fat affected consumer preferences for fluid milk. Threshold tests were conducted to determine the JND for each reference milk (skim, 1%, 2%, and whole milk), with a minimum of 60 consumers for each JND. The JND was determined for milks by visual appearance without tasting and tasting without visual cues. Serving temperature effect (4, 8, or 15°C) on tasting JND values were also investigated. The established JND values were then used to conduct ascending forced-choice preference tests with milks. Consumers were assigned to 3 groups based on self-reported milk consumption: skim milk drinkers (n = 59), low-fat milk drinkers (consumed 1% or 2% milk, n = 64), and whole milk drinkers (n = 49). Follow-up interviews were conducted where consumers were asked to taste and explain their preference between milks that showed the most polarization within each consumer segment. Descriptive sensory analysis was performed on the milks used in the follow-up interviews to quantify sensory differences. Visual-only JND were lower than tasting-only JND values. Preference testing revealed 3 distinct preference curves among the consumer segments. Skim milk drinkers preferred skim milk and up to 2% milk fat, but disliked milk higher in fat due to it being "too thick," "too heavy," "flavor and texture like cream," "too fatty," and "looks like half and half." Low-fat milk drinkers preferred 2% milk up to 3.25% (whole milk), but then disliked higher milk fat content. Whole milk drinkers preferred whichever milk was higher in milk fat regardless of how high the fat content was, distinct from skim and low-fat milk drinkers. The findings of this study provide insights on sensory characteristics of milk fat in fluid milk and consumer sensory perception of these properties. These results also provide insights on how 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.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={McCarthy, K. S. and Lopetcharat, K. and Drake, M. A.}, year={2017}, month={Mar}, pages={1702–1711} }
 @article{drake_delahunty_2017, title={Sensory Character of Cheese and Its Evaluation}, ISBN={["978-0-12-417012-4"]}, DOI={10.1016/b978-0-12-417012-4.00020-x}, abstractNote={A remarkable variety of cheeses are made in all parts of the world where milk is produced. Cheeses are consumed for their highly regarded nutritional value, and enjoyed for their complex and varied eating quality. The sensory characteristics of cheeses, which determine their eating quality, are properties that are perceived by the human senses predominantly during consumption. These properties can be described as appearance characteristics, flavor characteristics, and texture characteristics. However, cheeses are complex foods, produced using milk from different animals, by many different techniques, and are presented in a variety of sizes, shapes, packages, or coatings. Some cheeses are produced in small quantities, such as farmhouse types, are sold in local markets, and are consumed by a relatively small number of people. Others are produced in large quantity in very large automated facilities, may find their way to markets in many different countries, and are consumed by very many people. Some cheeses are ripened or matured for years before they are consumed; others are consumed young or unripened. Cheeses may have molds of different types growing on their surface, may be pierced to allow blue molds to grow within the cheese, or include ingredients such as herbs and/or spices. This considerable diversity in cheesemaking practice, and the number of stages that any single cheese undergoes during its production, results in a wide variety of cheeses each of which has complex sensory characteristics. Sensory evaluation of cheese is absolutely necessary to determine the relative merits of cheesemaking procedures and the influence of composition on specific sensory characteristics of cheese. Sensory evaluation is also needed to determine the influence of sensory characteristics on the eating quality of cheese and its consumer acceptability. However, the complexity of cheese presents a considerable challenge for its sensory evaluation. This chapter will focus on human perception of sensory characteristics, on the advantages and disadvantages of sensory evaluation methods, on the intensity and quality of the sensory characteristics of cheeses, and on the relationships between cheesemaking, cheese composition, cheese sensory characteristics, and consumer acceptability of cheese.}, journal={CHEESE: CHEMISTRY, PHYSICS AND MICROBIOLOGY, VOL 1-2, 4TH EDITION}, author={Drake, Mary A. and Delahunty, Conor M.}, year={2017}, pages={517–545} }
 @article{carter_park_drake_2017, title={Short communication: Sensitive detection of norbixin in dried dairy ingredients at concentrations of less than 1 part per billion}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-13095}, abstractNote={Norbixin is the water-soluble carotenoid in annatto extracts used in the cheese industry to color Cheddar cheese. The purpose of norbixin is to provide cheese color, but norbixin is also present in the whey stream and contaminates dried dairy ingredients. Regulatory restrictions dictate that norbixin cannot be present in dairy ingredients destined for infant formula or ingredients entering different international markets. Thus, there is a need for the detection and quantification of norbixin at very low levels in dried dairy ingredients to confirm its absence. A rapid method for norbixin evaluation exists, but it does not have the sensitivity required to confirm norbixin absence at very low levels in compliance with existing regulations. The current method has a limit of detection of 2.7 μg/kg and a limit of quantification of 3.5 μg/kg. The purpose of this study was to develop a method to extract and concentrate norbixin for quantification in dried dairy ingredients below 1 μg/kg (1 ppb). A reverse-phase solid-phase extraction column step was applied in the new method to concentrate and quantify norbixin from liquid and dried WPC80 (whey protein concentrate with 80% protein), WPC34 (WPC, 34% protein), permeate, and lactose. Samples were evaluated by both methods for comparison. The established method was able to quantify norbixin in whey proteins and permeates (9.39 μg/kg to 2.35 mg/kg) but was unable to detect norbixin in suspect powdered lactose samples. The newly developed method had similar performance to the established method for whey proteins and permeates but was also able to detect norbixin in powdered lactose samples. The proposed method had a >90% recovery in lactose samples and a limit of detection of 28 ppt (ng/kg) and a limit of quantification of 94 ppt (ng/kg). The developed method provides detection and quantification of norbixin for dairy ingredients that have a concentration of <1 ppb.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Carter, B. G. and Park, C. W. and Drake, M. A.}, year={2017}, month={Nov}, pages={8754–8758} }
 @article{griffin_dean_drake_2017, title={The development of a lexicon for cashew nuts}, volume={32}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12244}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Griffin, L. E. and Dean, L. L. and Drake, M. A.}, year={2017}, month={Feb} }
 @article{park_drake_2017, title={The effect of homogenization pressure on the flavor and flavor stability of whole milk powder}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-12544}, abstractNote={Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Drake, MaryAnne}, year={2017}, month={Jul}, pages={5195–5205} }
 @article{yeh_schiano_jo_barbano_drake_2017, title={The effect of vitamin concentrates on the flavor of pasteurized fluid milk}, volume={100}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2017-12613}, abstractNote={Fluid milk consumption in the United States continues to decline. As a result, the level of dietary vitamin D provided by fluid milk in the United States diet has also declined. Undesirable flavor(s)/off flavor(s) in fluid milk can negatively affect milk consumption and consumer product acceptability. The objectives of this study were to identify aroma-active compounds in vitamin concentrates used to fortify fluid milk, and to determine the influence of vitamin A and D fortification on the flavor of milk. The aroma profiles of 14 commercial vitamin concentrates (vitamins A and D), in both oil-soluble and water-dispersible forms, were evaluated by sensory and instrumental volatile compound analyses. Orthonasal thresholds were determined for 8 key aroma-active compounds in skim and whole milk. Six representative vitamin concentrates were selected to fortify skim and 2% fat pasteurized milks (vitamin A at 1,500-3,000 IU/qt, vitamin D at 200-1,200 IU/qt, vitamin A and D at 1,000/200-6,000/1,200 IU/qt). Pasteurized milks were evaluated by sensory and instrumental volatile compound analyses and by consumers. Fat content, vitamin content, and fat globule particle size were also determined. The entire experiment was done in duplicate. Water-dispersible vitamin concentrates had overall higher aroma intensities and more detected aroma-active compounds than oil-soluble vitamin concentrates. Trained panelists and consumers were able to detect flavor differences between skim milks fortified with water-dispersible vitamin A or vitamin A and D, and unfortified skim milks. Consumers were unable to detect flavor differences in oil-soluble fortified milks, but trained panelists documented a faint carrot flavor in oil-soluble fortified skim milks at higher vitamin A concentrations (3,000-6,000 IU). No differences were detected in skim milks fortified with vitamin D, and no differences were detected in any 2% milk. These results demonstrate that vitamin concentrates may contribute to off flavor(s) in fluid milk, especially in skim milk fortified with water-dispersible vitamin concentrates.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Yeh, E. B. and Schiano, A. N. and Jo, Y. and Barbano, D. M. and Drake, M. A.}, year={2017}, month={Jun}, pages={4335–4348} }
 @article{yeh_barbano_drake_2017, title={Vitamin Fortification of Fluid Milk}, volume={82}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13648}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Yeh, Eileen B. and Barbano, David M. and Drake, MaryAnne}, year={2017}, month={Apr}, pages={856–864} }
 @article{campbell_daubert_drake_foegeding_2016, title={An ISO-Protein Model Food System for Evaluating Food Texture Effects}, volume={47}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12182}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF TEXTURE STUDIES}, author={Campbell, Caroline L. and Daubert, Christopher R. and Drake, Maryanne and Foegeding, E. Allen}, year={2016}, month={Oct}, pages={377–391} }
 @article{jervis_guthrie_guo_worch_hasted_drake_2016, title={Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example}, volume={31}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12188}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Guthrie, B. and Guo, G. and Worch, T. and Hasted, A. and Drake, M. A.}, year={2016}, month={Feb}, pages={34–49} }
 @article{park_drake_2016, title={Condensed milk storage and evaporation affect the flavor of nonfat dry milk}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-11530}, abstractNote={Unit operations in nonfat dry milk (NFDM) manufacture influence sensory properties, and consequently, its use and acceptance in ingredient applications. Condensed skim milk may be stored at refrigeration temperatures for extended periods before spray drying due to shipping or lack of drying capacity. Currently, NFDM processors have 2 options for milk concentration up to 30% solids: evaporation (E) or reverse osmosis (RO). The objective of this study was to determine the effect of condensed milk storage and milk concentration method (E vs. RO) on the flavor of NFDM and investigate mechanisms behind flavor differences. For experiment 1, skim milk was pasteurized and concentrated to 30% solids by E or RO and then either stored for 24h at 4°C or concentrated to 50% solids by E and spray dried immediately. To investigate mechanisms behind the results from experiment 1, experiment 2 was constructed. In experiment 2, pasteurized skim milk was subjected to 1 of 4 treatments: control (no E), heated in the evaporator without vacuum, E concentration to 30% solids, or E concentration to 40% solids. The milks were then diluted to the same solids content and evaluated. Volatile compounds were also measured during concentration in the vapor separator of the evaporator. Sensory properties were evaluated by descriptive sensory analysis and instrumental volatile compound analysis was conducted to evaluate volatile compounds. Interaction effects between storage and method of concentration were investigated. In experiment 1, E decreased sweet aromatic flavor and many characteristic milk flavor compounds and increased cardboard and cooked flavors in NFDM compared with RO. Liquid storage increased cardboard flavor and hexanal and octanal and decreased sweet aromatic flavors and vanillin concentration. Results from experiment 2 indicated that the characteristic milk flavors and their associated volatile compounds were removed by the vapor separator in the evaporator due to the heat and vacuum applied during concentration. These results demonstrate that off-flavors are significantly reduced when RO is used in place of E and storage of condensed milk is avoided.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Drake, MaryAnne}, year={2016}, month={Dec}, pages={9586–9597} }
 @article{smith_metzger_drake_2016, title={Evaluation of whey, milk, and delactosed permeates as salt substitutes}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-10904}, abstractNote={Whey and milk permeates are by-products of high-protein dairy powder manufacture. Previous work has shown that these permeates contribute to salty taste without contributing significantly to sodium content. The objective of this study was to explore the sensory characteristics and compositional analysis of permeates from different milk and whey streams and a low-sodium product application made from them. Skim milk, Cheddar, cottage, and Mozzarella cheese whey permeates were manufactured in triplicate, and delactosed whey permeate was obtained in triplicate. Composition (protein, fat, solids, minerals) was conducted on permeates. Organic acid composition was determined using HPLC. Volatile compounds were extracted from permeates by solid phase microextraction with gas chromatography-mass spectrometry. A trained sensory panel documented sensory attributes of permeates and cream of broccoli soups with and without salt or permeates followed by consumer acceptance testing (n=105) on the soups. Cottage cheese whey permeate contained a higher lactic acid content than other permeates, which has been shown to contribute to a higher salty taste. Cottage cheese whey permeate also contained potato or brothy and caramel flavors and sour and salty tastes, whereas delactosed whey permeate had high intensities of cardboard and beefy or brothy flavors and salty taste. Milk, Cheddar, and Mozzarella cheese whey permeates were characterized by sweet taste and cooked milky flavor. Permeates with higher cardboard flavor had higher levels of aldehydes. All permeates contributed to salty taste and to salty taste perception in soups; although the control soup with added salt was perceived as saltier and was preferred by consumers over permeate soups. Soup with permeate from cottage cheese was the least liked of all soups, likely due to its sour taste. All other permeate soups scored at parity for liking. These results demonstrate the potential for milk, whey, and delactosed permeates from different whey streams to be used as salt substitutes in product applications.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Smith, S. T. and Metzger, L. and Drake, M. A.}, year={2016}, month={Nov}, pages={8687–8698} }
 @article{smith_foegeding_drake_2016, title={Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13248}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Smith, T. J. and Foegeding, E. A. and Drake, M. A.}, year={2016}, month={Apr}, pages={C849–C857} }
 @article{smith_campbell_jo_drake_2016, title={Flavor and stability of milk proteins}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-10847}, abstractNote={A greater understanding of the nature and source of dried milk protein ingredient flavor(s) is required to characterize flavor stability and identify the sources of flavors. The objective of this study was to characterize the flavor and flavor chemistry of milk protein concentrates (MPC 70, 80, 85), isolates (MPI), acid and rennet caseins, and micellar casein concentrate (MCC) and to determine the effect of storage on flavor and functionality of milk protein concentrates using instrumental and sensory techniques. Spray-dried milk protein ingredients (MPC, MPI, caseins, MCC) were collected in duplicate from 5 commercial suppliers or manufactured at North Carolina State University. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid phase microextraction followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry. Compounds were identified by comparison of retention indices, odor properties, and mass spectra against reference standards. A subset of samples was selected for further analysis using direct solvent extraction with solvent-assisted flavor extraction, and aroma extract dilution analysis. External standard curves were created to quantify select volatile compounds. Pilot plant manufactured MPC were stored at 3, 25, and 40°C (44% relative humidity). Solubility, furosine, sensory properties, and volatile compound analyses were performed at 0, 1, 3, 6, and 12 mo. Milk proteins and caseins were diverse in flavor and exhibited sweet aromatic and cooked/milky flavors as well as cardboard, brothy, tortilla, soapy, and fatty flavors. Key aroma active compounds in milk proteins and caseins were 2-aminoacetophenone, nonanal, 1-octen-3-one, dimethyl trisulfide, 2-acetyl-1-pyrroline, heptanal, methional, 1-hexen-3-one, hexanal, dimethyl disulfide, butanoic acid, and acetic acid. Stored milk proteins developed animal and burnt sugar flavors over time. Solubility of MPC decreased and furosine concentration increased with storage time and temperature. Solubility of MPC 80 was reduced more than that of MPC 45, but time and temperature adversely affected solubility of both proteins, with storage temperature having the greatest effect. Flavor and shelf stability of milk proteins provide a foundation of knowledge to improve the flavor and shelf-life of milk proteins.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Smith, T. J. and Campbell, R. E. and Jo, Y. and Drake, M. A.}, year={2016}, month={Jun}, pages={4325–4346} }
 @article{mulcahy_park_drake_mulvihill_james a. o'mahony_2016, title={Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin}, volume={60}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2016.02.049}, abstractNote={The impact of conjugation with maltodextrin on selected functional properties (i.e., solubility and thermal stability) of intact whey protein isolate (WPI) and whey protein hydrolysate (WPH) was determined. Conjugation of WPI and WPH (degree of hydrolysis 9.3%) with maltodextrin (MD) was achieved by heating solutions of 5% WPI or WPH with 5% MD, initial pH 8.2, at 90 °C for up to 24 h. The WPH had 55.4% higher levels of available amino groups compared with the WPI, which contributed to more rapid and extensive conjugation of WPH-MD, compared with WPI-MD. The WPI-MD and WPH-MD solutions heated for 8 h had significantly higher (P < 0.05) protein solubility than the respective WPI and WPH heated control solutions, in the pH range 4.0–5.0. Conjugation of WPI and WPH with MD enhanced the stability to heat-induced changes, such as turbidity development, gelation or precipitation, in the presence of 40 mm added NaCl.}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Mulcahy, Eve M. and Park, Curtis W. and Drake, MaryAnne and Mulvihill, Daniel M. and James A. O'Mahony}, year={2016}, month={Sep}, pages={47–54} }
 @article{misawa_barbano_drake_2016, title={Influence of casein as a percentage of true protein and protein level on color and texture of milks containing 1 and 2% fat}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-10846}, abstractNote={Combinations of fresh liquid microfiltration retentate of skim milk, ultrafiltered retentate and permeate produced from microfiltration permeate, cream, and dried lactose monohydrate were used to produce a matrix of 20 milks. The milks contained 5 levels of casein as a percentage of true protein of about 5, 25, 50, 75, and 80% and 4 levels of true protein of 3.0, 3.76, 4.34, and 5.0% with constant lactose percentage of 5%. The experiment was replicated twice and repeated for both 1 and 2% fat content. Hunter color measurements, relative viscosity, and fat globule size distribution were measured, and a trained panel documented appearance and texture attributes on all milks. Overall, casein as a percentage of true protein had stronger effects than level of true 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. As casein as a percentage of true protein increased, the milks became more white (higher L value), less green (lower negative a value), and less yellow (lower b value). Relative viscosity increased and d(0.9) generally decreased with increasing casein as a percentage of true protein. Panelists perceived milks with increasing casein as a percentage of true protein as more white, more opaque, and less yellow. Panelists were able to detect increased throat cling and mouthcoating with increased casein as a percentage of true protein in 2% milks, even when differences in appearance among milks were masked.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Misawa, Noriko and Barbano, David M. and Drake, MaryAnne}, year={2016}, month={Jul}, pages={5284–5304} }
 @article{oltman_yates_drake_2016, title={Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13306}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Yates, M. D. and Drake, M. A.}, year={2016}, month={Jun}, pages={S1495–S1505} }
 @article{lawrence_lopetcharat_drake_2016, title={Preference Mapping of Soymilk with Different US Consumers}, volume={81}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13182}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Lawrence, S. E. and Lopetcharat, K. and Drake, M. A.}, year={2016}, month={Feb}, pages={S463–S476} }
 @article{smith_smith_drake_2016, title={Short communication: Flavor and flavor stability of cheese, rennet, and acid wheys}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2015-10482}, abstractNote={Dried whey ingredients are valuable food ingredients but potential whey sources are underutilized. Previous work has established flavor and flavor stability differences in Cheddar and Mozzarella wheys, but little work has compared these whey sources to acid or rennet wheys. The objective of this study was to characterize and compare flavor and flavor stability among cheese, rennet, and acid wheys. Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese, and Greek yogurt fluid wheys were manufactured in triplicate. Wheys were fat separated and pasteurized followed by compositional analyses and storage at 4°C for 48 h. Volatile compound analysis and descriptive sensory analysis were evaluated on all liquid wheys initially and after 24 and 48 h. Greek yogurt whey contained almost no true protein nitrogen (0.02% wt/vol) whereas other wheys contained 0.58%±0.4% (wt/vol) true protein nitrogen. Solids and fat content were not different between wheys, with the exception of Greek yogurt whey, which was also lower in solids content than the other wheys (5.6 vs. 6.5% wt/vol, respectively). Fresh wheys displayed sweet aromatic and cooked milk flavors. Cheddar wheys were distinguished by diacetyl/buttery flavors, and acid wheys (acid casein, cottage cheese, and Greek yogurt) by sour aromatic flavor. Acid casein whey had a distinct soapy flavor, and acid and Greek yogurt wheys had distinct potato flavor. Both cultured acid wheys contained acetaldehyde flavor. Cardboard flavor increased and sweet aromatic and buttery flavors decreased with storage in all wheys. Volatile compound profiles were also distinct among wheys and changed with storage, consistent with sensory results. Lipid oxidation aldehydes increased in all wheys with storage time. Fat-free Cheddar was more stable than full-fat Cheddar over 48h of storage. Uncultured rennet casein whey was the most stable whey, as exhibited by the lowest increase in lipid oxidation products over time. These results provide baseline information for the viability of processing underutilized wheys into value-added ingredients.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Smith, S. and Smith, T. J. and Drake, M. A.}, year={2016}, month={May}, pages={3434–3444} }
 @article{park_parker_drake_2016, title={Short communication: The effect of liquid storage on the flavor of whey protein concentrate}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-10946}, abstractNote={Unit operations in dried dairy ingredient manufacture significantly influence sensory properties and, consequently, their use and consumer acceptance in a variety of ingredient applications. In whey protein concentrate (WPC) manufacture, liquid can be stored as whey or WPC before spray drying. The objective of this study was to determine the effect of storage, composition, and bleaching on the flavor of spray-dried WPC80. Liquid whey was manufactured and subjected to the following treatments: bleached or unbleached and liquid whey or liquid WPC storage. The experiment was replicated 3 times and included a no-storage control. All liquid storage was performed at 4°C for 24h. Flavor of the final spray-dried WPC80 was evaluated by a trained panel and volatile compound analyses. Storage of liquids increased cardboard flavor, decreased sweet aromatic flavor, and resulted in increased volatile lipid oxidation products. Bleaching altered the effect of liquid storage. Storage of unbleached liquid whey decreased sweet aromatic flavor and increased cardboard flavor and volatile lipid oxidation products compared with liquid WPC80 and no storage. In contrast, storage of bleached liquid WPC decreased sweet aromatic flavor and increased cardboard flavor and associated volatile lipid oxidation products compared with bleached liquid whey or no storage. These results confirm that liquid storage increases off-flavors in spray-dried protein but to a variable degree, depending on whether bleaching has been applied. If liquid storage is necessary, bleached WPC80 should be stored as liquid whey and unbleached WPC80 should be stored as liquid WPC to mitigate off-flavors.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Parker, Megan and Drake, MaryAnne}, year={2016}, month={Jun}, pages={4303–4308} }
 @article{lee_barbano_drake_2016, title={Short communication: The effect of raw milk cooling on sensory perception and shelf life of high-temperature, short-time (HTST)-pasteurized skim milk}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-11771}, abstractNote={The cooling rate of raw milk may influence sensory properties and pasteurized shelf life. Under the Pasteurized Milk Ordinance for grade A milk, raw milk may be cooled instantaneously by on-farm heat exchangers but is also acceptable if "cooled to 10°C or less within four (4) hours of the commencement of the first milking." The objective of this study was to determine the effect of raw milk cooling on consumer perception and shelf life. Raw milk (18-21°C) was obtained and transported within 1h of milking to North Carolina State University (Raleigh). The batch of raw milk was split in 2 portions, and a plate heat exchanger was used to quickly cool one portion to <6°C within 1min. The second portion was stored in a jacketed bulk tank and slowly cooled over 4h to <10°C. Milk from 3 consecutive milkings was collected every 12h, with subsequent milkings added to the previous collections. The bulk milk was kept below 10°C while adding milk for the slow cool milk treatment. After 72h, each whole milk was separated; the skim milk was pasteurized at 73 or 78°C for 20 s, homogenized, and held at 4°C. Difference tests (n=75) and consumer acceptance tests (n=100) were conducted to determine if consumers could detect differences among milks. Descriptive analysis and microbial testing for aerobic, psychrotrophic, and psychrotolerant spore counts were conducted through shelf life. The entire experiment was repeated in triplicate. Raw milks averaged 3.3 logcfu/mL by aerobic plate count, <25cfu/mL coliforms, somatic cell count of 300,000 cells/mL, and 3.15±0.07% protein. Psychrotolerant spores were not found in the raw milk. Consumers could not detect differences between cooling treatments of the same pasteurization temperature or between different temperatures of the same cooling treatment. Milks reached sensory failure 49±4d on average after processing, and aerobic counts were between 5 to 7 logcfu/mL. Cooling treatment had no effect on shelf life. These results suggest that pasteurized milk quality is due to a combination of many factors. Raw milk cooling rate is not the most important factor affecting milk quality when raw milk quality is excellent.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Lee, A. P. and Barbano, D. M. and Drake, M. A.}, year={2016}, month={Dec}, pages={9659–9667} }
 @article{hubbard_jervis_drake_2016, title={The effect of extrinsic attributes on liking of cottage cheese}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2015-9547}, abstractNote={Preference mapping studies with cottage cheese have demonstrated that cottage cheese liking is influenced by flavor, texture, curd size, and dressing content. However, extrinsic factors such as package, label claims, and brand name may also influence liking and have not been studied. The objective of this study was to evaluate the role of package attributes and brand on the liking of cottage cheese. A conjoint survey with Kano analysis (n=460) was conducted to explore the effect of extrinsic attributes (brand, label claim, milkfat content, and price) on liking. Following the survey, 150 consumers evaluated intrinsic attributes of 7 cottage cheeses with and without brand information in a 2-d crossover design. Results were evaluated by 2-way ANOVA and multivariate analyses. Milkfat content and price had the highest influence on liking by conjoint analysis. Cottage cheese with 2% milkfat and a low price was preferred. Specific label claims such as "excellent source of calcium (>10%)" were more attractive to consumers than "low sodium" or "extra creamy." Branding influenced overall liking and purchase intent for cottage cheeses to differing degrees. For national brands, acceptance scores were enhanced in the presence of the brand. An all-natural claim was more appealing than organic by conjoint analysis and this result was also confirmed with consumer acceptance testing. Findings from this study can help manufacturers, as well as food marketers, better target their products and brands with attributes that drive consumer choice.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Hubbard, E. M. and Jervis, S. M. and Drake, M. A.}, year={2016}, month={Jan}, pages={183–193} }
 @article{park_stout_drake_2016, title={The effect of spray-drying parameters on the flavor of nonfat dry milk and milk protein concentrate 70%}, volume={99}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2016-11692}, abstractNote={Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of inlet temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70). Condensed skim milk (50% solids) and condensed liquid MPC70 (32% solids) were produced using pilot-scale dairy processing equipment. The condensed products were then spray dried at either 160, 210, or 260°C inlet temperature and 30, 40, or 50% total solids for NFDM and 12, 22, or 32% for MPC70 in a randomized order. The entire experiment was replicated 3 times. Flavor of the NFDM and MPC70 was evaluated by sensory and instrumental volatile compound analyses. Surface free fat, particle size, and furosine were also analyzed. Both main effects (30, 40, and 50% solids and 160, 210, and 260°C inlet temperature) and interactions between solids concentration and inlet temperature were investigated. Interactions were not significant. In general, results were consistent for NFDM and MPC70. Increasing inlet temperature and feed solids concentration increased sweet aromatic flavor and decreased cardboard flavor and associated lipid oxidation products. Increases in furosine with increased inlet temperature and solids concentration indicated increased Maillard reactions during drying. Particle size increased and surface free fat decreased with increasing inlet temperature and solids concentration. These 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.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Stout, Mark A. and Drake, MaryAnne}, year={2016}, month={Dec}, pages={9598–9610} }
 @article{zhang_campbell_drake_zhong_2015, title={Decolorization of Cheddar cheese whey by activated carbon}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-9159}, abstractNote={Colored Cheddar whey is a source for whey protein recovery and is decolorized conventionally by bleaching, which affects whey protein quality. Two activated carbons were studied in the present work as physical means of removing annatto (norbixin) in Cheddar cheese whey. The color and residual norbixin content of Cheddar whey were reduced by a higher level of activated carbon at a higher temperature between 25 and 55°C and a longer time. Activated carbon applied at 40g/L for 2h at 30°C was more effective than bleaching by 500mg/L of hydrogen peroxide at 68°C. The lowered temperature in activated-carbon treatments had less effect on protein structure as investigated for fluorescence spectroscopy and volatile compounds, particularly oxidation products, based on gas chromatography-mass spectrometry. Activated carbon was also reusable, removing more than 50% norbixin even after 10 times of regeneration, which showed great potential for decolorizing cheese whey.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Zhang, Yue and Campbell, Rachel and Drake, Mary Anne and Zhong, Qixin}, year={2015}, month={May}, pages={2982–2991} }
 @article{tennant_drake_hanson_2015, title={Effect of cook method on consumer perception of bacon}, volume={101}, ISSN={0309-1740}, url={http://dx.doi.org/10.1016/J.MEATSCI.2014.09.023}, DOI={10.1016/J.MEATSCI.2014.09.023}, journal={Meat Science}, publisher={Elsevier BV}, author={Tennant, T. and Drake, M.A. and Hanson, D.J.}, year={2015}, month={Mar}, pages={106–107} }
 @article{smith_gerard_drake_2015, title={Effect of temperature and concentration on benzoyl peroxide bleaching efficacy and benzoic acid levels in whey protein concentrate}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2015-9890}, abstractNote={Much of the fluid whey produced in the United States is a by-product of Cheddar cheese manufacture and must be bleached. Benzoyl peroxide (BP) is currently 1 of only 2 legal chemical bleaching agents for fluid whey in the United States, but benzoic acid is an unavoidable by-product of BP bleaching. Benzoyl peroxide is typically a powder, but new liquid BP dispersions are available. A greater understanding of the bleaching characteristics of BP is necessary. The objective of the study was to compare norbixin destruction, residual benzoic acid, and flavor differences between liquid whey and 80% whey protein concentrates (WPC80) bleached at different temperatures with 2 different benzoyl peroxides (soluble and insoluble). Two experiments were conducted in this study. For experiment 1, 3 factors (temperature, bleach type, bleach concentration) were evaluated for norbixin destruction using a response surface model-central composite design in liquid whey. For experiment 2, norbixin concentration, residual benzoic acid, and flavor differences were explored in WPC80 from whey bleached by the 2 commercially available BP (soluble and insoluble) at 5 mg/kg. In liquid whey, soluble BP bleached more norbixin than insoluble BP, especially at lower concentrations (5 and 10 mg/kg) at both cold (4°C) and hot (50°C) temperatures. The WPC80 from liquid whey bleached with BP at 50°C had lower norbixin concentration, benzoic acid levels, cardboard flavor, and aldehyde levels than WPC80 from liquid whey bleached with BP at 4°C. Regardless of temperature, soluble BP destroyed more norbixin at lower concentrations than insoluble BP. The WPC80 from soluble-BP-bleached wheys had lower cardboard flavor and lower aldehyde levels than WPC80 from insoluble-BP-bleached whey. This study suggests 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.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Smith, T. J. and Gerard, P. D. and Drake, M. A.}, year={2015}, month={Nov}, pages={7614–7627} }
 @misc{li_jervis_drake_2015, title={Examining Extrinsic Factors that Influence Product Acceptance: A Review}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12852}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Jervis, S. M. and Drake, M. A.}, year={2015}, month={May}, pages={R901–R909} }
 @article{oltman_lopetcharat_bastian_drake_2015, title={Identifying Key Attributes for Protein Beverages}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12877}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Lopetcharat, K. and Bastian, E. and Drake, M. A.}, year={2015}, month={Jun}, pages={S1383–S1390} }
 @article{li_lopetcharat_drake_2015, title={Parents' and Children's Acceptance of Skim Chocolate Milks Sweetened by Monk Fruit and Stevia Leaf Extracts}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12835}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, X. E. and Lopetcharat, K. and Drake, M. A.}, year={2015}, month={May}, pages={S1083–S1092} }
 @article{li_drake_2015, title={Sensory Perception, Nutritional Role, and Challenges of Flavored Milk for Children and Adults}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12828}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Drake, MaryAnne}, year={2015}, month={Apr}, pages={R665–R670} }
 @article{smith_foegeding_drake_2015, title={Sensory and Functionality Differences of Whey Protein Isolate Bleached by Hydrogen or Benzoyl Peroxide}, volume={80}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.13000}, abstractNote={Abstract}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Smith, Tucker J. and Foegeding, E. Allen and Drake, MaryAnne}, year={2015}, month={Oct}, pages={C2153–C2160} }
 @article{jervis_smith_drake_2015, title={Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8804}, abstractNote={Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known if these parameters influence quality of sweet whey powder (SWP). The purpose of this study was to determine the effects of solids concentration and bleaching agent on the flavor and bleaching efficacy of SWP. Colored cheddar whey was manufactured, fat separated, and pasteurized. Subsequently, the whey (6.7% solids) was bleached, concentrated using reverse osmosis (RO) to 14% solids, and then spray dried, or whey was concentrated before bleaching and then spray dried. Bleaching treatments included a control (no bleaching, 50 °C, 60 min), hydrogen peroxide (HP; 250 mg/kg, 50 °C, 60 min), benzoyl peroxide (50 mg/kg, 50 °C, 60 min), lactoperoxidase (20 mg/kg of HP, 50 °C, 30 min), and external peroxidase (MaxiBright, DSM Food Specialties, Delft, the Netherlands; 2 dairy bleaching units/mL, 50 °C, 30 min). The experiment was repeated in triplicate. Sensory properties and volatile compounds of SWP were evaluated by a trained panel and gas chromatography-mass spectrometry, respectively. Bleaching efficacy (norbixin destruction) and benzoic acid were measured by HPLC. Differences in bleaching efficacy, sensory and volatile compound profiles, and benzoic acid were observed with different bleaching agents, consistent with previous studies. Solids concentration affected bleaching efficacy of HP, but not other bleaching agents. The SWP from whey bleached with HP or lactoperoxidase following RO had increased cardboard and fatty flavors and higher concentrations of lipid oxidation compounds compared with SWP from whey bleached before RO. The SWP bleached with benzoyl peroxide after RO contained less benzoic acid than SWP from whey bleached before RO. These results indicate that solids concentration at bleaching and bleaching agent affect quality of SWP.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jervis, M. G. and Smith, T. J. and Drake, M. A.}, year={2015}, month={Apr}, pages={2294–2302} }
 @article{li_lopetcharat_qiu_drake_2015, title={Sugar reduction of skim chocolate milk and viability of alternative sweetening through lactose hydrolysis}, volume={98}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8490}, abstractNote={Milk consumption by Americans has not met the standards of the Dietary Guidelines for Americans. Chocolate milk can improve milk consumption, especially by children, due to its color and taste. However, the high sugar content of chocolate milk is a cause for concern about its healthfulness, resulting in its removal from some school lunch programs. It is important to reduce the sugar content of chocolate milk and still maintain acceptability among consumers. It is also important to investigate other natural alternatives to sweetening. The objectives of this study were to identify the different sweetness intensity perceptions of sucrose in water and various dairy matrices, to identify the acceptable reduction in sweet taste for chocolate milk for both young adults (19-35 yr) and children (5-13 yr), and to determine if lactose hydrolysis is a viable alternative. Threshold and power function studies were used to determine the benchmark concentration of sucrose in chocolate milk. The acceptability of sugar reduction from the benchmark concentration for both young adults and children and the acceptability of lactose hydrolyzed chocolate milk (4°C for 24 h) with added lactose for young adults were evaluated. Acceptability results demonstrated that sugar reduction in chocolate milk is possible for both young adults and children as long as it does not exceed a 30% reduction (from 205 mM). Lactose hydrolysis of added lactose was used to achieve the sweetness of sucrose in chocolate milk but required >7.5% (wt/vol) added lactose, which contributed undesirable calories, indicating that lactose hydrolysis may be more suitable for other dairy beverages that require less added sugar. The findings of this study demonstrate consumer acceptance of reduced-sugar chocolate milk and a possible way to use lactose hydrolysis in dairy beverages.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Li, X. E. and Lopetcharat, K. and Qiu, Y. and Drake, M. A.}, year={2015}, month={Mar}, pages={1455–1466} }
 @article{qiu_smith_foegeding_drake_2015, title={The effect of microfiltration on color, flavor, and functionality of 80% whey protein concentrate}, volume={98}, DOI={10.3168/jds.2014-9174}, abstractNote={The residual annatto colorant in fluid Cheddar cheese whey is bleached to provide a neutral-colored final product. Currently, hydrogen peroxide (HP) and benzoyl peroxide are used for bleaching liquid whey. However, previous studies have shown that chemical bleaching causes off-flavor formation, mainly due to lipid oxidation and protein degradation. The objective of this study was to evaluate the efficacy of microfiltration (MF) on norbixin removal and to compare flavor and functionality of 80% whey protein concentrate (WPC80) from MF whey to WPC80 from whey bleached with HP or lactoperoxidase (LP). Cheddar cheese whey was manufactured from colored, pasteurized milk. The fluid whey was pasteurized and fat separated. Liquid whey was subjected to 4 different treatments: control (no bleaching; 50°C, 1 h), HP (250 mg of HP/kg; 50°C, 1 h), and LP (20 mg of HP/kg; 50°C, 1 h), or MF (microfiltration; 50°C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray-dried to 80% concentrate. The entire experiment was replicated 3 times. Proximate analyses, color, functionality, descriptive sensory and instrumental volatile analysis were conducted on WPC80. The MF and HP- and LP-bleached WPC80 displayed a 39.5, 40.9, and 92.8% norbixin decrease, respectively. The HP and LP WPC80 had higher cardboard flavors and distinct cabbage flavor compared with the unbleached and MF WPC80. Volatile compound results were consistent with sensory results. The HP and LP WPC80 were higher in lipid oxidation compounds (especially heptanal, hexanal, pentanal, 1-hexen-3-one, 2-pentylfuran, and octanal) compared with unbleached and MF WPC80. All WPC80 had >85% solubility across the pH range of 3 to 7. The microstructure of MF gels determined by confocal laser scanning showed an increased protein particle size in the gel network. MF WPC80 also had larger storage modulus values, indicating higher gel firmness. 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.}, number={9}, journal={Journal of Dairy Science}, author={Qiu, Y. and Smith, T. J. and Foegeding, E. A. and Drake, M. A.}, year={2015}, pages={5862–5873} }
 @article{koc_cakir_vinyard_essick_daubert_drake_osborne_foegeding_2014, title={ADAPTATION OF ORAL PROCESSING TO THE FRACTURE PROPERTIES OF SOFT SOLIDS}, volume={45}, ISSN={["1745-4603"]}, DOI={10.1111/jtxs.12051}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF TEXTURE STUDIES}, author={Koc, H. and Cakir, E. and Vinyard, C. J. and Essick, G. and Daubert, C. R. and Drake, M. A. and Osborne, J. and Foegeding, E. A.}, year={2014}, month={Feb}, pages={47–61} }
 @article{campbell_gerard_drake_2014, title={Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-7236}, abstractNote={The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk, fluid whey, and whey retentate (10% solids) and to evaluate peroxidase activity in fluid whey and whey retentate (10% solids), with and without additional EP (2, 1, or 0.5 dairy bleaching units), over a range of pH (5.5-6.5) and temperatures (4-60°C). Subsequent experiments were conducted to determine the relationship between enzyme activity and bleaching efficacy. Raw and pasteurized milk, fat-separated pasteurized whey, and whey retentate (10% solids) were evaluated for LP activity following storage at 4 or -20°C, using an established colorimetric method. A response surface model was applied to evaluate both endogenous and EP activity at various temperatures and pH in freshly manufactured whey and retentate. Refrigerated or frozen storage at the parameters evaluated did not affect LP activity in milk, whey, or retentate. In fluid whey, with and without added EP, as pH decreased (to 5.5) and temperature increased (to 60°C), peroxidase activity increased. Retentate with EP exhibited behavior similar to that of fluid whey: as pH decreased and temperature increased, activity increased. However, in retentate without EP, as pH increased and temperature increased, activity increased. 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. When fluid whey is bleached enzymatically, if pH is decreased and temperature is increased, the rate of reaction increases (e.g., bleaching occurs in less time). When bleaching in retentate, a higher pH (pH 6.5 vs. pH 5.5) is desired for optimal bleaching by the LP system. Due to processing restraints, this may not be possible for all dairy producers to achieve and, thus, addition of EP could be beneficial to improve bleaching efficacy.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Gerard, P. D. and Drake, M. A.}, year={2014}, month={Mar}, pages={1225–1232} }
 @article{oltman_jervis_drake_2014, title={Consumer Attitudes and Preferences for Fresh Market Tomatoes}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12638}, abstractNote={Abstract}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Oltman, A. E. and Jervis, S. M. and Drake, M. A.}, year={2014}, month={Oct}, pages={S2091–S2097} }
 @article{jervis_jervis_guthrie_drake_2014, title={DETERMINING CHILDREN'S PERCEPTIONS, OPINIONS AND ATTITUDES FOR SLICED SANDWICH BREADS}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12116}, abstractNote={Abstract}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, M. G. and Jervis, S. M. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Oct}, pages={351–361} }
 @article{mcmahon_oberg_drake_farkye_moyes_arnold_ganesan_steele_broadbent_2014, title={Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8071}, abstractNote={Sodium reduction in cheese can assist in reducing overall dietary Na intake, yet saltiness is an important aspect of cheese flavor. Our objective was to evaluate the effect of partial substitution of Na with K on survival of lactic acid bacteria (LAB) and nonstarter LAB (NSLAB), pH, organic acid production, and extent of proteolysis as water-soluble nitrogen (WSN) and protein profiles using urea-PAGE, in Cheddar cheese during 9mo of storage. Seven Cheddar cheeses with molar salt contents equivalent to 1.7% salt but with different ratios of Na, K, Ca, and Mg cations were manufactured as well as a low-salt cheese with 0.7% salt. The 1.7% salt cheeses had a mean composition of 352g of moisture/kg, 259g of protein/kg and 50% fat-on-dry-basis, and 17.5g of salt/kg (measured as Cl(-)). After salting, a faster initial decrease in cheese pH occurred with low salt or K substitution and it remained lower throughout storage. No difference in intact casein levels or percentage WSN levels between the various cheeses was observed, with the percentage WSN increasing from 5% at d 1 to 25% at 9mo. A greater decrease in intact αs1-casein than β-casein was detected, and the ratio of αs1-casein (f121-199) to αs1-casein could be used as an index of ripening. Typical changes in bacteria microflora occurred during storage, with lactococci decreasing gradually and NSLAB increasing. Lowering the Na content, even with K replacement, extended the crossover time when NSLAB became dominant. The crossover time was 4.5mo for the control cheese and was delayed to 5.2, 6.0, 6.1, and 6.2mo for cheeses with 10, 25, 50, and 75% K substitution. Including 10% Mg or Ca, along with 40% K, further increased crossover time, whereas the longest crossover time (7.3mo) was for low-salt cheese. By 9mo, NSLAB levels in all cheeses had increased from initial levels of ≤10(2) to approximately 10(6)cfu/g. Lactococci remained at 10(6) cfu/g in the low-salt cheese even after 9mo of storage. The propionic acid concentration in the cheese increased when NSLAB numbers were high. Few other trends in organic acid concentration were observed as a function of Na content.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={McMahon, D. J. and Oberg, C. J. and Drake, M. A. and Farkye, N. and Moyes, L. V. and Arnold, M. R. and Ganesan, B. and Steele, J. and Broadbent, J. R.}, year={2014}, month={Aug}, pages={4780–4798} }
 @article{campbell_drake_2014, title={Enzymatic bleaching in commercial colored Cheddar whey retentates}, volume={38}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2014.01.016}, abstractNote={Abstract The effect of enzymatic bleaching with lactoperoxidase (LP) or exogenous peroxidase (EP) on the color and flavor of commercially produced whey protein concentrates (34% or 80% protein on a dry weight basis) was evaluated. Optimum levels of added H 2 O 2 and optimum bleaching times were determined in commercial retentates by quantifying norbixin destruction. Retentates were then bleached and sensory and volatile analyses were conducted. In some retentates, LP-induced bleaching was not observed; however, EP-induced bleaching was effective under all conditions. Enzymatically-induced bleaching (both LP and EP) occurred faster at 35 °C than at 4 °C. Solids level also affected the speed of bleaching; samples with lower solids bleached in less time than those with higher solids. Bleached retentates, regardless of treatment, were higher in aroma intensity and cardboard flavor and were also higher in aldehydes. LP activity and subsequent bleaching of commercial retentates was variable while EP-induced bleaching was consistently effective.}, number={2}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Campbell, R. E. and Drake, M. A.}, year={2014}, month={Oct}, pages={148–153} }
 @article{li_lopetcharat_drake_2014, title={Extrinsic Attributes That Influence Parents' Purchase of Chocolate Milk for Their Children}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12515}, abstractNote={Abstract}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Lopetcharat, Kannapon and Drake, MaryAnne}, year={2014}, month={Jul}, pages={S1407–S1415} }
 @article{campbell_boogers_drake_2014, title={Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-7415}, abstractNote={Norbixin is the primary carotenoid in annatto coloring, which imparts the desired orange color in Cheddar cheese. However, a portion of the colorant remains in the cheese whey and is undesirable; therefore, a bleaching step is often applied. Restrictions exist for norbixin concentrations in products destined for infant formula. As such, evaluation of norbixin concentrations in whey and whey ingredients is desirable. Current extraction methods are laborious and require solvents that are banned in many countries. 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. Instead of solvent extraction and column purification, acetonitrile was added directly to fluid wheys, retentates, and rehydrated whey protein concentrates. An isocratic mobile phase [70% acetonitrile and 30% water with 0.1% (wt/vol) formic acid] was used and, to increase sensitivity, a large volume (50 μL) was injected onto the column. The column used was a C18 column with a particle size of 2.6 μm and column length of 10 cm. The column inner diameter was 4.6mm and the pore size was 100 Ǻ. All of the previously described conditions allowed the run time to be only 4 min. The sample was sent through a photodiode array detector and quantified at 482 nm. Norbixin was quantified using external standard curves. The developed method had a >90% norbixin recovery in both milk and whey (9.39 μg/L-2.35 mg/L). The limit of detection of norbixin in fluid whey was 2.7 μg/kg and the limit of quantitation was 3.5 μg/kg, both of which are significantly lower than in previously described methods. The extracts were stable over 30 min at 21°C and stable over 24h at 4°C. Repeatability and precision of the method had relative standard deviations of less than 13%. The developed method provides time and cost savings for evaluation of norbixin concentration in whey and whey products.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Boogers, I. A. L. A. and Drake, M. A.}, year={2014}, month={Mar}, pages={1313–1318} }
 @article{smith_li_drake_2014, title={Short communication: Norbixin and bixin partitioning in Cheddar cheese and whey}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-7614}, abstractNote={The Cheddar cheese colorant annatto is present in whey and must be removed by bleaching. Chemical bleaching negatively affects the flavor of dried whey ingredients, which has established a need for a better understanding of the primary colorant in annatto, norbixin, along with cheese color alternatives. The objective of this study was to determine norbixin partitioning in cheese and whey from full-fat and fat-free Cheddar cheese and to determine the viability of bixin, the nonpolar form of norbixin, as an alternative Cheddar cheese colorant. Full-fat and fat-free Cheddar cheeses and wheys were manufactured from colored pasteurized milk. Three norbixin (4% wt/vol) levels (7.5, 15, and 30 mL of annatto/454 kg of milk) were used for full-fat Cheddar cheese manufacture, and 1 norbixin level was evaluated in fat-free Cheddar cheese (15 mL of annatto/454 kg of milk). For bixin incorporation, pasteurized whole milk was cooled to 55 °C, and then 60 mL of bixin/454 kg of milk (3.8% wt/vol bixin) was added and the milk homogenized (single stage, 8 MPa). Milk with no colorant and milk with norbixin at 15 mL/454 kg of milk were processed analogously as controls. No difference was found between the norbixin partition levels of full-fat and fat-free cheese and whey (cheese mean: 79%, whey: 11.2%). In contrast to norbixin recovery (9.3% in whey, 80% in cheese), 1.3% of added bixin to cheese milk was recovered in the homogenized, unseparated cheese whey, concurrent with higher recoveries of bixin in cheese (94.5%). These 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.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Smith, T. J. and Li, X. E. and Drake, M. A.}, year={2014}, month={Jun}, pages={3321–3327} }
 @article{jervis_jervis_guthrie_drake_2014, title={THE EFFICACY OF USING PHOTOGRAPHS TO REPRESENT ATTRIBUTES OF SLICED SANDWICH BREAD IN AN ADAPTIVE CHOICE-BASED CONJOINT}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12082}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Jervis, M. G. and Guthrie, B. and Drake, M. A.}, year={2014}, month={Feb}, pages={64–73} }
 @article{jervis_gerard_drake_lopetcharat_drake_2014, title={THE PERCEPTION OF CREAMINESS IN SOUR CREAM}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12098}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Gerard, P. and Drake, S. and Lopetcharat, K. and Drake, M. A.}, year={2014}, month={Aug}, pages={248–257} }
 @misc{jervis_drake_2014, title={THE USE OF QUALITATIVE RESEARCH METHODS IN QUANTITATIVE SCIENCE: A REVIEW}, volume={29}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12101}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, M. G. and Drake, M. A.}, year={2014}, month={Aug}, pages={234–247} }
 @misc{park_drake_2014, title={The Distribution of Fat in Dried Dairy Particles Determines Flavor Release and Flavor Stability}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12396}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Park, C. W. and Drake, M. A.}, year={2014}, month={Apr}, pages={R452–R459} }
 @article{park_bastian_farkas_drake_2014, title={The Effect of Feed Solids Concentration and Inlet Temperature on the Flavor of Spray Dried Whey Protein Concentrate}, volume={79}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12279}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Park, Curtis W. and Bastian, Eric and Farkas, Brian and Drake, Mary Anne}, year={2014}, month={Jan}, pages={C19–C24} }
 @article{park_bastian_farkas_drake_2014, title={The effect of acidification of liquid whey protein concentrate on the flavor of spray-dried powder}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-7877}, abstractNote={Off-flavors in whey protein negatively influence consumer acceptance of whey protein ingredient applications. Clear acidic beverages are a common application of whey protein, and recent studies have demonstrated that beverage processing steps, including acidification, enhance off-flavor production from whey protein. The objective of this study was to determine the effect of preacidification of liquid ultrafiltered whey protein concentrate (WPC) before spray drying on flavor of dried WPC. Two experiments were performed to achieve the objective. In both experiments, Cheddar cheese whey was manufactured, fat-separated, pasteurized, bleached (250 mg/kg of hydrogen peroxide), and ultrafiltered (UF) to obtain liquid WPC that was 13% solids (wt/wt) and 80% protein on a solids basis. In experiment 1, the liquid retentate was then acidified using a blend of phosphoric and citric acids to the following pH values: no acidification (control; pH 6.5), pH 5.5, or pH 3.5. The UF permeate was used to normalize the protein concentration of each treatment. The retentates were then spray dried. In experiment 2, 150 μg/kg of deuterated hexanal (D₁₂-hexanal) was added to each treatment, followed by acidification and spray drying. Both experiments were replicated 3 times. Flavor properties of the spray-dried WPC were evaluated by sensory and instrumental analyses in experiment 1 and by instrumental analysis in experiment 2. Preacidification to pH 3.5 resulted in decreased cardboard flavor and aroma intensities and an increase in soapy flavor, with decreased concentrations of hexanal, heptanal, nonanal, decanal, dimethyl disulfide, and dimethyl trisulfide compared with spray drying at pH 6.5 or 5.5. Adjustment to pH 5.5 before spray drying increased cabbage flavor and increased concentrations of nonanal at evaluation pH values of 3.5 and 5.5 and dimethyl trisulfide at all evaluation pH values. In general, the flavor effects of preacidification were consistent regardless of the pH to which the solutions were adjusted after spray drying. Preacidification to pH 3.5 increased recovery of D₁₂-hexanal in liquid WPC and decreased recovery of D₁₂-hexanal in the resulting powder when evaluated at pH 6.5 or 5.5. These results demonstrate that acidification of liquid WPC80 to pH 3.5 before spray drying decreases off-flavors in spray-dried WPC and suggest that the mechanism for off-flavor reduction is the decreased protein interactions with volatile compounds at low pH in liquid WPC or the increased interactions between protein and volatile compounds in the resulting powder.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Park, Curtis W. and Bastian, Eric and Farkas, Brian and Drake, MaryAnne}, year={2014}, month={Jul}, pages={4043–4051} }
 @article{frankowski_miracle_drake_2014, title={The role of sodium in the salty taste of permeate}, volume={97}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2014-8057}, abstractNote={Many food companies are trying to limit the amount of sodium in their products. Permeate, the liquid remaining after whey or milk is ultrafiltered, has been suggested as a salt substitute. The objective of this study was to determine the sensory and compositional properties of permeates and to determine if elements other than sodium contribute to the salty taste of permeate. Eighteen whey (n=14) and reduced-lactose (n=4) permeates were obtained in duplicate from commercial facilities. Proximate analyses, specific mineral content, and nonprotein nitrogen were determined. Organic acids and nucleotides were extracted followed by HPLC. Aromatic volatiles were evaluated by gas chromatography-mass spectrometry. Descriptive analysis of permeates and model solutions was conducted using a trained sensory panel. Whey permeates were characterized by cooked/milky and brothy flavors, sweet taste, and low salty taste. Permeates with lactose removed were distinctly salty. The organic acids with the highest concentration in permeates were lactic and citric acids. Volatiles included aldehydes, sulfur-containing compounds, and diacetyl. Sensory tests with sodium chloride solutions confirmed that the salty taste of reduced-lactose permeates was not solely due to the sodium present. Permeate models were created with NaCl, KCl, lactic acid, citric acid, hippuric acid, uric acid, orotic acid, and urea; in addition to NaCl, KCl, lactic acid, and orotic acid were contributors to the salty taste.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Frankowski, K. M. and Miracle, R. E. and Drake, M. A.}, year={2014}, month={Sep}, pages={5356–5370} }
 @article{amelia_drake_nelson_barbano_2013, title={A new method for the production of low-fat Cheddar cheese}, volume={96}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2012-6542}, abstractNote={Our objective was to develop an alternative process to produce low-fat Cheddar cheese (LFCC) by combining reduced-fat Cheddar cheese (RFCC) made by a fat-removal process with micellar casein concentrate (MCC) to try to achieve the texture and flavor characteristics of full-fat Cheddar cheese (FFCC). The production of LFCC was replicated 3 times. The MCC was produced by ultrafiltration of skim milk, followed by 3 stages of microfiltration, and the final MCC was spray dried. The LFCC was formulated to achieve 6% fat, 28% protein, and 1.2% salt by a combination of RFCC, MCC powder, salt, and water. The 6% fat target was selected to comply with the FDA standard for a low-fat label claim. The pH of the LFCC mixture was adjusted to 5.3 by lactic acid. Rennet was added to the LFCC mixture, followed by pressing and packaging. Chemical and sensory data were analyzed by ANOVA using the Proc GLM of SAS to determine if any differences in chemical composition and sensory properties were present among different cheeses. Descriptive sensory scores were used to construct a principal component analysis biplot to visualize flavor profile differences among cheeses. The LFCC had 83% less fat, 32% less sodium, and higher protein and moisture content than FFCC. When the cheese texture was evaluated in the context of a filled-gel model consisting of matrix and filler (100% minus percentage of matrix) the LFCC had lower filler volume than FFCC, yet the LFCC had a softer texture than FFCC. The LFCC contained some of the original FFCC cheese matrix that had been disrupted by the fat-removal process, and this original FFCC matrix was embedded in the new LFCC matrix formed by the action of rennet on casein from the continuous phase of hydrated MCC. Thus, the texture of the LFCC was desirable and was softer than the FFCC it was made from, whereas commercial RFCC (50 and 75% fat reduction) were firmer than the FFCC. The sulfur flavor in LFCC was closer to FFCC than commercial RFCC. The LFCC had bitter and grape-tortilla off-flavors that came from the dried MCC ingredient. The commercial RFCC and LFCC made in this study were missing the typical aged Cheddar character (catty, nutty, fruity, brothy, milk fat flavors) found in aged FFCC. Future work to improve the flavor of LFCC made by the process described in this study should include the addition of a flavoring ingredient (e.g., enzyme-modified cheese) to enhance the aged Cheddar flavors and mask undesirable flavors.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Amelia, Irma and Drake, MaryAnne and Nelson, Brandon and Barbano, David M.}, year={2013}, month={Aug}, pages={4870–4884} }
 @article{campbell_drake_2013, title={Cold enzymatic bleaching of fluid whey}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-6722}, abstractNote={Chemical bleaching of fluid whey and retentate with hydrogen peroxide (HP) alone requires high concentrations (100-500 mg of HP/kg) and recent studies have demonstrated that off-flavors are generated during chemical bleaching that carry through to spray-dried whey proteins. Bleaching of fluid whey and retentate with enzymes such as naturally present lactoperoxidase or an exogenous commercial peroxidase (EP) at cold temperatures (4°C) may be a viable alternative to traditional chemical bleaching of whey. The objective of this study was to determine the optimum level of HP for enzymatic bleaching (both lactoperoxidase and EP) at 4°C and to compare bleaching efficacy and sensory characteristics to HP chemical bleaching at 4°C. Selected treatments were subsequently applied for whey protein concentrate with 80% protein (WPC80) manufacture. Fluid Cheddar whey and retentate (80% protein) were manufactured in triplicate from pasteurized whole milk. The optimum concentration of HP (0 to 250 mg/kg) to activate enzymatic bleaching at 4°C was determined by quantifying the loss of norbixin. In subsequent experiments, bleaching efficacy, descriptive sensory analysis, and volatile compounds were monitored at selected time points. A control with no bleaching was also evaluated. Enzymatic bleaching of fluid whey and retentate at 4°C resulted in faster bleaching and higher bleaching efficacy (color loss) than bleaching with HP alone at 250 mg/kg. Due to concentrated levels of naturally present lactoperoxidase, retentate bleached to completion (>80% norbixin destruction in 30 min) faster than fluid whey at 4°C (>80% norbixin destruction in 12h). In fluid whey, the addition of EP decreased bleaching time. Spray-dried WPC80 from bleached wheys, regardless of bleaching treatment, were characterized by a lack of sweet aromatic and buttery flavors, and the presence of cardboard flavor concurrent with higher relative abundance of 1-octen-3-ol and 1-octen-3-one. Among enzymatically bleached WPC80, lactoperoxidase-bleached WPC80 contained higher relative abundance of 2,3-octadienone, 2-pentyl furan, and hexanal than those bleached with added EP. Bleach 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.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Drake, M. A.}, year={2013}, month={Dec}, pages={7404–7413} }
 @article{campbell_adams_drake_barbano_2013, title={Effect of bleaching permeate from microfiltered skim milk on 80% serum protein concentrate}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-6053}, abstractNote={Whey proteins that have been removed before the cheese-making process are referred to as "native" whey proteins or milk serum proteins. Because serum proteins isolated directly from milk are not exposed to the cheese-making process, they are free from functional or sensory effects arising from this process. Whey proteins used in food and beverage applications are largely derived from annatto-colored Cheddar cheese. Some of the annatto is left in the whey and this color is converted to a colorless compound by bleaching. The effect of bleaching serum proteins on flavor and functionality of spray-dried protein provides a platform to investigate the effect of bleaching free from the confounding effects of cheese manufacture. The objective of this study was to characterize and compare the sensory and functional properties of 80% milk serum protein concentrate (SPC80) produced from bleached and unbleached microfiltration (MF) permeate made from skim milk with and without added annatto color. Colored and uncolored MF permeates were bleached with benzoyl peroxide (BP) or hydrogen peroxide (HP), ultrafiltered, diafiltered, and spray-dried. The SPC80 from unbleached colored and uncolored MF permeates were manufactured as controls. All treatments were manufactured in triplicate. All SPC80 were evaluated by sensory testing, instrumental analyses, functionality, color, and proximate analysis. The HP-bleached SPC80 was higher in lipid oxidation compounds than BP-bleached or unbleached SPC80, specifically hexanal, heptanal, nonanal, decanal, and 2,3-octadienone. The HP treatments were higher in aroma intensity and cardboard and fatty flavors compared with the unbleached and BP-bleached SPC80. The SPC80 bleached with BP had lower concentrations of norbixin compared with SPC80 bleached with HP. Functionality testing demonstrated that HP treatments had more soluble protein after 10min of heating at 90°C and pH 4.6 and pH 7 compared with the no bleach and BP treatments, regardless of additional color. Foams generated from bleached SPC80 were more stable than those from unbleached SPC80, and those bleached with HP were lower in yield stress than other SPC80. Overall, HP bleaching destroyed less norbixin and caused more lipid oxidation and subsequent off-flavors than did BP bleaching. However, the heat stability of SPC80 was enhanced by HP bleaching compared with control treatments or BP bleaching.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, Rachel E. and Adams, Michael C. and Drake, MaryAnne and Barbano, David M.}, year={2013}, month={Mar}, pages={1387–1400} }
 @article{smith_ellison_robinson_drake_mcdowell_mitchell_gerard_heckler_mckillip_2013, title={Enumeration of Sublethally Injured Escherichia coli O157:H7 ATCC 43895 and Escherichia coli Strain B-41560 Using Selective Agar Overlays versus Commercial Methods}, volume={76}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028x.jfp-12-363}, abstractNote={Quality control procedures during food processing may involve direct inoculation of food samples onto appropriate selective media for subsequent enumeration. However, sublethally injured bacteria often fail to grow, enabling them to evade detection and intervention measures and ultimately threaten the health of consumers. This study compares traditional selective and nonselective agar-based overlays versus two commercial systems (Petrifilm and Easygel) for recovery of injured E. coli B-41560 and O157:H7 strains. Bacteria were propagated in tryptic soy broth (TSB), ground beef slurry, and infant milk formula to a density of 10(6) to 10(8) CFU/ml and then were stressed for 6 min either in lactic acid (pH 4.5) or heat shocked for 3 min at 60°C. Samples were pour plated in basal layers of either tryptic soy agar (TSA), sorbitol MacConkey agar (SMAC), or violet red bile agar (VRB) and were resuscitated for 4 h prior to addition of agar overlays. Other stressed bacteria were plated directly onto Petrifilm and Easygel. 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 for stressed E. coli B-41560. Nonstressed bacteria from TSB and ground beef were also recovered at densities significantly higher in nonselective TSA-TSA and in VRB-VRB and SMAC-SMAC compared with Petrifilm and Easygel. These data underscore the need to implement food safety measures that address sublethally injured pathogens such as E. coli O157:H7 in order to avoid underestimation of true densities for target pathogens.}, number={4}, journal={JOURNAL OF FOOD PROTECTION}, author={Smith, Amanda R. and Ellison, Alysha L. and Robinson, Amanda L. and Drake, Maryanne and McDowell, Susan A. and Mitchell, James K. and Gerard, Patrick D. and Heckler, Rachel A. and McKillip, John L.}, year={2013}, month={Apr}, pages={674–679} }
 @article{white_fox_jervis_drake_2013, title={Influence of heating and acidification on the flavor of whey protein isolate}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-5935}, abstractNote={Previous studies have established that whey protein manufacture unit operations influence the flavor of dried whey proteins. Additionally, manufacturers generally instantize whey protein isolate (WPI; ≥ 90% protein) by agglomeration with lecithin to increase solubility and wettability. Whey protein isolate is often subjected to additional postprocessing steps in beverage manufacturing, including acidification and heat treatment. These postprocessing treatments may further influence formation or release of flavors. 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. The second study sought to determine the effect of lecithin agglomeration, a common form of instantized (INST) WPI used in beverage manufacturing, on the flavor of WPI after acidification and heat treatment. In the first experiment, commercial non-instantized (NI) WPI were rehydrated and evaluated as is (control); acidified to pH 3.2; heated to 85°C for 5 min in a benchtop high temperature, short time (HTST) pasteurizer; or acidified to 3.2 and heated to 85°C for 30s (AH-HTST). In the second experiment, INST and NI commercial WPI were subsequently evaluated as control, acidified, heated, or AH-HTST. All samples were evaluated by descriptive sensory analysis, solid-phase microextraction (SPME), and gas chromatography-mass spectrometry. Acidification of NI WPI produced higher concentrations of dimethyl disulfide (DMDS) and sensory detection of potato/brothy flavors, whereas heating increased cooked/sulfur flavors. Acidification and heating increased cardboard, potato/brothy, and malty flavors and produced higher concentrations of aldehydes, ketones, and sulfur compounds. Differences between INST and NI WPI existed before treatment; INST WPI displayed cucumber flavors not present in NI WPI. After acidification, INST WPI were distinguished by higher intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={White, S. S. and Fox, K. M. and Jervis, S. M. and Drake, M. A.}, year={2013}, month={Mar}, pages={1366–1379} }
 @article{kim_lopetcharat_drake_2013, title={Influence of packaging information on consumer liking of chocolate milk}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2012-6399}, abstractNote={Chocolate milk varies widely in flavor, color, and viscosity, and liking is influenced by these properties. Additionally, package labels (declared fat content) and brand are some of the extrinsic factors that may influence consumer perception. The objective of this study was to evaluate the effects of packaging labels and brand name on consumer liking and purchase intent of chocolate milk. A consumer acceptance test, conjoint analysis survey, and Kano analysis were conducted. One hundred eight consumers evaluated 7 chocolate milks with and without brand or package information in a 2-d crossover design. A conjoint analysis survey and Kano analysis were conducted after the consumer acceptance test. Results were evaluated by 2-way ANOVA and multivariate analyses. Declared fat content and brand influenced overall liking and purchase intent for chocolate milks to differing degrees. A subsequent conjoint analysis (n=250) revealed that fat content was a driver of choice for purchasing chocolate milk followed by sugar content and brand. Brand name was less important for purchase intent of chocolate milk than fat or sugar content. Among fat content of chocolate milk, 2 and 1% fat level were most appealing to consumers, and reduced sugar and regular sugar were equally important for purchase intent. Kano analysis confirmed that fat content (whole milk, 1, or 2% fat chocolate milk) was an attractive attribute for consumer satisfaction, more so than brand. Organic labeling did not affect the purchase decision of chocolate milk; however, Kano results revealed that having an organic label on a package positively influenced consumer satisfaction. Findings from this study can help chocolate milk producers as well as food marketers better target their product labels with attributes that drive consumer choice of chocolate milk.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kim, M. K. and Lopetcharat, K. and Drake, M. A.}, year={2013}, month={Aug}, pages={4843–4856} }
 @misc{campbell_drake_2013, title={Invited review: The effect of native and nonnative enzymes on the flavor of dried dairy ingredients}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-6598}, abstractNote={Dried dairy ingredients are used in a wide array of foods from soups to bars to beverages. The popularity of dried dairy ingredients, including but not limited to sweet whey powder, whey proteins and milk powders, is increasing. Dried dairy ingredient flavor can carry through into the finished product and influence consumer liking; thus, it is imperative to produce a consistent product with bland flavor. Many different chemical compounds, both desirable and undesirable, contribute to the overall flavor of dried dairy ingredients, making the flavor very complex. Enzymatic reactions play a major role in flavor. Milk contains several native (indigenous) enzymes, such as lactoperoxidase, catalase, xanthine oxidase, proteinases, and lipases, which may affect flavor. In addition, other enzymes are often added to milk or milk products for various functions such as milk clotting (chymosin), bleaching of whey products (fungal peroxidases, catalase to deactivate hydrogen peroxide), flavor (lipases in certain cheeses), or produced during the cheesemaking process from starter culture or nonstarter bacteria. These enzymes and their possible contributions will be discussed in this review. Understanding the sources of flavor is crucial to produce bland, flavorless ingredients.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Drake, M. A.}, year={2013}, month={Aug}, pages={4773–4783} }
 @article{leksrisompong_lopetcharat_guthrie_drake_2013, title={Preference Mapping of Lemon Lime Carbonated Beverages with Regular and Diet Beverage Consumers}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12028}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, P. P. and Lopetcharat, K. and Guthrie, B. and Drake, M. A.}, year={2013}, month={Feb}, pages={S320–S328} }
 @article{desai_shepard_drake_2013, title={Sensory properties and drivers of liking for Greek yogurts}, volume={96}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2013-6973}, abstractNote={Greek yogurt is currently the largest growing sector in the dairy industry. Because no standard of identity exists for Greek yogurts in the United States, and they can be made by a variety of methods, variability in sensory properties is expected. Knowledge of consumer perception and specific drivers of liking will be useful information for product developers. The objective of this study was to document the sensory properties of commercial Greek yogurts and to determine drivers of liking through descriptive profiling and consumer testing. Flavor and texture attributes of commercial Greek yogurts (n = 24) were evaluated in triplicate by a trained descriptive sensory panel. An online survey (n = 520) was used to collect consumer usage and attitude information for Greek yogurts before consumer acceptance testing. Consumer acceptance testing (n = 155) was then conducted on commercial Greek yogurts (n = 10). Univariate and multivariate statistical analyses were used for data analysis. Sensory properties of yogurt differed with fat content and manufacture (Greek vs. fortified Greek). Full-fat yogurts were characterized by firmness and denseness, whereas low- and non-fat yogurts lacked firmness, denseness, cohesiveness, and, after stirring, viscosity. Fortified Greek yogurts generally had more surface shine and jiggle and lower denseness compared with traditional Greek yogurts. Fewer flavor differences were observed among yogurts compared with texture differences. Fortified Greek yogurts displayed a burnt/beefy flavor not documented in traditional Greek yogurts, but this flavor was not evident in all fortified Greek yogurts. Consumer preferred Greek yogurts with firm, dense texture, moderate sweet aromatic, milkfat and dairy sour flavors, and moderate sour taste. Consumers were aware of the increased protein content of Greek yogurts but generally unaware of differences between strained and fortified Greek yogurts; both strained Greek and fortified Greek yogurts received the highest overall liking scores in blinded acceptance testing. Successful Greek yogurts can be manufactured using addition of dried dairy ingredients or by traditional straining and centrifugation.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Desai, N. T. and Shepard, L. and Drake, M. A.}, year={2013}, month={Dec}, pages={7454–7466} }
 @article{jervis_drake_2013, title={The Impact of Iron on the Bleaching Efficacy of Hydrogen Peroxide in Liquid Whey Systems}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12039}, abstractNote={Abstract}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Jervis, Suzanne M. and Drake, MaryAnne}, year={2013}, month={Feb}, pages={R129–R137} }
 @article{fox_smith_gerard_drake_2013, title={The Influence of Bleaching Agent and Temperature on Bleaching Efficacy and Volatile Components of Fluid Whey and Whey Retentate}, volume={78}, ISSN={["1750-3841"]}, DOI={10.1111/1750-3841.12251}, abstractNote={Abstract}, number={10}, journal={JOURNAL OF FOOD SCIENCE}, author={Fox, A. J. and Smith, T. J. and Gerard, P. D. and Drake, M. A.}, year={2013}, month={Oct}, pages={C1535–C1542} }
 @article{jervis_ennis_drake_2012, title={A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/joss.12009}, abstractNote={Abstract}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Ennis, J. M. and Drake, M. A.}, year={2012}, month={Dec}, pages={451–462} }
 @article{jervis_lopetcharat_drake_2012, title={APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00366.x}, abstractNote={ABSTRACTThe objective of this study was to examine and compare ethnography and conjoint analysis to identify the factors that influence choice of latte‐style coffee beverages. Ethnographical data were collected at four of the top producers of latte‐style beverages. Attributes measured by the conjoint survey included location of purchase, milk type, fat content, sweetener type and additional flavor. Consumer responses (n = 721) from the conjoint survey showed that the most important attributes in determining latte beverage purchase intent were location and milk type, followed by fat content, sweetener and additional flavor. Segmentation of respondents based upon patterns in utility scores showed three distinct groups. Segment 1 (n = 185) called the “indulgents” was influenced by milk type and sweetener type. Segment 2 (n = 200), “location consumers,” was influenced by a coffee house. Segment 3 (n = 336), “health conscious,” was calorie and health conscious. Ethnographical observations identified and described the consumer segments based upon patterns of behaviors and were in alignment with consumer responses to survey questions. Ethnography coupled with choice‐based conjoint provided a robust technique for understanding consumer choices of latte‐style coffee beverages.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jervis, S. M. and Lopetcharat, K. and Drake, M. A.}, year={2012}, month={Feb}, pages={48–58} }
 @article{kang_smith_drake_2012, title={Alternative Bleaching Methods for Cheddar Cheese Whey}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02774.x}, abstractNote={Abstract:  Residual annatto colorant (norbixin) in fluid Cheddar cheese whey can be bleached. The 2 approved chemical bleaching agents for whey, hydrogen peroxide (HP) and benzoyl peroxide (BP), negatively impact the flavor of dried whey protein. The objective of this study was to evaluate alternative methods for bleaching liquid whey: ultraviolet radiation (UV), acid‐activated bentonite (BT), and ozone (OZ). Colored Cheddar cheese whey was manufactured followed by pasteurization and fat separation. Liquid whey was subjected to one of 5 treatments: control (CT) (no bleaching; 50 °C, 1 h), HP (250 mg/kg; 50 °C, 1 h), UV (1 min exposure; 50 °C), BT (0.5% w/w; 50 °C, 1 h), or OZ (2.2g/h, 50 °C, 1 h). The treated whey was then ultrafiltered, diafiltered, and spray‐dried to 80% whey protein concentrate (WPC80). The entire experiment was replicated 3 times. Color (norbixin extraction and measurement), descriptive sensory, and instrumental volatile analyses were conducted on WPC80. Norbixin elimination was 28%, 79%, 39%, and 15% for HP, BT, UV, and OZ treatments, respectively. WPC80 from bleached whey, regardless of bleaching agent, had lower sweet aromatic and cooked/milky flavors compared to unbleached CT (P < 0.05). The HP and BT WPC80 had higher fatty flavor compared to the CT WPC80 (P < 0.05), and the UV and OZ WPC80 had distinct mushroom/burnt and animal flavors. 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 WPC80. Based on bleaching efficacy and flavor, BT may be an alternative to chemical bleaching of fluid whey.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Kang, E. J. and Smith, T. J. and Drake, M. A.}, year={2012}, month={Jul}, pages={C818–C823} }
 @article{leksrisompong_gerard_lopetcharat_drake_2012, title={Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages}, volume={77}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2012.02800.x}, abstractNote={Abstract:  Whey protein hydrolysates (WPH) are known for bioactivity and functionality, but WPH also have a distinct bitter taste. Identification of effective bitter taste inhibiting agents for WPH would broaden the use of this ingredient. The objective of this study was to evaluate the effectiveness of 24 documented bitter taste inhibitors for WPH. Two spray‐dried WPH with different levels of hydrolysis (DH) were evaluated with each potential inhibitor. Quinine hydrochloride (quinine) was presented as a control with each WPH. Percent bitter taste inhibition was reported relative to quinine bitterness. Effective bitter taste inhibitors were subsequently evaluated in WPH beverages with vanilla and chocolate flavoring followed by descriptive analysis. The compounds evaluated did not inhibit bitter taste of quinine and the 2 WPH in a similar manner (P < 0.05). Effective bitter taste inhibitors (P < 0.05) of both WPH were sucralose, fructose, sucrose, adenosine 5’ monophosphate (5’AMP), adenosine 5’monophosphate disodium (5’AMP Na2), sodium acetate, monosodium glutamate, and sodium gluconate. Sodium chloride inhibited bitter taste of WPH with high DH but not WPH with low DH. Amino acids (l‐Lysine, l‐arginine) inhibited bitter taste of quinine but not WPH. All effective inhibitors in rehydrated WPH were also effective in the beverage applications. Sweeteners (fructose, sucralose, and sucrose) enhanced vanilla and chocolate flavors in beverages. Most salts and a nucleotide, while effective for bitter taste inhibition, suppressed vanilla and chocolate flavors and potentiated other flavors (that is, sour aromatic), and basic tastes (salty, sour).}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Leksrisompong, Pattarin and Gerard, Patrick and Lopetcharat, Kannapon and Drake, MaryAnne}, year={2012}, month={Aug}, pages={S282–S287} }
 @article{kim_lopetcharat_gerard_drake_2012, title={Consumer Awareness of Salt and Sodium Reduction and Sodium Labeling}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02843.x}, abstractNote={Abstract:  Reduction of dietary sodium by reduction of sodium in foods is a current industry target. Quantitative information on consumer knowledge of sodium and reduction of dietary sodium is limited. The objectives of this study were to characterize consumer knowledge and awareness of sodium and salt reduction in foods. Consumers (n= 489) participated in a quantitative internet survey designed to gather knowledge and attitudes towards dietary sodium, sodium in foods, and health. Eating habits and food consumption characteristics, knowledge of salt and sodium, and interest in health and wellness were probed. Saltiness believe and sodium knowledge indices were calculated based on correct responses to salt levels in food products. Kano analysis was conducted to determine the role of nutrition labels and satisfaction/dissatisfaction of foods. Consumers were aware of the presence of sodium in “salty” foods, and that sodium was part of salt. People who had a family history of certain diseases associated with a higher intake of dietary sodium did not necessarily have more knowledge of the relationship between sodium intake and a specific disease compared to consumers with no family history. Sodium content on the food label panel did not influence consumer dissatisfaction; however, sodium content did not necessarily increase consumer product satisfaction either. The addition of a healthy nutrient (that is, whole grain, fiber) into a current food product was appealing to consumers. For nutrient labeling, a “reduced” claim was more appealing to consumers than a “free” claim for “unhealthy” nutrients such as fat, sodium, and sugar.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Kim, M. K. and Lopetcharat, K. and Gerard, P. D. and Drake, M. A.}, year={2012}, month={Sep}, pages={S307–S313} }
 @article{leksrisompong_lopetcharat_guthrie_drake_2012, title={DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00389.x}, abstractNote={ABSTRACTA lexicon for lemon‐lime carbonated beverages (regular and diet) was developed to understand the flavor and mouthfeel attributes of lemon‐lime beverages. Descriptive analysis of 18 carbonated lemon‐lime or citrus beverages was performed by a highly trained panel. Analysis of variance and principle component analysis were used to interpret results. Key differentiating attributes of beverages were mouthfeel attributes (carbonation, bite, burn, numbing, after‐numbing, slipperiness, tongue heaviness), basic tastes (sour aftertaste, sour, bitter, bitter aftertaste, other aftertaste, metallic aftertaste) and aromatics (overall aroma, cooked lime/lemon, lemon candy). Beverages were distinguished based on category (sparkling or soda), sweetening systems (diet versus regular) and brand. Beverages in the soda category were characterized by high bite, burn, numbing, carbonation and after‐numb, whereas beverages in the sparkling beverage category were characterized by slipperiness, overall aroma, cooked lemon/lime, sour taste and sour aftertaste. Diet beverages were characterized by bitter, bitter aftertaste, metallic aftertaste and other aftertaste, while regular beverages were characterized by tongue heaviness and lemon candy. The developed lexicon allowed for documentation of multimodal sensory perceptions generated by carbonated beverages.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Lopetcharat, K. and Guthrie, B. and Drake, M. A.}, year={2012}, month={Aug}, pages={247–263} }
 @article{cakir_koc_vinyard_essick_daubert_drake_foegeding_2012, title={EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING}, volume={43}, ISSN={["0022-4901"]}, DOI={10.1111/j.1745-4603.2011.00335.x}, abstractNote={ABSTRACTReplacement of ingredients or reformulating existing products can significantly change textural characteristics. Our aim was to investigate the effects of sensory input from different textures on adaptation of the chewing pattern. Jaw muscle activity and kinematic measures of mastication were collected by electromyography and a three‐dimensional jaw tracking system during chewing of Cheddar cheeses (varying fat content) and caramels (two levels of total fat and sweetened condensed milk). Reducing fat in cheese is associated with increased sensory firmness, springiness and decreased cohesiveness. Oral processing adjusted to decreased fat content with increased closing muscle (temporalis and masseter) activity, a shorter cycle duration and increased power stroke time. Increased adhesiveness in caramels was associated with increased closing and opening muscle activity, longer cycle duration and increased jaw movement. It was shown that changes in composition that produced changes in sensory texture change oral processing parameters of muscle activity and jaw movement.}, number={4}, journal={JOURNAL OF TEXTURE STUDIES}, author={Cakir, Esra and Koc, Hicran and Vinyard, Christopher J. and Essick, Gregory and Daubert, Christopher R. and Drake, Maryanne and Foegeding, E. Allen}, year={2012}, month={Aug}, pages={257–267} }
 @article{jervis_campbell_wojciechowski_foegeding_drake_barbano_2012, title={Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate}, volume={95}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4967}, abstractNote={Whey is a highly functional food that has found widespread use in a variety of food and beverage applications. A large amount of the whey proteins produced in the United States is derived from annatto-colored Cheddar cheese. Color from annatto is undesirable in whey and must be bleached. The objective of this study was to compare 2 commercially approved bleaching agents, benzoyl peroxide (BP) and hydrogen peroxide (HP), and their effects on the flavor and functionality of 80% whey protein concentrate (WPC80). Colored and uncolored liquid wheys were bleached with BP or HP, and then ultrafiltered, diafiltered, and spray-dried; WPC80 from unbleached colored and uncolored Cheddar whey were manufactured as controls. All treatments were manufactured in triplicate. The WPC80 were then assessed by sensory, instrumental, functionality, color, and proximate analysis techniques. The HP-bleached WPC80 were higher in lipid oxidation compounds (specifically hexanal, heptanal, octanal, nonanal, decanal, dimethyl disulfide, and 1-octen-3-one) and had higher fatty and cardboard flavors compared with the other unbleached and BP-bleached WPC80. The WPC80 bleached with BP had lower norbixin concentrations compared with WPC80 bleached with HP. The WPC powders differed in Hunter color values (L, a, b), with bleached powders being more white, less red, and less yellow than unbleached powders. Bleaching 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. Functionality testing demonstrated that whey bleached with HP treatments had more soluble protein after 10 min of heating at 90°C at pH 4.6 and pH 7 than the no-bleach and BP treatments, regardless of additional color. Overall, HP bleaching caused more lipid oxidation products and subsequent off-flavors compared with BP bleaching. However, heat stability of WPC80 was enhanced by HP bleaching compared with control or BP-bleached WPC80.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Jervis, S. and Campbell, R. and Wojciechowski, K. L. and Foegeding, E. A. and Drake, M. A. and Barbano, D. M.}, year={2012}, month={Jun}, pages={2848–2862} }
 @article{listiyani_campbell_miracle_barbano_gerard_drake_2012, title={Effect of temperature and bleaching agent on bleaching of liquid Cheddar whey}, volume={95}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4557}, abstractNote={The use of whey protein as an ingredient in foods and beverages is increasing, and thus demand for colorless and mild-tasting whey protein is rising. Bleaching is commonly applied to fluid colored cheese whey to decrease color, and different temperatures and bleach concentrations are used. The objectives of this study were to compare the effects of hot and cold bleaching, the point of bleaching (before or after fat separation), and bleaching agent on bleaching efficacy and volatile components of liquid colored and uncolored Cheddar whey. First, Cheddar whey was manufactured, pasteurized, fat-separated, and subjected to one of a number of hot (68°C) or cold (4°C) bleaching applications [hydrogen peroxide (HP) 50 to 500 mg/kg; benzoyl peroxide (BP) 25 to 100 mg/kg] followed by measurement of residual norbixin and color by reflectance. Bleaching agent concentrations were then selected for the second trial. Liquid colored Cheddar whey was manufactured in triplicate and pasteurized. Part of the whey was collected (no separation, NSE) and the rest was subjected to fat separation (FSE). The NSE and FSE wheys were then subdivided and bleaching treatments (BP 50 or 100 mg/kg and HP 250 or 500 mg/kg) at 68°C for 30 min or 4°C for 16 h were applied. Control NSE and FSE with no added bleach were also subjected to each time-temperature combination. Volatile compounds from wheys were evaluated by gas chromatography-mass spectrometry, and norbixin (annatto) was extracted and quantified to compare bleaching efficacy. Proximate analysis, including total solids, protein, and fat contents, was also conducted. Liquid whey subjected to hot bleaching at both concentrations of HP or at 100mg/kg BP had greater lipid oxidation products (aldehydes) compared with unbleached wheys, 50mg/kg BP hot-bleached whey, or cold-bleached wheys. No effect was detected between NSE and FSE liquid Cheddar whey on the relative abundance of volatile lipid oxidation products. Wheys bleached with BP had lower norbixin content compared with wheys bleached with HP. Bleaching efficacy of HP was decreased at 4°C compared with 68°C, whereas that of BP was not affected by temperature. These results suggest 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.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Listiyani, M. A. D. and Campbell, R. E. and Miracle, R. E. and Barbano, D. M. and Gerard, P. D. and Drake, M. A.}, year={2012}, month={Jan}, pages={36–49} }
 @article{barden_drake_foegeding_2012, title={IMPACT OF SAMPLE THICKNESS ON DESCRIPTIVE TEXTURE ANALYSIS OF CHEDDAR CHEESE}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2012.00392.x}, abstractNote={Abstract}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Drake, M. A. and Foegeding, E. A.}, year={2012}, month={Aug}, pages={286–293} }
 @article{li_campbell_fox_gerard_drake_2012, title={Influence of Storage, Heat Treatment, and Solids Composition on the Bleaching of Whey with Hydrogen Peroxide}, volume={77}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2012.02749.x}, abstractNote={Abstract:  The residual annatto colorant in liquid whey is bleached to provide a desired neutral color in dried whey ingredients. This study evaluated the influence of starter culture, whey solids and composition, and spray drying on bleaching efficacy. Cheddar cheese whey with annatto was manufactured with starter culture or by addition of lactic acid and rennet. Pasteurized fat‐separated whey was ultrafiltered (retentate) and spray dried to 34% whey protein concentrate (WPC34). Aliquots were bleached at 60 °C for 1 h (hydrogen peroxide, 250 ppm), before pasteurization, after pasteurization, after storage at 3 °C and after freezing at −20 °C. Aliquots of retentate were bleached analogously immediately and after storage at 3 or −20 °C. Freshly spray dried WPC34 was rehydrated to 9% (w/w) solids and bleached. In a final experiment, pasteurized fat‐separated whey was ultrafiltered and spray dried to WPC34 and WPC80. The WPC34 and WPC80 retentates were diluted to 7 or 9% solids (w/w) and bleached at 50 °C for 1 h. Freshly spray‐dried WPC34 and WPC80 were rehydrated to 9 or 12% solids and bleached. Bleaching efficacy was measured by extraction and quantification of norbixin. Each experiment was replicated 3 times. Starter culture, fat separation, or pasteurization did not impact bleaching efficacy (P > 0.05) while cold or frozen storage decreased bleaching efficacy (P < 0.05). Bleaching efficacy of 80% (w/w) protein liquid retentate was higher than liquid whey or 34% (w/w) protein liquid retentate (P < 0.05). Processing steps, particularly holding times and solids composition, influence bleaching efficacy of whey.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Li, Xiaomeng E. and Campbell, Rachel E. and Fox, Aaron J. and Gerard, Patrick D. and Drake, MaryAnne}, year={2012}, month={Jul}, pages={C798–C804} }
 @article{cakir_vinyard_essick_daubert_drake_foegeding_2012, title={Interrelations among physical characteristics, sensory perception and oral processing of protein-based soft-solid structures}, volume={29}, ISSN={["0268-005X"]}, DOI={10.1016/j.foodhyd.2012.02.006}, abstractNote={Oral processing is essential in breaking down the physicochemical structure of the food and thus important to the sensory perception of food in the mouth. To have an understanding of protein-based, soft-solid texture perception, a multidisciplinary approach was applied that combined studies of food microstructure with mechanical properties, sensory evaluation, and oral physiology. Model foods were developed by combining ion-induced micro-phase separation and protein-polysaccharide phase separation and inversion. Activities of masseter, anterior temporalis and anterior digastric muscles during oral processing were recorded by electromyography (EMG), while jaw movement amplitudes, durations, and velocities were simultaneously collected by a three-dimensional jaw tracking system (JT-3D). Changes in the microstructure of mixed gels significantly altered the characteristics of the chewing sequence, including the muscle activities, number of chews, chewing duration and chewing frequency. Mechanical attributes related to structural breakdown and sensory perception of firmness were highly correlated with the amount of muscle activity required to transform the initial structure into a bolus ready for swallowing. Chewing frequency was linked to mechanical properties such as recoverable energy, fracture strain and water holding capacity of the gels. Increased adhesiveness and moisture release also resulted in slower chewing frequency. Evaluation of oral processing parameters at various stages (i.e., first cycle, first 5 cycles, and last 3 cycles) was found to be a useful method to investigate the dynamic nature of sensory perception at first bite, during chewing and after swallowing. The study showed that muscle activity and jaw movement can be used to understand the links between physical properties of foods and sensory texture.}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={Cakir, Esra and Vinyard, Christopher J. and Essick, Gregory and Daubert, Christopher R. and Drake, MaryAnne and Foegeding, E. Allen}, year={2012}, month={Oct}, pages={234–245} }
 @article{leksrisompong_whitson_truong_drake_2012, title={SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS}, volume={27}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00367.x}, abstractNote={ABSTRACTThe sensory characteristics of sweet potatoes (n = 12 cultivars) with varying flesh color (orange, purple, yellow) and the impact of flesh colors on consumer acceptance were evaluated. A lexicon was developed for sweet potato flavor followed by consumer acceptance testing conducted with and without blindfold conditions to identify if color or visual cues impacted consumer acceptance. Cluster analysis was performed on overall liking scores followed by external preference mapping to identify the drivers of liking for sweet potatoes. The lexicon differentiated sweet potatoes. Appearance (visual appearance) positively impacted liking scores of products that were not well liked but had a lower impact on liking when the sweet potato was well liked suggesting that flavor and texture were the driving attributes for liking. Three consumer clusters were found for overall liking. All clusters liked smooth texture, brown sugar and dried apricot flavor and sweet taste and disliked bitter, umami, astringent mouthfeel, vanilla aroma and residual fibers. Clusters were differentiated by the liking of visual moistness and color homogeneity, white potato, canned carrot and dried apricot flavors, chalky, firmness, denseness and fibrous texture. Sweet potatoes with unfamiliar colors were accepted by all consumers but different sensory characteristics appealed to different consumer groups.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, P. P. and Whitson, M. E. and Truong, V. D. and Drake, M. A.}, year={2012}, month={Feb}, pages={59–69} }
 @article{cakir_daubert_drake_vinyard_essick_foegeding_2012, title={The effect of microstructure on the sensory perception and textural characteristics of whey protein/kappa-carrageenan mixed gels}, volume={26}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2011.04.011}, abstractNote={The objective of the study was to understand how physical and structural properties of food translate into sensory perception. A range of gels with different structures were developed by combined mechanisms of ion-induced micro-phase separation of whey proteins, whey protein/к-carrageenan phase separation and network inversion. Descriptive sensory analysis was used to assess textural attributes of gels during the oral processing phases of first compression by tongue, first bite, mastication, and post swallow. Large deformation properties and fracture behavior of the gels were determined by uniaxial compression and single-edge notched bend tests. Mechanical properties at varying stages of deformation (before, during and after fracture) and sensory properties at different stages of oral processing (first compression, first bite and after 5–8 chews) followed similar trends based on the change in microstructure. Recoverable energies of gels were in agreement with springiness and compressibility evaluated at first compression in the mouth before biting. Young's modulus together with fracture properties, including critical energy release rate and fracture toughness, varied among different microstructures along with firmness. After the fracture point, the speed of macroscopic breakdown determined the fracture type of the gels, which was related to the degree of fracturability at the first bite. Overall, five out of six microstructures were discriminated in sensory texture properties. It was demonstrated that defined physical and sensorial properties of soft-solid foods can be generated by modifying the gel microstructure through colloidal interactions.}, number={1}, journal={FOOD HYDROCOLLOIDS}, author={Cakir, Esra and Daubert, Christopher R. and Drake, Mary Anne and Vinyard, Christopher J. and Essick, Gregory and Foegeding, E. Allen}, year={2012}, month={Jan}, pages={33–43} }
 @article{campbell_kang_bastian_drake_2012, title={The use of lactoperoxidase for the bleaching of fluid whey}, volume={95}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2011-5166}, abstractNote={Lactoperoxidase (LP) is the second most abundant enzyme in bovine milk and has been used in conjunction with hydrogen peroxide (H₂O₂) and thiocyanate (SCN⁻) to work as an antimicrobial in raw milk where pasteurization is not feasible. Thiocyanate is naturally present and the lactoperoxidase system purportedly can be used to bleach dairy products, such as whey, with the addition of very little H₂O₂ to the system. This study had 3 objectives: 1) to quantify the amount of H₂O₂ necessary for bleaching of fluid whey using the LP system, 2) to monitor LP activity from raw milk through manufacture of liquid whey, and 3) to compare the flavor of whey protein concentrate 80% (WPC80) bleached by the LP system to that bleached by traditional H₂O₂ bleaching. Cheddar cheese whey with annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a standard Cheddar cheesemaking procedure. Various levels of H₂O₂ (5-100 mg/kg) were added to fluid whey to determine the optimum concentration of H₂O₂ for LP activity, which was measured using an established colorimetric method. In subsequent experiments, fat-separated whey was bleached for 1h with 250 mg of H₂O₂/kg (traditional) or 20 mg of H₂O₂/kg (LP system). The WPC80 was manufactured from whey bleached with 250 mg of H₂O₂/kg or 20mg of H₂O₂/kg. All samples were subjected to color analysis (Hunter color values and norbixin extraction) and proximate analysis (fat, protein, and moisture). Sensory and instrumental volatile analyses were conducted on WPC80. Optimal LP bleaching in fluid whey occurred with the addition of 20mg of H₂O₂/kg. Bleaching of fluid whey at either 35 or 50°C for 1 h with LP resulted in > 99% norbixin destruction compared with 32 or 47% destruction from bleaching with 250 mg of H₂O₂/kg, at 35 or 50°C for 1 h, respectively. Higher aroma intensity and increased lipid oxidation compounds were documented in WPC80 from bleached whey compared with WPC80 from unbleached whey. Monitoring of LP activity throughout cheese and whey manufacture showed that LP activity sharply decreased after 30 min of bleaching (17.01 ± 1.4 to < 1 U/mL), suggesting that sufficient bleaching takes place in a very short amount of time. Lactoperoxidase averaged 13.01 ± 0.7 U/mL in unpasteurized, fat-separated liquid whey and 138.6 ± 11.9 U/mL in concentrated retentate (11% solids). Lactoperoxidase may be a viable alternative for chemical whey bleaching.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Kang, E. J. and Bastian, E. and Drake, M. A.}, year={2012}, month={Jun}, pages={2882–2890} }
 @misc{foegeding_daubert_drake_essick_trulsson_vinyard_velde_2011, title={A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS}, volume={42}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2011.00286.x}, abstractNote={ABSTRACTFoods such as starch‐ or gelatine‐based desserts, cheese, and processed meats are considered semi‐solid or soft‐solid, viscoelastic materials. Oral processing of these foods starts with either biting a portion from a larger piece or placing a piece in the mouth. Specific textural elements of a food are evaluated by descriptive sensory analysis; however, the time and costs of sensory analysis have motivated the empirical development of mechanical tests that correlate with sensory analysis of texture. While food scientists were evaluating mechanical properties to understand subjective texture, material scientists were developing rheological and fracture‐mechanics approaches to understand material properties in general. Still another group of scientists have focused on the biological mechanisms involved in mastication, oral processing and oral sensation. Understanding the integration of physical, physiological and psychophysical elements of soft‐solid food texture is a relative new area of research and therefore the current understanding of this multidisciplinary approach will be reviewed.}, number={2}, journal={JOURNAL OF TEXTURE STUDIES}, author={Foegeding, E. A. and Daubert, C. R. and Drake, M. A. and Essick, G. and Trulsson, M. and Vinyard, C. J. and Velde, F.}, year={2011}, month={Apr}, pages={103–129} }
 @article{croissant_watson_drake_2011, title={Application of Sensory and Instrumental Volatile Analyses to Dairy Products}, volume={2}, ISBN={["978-0-8243-4902-8"]}, ISSN={["1941-1421"]}, DOI={10.1146/annurev-food-022510-133653}, abstractNote={ Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example. }, journal={ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 2}, author={Croissant, A. E. and Watson, D. M. and Drake, M. A.}, year={2011}, pages={395–421} }
 @article{drake_drake_2011, title={COMPARISON OF SALTY TASTE AND TIME INTENSITY OF SEA AND LAND SALTS FROM AROUND THE WORLD}, volume={26}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00317.x}, abstractNote={ABSTRACTU.S. dietary guidelines suggest a maximum intake of 2,300 mg of sodium per day (5.8 g of salt), while the average consumer intake is 9 g of salt (3,600 mg Na) per day. Sea salts can have lower sodium content and distinct mineral profiles that may also influence salty taste intensity and/or time intensity. The objective of this study was to evaluate the sensory profiles of sea salts and to determine if other mineral content impacted the basic taste profile. Sea salts (n = 38) were collected and sodium, calcium, potassium, magnesium, iron and zinc concentration of each salt was determined. A trained descriptive sensory panel (n = 9 panelists) evaluated each salt in triplicate. Salt solutions were evaluated on an equivalent weight and on an equivalent sodium content basis. Time‐intensity profiling of salty taste was also conducted. Salts differed (P < 0.05) in specific minerals. Some sea salts had volatile flavors (green/herbal, smoky, earthy) while three sea salts had 30% less sodium compared to a reference table salt. Salty taste intensity on an equivalent sodium basis was not different (P < 0.05), but time‐intensity profiles for salty taste were distinct (P < 0.05). These results suggest that other minerals may play a role in salty taste perception.}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Drake, M. A.}, year={2011}, month={Feb}, pages={25–34} }
 @article{liaw_miracle_jervis_listiyani_drake_2011, title={Comparison of the Flavor Chemistry and Flavor Stability of Mozzarella and Cheddar Wheys}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02360.x}, abstractNote={Abstract:  The flavor and flavor stability of fresh and stored liquid Cheddar and Mozzarella wheys were compared. Pasteurized, fat separated, and unseparated Cheddar and Mozzarella wheys were manufactured in triplicate and evaluated immediately or stored for 72 h at 3 °C. Flavor profiles were documented by descriptive sensory analysis, and volatile components were extracted and characterized by solvent extraction followed by gas chromatography‐mass spectrometry and gas chromatography‐olfactometry with aroma extract dilution analysis. Cheddar and Mozzarella wheys were distinct by sensory and volatile analysis (P < 0.05). Fresh Cheddar whey had higher intensities of buttery and sweet aromatic flavors and higher cardboard flavor intensities following storage compared to Mozzarella whey. High aroma impact compounds (FDlog3 > 8) in fresh Cheddar whey included diacetyl, 1‐octen‐3‐one, 2‐phenethanol, butyric acid, and (E)‐2‐nonenal, while those in Mozzarella whey included diacetyl, octanal, (E)‐2‐nonenal, and 2‐phenethanol. Fresh Cheddar whey had higher concentrations of diacetyl, 2/3‐methyl butanal, (E)‐2‐nonenal, 2‐phenethanol, and 1‐octen‐3‐one compared to fresh Mozzarella whey. Lipid oxidation products increased in both whey types during storage but increases were more pronounced in Cheddar whey than Mozzarella whey. Increases in lipid oxidation products were also more pronounced in wheys without fat separation compared to those with fat separation. 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.}, number={8}, journal={JOURNAL OF FOOD SCIENCE}, author={Liaw, I. W. and Miracle, R. Evan and Jervis, S. M. and Listiyani, M. A. D. and Drake, M. A.}, year={2011}, month={Oct}, pages={C1188–C1194} }
 @article{kim_drake_drake_2011, title={EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS}, volume={26}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2011.00343.x}, abstractNote={Recent flavor chemistry studies have identified flavor compounds at different concentrations in full- and low-fat Cheddar cheeses. The specific flavor contributions of these compounds in full- and low-fat cheese matrices have not been established. The purpose of this study was to evaluate the sensory response of Cheddar flavor compounds in model full-fat and 75% reduced-fat cheeses. Odor activity values (OAVs) for each compound in full- and reduced-fat cheeses were calculated. Each compound was then added to model cheeses created from 3-week-old full- and reduced-fat Cheddar cheeses. A trained sensory panel (n = 8) evaluated the sensory properties of the cheese models. The final combination of compounds was incorporated into reduced-fat cheese models, and consumers (n = 85) evaluated perceived-aged Cheddar cheese aroma. Based on OAVs and perception of the individual compounds in cheese models, 12 key flavor compounds were identified. Target ideal concentrations of specific cheese flavor compounds in 75% reduced-fat cheese were determined. According to consumers, the perceived aged Cheddar cheese aroma intensity of reduced-fat model cheese with these added compounds was not different (P > 0.05) from the perceived Cheddar cheese aroma intensity of commercial aged full-fat Cheddar cheeses. 
 
 
 
PRACTICAL APPLICATION 
 
The market for reduced-fat Cheddar cheese is increasing as consumers become more health conscious. The structure and biochemistry of reduced-fat Cheddar cheeses are altered, and flavor and texture remain a challenge. This study established the role of 23 volatile compounds using descriptive analysis of cheese model systems. The impact of key compound concentration differences and how these differences affect sensory perception of cheese flavor in full- and 75% reduced-fat Cheddar cheeses were determined. These results provide guidance for mimicking aged Cheddar cheese flavor in reduced-fat cheese.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Kim, M. K. and Drake, S. L. and Drake, M. A.}, year={2011}, month={Aug}, pages={278–290} }
 @article{whitson_miracle_bastian_drake_2011, title={Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-4045}, abstractNote={The objective of this study was to determine the effects of holding time of liquid retentate on flavor of spray-dried whey proteins: Cheddar whey protein isolate (WPI) and Mozzarella 80% whey protein concentrate (WPC80). Liquid WPC80 and WPI retentate were manufactured and stored at 3°C. After 0, 6, 12, 24, and 48h, the product was spray-dried (2kg) and the remaining retentate held until the next time point. The design was replicated twice for each product. Powders were stored at 21°C and evaluated every 4 mo throughout 12 mo of storage. Flavor profiles of rehydrated proteins were documented by descriptive sensory analysis. Volatile components were analyzed with solid phase microextraction coupled with gas chromatography mass spectrometry. Cardboard flavors increased in both spray-dried products with increased retentate storage time and cabbage flavors increased in WPI. Concurrent with sensory results, lipid oxidation products (hexanal, heptanal, octanal) and sulfur degradation products (dimethyl disulfide, dimethyl trisulfide) increased in spray-dried products with increased liquid retentate storage time, whereas diacetyl decreased. Shelf stability was decreased in spray-dried products from longer retentate storage times. For maximum quality and shelf life, liquid retentate should be held for less than 12h before spray drying.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whitson, M. and Miracle, R. E. and Bastian, E. and Drake, M. A.}, year={2011}, month={Aug}, pages={3747–3760} }
 @article{campbell_miracle_gerard_drake_2011, title={Effects of Starter Culture and Storage on the Flavor of Liquid Whey}, volume={76}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2011.02181.x}, abstractNote={Abstract:  The primary off flavors in dried whey proteins have been attributed to lipid oxidation products. A deeper understanding of lipid oxidation in fluid whey is crucial to understand how to minimize off flavors in dried whey protein. The objectives of this study were to further elucidate the role of storage and starter cultures as sources of lipid oxidation in whey. Fluid Cheddar, Mozzarella, and rennet‐set wheys were manufactured from skim and whole milk. Liquid wheys and milks were evaluated by descriptive sensory and volatile instrumental analysis within 2 h of manufacture and following storage for 3 d at 4 °C. Culture type greatly influenced the oxidative stability of liquid whey, with Cheddar and Mozzarella whey differing not only in sensory profile, but also in volatile compounds. The type of starter culture (Mozzarella compared with Cheddar) had more influence on flavor than the set type (acid compared with culture). Milks had lower relative abundances of volatile free fatty acids than their liquid whey counterparts. Volatile lipid oxidation products in wheys were higher than in their respective milks, but oxidation in both milks and wheys increased with storage time. Wheys from Cheddar starters displayed more oxidation products than wheys from Mozzarella starters. Starter media did not have an effect on the flavor or oxidative stability of liquid whey, however, culture strain influenced lipid oxidation of fluid whey.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Campbell, R. E. and Miracle, R. E. and Gerard, P. D. and Drake, M. A.}, year={2011}, pages={S354–S361} }
 @article{listiyani_campbell_miracle_dean_drake_2011, title={Influence of bleaching on flavor of 34% whey protein concentrate and residual benzoic acid concentration in dried whey proteins}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2011-4341}, abstractNote={Previous studies have shown that bleaching negatively affects the flavor of 70% whey protein concentrate (WPC70), but bleaching effects on lower-protein products have not been established. Benzoyl peroxide (BP), a whey bleaching agent, degrades to benzoic acid (BA) and may elevate BA concentrations in dried whey products. No legal limit exists in the United States for BP use in whey, but international concerns exist. The objectives of this study were to determine the effect of hydrogen peroxide (HP) or BP bleaching on the flavor of 34% WPC (WPC34) and to evaluate residual BA in commercial and experimental WPC bleached with and without BP. Cheddar whey was manufactured in duplicate. Pasteurized fat-separated whey was subjected to hot bleaching with either HP at 500 mg/kg, BP at 50 or 100 mg/kg, or no bleach. Whey was ultrafiltered and spray dried into WPC34. Color [L*(lightness), a* (red-green), and b* (yellow-blue)] measurements and norbixin extractions were conducted to compare bleaching efficacy. Descriptive sensory and instrumental volatile analyses were used to evaluate bleaching effects on flavor. Benzoic acid was extracted from experimental and commercial WPC34 and 80% WPC (WPC80) and quantified by HPLC. The b* value and norbixin concentration of BP-bleached WPC34 were lower than HP-bleached and control WPC34. Hydrogen peroxide-bleached WPC34 displayed higher cardboard flavor and had higher volatile lipid oxidation products than BP-bleached or control WPC34. Benzoyl peroxide-bleached WPC34 had higher BA concentrations than unbleached and HP-bleached WPC34 and BA concentrations were also higher in BP-bleached WPC80 compared with unbleached and HP-bleached WPC80, with smaller differences than those observed in WPC34. Benzoic acid extraction from permeate showed that WPC80 permeate contained more BA than did WPC34 permeate. 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.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Listiyani, M. A. D. and Campbell, R. E. and Miracle, R. E. and Dean, L. O. and Drake, M. A.}, year={2011}, month={Sep}, pages={4347–4359} }
 @article{drake_lopetcharat_drake_2011, title={Salty taste in dairy foods: Can we reduce the salt?}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3509}, abstractNote={Sodium can be found in many sources of the US diet. Dietary guidelines currently suggest a maximum intake of 2,300 mg of sodium (6g of sodium chloride) per day, whereas the average consumer intake is 3,600 mg of sodium (9 g of sodium chloride) per day. The main health concern with high consumption of sodium is hypertension. The objectives of this study were to identify the salty taste intensity of sodium chloride in water and various dairy food matrices, and to identify the just-noticeable difference in concentration at which consumers noticed a decrease in salty taste in these food products. Solutions and food products (water, cheese sauce, cottage cheese, and milk-based soup) were prepared with sodium chloride ranging in concentration from 0.008 to 0.06 M. Seventeen panelists evaluated the salty intensity of each product in triplicate using a magnitude estimation scale. In subsequent tests, panelists (n=50) evaluated salty intensity of these food products in separate sessions using an ascending force choice method to determine the just-noticeable difference. Consumer acceptance tests (n=75 consumers) were conducted with cottage cheeses with and without sodium reductions and under conditions with and without health benefits of sodium reduction. The magnitude estimation scale data were log-transformed, and all data were analyzed by ANOVA with Fisher's least significant difference for means separation. The linear proportion of the power function in the salty taste intensity curve for sodium chloride solutions and the 3 foods was between 0.03 and 0.20 M. Consumers were able to notice and correctly identify reductions in salt concentration of less than 20% in all products. When consumers were informed of sodium reduction and its health benefits before tasting cottage cheese with lower sodium (4-12%), overall liking scores for the lower sodium cottage cheeses were not different from higher sodium cottage cheeses. These results suggest that 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. Appropriate product positioning or advertising may be beneficial to consumer acceptance of lower sodium types of products.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Drake, M. A.}, year={2011}, month={Feb}, pages={636–645} }
 @article{campbell_miracle_drake_2011, title={The effect of starter culture and annatto on the flavor and functionality of whey protein concentrate}, volume={94}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3789}, abstractNote={The flavor of whey protein can carry over into ingredient applications and negatively influence consumer acceptance. Understanding sources of flavors in whey protein is crucial to minimize flavor. The objective of this study was to evaluate the effect of annatto color and starter culture on the flavor and functionality of whey protein concentrate (WPC). Cheddar cheese whey with and without annatto (15 mL of annatto/454 kg of milk, annatto with 3% wt/vol norbixin content) was manufactured using a mesophilic lactic starter culture or by addition of lactic acid and rennet (rennet set). Pasteurized fat-separated whey was then ultrafiltered and spray dried into WPC. The experiment was replicated 4 times. Flavor of liquid wheys and WPC were evaluated by sensory and instrumental volatile analyses. In addition to flavor evaluations on WPC, color analysis (Hunter Lab and norbixin extraction) and functionality tests (solubility and heat stability) also were performed. Both main effects (annatto, starter) and interactions were investigated. No differences in sensory properties or functionality were observed among WPC. Lipid oxidation compounds were higher in WPC manufactured from whey with starter culture compared with WPC from rennet-set whey. The WPC with annatto had higher concentrations of p-xylene, diacetyl, pentanal, and decanal compared with WPC without annatto. Interactions were observed between starter and annatto for hexanal, suggesting that annatto may have an antioxidant effect when present in whey made with starter culture. 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.}, number={3}, journal={JOURNAL OF DAIRY SCIENCE}, author={Campbell, R. E. and Miracle, R. E. and Drake, M. A.}, year={2011}, month={Mar}, pages={1185–1193} }
 @article{leksrisompong_miracle_drake_2010, title={Characterization of Flavor of Whey Protein Hydrolysates}, volume={58}, ISSN={["1520-5118"]}, DOI={10.1021/jf100009u}, abstractNote={Twenty-two whey protein hydrolysates (WPH) obtained from 8 major global manufacturers were characterized by instrumental analysis and descriptive sensory analysis. Proximate analysis, size exclusion chromatography, and two different degrees of hydrolysis (DH) analytical methods were also conducted. WPH were evaluated by a trained descriptive sensory panel, and volatile compounds were extracted by solid phase microextraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Eleven representative WPH were selected, and 15 aroma active compounds were quantified by GC-MS via the generation of external standard curves. Potato/brothy, malty, and animal flavors and bitter taste were key distinguishing sensory attributes of WPH. Correlations between bitter taste intensity, degree of hydrolysis (using both methods), and concentration of different molecular weight peptides were documented, with high DH samples having high bitter taste intensity and a high concentration of low molecular weight peptides and vice versa. The four aroma-active compounds out of 40 detected by GC-O present at the highest concentration and with consistently high odor activity values in WPH were Strecker derived products, dimethyl sulfide (DMS), 3-methyl butanal, 2-methyl butanal, and methional. Orthonasal thresholds of WPH were lower (p < 0.05) than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications.}, number={10}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Leksrisompong, Pattarin P. and Miracle, R. Evan and Drake, MaryAnne}, year={2010}, month={May}, pages={6318–6327} }
 @article{evans_zulewska_newbold_drake_barbano_2010, title={Comparison of composition and sensory properties of 80% whey protein and milk serum protein concentrates}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2723}, abstractNote={Milk serum protein concentrates (SPC) are proteins found in cheese whey that are removed directly from milk. Because SPC are not exposed to the cheese-making process, enzymatic or chemical reactions that can lead to off-flavors are reduced. The objectives of this study were to identify and compare the composition, flavor, and volatile components of 80% protein SPC and whey protein concentrates (WPC). Each pair of 80% SPC and WPC was manufactured from the same lot of milk and this was replicated 3 times. At each replication, spray-dried product from each protein source was collected. Commercial 80% WPC were also collected from several manufacturers for sensory and volatile analyses. A trained sensory panel documented the sensory profiles of the rehydrated powders. Volatile components were extracted by solid-phase microextraction and solvent extraction followed by solvent-assisted flavor evaporation with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Consumer acceptance testing of acidified 6% protein beverages made with 80% SPC and WPC produced in the pilot plant and with WPC from commercial sources was conducted. The SPC was lower in fat and had a higher pH than the WPC produced in the pilot plant or commercial WPC. 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. The pilot-plant WPC had higher concentrations of lipid oxidation products compared with SPC, which may be related to the higher fat content of WPC. There was a large difference in appearance between 80% SPC and WPC: solutions of SPC were clear and those of WPC were opaque. Concentrations of lipid oxidation products in commercial WPC were generally higher than those in pilot-plant SPC or WPC. Sensory profiles of the peach-flavored protein beverage included cereal, free fatty acid, and soapy flavors and bitter taste in beverages made from pilot-plant products, whereas cardboard flavors were detected in those made with commercial WPC. Consumer liking scores for the beverages made with SPC were ranked highest or equally high with beverages made with WPC for aroma, appearance, and mouthfeel, but the beverages made with SPC had lower flavor and overall liking scores compared with beverages made with 3 of the 4 WPC.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Evans, J. and Zulewska, J. and Newbold, M. and Drake, M. A. and Barbano, D. M.}, year={2010}, month={May}, pages={1824–1843} }
 @article{childs_drake_2010, title={Consumer Perception of Astringency in Clear Acidic Whey Protein Beverages}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01834.x}, abstractNote={Abstract:  Acidic whey protein beverages are a growing component of the functional food and beverage market. These beverages are also astringent, but astringency is an expected and desirable attribute of many beverages (red wine, tea, coffee) and may not necessarily be a negative attribute of acidic whey protein beverages. The goal of this study was to define the consumer perception of astringency in clear acidic whey protein beverages. Six focus groups (n= 49) were held to gain understanding of consumer knowledge of astringency. Consumers were presented with beverages and asked to map them based on astringent mouthfeel and liking. Orthonasal thresholds for whey protein isolate (WPI) in water and flavored model beverages were determined using a 7‐series ascending forced choice method. Mouthfeel/basic taste thresholds were determined for WPI in water. Acceptance tests on model beverages were conducted using consumers (n= 120) with and without wearing nose clips. Consumers in focus groups were able to identify astringency in beverages. Astringency intensity was not directly related to dislike. The orthonasal threshold for WPI in water was lower (P < 0.05) than the mouthfeel/basic taste threshold of WPI in water. Consumer acceptance of beverages containing WPI was lower (P < 0.05) when consumers were not wearing nose clips compared to acceptance scores of beverages when consumers were wearing nose clips. These results suggest 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.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, Jessica L. and Drake, MaryAnne}, year={2010}, pages={S513–S521} }
 @article{drake_yates_drake_2010, title={DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00300.x}, abstractNote={ABSTRACT 
In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but imitation products are also available. Functionality and meltability are primary characteristics of these products, but flavor also plays a role. Studies have not focused on the flavor of these products. This study was conducted to identify and define the sensory properties of PC and imitation cheese (Imi). Three dairy experts evaluated 55 PC and Imi for initial language development. Following language development and refinement, 26 PC and Imi were selected and evaluated in triplicate by an experienced sensory panel (n = 8). Data were evaluated by analysis of variance with Fisher's least significant difference for means separation and by principal component analysis. Eighteen aromatics and five basic tastes were documented in the products. PC products, which are made from NC, were characterized by sweet aromatic, cooked/milky, caramelized/toasted cheese, diacetyl, whey, milkfat and brothy flavors. Imis that had casein/caseinates were distinguished by minty flavors and Imis with other protein sources were differentiated by cardboard and oxidized/fatty flavors. This study demonstrated an array of flavor profiles among PC and between PC and Imi. This flavor lexicon can help the industry to better define and differentiate PC and Imi and ultimately to help better understand consumer flavor preferences for these products. 
 
PRACTICAL APPLICATIONS 
Processed cheese (PC) makes up a large market segment with processed cheese foods, spreads, and cold pack products and imitation products. These products are distinct from natural cheeses. This study established a defined descriptive flavor language for these products that can help cheese manufacturers understand the flavor profiles of different PC- and imitation cheese-type products.}, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Yates, M. D. and Drake, M. A.}, year={2010}, month={Oct}, pages={720–739} }
 @article{barden_cakir_leksrisompong_ryan_foegeding_drake_2010, title={EFFECT OF FLAVOR ON PERCEIVED TEXTURE OF WHEY PROTEIN ISOLATE GELS}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00274.x}, abstractNote={ABSTRACT This study investigated the role of flavor on trained panelist and consumer perception of texture properties. Whey protein isolate (WPI) gels were prepared with sodium chloride (25 mM) at different pH (pH 6.0 or 7.0), and calcium chloride concentrations (0 or 10 mM). The same gel treatments were produced with and without added flavor. Instrumental torsion analysis showed that flavor addition had no impact (P > 0.05) on fracture stress and strain. Texture properties of gels were evaluated by a trained descriptive panel and untrained consumers (n = 60) for their perception of gel firmness, fracturability, juiciness, mouth coating and overall disliking. Distinct texture properties among the gels were documented by both trained panelists and consumers (P < 0.05). Flavor addition did not influence (P > 0.05) texture perception. Therefore, flavor addition does not impact panelist (trained or untrained) ability to evaluate textural differences in WPI gels.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Barden, L. M. and Cakir, E. and Leksrisompong, P. N. and Ryan, K. N. and Foegeding, E. A. and Drake, M. A.}, year={2010}, month={Jun}, pages={447–462} }
 @article{melo_childs_drake_andre bolini_efraim_2010, title={EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE USA}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00291.x}, abstractNote={ABSTRACT Consumer expectations and acceptance of six laboratory‐developed prototypes of milk chocolate were evaluated by conjoint analysis and consumer acceptance testing with nondiabetics (n = 103 conjoint, n = 75 acceptance) and diabetics (n = 68 for conjoint, n = 71 acceptance). A conventional laboratory‐developed chocolate was produced with sucrose. Diabetic laboratory‐developed chocolates were made with a substitution of sucrose with high‐intensity sweeteners, sucralose or stevioside, and a polydextrose/lactitol blend as a bulking agent. Diabetic/reduced‐calorie milk chocolates were manufactured with an additional partial replacement of cocoa butter with whey protein concentrate. Sugar claim attribute was more important to diabetics than to nondiabetics; within this attribute, reduced sugar and sugar‐free levels were more important to diabetics, while sugar‐free was more important to nondiabetics. There was no difference for sweetener type and calorie reduction between the two groups. Differences in acceptance means (P < 0.05) for conventional, diabetic and diabetic/reduced‐calorie milk chocolates (especially for samples made with stevioside) were documented within nondiabetic and diabetic consumers and between the two consumer groups. All samples were different across nondiabetic and diabetic consumers regarding overall liking. These results demonstrate that alternative products must be developed and labeled according to the specific consumer groups they are intended to address.}, journal={JOURNAL OF SENSORY STUDIES}, author={Melo, Lauro and Childs, Jessica L. and Drake, Maryanne and Andre Bolini, Helena Maria and Efraim, Priscilla}, year={2010}, month={Jul}, pages={133–152} }
 @article{drake_miracle_mcmahon_2010, title={Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses}, volume={93}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2010-3346}, abstractNote={A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These 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.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, M. A. and Miracle, R. E. and McMahon, D. J.}, year={2010}, month={Nov}, pages={5069–5081} }
 @article{drake_miracle_mcmahon_2010, title={Influence of fat on flavour and flavour development in cheddar cheese}, volume={65}, number={3}, journal={Australian Journal of Dairy Technology}, author={Drake, M. A. and Miracle, R. E. and McMahon, D. J.}, year={2010}, pages={195–199} }
 @article{kang_campbell_bastian_drake_2010, title={Invited review: Annatto usage and bleaching in dairy foods}, volume={93}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2010-3190}, abstractNote={Annatto is a yellow/orange colorant that is widely used in the food industry, particularly in the dairy industry. Annatto, consisting of the carotenoids bixin and norbixin, is most commonly added to produce orange cheese, such as Cheddar, to achieve a consistent color over seasonal changes. This colorant is not all retained in the cheese, and thus a percentage remains in the whey, which is highly undesirable. As a result, whey is often bleached. Hydrogen peroxide and benzoyl peroxide are the 2 bleaching agents currently approved for bleaching whey in the United States. Recent studies have highlighted the negative effect of bleaching on whey flavor while concurrently there is a dearth of current studies on bleaching conditions and efficacy. Recent international mandates have placed additional concern on the use of benzoyl peroxide as a bleaching agent. This review discusses 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 lactoperoxidase systems.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kang, E. J. and Campbell, R. E. and Bastian, E. and Drake, M. A.}, year={2010}, month={Sep}, pages={3891–3901} }
 @article{palacios_badran_spence_drake_reisner_moskowitz_2010, title={Measuring Acceptance of Milk and Milk Substitutes Among Younger and Older Children}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01839.x}, abstractNote={Abstract:  Appropriate nutrient‐dense foods and beverages are crucial for children for proper growth and development and to develop healthful lifelong habits. This study investigated children's (ages 8 to 16 y old) perception of sensory intensity, attribute liking and overall liking of unflavored and chocolate lactose‐free cow's milk and soy beverages. Products were not identified as to whether they were soy or milk. Children showed greater acceptance of lactose‐free cow's milk compared to milk substitute beverages, within flavor category. No differences in acceptance emerged by ethnic group (Caucasian, African American, Hispanic), but a large difference emerged by age group. All product acceptance differences perceived by older children reoccurred among the younger children and in the same direction, but the older children used a larger range of numbers, especially at the lower end, rather than at the higher end of acceptance. The effect of age is not a simple scaling bias but may suggest a reduced criticism by younger respondents of less‐acceptable products.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Palacios, Orsolya M. and Badran, Joseph and Spence, Lisa and Drake, Mary Anne and Reisner, Michele and Moskowitz, Howard R.}, year={2010}, pages={S522–S526} }
 @article{kelly_vardhanabhuti_luck_drake_osborne_foegeding_2010, title={Role of protein concentration and protein-saliva interactions in the astringency of whey proteins at low pH}, volume={93}, ISSN={["1525-3198"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-77952051521&partnerID=MN8TOARS}, DOI={10.3168/jds.2009-2853}, abstractNote={Whey protein beverages are adjusted to pH <4.5 to enhance clarity and stability, but this pH level is also associated with increased astringency. The goal of this investigation was to determine the effects of protein concentration on astringency and interactions between whey and salivary proteins. Whey protein beverages containing 0.25 to 13% (wt/wt) beta-lactoglobulin and 0.017% (wt/wt) sucralose at pH 2.6 to 4.2 were examined using descriptive sensory analysis. Controls were similar pH phosphate buffers at phosphate concentrations equivalent to the amount of phosphoric acid required to adjust the pH of the protein solution. Changes in astringency with protein concentration depended on pH. At pH 3.5, astringency significantly increased with protein concentration from 0.25 to 4% (wt/wt) and then remained constant from 4 to 13% (wt/wt). Conversely, at pH 2.6, astringency decreased with an increase in protein concentration [0.5-10% (wt/wt)]. This suggests a complex relationship that includes pH and buffering capacity of the beverages. Furthermore, saliva flow rates increased with increasing protein concentrations, showing that the physiological conditions in the mouth change with protein concentration. Maximum turbidity of whey protein-saliva mixtures was observed between pH 4.6 and 5.2. 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.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kelly, M. and Vardhanabhuti, B. and Luck, P. and Drake, M. A. and Osborne, J. and Foegeding, E. A.}, year={2010}, month={May}, pages={1900–1909} }
 @article{vardhanabhuti_kelly_luck_drake_foegeding_2010, title={Roles of charge interactions on astringency of whey proteins at low pH}, volume={93}, ISSN={["1525-3198"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-77952066147&partnerID=MN8TOARS}, DOI={10.3168/jds.2009-2780}, abstractNote={Whey proteins are a major ingredient in sports drink and functional beverages. At low pH, whey proteins are astringent, which may be undesirable in some applications. Understanding the astringency mechanism of whey proteins at low pH could lead to developing ways to minimize the astringency. This study compared the astringency of beta-lactoglobulin (beta-LG) at low pH with phosphate buffer controls having the same amount of phosphate and at similar pH. Results showed that beta-LG samples were more astringent than phosphate buffers, indicating that astringency was not caused by acid alone and that proteins contribute to astringency. When comparing among various whey protein isolates (WPI) and lactoferrin at pH 3.5, 4.5, and 7.0, lactoferrin was astringent at pH 7.0 where no acid was added. In contrast, astringency of all WPI decreased at pH 7.0. This can be explained by lactoferrin remaining positively charged at pH 7.0 and able to interact with negatively charged saliva proteins, whereas the negatively charged WPI would not interact. Charge interactions were further supported by beta-LG or lactoferrin and salivary proteins precipitating when mixed at conditions where beta-LG, lactoferrin, or saliva themselves did not precipitate. It can be concluded that interactions between positively charged whey proteins and salivary proteins play a role in astringency of proteins at low pH.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Vardhanabhuti, B. and Kelly, M. A. and Luck, P. J. and Drake, M. A. and Foegeding, E. A.}, year={2010}, month={May}, pages={1890–1899} }
 @article{whitson_miracle_drake_2010, title={SENSORY CHARACTERIZATION OF CHEMICAL COMPONENTS RESPONSIBLE FOR CARDBOARD FLAVOR IN WHEY PROTEIN}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2010.00289.x}, abstractNote={ABSTRACT Cardboard flavor is one of the most commonly described off‐flavors in whey proteins. The objective of this research was to identify volatile components that are likely sources of cardboard flavor in dried whey protein concentrate and isolates and characterize them by sensory analysis. Cardboard and brown paper samples (n = 5) soaked in deionized water and whey proteins with and without cardboard flavor were analyzed by gas chromatography mass spectrometry and descriptive sensory analysis to select the potential contributors to cardboard flavor. Compounds were evaluated by trained sensory panelists using sniff jars, dose‐response experiments and whey protein models. Sensory analysis of the aroma of the chemical standards yielded no single compound exhibiting a cardboard aroma, suggesting that cardboard flavor does not result from one compound but a combination. A combination of compounds (pentanal, heptanal, nonanal, 1‐octen‐3‐one, dimethyl trisulfide) elicited cardboard flavor in whey protein previously deemed free of cardboard flavor. }, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Whitson, M. E. and Miracle, R. E. and Drake, M. A.}, year={2010}, month={Aug}, pages={616–636} }
 @article{drake_drake_sanderson_daniels_yates_2010, title={THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00255.x}, abstractNote={ABSTRACT This study was conducted to determine the impact of purging on the sensory flavor properties and consumer acceptance of aquacultured southern flounder, especially with regard to earthy/musty off‐flavor common in aquacultured seafood. Flounders were placed into three different purge tanks based on salinity level (0, 15 and 30 ppt) and were held for 0, 2 or 4 weeks. Flounders were then filleted, vacuum‐sealed and frozen at −20C. The fillets were poached in their vacuum‐sealed pouches until cooked. Descriptive sensory analysis was conducted using a defined sensory lexicon (appearance and flavor) to document sensory properties. Consumer acceptance testing (n = 75 consumers) was then conducted. Differences between treatments were evaluated by analysis of variance with means separation. Two or four weeks of purging, regardless of salinity level, decreased earthy/musty off‐flavor in cooked fillets. There was no difference in salty taste perception between 15 and 30 ppt salinity (P < 0.05). Consumers could not differentiate between fish purged for 2 or 4 weeks (P < 0.05), and acceptance for purged fillets was higher than acceptance for unpurged fillets (P < 0.05). The use of purging tanks for aquacultured flounder will be beneficial to the industry to guarantee a consistent and desirable flavor.}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, S. L. and Drake, M. A. and Sanderson, R. and Daniels, H. V. and Yates, M. D.}, year={2010}, month={Apr}, pages={246–259} }
 @article{leksrisompong_barbano_foegeding_gerard_drake_2010, title={THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL}, volume={25}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2009.00264.x}, abstractNote={ABSTRACT The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties: diacetyl (2, 3‐butanedione), δ‐decalactone and furaneol (2,5‐dimethyl‐4‐hydroxy‐3[2H]‐furanone), in water, oil and oil‐in‐water model emulsions (at 10 and 20% fat at neutral and acidified pH 5.5) were investigated. The headspace‐matrix partition coefficients (KHS/matrix) of each compound in the different matrixes were established using gas chromatography–mass spectrometry. The particle size of the emulsions was controlled. Fat had the largest impact on the BET and partition coefficients of δ‐decalactone followed by diacetyl (P ≤ 0.05). Fat content did not affect the BET value of furaneol (P > 0.05) but some effects on partition coefficients were noted (P ≤ 0.05). BET values of the three compounds were unaffected by pH (P > 0.05), but differences in partition coefficients (P ≤ 0.05) were noted for diacetyl and furaneol.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Leksrisompong, Pattarin and Barbano, David M. and Foegeding, Allen E. and Gerard, Patrick and Drake, Maryanne}, year={2010}, month={Jun}, pages={347–370} }
 @article{liaw_eshpari_tong_drake_2010, title={The Impact of Antioxidant Addition on Flavor of Cheddar and Mozzarella Whey and Cheddar Whey Protein Concentrate}, volume={75}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2010.01695.x}, abstractNote={Abstract:  Lipid oxidation products are primary contributors to whey ingredient off‐flavors. The objectives of this study were to evaluate the impact of antioxidant addition in prevention of flavor deterioration of fluid whey and spray‐dried whey protein. Cheddar and Mozzarella cheeses were manufactured in triplicate. Fresh whey was collected, pasteurized, and defatted by centrifugal separation. Subsequently, 0.05% (w/w) ascorbic acid or 0.5% (w/w) whey protein hydrolysate (WPH) were added to the pasteurized whey. A control with no antioxidant addition was also evaluated. Wheys were stored at 3 °C and evaluated after 0, 2, 4, 6, and 8 d. In a subsequent experiment, selected treatments were then incorporated into liquid Cheddar whey and processed into whey protein concentrate (WPC). Whey and WPC flavors were documented by descriptive sensory analysis, and volatile components were evaluated by solid phase micro‐extraction with gas chromatography mass spectrometry. Cardboard flavors increased in fluid wheys with storage. Liquid wheys with ascorbic acid or WPH had lower cardboard flavor across storage compared to control whey. Lipid oxidation products, hexanal, heptanal, octanal, and nonanal increased in liquid whey during storage, but liquid whey with added ascorbic acid or WPH had lower concentrations of these products compared to untreated controls. Mozzarella liquid whey had lower flavor intensities than Cheddar whey initially and after refrigerated storage. WPC with added ascorbic acid or WPH had lower cardboard flavor and lower concentrations of pentanal, heptanal, and nonanal compared to control WPC. These results suggest that addition of an antioxidant to liquid whey prior to further processing may be beneficial to flavor of spray‐dried whey protein.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Liaw, I. W. and Eshpari, H. and Tong, P. S. and Drake, M. A.}, year={2010}, month={Aug}, pages={C559–C569} }
 @article{palacios_badran_drake_reisner_moskowitz_2009, title={CONSUMER ACCEPTANCE OF COW'S MILK VERSUS SOY BEVERAGES: IMPACT OF ETHNICITY, LACTOSE TOLERANCE AND SENSORY PREFERENCE SEGMENTATION}, volume={24}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2009.00236.x}, abstractNote={ABSTRACT In a large‐scale study of milk and milk‐substitute beverages appropriate for individuals with lactose intolerance, a total of 893 consumers rated reduced‐fat (2%) cow's milk the highest, followed by fat‐free cow's milk, and in turn, followed by soy‐based milk‐substitute beverages. No interactive effect on overall liking was found for ethnicity, age or gender, or lactose tolerance/intolerance, with the pattern of liking following that established for the total panel of 893 participants. Two sensory preference segments emerged – sweet seekers (37%) and cream seekers (63%), respectively. These segments transcended conventional geo‐demographics and lactose tolerance. Both segments assigned higher liking ratings to white milk products than to white soy products. However, the sweet seekers liked the reduced‐fat and fat‐free cow's milk products about equally, while the cream seekers preferred the reduced‐fat cow's milk product. }, number={5}, journal={JOURNAL OF SENSORY STUDIES}, author={Palacios, O. M. and Badran, J. and Drake, M. Anne and Reisner, M. and Moskowitz, H. R.}, year={2009}, month={Oct}, pages={731–748} }
 @article{childs_drake_2009, title={CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE}, volume={24}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2009.00243.x}, abstractNote={ABSTRACTThe objective of this study was to quantitatively assess the consumer perception of fat reduction in cheese. Choice‐based conjoint analysis surveys for Cheddar and mozzarella cheeses (n = 179 and 171 consumers, respectively) were developed using results from focus groups conducted with users and nonusers of lower fat cheeses. Factors investigated were fat content, flavor, texture and price of cheese. Relative importance of product attributes was determined through a realistic trade‐off scenario. Consumer acceptance testing (n = 101) was then conducted on Cheddar and mozzarella cheeses with varying levels of fat reduction. Conjoint analysis results suggested that a 2% milk Cheddar cheese would be most appealing among fat reduced Cheddar cheeses and that a part‐skim mozzarella would be more appealing than a fat‐free mozzarella, and these results were confirmed by consumer acceptance testing. These results confirm that most consumers are not willing to sacrifice flavor or texture for fat reduction in cheeses. Significant changes in flavor and texture are needed for a low‐fat Cheddar cheese to have widespread consumer appeal.}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Drake, Maryanne}, year={2009}, month={Dec}, pages={902–921} }
 @article{evans_zulewska_newbold_drake_barbano_2009, title={Comparison of composition, sensory, and volatile components of thirty-four percent whey protein and milk serum protein concentrates}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2194}, abstractNote={The objectives of this study were to identify and compare the composition, flavor, and volatile components of serum protein concentrate (SPC) and whey protein concentrate (WPC) containing about 34% protein made from the same milk to each other and to commercial 34% WPC from 6 different factories. The SPC and WPC were manufactured in triplicate with each pair of serum and traditional whey protein manufactured from the same lot of milk. At each replication, SPC and WPC were spray dried (SD) and freeze dried (FD) to determine the effect of the heat used in spray drying on sensory properties. A trained sensory panel documented the sensory profiles of rehydrated SD or FD powders. Volatile components were extracted by solid-phase microextraction (SPME) and solvent extraction followed by solvent-assisted flavor evaporation (SAFE) with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Whey protein concentrates had higher fat content, calcium, and glycomacropeptide content than SPC. Color differences (Hunter L, a, b) were not evident between SPC and WPC powders, but when rehydrated, SPC solutions were clear, whereas WPC solutions were cloudy. No consistent differences were documented in sensory profiles of SD and FD SPC and WPC. The SD WPC had low but distinct buttery (diacetyl) and cardboard flavors, whereas the SD SPC did not. Sensory profiles of both rehydrated SD products were bland and lower in overall aroma and cardboard flavor compared with the commercial WPC. Twenty-nine aroma impact compounds were identified in the SPC and WPC. Lipid and protein oxidation products were present in both products. The SPC and WPC manufactured in this study had lower total volatiles and lower concentrations of many lipid oxidation compounds when compared with commercial WPC. Our results suggest that when SPC and WPC are manufactured under controlled conditions in a similar manner from the same milk using the same ultrafiltration equipment, there are few sensory differences but distinct compositional and physical property differences that may influence functionality. Furthermore, flavor (sensory and instrumental) properties of both pilot-scale manufactured protein powders were different from commercial powders suggesting the role of other influencing factors (e.g., milk supply, processing equipment, sanitation).}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Evans, J. and Zulewska, J. and Newbold, M. and Drake, M. A. and Barbano, D. M.}, year={2009}, month={Oct}, pages={4773–4791} }
 @article{drake_lopetcharat_drake_2009, title={Comparison of two methods to explore consumer preferences for cottage cheese}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2389}, abstractNote={In the past 2 decades, total sales of cottage cheese have declined 17% despite increases in sales for low-fat cottage cheese. There are no recent published studies investigating consumer preferences for cottage cheese. This study was conducted to identify and define sensory characteristics of commercial cottage cheese and to compare 2 approaches for characterizing consumer preferences: traditional preference mapping and a new composite qualitative approach, qualitative multivariate analysis (QMA). A sensory language was identified to document the sensory properties (visual, flavor, and texture) of cottage cheeses. Twenty-six commercial cottage cheeses with variable fat contents (4, 2, 1, and 0% fat) were evaluated by trained panelists using the sensory language. Eight representative cottage cheeses were selected for consumer acceptance testing (n = 110) and QMA with consumer home usage testing (n = 12), followed by internal and external preference mapping to identify key drivers. Principal component analysis of descriptive data indicated that cottage cheeses were primarily differentiated by cooked, milkfat, diacetyl, and acetaldehyde flavors and salty taste, and by firmness, smoothness, tackiness, curd size, and adhesiveness texture attributes. Similar drivers of liking (diacetyl and milkfat flavors, smooth texture, and mouthcoating) were identified by both consumer research techniques. However, the QMA technique identified controversial distinctions among the cottage cheeses and the influence of brand and pricing. These results can be used by processors to promote cottage cheese sales.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Drake, M. A.}, year={2009}, month={Dec}, pages={5883–5897} }
 @article{warmund_elmore_drake_yates_2009, title={Descriptive analysis of kernels of selected black and Persian walnut cultivars}, volume={89}, ISSN={["1097-0010"]}, DOI={10.1002/jsfa.3417}, abstractNote={Abstract}, number={1}, journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE}, author={Warmund, Michele R. and Elmore, Janelle and Drake, MaryAnne and Yates, Michele D.}, year={2009}, month={Jan}, pages={117–121} }
 @article{lloyd_hess_drake_2009, title={Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2008-1714}, abstractNote={The US industry standard for shelf-life of whole milk powder (WMP) is 6 to 9 mo, although previous research has demonstrated flavor changes by 3 mo at ambient storage. This study evaluated the influence of packaging atmosphere, storage temperature, and storage time on WMP shelf-life using sensory and instrumental techniques. Two commercial batches of WMP were repackaged in plastic laminate pouches with air or nitrogen and stored at 2 degrees C or 23 degrees C for 1 yr. Descriptive analysis was conducted using a 10-member trained panel; volatile analysis was performed using solid-phase microextraction with gas chromatography-mass spectrometry. Consumer acceptance (n = 75) was conducted every 3 mo with reconstituted WMP and white and milk chocolate made from each treatment. Data were analyzed using ANOVA with Fisher's LSD, Pearson correlation analysis, and principal component analysis. Air-stored WMP had higher peroxide values, lipid oxidation volatiles, and grassy and painty flavors than nitrogen-flushed WMP. Storage temperature did not affect levels of straight chain lipid oxidation volatiles; 23 degrees C storage resulted in higher cooked and milkfat flavors and lower levels of grassy flavor compared with 2 degrees C storage. Consumer acceptance was negatively correlated with lipid oxidation volatiles and painty flavor. Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance. Nitrogen flushing can be applied to extend the shelf life of WMP for use in chocolate; storage temperature also plays a role, but to a lesser extent.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Lloyd, M. A. and Hess, S. J. and Drake, M. A.}, year={2009}, month={Jun}, pages={2409–2422} }
 @article{sheehan_patel_drake_mcsweeney_2009, title={Effect of partial or total substitution of bovine for caprine milk on the compositional, volatile, non-volatile and sensory characteristics of semi-hard cheeses}, volume={19}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2009.03.009}, abstractNote={Semi-hard cheeses were manufactured from caprine milk and bovine milk mixed in ratios of 100:0; 75:25; 50:50; 25:75; 0:100 (caprine:bovine) and ripened at 12 °C for 150 d. Substitution of up to 75% bovine for caprine milks had no significant effect on levels of cheese protein, moisture-in-non-fat substances, salt, pH, whiteness, total or individual free amino acids and substitution of up to 50% had no significant effect on levels of primary proteolysis and free fatty acid and fruity flavours. Increased bovine milk content resulted in decreased levels of butanoic to octanoic acids, ethyl and methyl esters of acetic to octanoic acids and acyclic, mono and bicyclic terpenes and waxy/goaty flavours to a degree dependent on the proportion of each milk type. Partial substitution of caprine with bovine milks resulted in cheeses with chemical and sensorial characteristics that may provide an available alternative to consumers desiring caprine cheeses.}, number={9}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Sheehan, J. J. and Patel, A. D. and Drake, M. A. and McSweeney, P. L. H.}, year={2009}, month={Sep}, pages={498–509} }
 @article{neta_johanningsmeier_drake_mcfeeters_2009, title={Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01127.x}, abstractNote={ABSTRACT:  Protonated organic acid species have been shown to be the primary stimuli responsible for sour taste of organic acids. However, we have observed that sour taste may be modulated when the pH of acid solutions is raised using sodium hydroxide. Objectives were to evaluate the effect of pH adjustment on sour taste of equimolar protonated organic acid solutions and to investigate the potential roles of organic anions and sodium ions on sour taste perception. Despite equal concentrations of protonated acid species, sour taste intensity decreased significantly with increased pH for acetic, lactic, malic, and citric acids (P < 0.05). Total organic anion concentration did not explain the suppression of sour taste in solutions containing a blend of 3 organic acids with constant concentration of protonated organic acid species and hydrogen ions and variable organic anion concentrations (R2= 0.480, P = 0.12). Sour taste suppression in these solutions seemed to be more closely related to sodium ions added in the form of NaOH (R2= 0.861, P = 0.007). Addition of 20 mM NaCl to acid solutions resulted in significant suppression of sour taste (P = 0.016). However, sour taste did not decrease with further addition of NaCl up to 80 mM. Presence of sodium ions was clearly shown to decrease sour taste of organic acid solutions. Nonetheless, suppression of sour taste in pH adjusted single acid solutions was greater than what would be expected based on the sodium ion concentration alone, indicating an additional suppression mechanism may be involved.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. D. and Johanningsmeier, S. D. and Drake, M. A. and McFeeters, R. F.}, year={2009}, month={May}, pages={S165–S169} }
 @article{lloyd_drake_gerard_2009, title={Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01299.x}, abstractNote={ABSTRACT:  Flavor variability and stability of U.S.‐produced whole milk powder (WMP) are important parameters for maximizing quality and global competitiveness of this commodity. This study characterized flavor and flavor stability of domestic WMP. Freshly produced (<1 mo) WMP was collected from 4 U.S. production facilities 5 times over a 1 y period. Each sample was analyzed initially and every 2 mo for sensory profile, volatiles, color, water activity, and moisture through 12 mo storage. Selected volatiles were quantified using solid phase microextraction (SPME) with gas chromatography/mass‐spectrometry: dimethyl sulfide, 2‐methylbutanal, 3‐methylbutanal, hexanal, 2‐heptanone, heptanal, 1‐octen‐3‐ol, octanal, 3‐octen‐2‐one, and nonanal. Multiple linear regression with backwards elimination was applied to generate equations to predict grassy and painty flavors based on selected volatiles. All WMP were between 2% and 3% moisture and 0.11 and 0.25 water activity initially. WMP varied in initial flavor profiles with varying levels of cooked, milk fat, and sweet aromatic flavors. During storage, grassy and painty flavors developed while sweet aromatic flavor intensities decreased (P < 0.05). Painty and grassy flavors were confirmed by increased levels (P < 0.05) of lipid oxidation products such as hexanal, heptanal, and octanal. Hexanal, 2‐heptanone, 1‐octen‐3‐ol, and nonanal concentrations were best predictors of grassy flavor (R2= 0.38, P < 0.0001) while hexanal, 2‐methylbutanal, 3‐methylbutanal, octanal, and 3‐octen‐2‐one concentrations were best predictors of painty flavor (R2= 0.61, P < 0.0001). These results provide baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and flavor stability.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Lloyd, M. A. and Drake, M. A. and Gerard, P. D.}, year={2009}, month={Sep}, pages={S334–S343} }
 @article{kim_bang_drake_hanson_jaykus_2009, title={Impact of Storage Temperature and Product pH on the Survival of Listeria monocytogenes in Vacuum-Packaged Souse}, volume={72}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-72.3.637}, abstractNote={Souse is a fully cooked, ready-to-eat gelled pork product. There is a zero-tolerance policy for Listeria monocytogenes in ready-to-eat meat products. The survival and/or growth of L. monocytogenes in souse is unknown. The effectiveness of three different souse formulations (pH 4.3, 4.7, and 5.1) for controlling the growth of L. monocytogenes at two refrigerated storage temperatures (5 and 10 degrees C) was evaluated. All products were vacuum packaged. Uninoculated product was prepared as the control, and other products were artificially surface contaminated with a three-strain cocktail of L. monocytogenes (10(6) CFU/ cm2). Microbial counts were obtained on selective and nonselective media twice weekly through 8 weeks of storage. Souse did not support the growth of L. monocytogenes regardless of product formulation or storage temperature. At 5 degrees C, D-values for products with pH values of 4.7 and 5.1 were not different, but survival of L. monocytogenes in product with a lower pH (4.3) was decreased compared with survival in products with higher pH values (P < 0.05). Survival of L. monocytogenes was not impacted by storage temperatures (P > 0.05). Consumer acceptability (n = 75 souse consumers) of pH 4.3 products was not different from that for (typical) pH 4.7 products (P > 0.05). These results indicate that conventionally produced souse does not support the growth of L. monocytogenes and that inactivation of the organism is more likely in products formulated at a lower pH (< or = 4.3) without affecting consumer acceptance.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Kim, M. K. and Bang, W. and Drake, M. A. and Hanson, D. J. and Jaykus, L. A.}, year={2009}, month={Mar}, pages={637–643} }
 @article{drake_lopetcharat_clark_kwak_lee_drake_2009, title={Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01219.x}, abstractNote={ABSTRACT:  There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms. This study explored U.S. consumer perception and liking of commercial sharp or aged cheddar cheese profiles. Flavor profiles of 29 representative sharp cheddar cheeses were documented by descriptive sensory analysis with a trained panel. A total of 9 representative cheddar cheeses were selected and evaluated by consumers in 3 regional locations: east coast (Raleigh, N.C.; n = 150), midwest (Champaign, Ill.; n = 75), and west coast (Pullman, Wash.; n = 100). Consumers assessed the cheeses for overall liking and other consumer liking attributes. External preference mapping revealed 5 distinct consumer segments. The segment membership distribution between east coast and midwest consumers was similar while the west coast distribution was distinct (P < 0.05). A larger proportion of west coast consumers were present in segment 3, which consisted of consumers with specific likes for cheeses characterized by intense flavors of free fatty acid, brothy, and nutty flavors and salty and sour tastes. Consumer preferences in other segments differed from segment 3 due to their liking of at least 1 sensory attribute generally associated with young or mild cheddar cheese flavor. Key drivers of liking for these segments included whey flavor for segments 1 and 4 and milkfat flavor for segment 5. Segment 2 consumers liked most of the cheeses tested except those with dominant whey flavor. A sharp or aged cheddar cheese label means different things to different consumers and liking profiles are not defined by consumer location.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, S. L. and Lopetcharat, K. and Clark, S. and Kwak, H. S. and Lee, S. Y. and Drake, M. A.}, year={2009}, month={Aug}, pages={S276–S285} }
 @article{kocaoglu-vurma_eliardi_drake_rodriguez-saona_harper_2009, title={Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01188.x}, abstractNote={ABSTRACT:  The acceptability of cheese depends largely on the flavor formed during ripening. The flavor profiles of cheeses are complex and region‐ or manufacturer‐specific which have made it challenging to understand the chemistry of flavor development and its correlation with sensory properties. Infrared spectroscopy is an attractive technology for the rapid, sensitive, and high‐throughput analysis of foods, providing information related to its composition and conformation of food components from the spectra. Our objectives were to establish infrared spectral profiles to discriminate Swiss cheeses produced by different manufacturers in the United States and to develop predictive models for determination of sensory attributes based on infrared spectra. Fifteen samples from 3 Swiss cheese manufacturers were received and analyzed using attenuated total reflectance infrared spectroscopy (ATR‐IR). The spectra were analyzed using soft independent modeling of class analogy (SIMCA) to build a classification model. The cheeses were profiled by a trained sensory panel using descriptive sensory analysis. The relationship between the descriptive sensory scores and ATR‐IR spectra was assessed using partial least square regression (PLSR) analysis. SIMCA discriminated the Swiss cheeses based on manufacturer and production region. PLSR analysis generated prediction models with correlation coefficients of validation (rVal) between 0.69 and 0.96 with standard error of cross‐validation (SECV) ranging from 0.04 to 0.29. Implementation of rapid infrared analysis by the Swiss cheese industry would help to streamline quality assurance.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Kocaoglu-Vurma, N. A. and Eliardi, A. and Drake, M. A. and Rodriguez-Saona, L. E. and Harper, W. J.}, year={2009}, month={Aug}, pages={S232–S239} }
 @article{childs_yates_drake_2009, title={Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2009.01187.x}, abstractNote={ABSTRACT:  Flavor and texture lexicons and consumer perception for 2 cheese sauce categories, wet and dry, were determined and compared. Commercial and prototype, as well as homemade, wet (n = 24) and dry cheese sauces (n = 14) were evaluated by a trained descriptive panel (n = 9). Consumer acceptance testing was conducted on representative wet sauces (10) and dry sauces (8) on different days (n = 122 consumers each day). Cheese sauces were served over pasta for consumer testing. Univariate and multivariate statistical analyses were used to evaluate the collected data. Flavor and cheese flavor liking were highly correlated with overall liking for both wet and dry sauces. Salty taste was a key driver of liking for both cheese sauce categories. Flavor attributes of wet sauces that contributed most to higher acceptance were beefy/brothy, sweet/caramelized, and free fatty acid. Liking of dry sauces was driven by Alfredo sauce specific flavors such as onion/garlic and herbal for 2 of the consumer clusters, but beefy/brothy and free fatty acid were drivers for the traditional macaroni and cheese consumers. The impact of color/appearance and texture attributes had only a minor influence on consumer liking. By knowing what drives liking in wet and dry cheese sauces, researchers and product developers can more easily develop cheese sauces that appeal to all categories of consumers.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, Jessica L. and Yates, Michele D. and Drake, MaryAnne}, year={2009}, month={Aug}, pages={S205–S218} }
 @article{bansal_drake_piraino_broe_harboe_fox_mcsweeney_2009, title={Suitability of recombinant camel (Camelus dromedarius) chymosin as a coagulant for Cheddar cheese}, volume={19}, ISSN={["1879-0143"]}, DOI={10.1016/j.idairyj.2009.03.010}, abstractNote={Cheddar-type cheeses were manufactured using fermentation-produced camel or calf chymosin. There were no significant differences in the composition and pH between the cheeses made with either coagulant. The extent of primary proteolysis was significantly lower in cheeses made with camel chymosin than in cheeses made with calf chymosin. There were large quantitative differences between the peptide profiles of cheeses; however, the levels of amino acids were similar except for isoleucine, histidine and lysine. The cheeses made with camel chymosin were characterized by lower intensities of sulphur and brothy flavours and showed less bitter taste; however, the cheeses made with calf chymosin had greater breakdown of texture, higher smoothness and mouthcoating and were more cohesive and adhesive. The results of this study suggest that camel chymosin appears to be suitable for making Cheddar cheese with lower levels of proteolysis but with good flavour.}, number={9}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Bansal, N. and Drake, M. A. and Piraino, P. and Broe, M. L. and Harboe, M. and Fox, P. F. and McSweeney, P. L. H.}, year={2009}, month={Sep}, pages={510–517} }
 @article{wright_zevchak_wright_drake_2009, title={The Impact of Agglomeration and Storage on Flavor and Flavor Stability of Whey Protein Concentrate 80% and Whey Protein Isolate}, volume={74}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00975.x}, abstractNote={ABSTRACT:  The impact of agglomeration on flavor and flavor stability of whey protein concentrates 80% (WPC80) and whey protein isolates (WPI) has not been widely addressed. This study examined the impact of agglomeration on the flavor and flavor stability of commercial WPC80 and WPI across 18 mo of storage. Duplicate agglomerated and nonagglomerated WPC80 and WPI were collected from 4 facilities and stored at 21 °C, 50% relative humidity. Volatile analysis using solid phase microextraction (SPME) with gas chromatography‐mass spectrometry (GC‐MS) and descriptive sensory analysis were conducted every 2 mo. Solubility index, bulk volume, dispersibility, moisture, and color (L, a, b) were tested every 3 or 6 mo. Consumer acceptance testing with protein beverages was conducted with fresh and stored whey proteins. Higher intensities and more rapid development of lipid oxidation flavors (cardboard, raisin/brothy, cucumber, and fatty) were noted in agglomerated powders compared to nonagglomerated powders (P < 0.05). Volatile analysis results confirmed sensory results, which indicated increased formation of aldehydes and ketones in agglomerated products compared to nonagglomerated powders (P < 0.05). Consumer acceptance scores for protein beverages were lower for beverages made with agglomerated WPC80 stored for 12 mo and agglomerated or nonagglomerated WPI stored for 18 mo compared to fresh products while trained panelists detected differences among beverages and rehydrated proteins earlier. Agglomeration with or without lecithin decreased the storage stability of whey proteins. These results indicate that the optimum shelf life at 21 °C for nonagglomerated whey proteins is 12 to 15 mo and 8 to 12 mo for agglomerated whey proteins.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Wright, B. J. and Zevchak, S. E. and Wright, J. M. and Drake, M. A.}, year={2009}, pages={S17–S29} }
 @article{rogers_drake_daubert_mcmahon_bletsch_foegeding_2009, title={The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2156}, abstractNote={This study investigated the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period. Cheeses of 6, 16, and 33% fat were tested at 0.5, 3, 6, and 9 mo of aging. Cheeses were evaluated by a trained sensory panel using an established texture lexicon as well as instrumental methods, which were used to probe cheese structure. Sensory analysis showed that low-fat cheeses were differentiated from full-fat cheeses by being more springy and firm and this difference widened as the cheeses aged. In addition, full-fat cheeses broke down more during chewing than the lower fat cheeses and the degree of breakdown increased with aging. Mechanical properties were divided by magnitude of deformation during the test and separated into 3 ranges: the linear viscoelastic region, the nonlinear region, and fracture point. These regions represent a stress/strain response from low to high magnitude, respectively. Strong relationships between sensory terms and rheological properties determined in the linear (maximum compliance) and nonlinear (critical stress and strain and a nonlinear shape factor) regions were revealed. Some correlations were seen with fracture values, but these were not as high as terms related to the nonlinear region of the cheeses. The correlations pointed to strain-weakening behavior being the critical mechanical property. This was associated with higher fat content cheeses breaking down more as strain increased up to fracture. Increased strain weakening associated with an increase in fat content was attributed to fat producing weak points in the protein network, which became initiation sites for fracture within the structure. This suggests that fat replacers need to serve this functional role.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Rogers, N. R. and Drake, M. A. and Daubert, C. R. and McMahon, D. J. and Bletsch, T. K. and Foegeding, E. A.}, year={2009}, month={Oct}, pages={4756–4772} }
 @article{croissant_kang_campbell_bastian_drake_2009, title={The effect of bleaching agent on the flavor of liquid whey and whey protein concentrate}, volume={92}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2009-2535}, abstractNote={The increasing use and demand for whey protein as an ingredient requires a bland-tasting, neutral-colored final product. The bleaching of colored Cheddar whey is necessary to achieve this goal. Currently, hydrogen peroxide (HP) and benzoyl peroxide (BPO) are utilized for bleaching liquid whey before spray drying. There is no current information on the effect of the bleaching process on the flavor of spray-dried whey protein concentrate (WPC). The objective of this study was to characterize the effect of bleaching on the flavor of liquid and spray-dried Cheddar whey. Cheddar cheeses colored with water-soluble annatto were manufactured in duplicate. Four bleaching treatments (HP, 250 and 500 mg/kg and BPO, 10 and 20 mg/kg) were applied to liquid whey for 1.5 h at 60 degrees C followed by cooling to 5 degrees C. A control whey with no bleach was also evaluated. Flavor of the liquid wheys was evaluated by sensory and instrumental volatile analysis. One HP treatment and one BPO treatment were subsequently selected and incorporated into liquid whey along with an unbleached control that was processed into spray-dried WPC. These trials were conducted in triplicate. The WPC were evaluated by sensory and instrumental analyses as well as color and proximate analyses. The HP-bleached liquid whey and WPC contained higher concentrations of oxidation reaction products, including the compounds heptanal, hexanal, octanal, and nonanal, compared with unbleached or BPO-bleached liquid whey or WPC. The HP products were higher in overall oxidation products compared with BPO samples. The HP liquid whey and WPC were higher in fatty and cardboard flavors compared with the control or BPO samples. Hunter CIE Lab color values (L*, a*, b*) of WPC powders were distinct on all 3 color scale parameters, with HP-bleached WPC having the highest L* values. Hydrogen peroxide resulted in a whiter WPC and higher off-flavor intensities; however, there was no difference in norbixin recovery between HP and BPO. These results indicate that the bleaching of liquid whey may affect the flavor of WPC and that the type of bleaching agent used may affect WPC flavor.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Croissant, A. E. and Kang, E. J. and Campbell, R. E. and Bastian, E. and Drake, M. A.}, year={2009}, month={Dec}, pages={5917–5927} }
 @article{drake_2008, title={ADSA® Presidential Report}, volume={91}, ISSN={0022-0302}, url={http://dx.doi.org/10.1016/S0022-0302(08)70831-2}, DOI={10.1016/S0022-0302(08)70831-2}, number={12}, journal={Journal of Dairy Science}, publisher={Elsevier BV}, author={Drake, MaryAnne}, year={2008}, month={Dec}, pages={4892–4894} }
 @article{neta_miracle_sanders_drake_2008, title={Characterization of Alkylmethoxypyrazines Contributing to Earthy/Bell Pepper Flavor in Farmstead Cheddar Cheese}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00948.x}, abstractNote={ABSTRACT:  Farmstead Cheddar cheeses with natural bandage wrappings have a distinctive flavor profile that is appealing to many consumers. An earthy/bell pepper (EBP) flavor has been previously recognized in some of these cheeses. This study characterized the alkylmethoxypyrazine compounds causing EBP flavor in Farmstead Cheddar cheeses. Eight cheeses were divided into inner, outer, rind, and wrapper sections, and tested for descriptive sensory and instrumental analyses. To assess reproducibility of EBP flavor, cheeses from the same facilities were purchased and tested after 6 and 12 mo. EBP flavor was detected in four out of 8 Farmstead Cheddar cheeses by a trained sensory panel. 2‐sec‐butyl‐3‐methoxypyrazine and 2‐isopropyl‐3‐methoxypyrazine were identified as the main sources of EBP flavor in these cheeses by GC/O and GC/MS. In general, those alkylmethoxypyrazines were prevalent in the wrapper (106 to 730 ppb) and rind (39 to 444 ppb) sections of the cheeses. They were either not detected in inner and outer sections of the cheeses or were present at low concentrations. These results suggest that 2‐sec‐butyl‐3‐methoxypyrazine and 2‐isopropyl‐3‐methoxypyrazine are formed near the surface of the cheeses and migrate into the cheese during ripening. Threshold values in water and whole milk were 1 and 16 ppt for 2‐sec‐butyl‐3‐methoxypyrazine, and 0.4 and 2.3 ppt for 2‐isopropyl‐3‐methoxypyrazine, respectively. Sensory analysis of mild Cheddar cheese model systems confirmed that direct addition of those individual alkylmethoxypyrazines (0.4 to 20 ppb) resulted in EBP flavor.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. D. and Miracle, R. E. and Sanders, T. H. and Drake, M. A.}, year={2008}, pages={C632–C638} }
 @article{greene_sanders_drake_2008, title={Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts}, volume={56}, ISSN={["1520-5118"]}, DOI={10.1021/jf800450k}, abstractNote={Published research has indicated that ethyl 2-methylpropanoate, ethyl 2-methybutanaote, ethyl 3-methylbutanoate, hexanoic acid, butanoic acid, and 3-methylbutanoic acid are responsible for fruity fermented (FF) off-flavor; however, these compounds were identified in samples that were artificially created by curing immature peanuts at a constant high temperature. The objective of this study was to characterize the volatile compounds contributing to naturally occurring FF off-flavor. Volatile compounds of naturally occurring FF and no-FF samples were characterized using solvent-assisted flavor evaporation (SAFE), solid phase microextraction (SPME), gas chromatography-olfactometry (GC-O), and gas chromatography-mass spectrometry (GC-MS). Aroma extract dilution analysis (AEDA) identified 12 potent aroma active compounds, none of which were the previously identified esters, with no consistent differences among the aroma active compounds in no-FF and FF samples. Hexanoic acid alone was identified in the naturally occurring FF sample using the SAFE GC-MS methodology, whereas two of the three previously identified esters were identified in natural and artificially created samples. The same two esters were confirmed by SPME GC-MS in natural and artificially created samples. This study demonstrated the need for caution in the direct application of data from artificially created samples until those compounds are verified in natural samples. However, these results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.}, number={17}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Greene, Jeffrey L. and Sanders, Timothy H. and Drake, Mary Anne}, year={2008}, month={Sep}, pages={8096–8102} }
 @article{drake_gerard_drake_2008, title={Consumer Preferences for Mild Cheddar Cheese Flavors}, volume={73}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2008.00960.x}, abstractNote={ABSTRACT:  Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a “mild” flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, S. L. and Gerard, P. D. and Drake, M. A.}, year={2008}, pages={S449–S455} }
 @article{jones_drake_harding_kuhn-sherlock_2008, title={Consumer perception of soy and dairy products: A cross-cultural study}, volume={23}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2007.00142.x}, abstractNote={ABSTRACT Soy and dairy are the two main sources of protein that are used in specialized products such as sports bars and beverages. Historically, New Zealanders have consumed mainly dairy products, whereas American consumers have been exposed to both soy and dairy. The purpose of this research was to collect consumer views and opinions from New Zealand (NZ) and U.S. consumers about the health benefits and product claims associated with soy and dairy products and to determine if there were any cross‐cultural differences. Consumers from the U.S.A. and NZ answered a usage and attitude questionnaire and completed a conjoint analysis survey on their general knowledge and perception of the health benefits of soy and dairy products and the differences between these products. Both groups of consumers associated specific health claims with each protein source. There were minimal differences between U.S. and NZ consumers in their knowledge and perception of soy and dairy products; however, NZ consumers had a greater preference for dairy, whereas U.S. consumers did not differentiate their choice of protein source as clearly. }, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Jones, V. S. and Drake, M. A. and Harding, R. and Kuhn-Sherlock, B.}, year={2008}, month={Feb}, pages={65–79} }
 @article{childs_thompson_lillard_berry_drake_2008, title={Consumer perception of whey and soy protein in meal replacement products}, volume={23}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2008.00158.x}, abstractNote={ABSTRACT Meal replacement products including protein bars, shakes and powdered drinks have increased in demand and sales. The objective of this study was to assess the consumer perception of protein content and type and product claims for meal replacement beverages and bars. The impact of exercise frequency on product perception was also investigated. Focus groups were conducted with exercisers and nonexercisers. An adaptive conjoint analysis survey was subsequently developed and conducted (n = 138 consumers, ages 18–35 years). Relative importance of product attributes was determined through a realistic trade‐off scenario. Utility scores were extracted and rescaled by the zero‐centered differences method, and two‐way analysis of variance was conducted to identify the differences between exercise frequency and product attributes. Both groups preferred bars to beverages, and no clear preferences were observed for protein type, which was consistent with focus group results of low knowledge/understanding of specific proteins. All respondents valued the products with low‐fat/fat‐free, calcium, all‐natural, protein, vitamin/mineral, heart health and muscle‐building claims. Exercisers viewed muscle‐building claims as more important than nonexercisers. Nonexercisers viewed heart health, calcium and vitamin/mineral claims as more important than exercisers. Three distinct consumer clusters were identified, and both exercise groups were found in all three clusters, although exercise frequency influenced membership in two of the three clusters (P < 0.05). These findings can be used to develop and market meal replacement products to specific consumer groups while leveraging their specific and unique needs.}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Childs, Jessica L. and Thompson, Jacob L. and Lillard, John S. and Berry, Tristan K. and Drake, Maryanne}, year={2008}, month={Jun}, pages={320–339} }
 @article{drake_yates_gerard_2008, title={Determination of regional flavor differences in US Cheddar cheeses aged for 6 mo or longer}, volume={73}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2008.00750.x}, abstractNote={ABSTRACT:  Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18‐kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese‐ producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6‐, 9‐, 12‐, 18‐, and 24‐mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility‐specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture.}, number={5}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, M. A. and Yates, M. D. and Gerard, P. D.}, year={2008}, pages={S199–S208} }
 @article{bodyfelt_drake_rankin_2008, title={Developments in dairy foods sensory science and education: From student contests to impact on product quality}, volume={18}, ISSN={["0958-6946"]}, DOI={10.1016/j.idairyj.2008.03.011}, abstractNote={Food scientists use three methods for tracing the causes and nature of various sensory quality problems in dairy foods: (1) chemical procedures, (2) microbiological analyses, and (3) sensory evaluation techniques. Food technologists or scientists who have received training and experience in flavor evaluation of dairy foods are deemed to have an advantage over a counterpart who may be competent only in performing chemical and/or microbiological methods. The correct identification and precise diagnosis of types and cause(s) of serious sensory shortcomings is prerequisite for the application of appropriate remedial measures or corrective steps for successful production, processing, and distribution phases of dairy foods manufacturing and marketing. Since about 1900, dairy-foods-related educational programs at North American and European universities and dairy technical trade schools have included instruction, formalized courses, training aids, and eventually competitive opportunities for students to develop and apply their skills in conducting sensory assessments. These ongoing educational programs have been credited with helping assure higher and more consistent flavor quality for most categories of dairy foods. Preparation for and participation in an annual Collegiate Dairy Products Evaluation Contest has served to test, recognize, and reward students for their dairy products sensory evaluation (judging) skills.}, number={7}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Bodyfelt, F. W. and Drake, M. A. and Rankin, S. A.}, year={2008}, month={Jul}, pages={729–734} }
 @article{shakeel-ur-rehman_drake_farkye_2008, title={Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0003}, abstractNote={Traditionally, Cheddar cheese is made by the milled-curd method. However, because of the mechanization of cheese making and time constraints, the stirred-curd method is more commonly used by many large-scale commercial manufacturers. This study was undertaken to evaluate quality differences during ripening (at 2 and 8 degrees C) of Cheddar cheese made by the milled-curd and stirred-curd methods, using 4 different commercial starters. Twenty-four vats (4 starters x 2 methods x 3 replicates) were made, with approximately 625 kg of pasteurized (72 degrees C x 16 s) whole milk in each vat. Fat, protein, and salt contents of the cheeses were not affected by the starter. Starter cell densities in cheese were not affected by the method of manufacture. Nonstarter lactic acid bacteria counts at 90, 180, and 270 d were influenced by the manufacturing method, with a higher trend in milled-curd cheeses. Proteolysis in cheese (percentage of water-soluble N) was influenced by the starter and manufacturing method (270 d). Sensory analysis by a trained descriptive panel (n = 8) revealed differences in cooked, whey, sulfur, brothy, milk fat, umami, and bitter attributes caused by the starter, whereas only brothy flavor was influenced by storage temperature. The method of manufacture influenced diacetyl, sour, and salty flavors.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Shakeel-ur-Rehman and Drake, M. A. and Farkye, N. Y.}, year={2008}, month={Jan}, pages={76–84} }
 @article{van hekken_drake_tunick_guerrero_javiermolina-corral_gardea_2008, title={Effect of pasteurization and season on the sensorial and rheological traits of Mexican Chihuahua cheese}, volume={88}, ISSN={["1958-5594"]}, DOI={10.1051/dst:2008016}, abstractNote={The seasonal changes in the flavors and textures (sensorial and rheological traits) of young Mexican Chihuahua cheese made with either raw or pasteurized bovine milk (RM or PM, respectively) were determined to identify factors that contribute to the variability in the traditional flavors and textures of the cheese. Four selected brands of Chihuahua cheese from northern Mexico were obtained within days of manufacture during the winter, spring, and summer seasons and stored at 4 °C until evaluated; at day 10 for rheology and between days 14 to 18 for sensory. Descriptive analyses of flavors and textures were conducted with panelists trained to a universal or product-specific Spectrum™ intensity scale, respectively. Microbial analyses were conducted prior to testing to ensure product safety. Rheological properties were measured using texture profile, small amplitude oscillatory shear, and torsion analyses. Results showed that the most prominent attributes in the young cheeses were: salty, sour, diacetyl, cooked, whey, bitter, and milkfat flavors with RM cheeses having more intense sour and bitter notes compared to the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than the PM cheeses. Rheological results supported that the RM cheeses were softer and their properties more variable than the PM cheeses. Seasonal differences were within expected brand-to-brand variation although RM cheeses had more variability than the PM cheeses. Only a few significant correlations were found among the rheological and the sensorial texture attributes which indicated that they evaluated cheese texture in different ways. As the demand for Hispanic-style cheeses increases, defining and understanding the sensorial and rheological attributes of traditionally made Mexican cheeses provides guidance to the cheese manufacturers as new ways are explored to manufacture the pasteurized version of the cheese.Abstract(RM (PM Chihuahua Chihuahua 4 °C 10 14–18 Spectrum™ RM PM RM PM RM RM PM HispanicRésuméLes changements saisonniers de flaveur et de texture du fromage mexicain Queso Chihuahua à l’état jeune, produit à partir de lait de vache cru (RM) ou pasteurisé (PM), ont été déterminés pour identifier les facteurs qui contribuent à la variabilité dans les flaveurs et textures traditionnelles du fromage. Des fromages Queso Chihuahua de quatre marques sélectionnées du nord du Mexique ont été obtenus dans les premiers jours de fabrication au cours de l’hiver, du printemps et de l’été, et stockés à 4 °C jusqu’à leur évaluation, au 10e jour pour la rhéologie et entre les 14e et 18e jours pour l’analyse sensorielle. Les analyses descriptives des flaveurs et textures ont été conduites avec un jury entraîné à une échelle d’intensité soit universelle, soit spécifique de produit Spectrum™. Des analyses microbiologiques ont été effectuées avant évaluation pour assurer la sécurité du produit. Les propriétés rhéologiques ont été mesurées à l’aide du profil de texture, du cisaillement oscillatoire de petite amplitude, et des analyses de torsion. Les résultats ont montré que les descripteurs le plus souvent attribués aux fromages jeunes étaient : salé, acide, diacétyle, cuit, lactosérum, amer et matière grasse, avec une note plus intense d’acide et d’amer pour les fromages RM comparée à celle des fromages PM. Beaucoup d’attributs de texture étaient similaires, mais les fromages RM étaient perçus comme plus mous que les fromages PM. Les résultats rhéologiques ont montré que les fromages RM étaient plus mous et leurs propriétés plus variables que les fromages PM. Les différences saisonnières étaient incluses dans la plage de variation marque à marque attendue, bien que les fromages RM avaient une variabilité plus grande que les fromages PM. Seulement quelques corrélations significatives étaient trouvées parmi les attributs de texture rhéologiques et sensoriels, ce qui indiquait qu’ils évaluaient la texture du fromage de façons différentes. Comme la demande de fromages de type hispanique augmente, la définition et la compréhension des attributs sensoriels et rhéologiques des fromages mexicains fabriqués de façon traditionnelle procurent des conseils aux fabricants de fromage alors que sont explorées de nouvelles façons de fabriquer le fromage pasteurisé.}, number={4-5}, journal={DAIRY SCIENCE & TECHNOLOGY}, author={Van Hekken, Diane L. and Drake, Mary Anne and Tunick, Michael H. and Guerrero, Victor M. and JavierMolina-Corral, F. and Gardea, Alfonso A.}, year={2008}, pages={525–536} }
 @article{bang_hanson_drake_2008, title={Effect of salt and sodium nitrite on growth and enterotoxin production of Staphylococcus aureus during the production of air-dried fresh pork sausage}, volume={71}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-71.1.191}, abstractNote={Staphylococcus aureus contamination and enterotoxin production is a potential food safety hazard during the drying step of production of air-dried fresh country sausage. The growth characteristics and enterotoxin production of S. aureus during the drying step of this product with and without added sodium nitrite were evaluated. Three strains of S. aureus were grown to stationary phase and inoculated (10(4) CFU/g) into sausage ingredients. Fresh pork sausages were stuffed into natural casings and allowed to dry for 10 days at 21 degrees C with 60% relative humidity (RH). In control sausage (1.76% [wt/wt] salt) with no S. aureus, aerobic plate counts increased by 5.5 log/g during the 10-day drying period, and coliforms increased by 4.8 log/g. The addition of sodium nitrite (154 ppm of nitrite, 2.24% [wt/wt] salt) or increased salt (3.64%, wt/wt) to sausage limited the growth of coliform bacteria (P < 0.05). S. aureus numbers increased approximately 2 log units during the drying step, regardless of additional salt or nitrite. Additional salt or nitrite had no effect on S. aureus growth (P > 0.05). Staphylococcal enterotoxin (SE) was not detected in air-dried fresh sausages at any time. Our results suggest that drying of fresh pork sausage under similar parameters listed in this study does not support SE production.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Bang, W. and Hanson, D. J. and Drake, M. A.}, year={2008}, month={Jan}, pages={191–195} }
 @article{beecher_drake_luck_foegeding_2008, title={Factors regulating astringency of whey protein beverages}, volume={91}, ISSN={["1525-3198"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-47149106271&partnerID=MN8TOARS}, DOI={10.3168/jds.2008-1083}, abstractNote={A rapidly growing area of whey protein use is in beverages. There are 2 types of whey protein-containing beverages: those at neutral pH and those at low pH. Astringency is very pronounced at low pH. Astringency is thought to be caused by compounds in foods that bind with and precipitate salivary proteins; however, the mechanism of astringency of whey proteins is not understood. The effect of viscosity and pH on the astringency of a model beverage containing whey protein isolate was investigated. Trained sensory panelists (n = 8) evaluated the viscosity and pH effects on astringency and basic tastes of whey protein beverages containing 6% wt/vol protein. Unlike what has been shown for alum and polyphenols, increasing viscosity (1.6 to 7.7 mPa.s) did not decrease the perception of astringency. In contrast, the pH of the whey protein solution had a major effect on astringency. A pH 6.8 whey protein beverage had a maximum astringency intensity of 1.2 (15-point scale), whereas that of a pH 3.4 beverage was 8.8 (15-point scale). Astringency decreased between pH 3.4 and 2.6, coinciding with an increase in sourness. Decreases in astringency corresponded to decreases in protein aggregation as observed by turbidity. We propose that astringency is related to interactions between positively charged whey proteins and negatively charged saliva proteins. As the pH decreased between 3.4 and 2.6, the negative charge on the saliva proteins decreased, causing the interactions with whey proteins to decrease.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Beecher, J. W. and Drake, M. A. and Luck, P. J. and Foegeding, E. A.}, year={2008}, month={Jul}, pages={2553–2560} }
 @article{liggett_drake_delwiche_2008, title={Impact of flavor attributes on consumer liking of Swiss cheese}, volume={91}, ISSN={["0022-0302"]}, DOI={10.3168/jds.2007-0527}, abstractNote={Although Swiss cheese is growing in popularity, no research has examined what flavor characteristics consumers desire in Swiss cheese, which was the main objective of this study. To this end, a large group of commercially available Swiss-type cheeses (10 domestic Swiss cheeses, 4 domestic Baby Swiss cheeses, and one imported Swiss Emmenthal) were assessed both by 12 trained panelists for flavor and feeling factors and by 101 consumers for overall liking. In addition, a separate panel of 24 consumers rated the same cheeses for dissimilarity. On the basis of liking ratings, the 101 consumers were segmented by cluster analysis into 2 groups: nondistinguishers (n = 40) and varying responders (n = 61). Partial least squares regression, a statistical modeling technique that relates 2 data sets (in this case, a set of descriptive analysis data and a set of consumer liking data), was used to determine which flavor attributes assessed by the trained panel were important variables in overall liking of the cheeses for the varying responders. The model explained 93% of the liking variance on 3 normally distributed components and had 49% predictability. Diacetyl, whey, milk fat, and umami were found to be drivers of liking, whereas cabbage, cooked, and vinegar were drivers of disliking. Nutty flavor was not particularly important to liking and it was present in only 2 of the cheeses. The dissimilarity ratings were combined with the liking ratings of both segments and analyzed by probabilistic multidimensional scaling. The ideals of each segment completely overlapped, with the variance of the varying responders being smaller than the variance of the non-distinguishers. This model indicated that the Baby Swiss cheeses were closer to the consumers' ideals than were the other cheeses. Taken together, the 2 models suggest that the partial least squares regression failed to capture one or more attributes that contribute to consumer acceptance, although the descriptive analysis of flavor and feeling factors was able to account for 93% of the variance in the liking ratings. These findings indicate the flavor characteristics Swiss cheese producers should optimize, and minimize, to create cheeses that best match consumer desires.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Liggett, R. E. and Drake, M. A. and Delwiche, J. F.}, year={2008}, month={Feb}, pages={466–476} }
 @article{kocaoglu-vurma_harper_drake_courtney_2008, title={Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0592}, abstractNote={The effect of nonstarter Lactobacillus adjunct cultures on the microbial, chemical, and sensory characteristics of Swiss cheese manufactured using the "kosher make procedure" was investigated. The kosher make procedure, which uses a lower cooking temperature than traditional Swiss cheese making, is used by many American cheese manufacturers to allow for kosher-certified whey. Cheeses were manufactured using a commercial starter culture combination and 1 of 3 non-starter Lactobacillus strains previously isolated from Swiss cheeses, Lactobacillus casei A26, L. casei B21, and Lactobacillus rhamnosus H2, as an adjunct. Control cheeses lacked the adjunct culture. Cheeses were analyzed during ripening for microbial and chemical composition. Adjunct strain L. casei A26, which utilized citrate most readily in laboratory medium, dominated the Lactobacillus population within 30 d, faster than the other adjunct cultures. There were no significant differences in Propionibacterium counts, Streptococcus thermophilus counts, protein, fat, moisture, salt, and pH among the cheeses. Free amino acid concentration ranged from 5 to 7 mmol/100 g of cheese at 90 d of ripening and was adjunct strain dependent. Lactic, acetic, and propionic acid concentrations were not significantly different among the cheeses after a 90-d ripening period; however differences in propionic acid concentrations were apparent at 60 d, with the cheeses made with L. casei adjuncts containing less propionic acid. Citric acid was depleted by the end of warm room ripening in cheeses manufactured with adjunct L. casei strains, but not with adjunct L. rhamnosus. Cheeses made with L. casei A26 were most similar to the control cheeses in diacetyl and butyric/isobutyric acid abundance as evaluated by electronic nose during the first 3 mo of ripening. The 4 cheese types differed in their descriptive sensory profiles at 8 mo of age, indicating an adjunct strain-dependent effect on particular flavor attributes. Adjunct Lactobacillus spp. affected the flavor profile and concentration of some flavor compounds in Swiss cheeses produced with the kosher make procedure. Use of adjunct Lactobacillus cultures provides Swiss cheese makers using a low cooking temperature with a means to control the dominant Lactobacillus strain during ripening, reduce citrate concentration, and modify cheese flavor.}, number={8}, journal={JOURNAL OF DAIRY SCIENCE}, author={Kocaoglu-Vurma, N. A. and Harper, W. J. and Drake, M. A. and Courtney, P. D.}, year={2008}, month={Aug}, pages={2947–2959} }
 @article{krause_miracle_sanders_dean_drake_2008, title={The effect of refrigerated and frozen storage on butter flavor and texture}, volume={91}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0717}, abstractNote={Butter is often stored for extended periods of time; therefore, it is important for manufacturers to know the refrigerated and frozen shelf life. The objectives of this study were to characterize the effect of refrigerated and frozen storage on the sensory and physical characteristics of butter. Fresh butter was obtained on 2 occasions from 2 facilities in 113-g sticks and 4-kg bulk blocks (2 facilities, 2 package forms). Butters were placed into both frozen (-20 degrees C) and refrigerated storage (5 degrees C). Frozen butters were sampled after 0, 6, 12, 15, and 24 mo; refrigerated butters were sampled after 0, 3, 6, 9, 12, 15, and 18 mo. Every 3 mo, oxidative stability index (OSI) and descriptive sensory analysis (texture, flavor, and color) were conducted. Every 6 mo, peroxide value (PV), free fatty acid value (FFV), fatty acid profiling, vane, instrumental color, and oil turbidity were examined. A mixed-model ANOVA was conducted to characterize the effects of storage time, temperature, and package type. Storage time, temperature, and package type affected butter flavor, OSI, PV, and FFV. Refrigerated butter quarters exhibited refrigerator/stale off-flavors concurrent with increased levels of oxidation (lower oxidative stability and higher PV and FFV) within 6 mo of refrigerated storage, and similar trends were observed for refrigerated bulk butter after 9 mo. Off-flavors were not evident in frozen butters until 12 or 18 mo for quarters and bulk butters, respectively. Off-flavors in frozen butters were not correlated with instrumental oxidation measurements. Because butter is such a desirable fat source in terms of flavor and textural properties, it is important that manufacturers understand how long their product can be stored before negative attributes develop.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Krause, A. J. and Miracle, R. E. and Sanders, T. H. and Dean, L. L. and Drake, M. A.}, year={2008}, month={Feb}, pages={455–465} }
 @article{neta_johanningsmeier_drake_mcfeeters_2007, title={A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00400.x}, abstractNote={ABSTRACT:  Sour taste is influenced by pH and acids present in foods. It is not currently possible, however, to accurately predict and modify sour taste intensity in foods containing organic acids. The objective of this study was to investigate the roles of protonated (undissociated) organic acid species and hydrogen ions in evoking sour taste. Sour taste intensity increased linearly with hydrogen ion concentration (R2= 0.995), and with the concentration of protonated organic acid species at pH 3.5 (R2= 0.884), 4.0 (R2= 0.929), and 4.5 (R2= 0.975). The structures of organic acid molecules did not affect sour taste after adjusting for the effects of protonated organic acid species and hydrogen ions. Sour taste intensity was also linearly related to the total concentration of protonated organic acid species in fresh‐pack dill pickles (R2= 0.957). This study showed that the sour taste of organic acids was directly related to the number of molecules with at least 1 protonated carboxyl group plus the hydrogen ions in solution. Conclusions from these results are that all protonated organic acids are equally sour on a molar basis, that all protonated species of a given organic acid are equally sour, and that hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. This study provides a new understanding of the chemical species that are able to elicit sour taste and reveals a basis for predicting sour taste intensity in the formulation of acidified foods.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Neta, E. R. Da Concetcao and Johanningsmeier, S. D. and Drake, M. A. and McFeeters, R. F.}, year={2007}, month={Aug}, pages={S352–S359} }
 @article{whetstine_luck_drake_foegeding_gerard_barbano_2007, title={Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese}, volume={90}, ISSN={["1525-3198"]}, url={http://www.scopus.com/inward/record.url?eid=2-s2.0-35748980863&partnerID=MN8TOARS}, DOI={10.3168/jds.2006-755}, abstractNote={Cheddar cheese is a natural product that has a variable flavor and texture profile. Many companies produce 291-kg blocks of Cheddar cheese, which are subsequently cut and shipped, or stored and subsequently cut. Previous research has shown that compositional differences exist within 291-kg blocks and that these differences may influence flavor and texture development. The objectives of this study were to systematically characterize flavor and texture differences within 291-kg blocks. On 2 different occasions, a 291-kg block was manufactured at each of 4 manufacturing facilities. After 7 d, the 291-kg blocks were sliced into sixteen 18-kg sample portions using a predetermined diagram, and each portion was labeled appropriately (outer corner, inner corner, etc.) and stored at 7 degrees C. Cheese from different locations within the 291-kg blocks was evaluated at 1, 4, 8, and 12 mo. At each time point, two 18-kg portions representing an inside and outside location with the 291-kg block cross-section (from inside to outside) were sampled. The moisture content was lower in the inner than outer locations within the 291-kg blocks. Protein hydrolysis was higher in the inner location and inner locations developed aged Cheddar flavors sulfur, nutty, and brothy more rapidly than the outer locations. However, plant-to-plant differences in aging were often larger than differences caused by block location. These differences were due to differences in cheese manufacturing practices among plants. Dynamic headspace results for flavor volatiles were consistent with descriptive sensory flavor results, documenting differences between inner and outer locations within 291-kg blocks. The inner locations were more fracturable and the outer locations were more cohesive and had more residual in the mouth. Inner locations had greater fracture strain than outer locations. Documenting the differences in aging of 291-kg blocks of Cheddar cheese is important in understanding how to make a consistent high-quality Cheddar cheese.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, M. E. Carunchia and Luck, P. J. and Drake, M. A. and Foegeding, E. A. and Gerard, P. D. and Barbano, D. M.}, year={2007}, month={Jul}, pages={3091–3109} }
 @article{croissant_washburn_dean_drake_2007, title={Chemical properties and consumer perception of fluid milk from conventional and pasture-based production systems}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0456}, abstractNote={The continued popularity of organic and natural foods has generated interest in organic milk, and use of pasture for dairy cattle is a requirement for organic production. This process may improve the health benefits of fluid milk via increases in the unsaturated fatty acid content, including conjugated linoleic acid. Because pasture-based (PB) systems vary in types of forage, it is important to understand the impact of feed on the composition and flavor of fluid milk. The objectives of this study were to compare the chemical and sensory properties of PB milk with conventional fluid milk from Jersey and Holstein cows and to evaluate consumer acceptance of those milks. Fluid milk was collected throughout the 2006 growing season from Holstein and Jersey cows located in 2 herds: one fed a PB diet and one fed a conventional total mixed ration (TMR) diet. Milk was batch-pasteurized and homogenized. Sensory analyses, descriptive profiling, difference testing, and consumer testing were conducted on pasteurized products in separate sessions. Instrumental volatile analysis and fatty acid composition profiling were also conducted. The instrumental and sensory analyses differentiated the PB and TMR milks. Greater percentages of unsaturated fatty acids, including 2 common isomers of conjugated linoleic acid, were measured in PB milks. Trained panelists documented greater intensities of grassy and cowy/barny flavors in PB milks compared with TMR milks when evaluated at 15 degrees C. Volatile compound analysis by solid-phase microextraction and gas chromatography-mass spectrometry separated PB and TMR milk samples. However, analyses showed no compounds unique to either sample. All identified compounds were common to both samples. Consumers were unable to consistently differentiate between PB and TMR milks when evaluated at 7 degrees C, and cow diet had no effect on overall consumer acceptance. These results indicate distinct flavor and compositional differences between TMR and PB milks, but the differences were such that they did not affect consumer acceptance. The current findings are useful to consider as interest in PB dairy production systems grows.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Croissant, A. E. and Washburn, S. P. and Dean, L. L. and Drake, M. A.}, year={2007}, month={Nov}, pages={4942–4953} }
 @article{thompson_gerard_drake_2007, title={Chocolate milk and the Hispanic consumer}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00559.x}, abstractNote={ABSTRACT:  The U.S. Hispanic population is increasing, and purchasing power of this group is also increasing. Little is known about the attitudes and preferences of Hispanic adults or children toward chocolate milk. The objective of this study was to understand Hispanic consumer attitudes and preferences for chocolate milk. Focus groups with Hispanic adults (> 18 y, 3 groups, n= 31) and children (10 to 14 y, 6 groups, n= 29) were conducted to gain qualitative insight into perceptions and consumption trends. Using focus group results and descriptive analysis profiles of chocolate milks, 5 representative chocolate milks were selected for quantitative consumer testing. Milks were evaluated for overall liking and other attributes by Hispanic adults (n= 79), Caucasian adults (n= 91), and Hispanic children (n= 45). Analysis of variance and internal and external preference mapping were conducted to characterize differences among treatments and ethnic groups. Chocolate milks were differentiated by descriptive analysis (P < 0.001) in visual, flavor, and mouthfeel attributes. Hispanic children (n= 45) rated all chocolate milks higher in liking than Hispanic or Caucasian adults, and documented significant differences in liking for milks evaluated (P < 0.05). Caucasians adults were generally more discriminatory in liking of chocolate milks than Hispanic adults, but consistent ethnic differences were observed only for chocolate flavor liking where Hispanics assigned higher chocolate flavor liking scores to milks compared to Caucasians. Three consumer clusters were identified and the drivers for these clusters were largely consistent with previous chocolate milk consumer studies in that many of the same key drivers of liking for chocolate milk were identified. The results indicated that these consumer clusters were not defined exclusively by ethnicity.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Thompson, J. L. and Gerard, P. D. and Drake, M. A.}, year={2007}, pages={S666–S675} }
 @article{drake_jones_russell_harding_gerard_2007, title={Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA}, volume={22}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2007.00118.x}, abstractNote={ABSTRACT Whey and soy proteins are valuable ingredients with multiple roles. Globally, production of both protein types in the form of dried concentrates and isolates continues to increase. The objectives of this study were to document the descriptive sensory properties of whey and soy proteins, and to compare the differences and similarities between sensory languages and panel performance at two locations: New Zealand and the U.S.A. Eighteen whey and soy proteins (11 whey protein concentrates/isolates and 7 soy protein concentrates/isolates) were selected from a larger sample set of 52 proteins. The proteins were rehydrated and evaluated in triplicate by trained panels at each site. Sensory languages developed by each location were highly similar, although usage of specific descriptors differed between the two locations. Key flavor characteristics among the protein types (whey versus soy) were described by different attributes (P < 0.05). Product differentiation by principal component biplots and RV coefficient were similar between the two locations. Flavor variability existed in both whey and soy proteins, and there were specific flavor characteristics associated with each protein type. These results provide fundamental information on key sensory attributes of these widely used dry ingredients, provide a platform to develop an international sensory language, and demonstrate that independently defined sensory languages can produce comparable results at different locations.}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, M. A. and Jones, V. S. and Russell, T. and Harding, R. and Gerard, P. D.}, year={2007}, month={Aug}, pages={433–452} }
 @article{cagno_evan miracle_angelis_minervini_rizzello_anne drake_fox_gobbetti_2007, title={Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses}, volume={74}, ISSN={0022-0299 1469-7629}, url={http://dx.doi.org/10.1017/S0022029907002804}, DOI={10.1017/S0022029907002804}, abstractNote={Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.}, number={4}, journal={Journal of Dairy Research}, publisher={Cambridge University Press (CUP)}, author={Cagno, Raffaella Di and Evan Miracle, R and Angelis, Maria De and Minervini, Fabio and Rizzello, Carlo G and Anne Drake, Mary and Fox, Patrick F and Gobbetti, Marco}, year={2007}, month={Oct}, pages={468–477} }
 @article{lozano_miracle_krause_drake_cadwallader_2007, title={Effect of cold storage and packaging material on the major aroma components of sweet cream butter}, volume={55}, ISSN={["0021-8561"]}, DOI={10.1021/jf071075q}, abstractNote={The major aroma compounds of commercial sweet cream AA butter quarters were analyzed by GC-olfactometry and GC-MS combined with dynamic headspace analysis (DHA) and solvent-assisted flavor evaporation (SAFE). In addition, the effect of long-term storage (0, 6, and 12 months) and type of wrapping material (wax parchment paper vs foil) on the aroma components and sensory properties of these butters kept under refrigerated (4 degrees C) and frozen (-20 degrees C) storage was evaluated. The most intense compounds in the aroma of pasteurized AA butter were butanoic acid, delta-octalactone, delta-decalactone, 1-octen-3-one, 2-acetyl-1-pyrroline, dimethyl trisulfide, and diacetyl. The intensities of lipid oxidation volatiles and methyl ketones increased as a function of storage time. Refrigerated storage caused greater flavor deterioration compared with frozen storage. The intensity and relative abundance of styrene increased as a function of time of storage at refrigeration temperature. Butter kept frozen for 12 months exhibited lower styrene levels and a flavor profile more similar to that of fresh butter compared to butter refrigerated for 12 months. Foil wrapping material performed better than wax parchment paper in preventing styrene migration into butter and in minimizing the formation of lipid oxidation and hydroxyl acid products that contribute to the loss of fresh butter flavor.}, number={19}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Lozano, Patricio R. and Miracle, Evan R. and Krause, Andrea J. and Drake, Maryanne and Cadwallader, Keith R.}, year={2007}, month={Sep}, pages={7840–7846} }
 @book{flavor of dairy products_2007, volume={971}, ISBN={9780841239685}, DOI={10.1021/bk-2007-0971}, abstractNote={When reading the PDF, you can see how the author is very reliable in using the words to create sentences. It will be also the ways how the author creates the diction to influence many people. But, it's not nonsense, it is something. Something that will lead you is thought to be better. Something that will make your feel so better. And something that will give you new things. This is it, the flavor of dairy products.}, journal={ACS Symposium Series}, publisher={New York: American Chemical Society}, year={2007} }
 @article{krause_lopetcharat_drake_2007, title={Identification of the characteristics that drive consumer liking of butter}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2006-823}, abstractNote={This study identified and explored the sensory characteristics that drive consumer liking of butter. A trained descriptive panel evaluated 27 commercial butters using a defined sensory language. Two focus groups were conducted with butter consumers to gain an understanding of consumer use and consumption habits. Six representative butters and 2 vegetable oil spreads were selected for consumer acceptance testing. Both internal and external preference mapping techniques were applied to interpret consumer data. Key discriminating sensory characteristics of butters included color intensity; diacetyl, cooked, grassy, and milk fat flavors; and salty taste. From focus groups and quantitative consumer testing, the key butter features were a desirable flavor and a natural image. Negative aspects included price and cholesterol. Five consumer clusters with distinct butter and spread flavor likes and dislikes were identified. Butter is a desirable product to consumers. Sensory expectations of butter vary among consumers, and butters with specific sensory characteristics could be marketed to specific target market segments.}, number={5}, journal={JOURNAL OF DAIRY SCIENCE}, author={Krause, A. J. and Lopetcharat, K. and Drake, M. A.}, year={2007}, month={May}, pages={2091–2102} }
 @article{azizoglu_drake_2007, title={Impact of antibiotic stress on acid and heat tolerance and virulence factor expression of Escherichia coli O157 : H7}, volume={70}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-70.1.194}, abstractNote={This study was conducted to determine the effect of antibiotic stress on the virulence factor expression, simulated gastric fluid (SGF; pH 1.5) survival, and heat tolerance (56 degrees C) of Escherichia coli O157:H7. The MIC for three antibiotics (trimethoprim, ampicillin, and ofloxacin) was determined for two E. coli O157:H7 strains (ATCC 43895 [raw hamburger isolate] and ATCC 43890 [fecal isolate]) by the dilution series method. Subsequently, cells were stressed at the MIC of each antibiotic for 4 h, and poststress tolerance and virulence factor production were evaluated. Heat tolerance (56 degrees C) was determined by the capillary tube method, and SGF (pH 1.5) survival was used to assess acid tolerance. Virulence factor expression (stx, hlyA, and eaeA) was evaluated by the creation of lacZ gene fusions and then use of the Miller assay (a beta-galactosidase assay). Stressed and control cells were evaluated in triplicate. The MIC for trimethoprim was 0.26 mg/liter for both strains; for ampicillin, it was 2.05 mg/liter for both strains; and for ofloxacin, it was 0.0256 and 0.045 mg/liter for each strain. Heat tolerance and SGF survival following antibiotic stress decreased when compared with control cells (P < 0.05). Exposure to ofloxacin increased stx and eaeA expression (P < 0.05). Exposure to ampicillin or trimethoprim increased eaeA expression (P < 0.05). hly expression increased following trimethoprim stress (P < 0.05). Antibiotics can increase E. coli O157:H7 virulence factor production, but they do not produce a cross-protective response to heat or decreased pH.}, number={1}, journal={JOURNAL OF FOOD PROTECTION}, author={Azizoglu, Reha Onur and Drake, Maryanne}, year={2007}, month={Jan}, pages={194–199} }
 @article{lozano_drake_benitez_cadwallader_2007, title={Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk}, volume={55}, ISSN={["0021-8561"]}, DOI={10.1021/jf0631225}, abstractNote={Predominant heat-induced odorants generated in soy milk by ultrahigh-temperature (UHT) processing were evaluated by sensory and instrumental techniques. Soy milks processed by UHT (143 degrees C/14 s, 143 degrees C/59 s, 154 degrees C/29 s) were compared to a control soy milk (90 degrees C/10 min) after 0, 1, and 7 days of storage (4.4 +/- 1 degrees C). Dynamic headspace dilution analysis (DHDA) and solvent-assisted flavor evaporation (SAFE) in conjunction with GC-olfactometry (GCO)/aroma extract dilution techniques and GC-MS were used to identify and quantify major aroma-active compounds. Sensory results revealed that intensities of overall aroma and sulfur and sweet aromatic flavors were affected by the processing conditions. Odorants mainly responsible for the changes in sulfur perception were methional, methanethiol, and dimethyl sulfide. Increases in 2-acetyl-1-pyrroline, 2-acetyl-thiazole, and 2-acetyl-2-thiazoline intensities were associated with roasted aromas. A marginal increase in intensity of sweet aromatic flavor could be explained by increases in 2,3-butanedione, 3-hydroxy-2-butanone, beta-damascenone, and 2- and 3-methylbutanal. Predominant lipid-derived odorants, including (E,E)-2,4-nonadienal, (E,E)-2,4-decadienal, (E,Z)-2,4-decadienal, (E)-2-nonenal, (E)-2-octenal, 1-octen-3-one, 1-octen-3-ol, and (E,Z)-2,6-nonadienal, were affected by processing conditions. Intensities of overall aroma and sulfur notes in soy milk decreased during storage, whereas other sensory attributes did not change. Color changes, evaluated by using a Chroma-meter, indicated all UHT heating conditions used in this study generated a more yellow and saturated color in soy milk in comparison to the control soy milk.}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Lozano, Patricio R. and Drake, Maryanne and Benitez, Daniel and Cadwallader, Keith R.}, year={2007}, month={Apr}, pages={3018–3026} }
 @misc{drake_2007, title={Invited review: Sensory analysis of dairy foods}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0332}, abstractNote={Sensory quality is the ultimate measure of product quality and success. Sensory analysis comprises a variety of powerful and sensitive tools to measure human responses to foods and other products. Selection of the appropriate test, test conditions, and data analysis result in reproducible, powerful, and relevant results. Appropriate application of these tests enables specific product and consumer insights and interpretation of volatile compound analyses to flavor perception. Trained-panel results differ from dairy judging and grading and one objective of this review is to clearly address and demonstrate the differences. Information on available sensory tests, when and how to use them, and the powerful results that can be obtained is presented.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Drake, M. A.}, year={2007}, month={Nov}, pages={4925–4937} }
 @misc{foegeding_drake_2007, title={Invited review: Sensory and mechanical properties of cheese texture}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2006-703}, abstractNote={Instrumental mechanical properties (instrumental tests that measure force and deformation over time) of cheese and cheese texture (sensory perception of cheese structure) are critical attributes. Accurate measurement of these properties requires both instrumental and sensory testing. Fundamental rheological and fracture tests provide accurate measurement of mechanical properties that can be described based on chemical and structural models. Sensory testing likewise covers a range of possible tests with selection of the specific test dependent of the specific goal desired. Establishing relationships between instrumental and sensory tests requires careful selection of tests and consideration and analysis of the results. A review of these tests and a critical analysis of establishing relationships between instrumental and sensory tests is presented.}, number={4}, journal={JOURNAL OF DAIRY SCIENCE}, author={Foegeding, E. A. and Drake, M. A.}, year={2007}, month={Apr}, pages={1611–1624} }
 @article{thompson_lopetcharat_drake_2007, title={Preferences for commercial strawberry drinkable yogurts among African American, Caucasian, and Hispanic consumers in the United States}, volume={90}, ISSN={["1525-3198"]}, DOI={10.3168/jds.2007-0313}, abstractNote={The drinkable yogurt marketplace is a competitive and growing category in the dairy industry. Understanding sensory differences is critical for understanding the product, and ultimately, consumer preference. The objective of this study was to identify and define the sensory characteristics of commercial drinkable yogurts and link these specific sensory attributes to consumer preferences among Caucasian, African American, and Hispanic consumers in the United States. Focus groups with each ethnic group (n = 10 for each group) were conducted to gain insights into perceptions of drinkable yogurts. A descriptive sensory language was identified to document the sensory properties (visual, flavor, and mouthfeel) of drinkable yogurts. Thirteen commercial drinkable yogurts (strawberry flavor) were subsequently evaluated by a trained sensory panel using the developed sensory language. Five representative yogurts were chosen for consumer testing by each ethnic group (minimum of 75 consumers per group). Both internal and external preference mapping was conducted to identify key drivers of liking. Drinkable yogurts were differentiated by descriptive analysis in visual, flavor, and mouthfeel attributes. Variability was observed in consumer acceptability across the 3 ethnic groups, but these differences were small compared with differences observed among 3 identified consumer preference clusters regardless of ethnicity. Key drivers for all 3 clusters were natural strawberry flavor/aroma and sweet taste. The influence of intensity changes in these 3 drivers along with the presence or absence of other attributes differentiated the 3 clusters. Acceptability varies widely among consumers, and drinkable yogurts with specific flavor and physical properties could be marketed to specific target market segments. The results indicate that these consumer clusters are not defined solely by ethnicity.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Thompson, J. L. and Lopetcharat, K. and Drake, M. A.}, year={2007}, month={Nov}, pages={4974–4987} }
 @article{bang_drake_jaykus_2007, title={Recovery and detection of Vibrio vulnificus during cold storage}, volume={24}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2006.12.002}, abstractNote={Different cultural techniques and molecular methods for the detection of Vibrio vulnificus during cold storage in a model broth system were compared. Two strains of V. vulnificus were grown to stationary phase and inoculated (10(6) CFU/mL) into tryptic soy broth with 2% sodium chloride (TSBN2) or artificial seawater (ASW), both pre-chilled to 5 degrees C. These were stored for 10 days, with sub-sampling conducted at time 0 and every 2 days thereafter. Each subsample was plated, by both pour and spread plate techniques, onto tryptic soy agar 2% sodium chloride (TSAN2) with or without catalase (400 or 600 U) or sodium pyruvate (80 or 160 mg) supplementation. Nucleic acids were extracted from subsamples and subjected to PCR and RT-PCR with hemolysin as the target. Higher recoveries of V. vulnificus were obtained with spread plating compared to pour plating (P<0.05). The addition of sodium pyruvate (80 mg) or catalase (400 U) significantly increased cell recovery (P<0.05). PCR amplification signals were stronger than RT-PCR signals at each timepoint, and results were generally consistent between TSAN2 and ASW for each strain. These results will aid in the design of optimum methods to recover and/or detect V. vulnificus cells subjected to sublethal stress that might be encountered in food processing and storage.}, number={6}, journal={FOOD MICROBIOLOGY}, author={Bang, W. and Drake, M. A. and Jaykus, L. A.}, year={2007}, month={Sep}, pages={664–670} }
 @article{childs_yates_drake_2007, title={Sensory properties of meal replacement bars and beverages made from whey and soy proteins}, volume={72}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2007.00429.x}, abstractNote={ABSTRACT:  Whey and soy proteins have a variety of applications. Previous work has documented flavors of rehydrated whey and soy proteins. It is necessary to understand what flavors whey and soy proteins contribute to product applications to optimize protein performance in desired applications. This research was conducted to characterize sensory properties of meal replacement products containing whey and soy proteins. Flavor and texture lexicons were developed for meal replacement bars and beverages. Commercial peanut butter‐flavored meal replacement bars and vanilla meal replacement shakes were evaluated by an experienced, trained descriptive panel (n= 9). Prototypes of bars and beverages were developed with 3 levels of whey and soy protein and subsequently evaluated. Consumer acceptance testing (n= 85) was conducted on the prototype bars and beverages. Protein type as well as product‐specific formulation contributed differences in flavor and texture of commercial bars and beverages (P < 0.05). Sensory properties of prototype bars and beverages fell within the spectrum of commercial products. Prototype bars made with whey protein were characterized by sweet aromatic and vanillin flavor notes while the texture was characterized by adhesiveness and cohesiveness. Prototype bars made with soy protein were characterized by nutty flavor while the texture was characterized by tooth‐pack and denseness. Whey protein contributed to sweet aromatic and vanillin flavors in prototype beverages while soy protein contributed cereal/grainy flavors. Consumer acceptance scores were higher for prototype bars and beverages containing whey protein or a mixture of whey/soy protein than for products made with soy protein alone (P < 0.05). These results will aid researchers and product developers in optimizing sensory quality in meal replacement products.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Childs, J. L. and Yates, M. D. and Drake, M. A.}, year={2007}, month={Aug}, pages={S425–S434} }
 @article{drake_whetstine_drake_courtney_fligner_jenkins_pruitt_2007, title={Sources of umami taste in Cheddar and Swiss cheeses}, volume={72}, ISSN={["0022-1147"]}, DOI={10.1111/j.1750-3841.2007.00402.x}, abstractNote={ABSTRACT:  Umami plays an important role in the flavor of many cheese varieties. The purpose of this study was to identify the compound(s) responsible for umami taste in Cheddar and Swiss cheeses. Four Cheddar and 4 Swiss cheeses (two with low umami intensity and two with high umami intensity from each type) were selected using a trained sensory panel. Monosodium glutamate (MSG), disodium 5′‐inosine monophosphate (IMP), disodium 5′‐guanosine monophosphate (GMP), sodium chloride, lactic acid, propionic acid, and succinic acid were quantified in the cheeses instrumentally. Taste thresholds (best estimate thresholds, BETs) were determined for each compound in water. Subsequently, a trained descriptive sensory analysis panel evaluated each compound in odor‐free water across threshold concentrations to confirm that the thresholds were based on umami and not some other stimuli. Model system studies with trained panelists were then conducted with each compound individually or all compounds together. Comparison of analytical data and sensory thresholds indicated that IMP and GMP thresholds were 100‐fold higher than their concentrations in cheese. All other compounds contributed some umami taste within their concentration range in umami cheeses. Sensory analysis of model cheeses revealed that glutamic acid played the largest role in umami taste of both Cheddar and Swiss cheeses while succinic and propionic acids contributed to umami taste in Swiss cheeses. Knowledge of the key compounds associated with umami taste in cheeses will aid in the identification of procedures to enhance formation of this taste in cheese.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, S. L. and Whetstine, M. E. Carunchia and Drake, M. A. and Courtney, P. and Fligner, K. and Jenkins, J. and Pruitt, C.}, year={2007}, month={Aug}, pages={S360–S366} }
 @article{wright_whetstine_miracle_drake_2006, title={Characterization of a cabbage off-flavor in whey protein isolate}, volume={71}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2006.tb08887.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Wright, JM and Whetstine, MEC and Miracle, RE and Drake, M}, year={2006}, month={Mar}, pages={C86–C90} }
 @article{schirack_drake_sanders_sandeep_2006, title={Characterization of aroma-active compounds in microwave blanched peanuts}, volume={71}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2006.00173.x}, abstractNote={ABSTRACT:  Microwave blanching of peanuts has been explored as an alternative to conventional oven methods based on its speed of operation, energy savings, and efficiency of process control. Although processing times can be greatly reduced, the occurrence of stale/floral and ashy off‐flavors has been reported at high process temperatures. This study examined the chemical compounds responsible for this off‐flavor using solvent extraction/solvent assisted flavor evaporation (SAFE), gas chromatography‐olfactometry (GC/O), gas chromatography‐mass spectrometry (GC/MS), and aroma extract dilution analysis (AEDA). Select compounds were quantified based on AEDA results using SAFE and GC/MS. Quantification, threshold testing, and analysis of model systems revealed increased formation of guaiacol and phenylacetaldehyde in the off‐flavored peanuts, which resulted in the burnt and stale/floral flavors noted by a trained panel.}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Schirack, A. V. and Drake, M. A. and Sanders, T. H. and Sandeep, K. P.}, year={2006}, pages={C513–C520} }
 @article{greene_bratka_drake_sanders_2006, title={Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00057.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Greene, JL and Bratka, KJ and Drake, MA and Sanders, TH}, year={2006}, month={Apr}, pages={146–154} }
 @article{drake_elfving_drake_eisele_drake_visser_2006, title={Effects of aminoethoxyvinylglycine, ethephon, and 1-methylcyclopropene on apple fruit quality at harvest and after storage}, volume={16}, number={1}, journal={HortTechnology}, author={Drake, S. R. and Elfving, D. C. and Drake, M. A. and Eisele, T. A. and Drake, S. L. and Visser, D. B.}, year={2006}, pages={16–23} }
 @article{whetstine_drake_broadbent_mcmahon_2006, title={Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture}, volume={89}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(06)72364-5}, abstractNote={Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10(4) cfu/mL, and 10(5) cfu/mL) were ripened at 5 or 13 degrees C and analyzed after 1 wk, 4 mo, and 8 mo by a combination of instrumental and sensory methods to characterize nutty flavor development. Cheeses ripened at 13 degrees C developed aged flavors (brothy, sulfur, and nutty flavors) more rapidly than cheeses held at 5 degrees C. Additionally, cheeses made with the adjunct culture showed more rapid and more intense nutty flavor development than control cheeses. Cheeses that had higher intensities of nutty flavors also had a higher concentration of 2/3-methyl butanal and 2-methyl propanal compared with control cheeses, which again confirmed that these compounds are a source of nutty flavor in Cheddar cheese. Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese.}, number={9}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, M. E. Carunchia and Drake, M. A. and Broadbent, J. R. and McMahon, D.}, year={2006}, month={Sep}, pages={3277–3284} }
 @article{whetstine_drake_nelson_barbano_2006, title={Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged cheddar with the fat removed using a novel process}, volume={89}, ISSN={["1525-3198"]}, DOI={10.3168/jds.s0022-0302(06)72113-0}, abstractNote={Many consumers are concerned with fat intake. However, many reduced-fat foods, including reduced-fat cheese, lack robust flavors. The objectives of this study were to characterize the flavors found in full-fat cheese, cheese fat, and reduced-fat cheese made from aged Cheddar using a novel process to remove the fat (Nelson and Barbano, 2004). Two full-fat, aged cheeses (9 and 39 mo) were selected, and the fat was removed using the novel fat removal process. Full-fat cheeses, shredded and reformed full-fat cheeses, corresponding reduced-fat cheeses, and cheese fats were then analyzed using descriptive sensory and instrumental analysis followed by consumer acceptance testing. Cheeses were extracted with diethyl ether followed by isolation of volatile material by high vacuum distillation. Volatile extracts were analyzed using gas chromatography/ olfactometry with aroma extract dilution analysis. Selected compounds were quantified. The 39-mo cheese was characterized by fruity and sulfur notes, and the 9-mo-old cheese was characterized by a spicy/brothy flavor. Reduced-fat cheeses had similar flavor profiles with no difference in most sensory attributes to corresponding full-fat cheeses. Sensory profiles of the cheese fats were characterized by low intensities of the prominent flavors found in the full-fat cheeses. Instrumental analysis revealed similar trends. Consistent with sensory analysis, there were lower concentrations and log(3) flavor dilution factors for most compounds in the cheese fats compared with both the reduced- and full-fat cheeses, regardless of compound polarity. Consumers found the intensity of flavor in the reduced-fat cheese to be equal to the full-fat cheeses. This study demonstrated that when fat was removed from aged full-fat Cheddar cheese, most of the flavor and flavor compounds remained in the cheese and were not removed with the fat.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, MEC and Drake, MA and Nelson, BK and Barbano, DM}, year={2006}, month={Feb}, pages={505–517} }
 @article{park_gerard_drake_2006, title={Impact of frozen storage on flavor of caprine milk cheeses}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00089.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Park, Y. W. and Gerard, P. D. and Drake, M. A.}, year={2006}, month={Dec}, pages={654–663} }
 @article{schirack_drake_sanders_sandeep_2006, title={Impact of microwave blanching on the flavor of roasted peanuts}, volume={21}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2006.00075.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Schirack, Andriana V. and Drake, Maryanne and Sanders, Timothy H. and Sandeep, K. P.}, year={2006}, month={Aug}, pages={428–440} }
 @article{van hekken_drake_molina corral_guerrero prieto_gardea_2006, title={Mexican Chihuahua cheese: Sensory profiles of young cheese}, volume={89}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(06)72414-6}, abstractNote={Sensory profiles of fresh semihard Chihuahua cheese produced in the northern Mexican state of Chihuahua were developed to characterize the flavors and textures of this traditionally made Hispanic-style cheese. Multiple allotments of Chihuahua cheese, 9 brands made with raw milk (RM) and 5 brands made with pasteurized milk (PM), were obtained within 3 d of manufacture from 12 different cheese plants throughout Chihuahua, México. Cheeses were shipped overnight to Wyndmoor, Pennsylvania, and flavor analyses were conducted within 14 to 18 d after manufacture. Four brands (2 RM and 2 PM cheeses) were then selected and multiple allotments were shipped at 3 distinct seasons over a 1-yr period for evaluation of flavor and texture. Microbial analysis was conducted prior to testing to ensure product safety. Descriptive analyses of cheese flavors and textures were conducted with panelists trained to use a universal or product-specific Spectrum intensity scale, respectively. Sensory profiles of cheeses varied among the different manufacturers. The most prominent flavor attributes were salty, sour, diacetyl, cooked, whey, bitter, and milk-fat. The RM cheeses had more intense sour, bitter, and prickle scores than the PM cheeses. Many cheese texture attributes were similar, but RM cheeses were perceived as softer than PM cheeses. As the demand for Hispanic-style cheeses increases, defining and understanding the sensory attributes of traditionally made Mexican cheeses provides guidance to cheese manufacturers as new ways are explored to improve the production and shelf life of the cheeses.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Van Hekken, D. L. and Drake, M. A. and Molina Corral, F. J. and Guerrero Prieto, V. M. and Gardea, A. A.}, year={2006}, month={Oct}, pages={3729–3738} }
 @article{russell_drake_gerard_2006, title={Sensory properties of whey and soy proteins}, volume={71}, ISSN={["1750-3841"]}, DOI={10.1111/j.1750-3841.2006.00055.x}, abstractNote={ABSTRACT:  Whey and soy proteins are valuable dried ingredients with applications in numerous foods. Characterization and comparison of the flavor properties of these value‐added ingredients are needed to interpret analytical flavor chemistry results and to identify specific ingredient applications and marketing strategies. The goals of this study were to develop a sensory lexicon for whey and soy proteins, and to subsequently identify and compare the descriptive sensory properties of whey and soy proteins. Consumers also filled out a survey to probe their opinions and attitudes to dairy and soy products. Twenty‐four descriptive sensory attributes were identified to evaluate appearance, flavor, and texture/mouthfeel of rehydrated proteins. Twenty‐two samples (14 whey proteins and 8 soy proteins) were selected for descriptive sensory analysis. Proteins were rehydrated (10% solids, [w/v]) and evaluated in triplicate by a highly trained sensory panel (n= 10) trained to use the developed language. Both whey and soy proteins were differentiated using the identified language (P < 0.05). Each protein type displayed sensory variability, but different sensory attributes distinguished whey proteins from soy proteins. Consumers (n= 147) perceived distinct health benefits associated with dairy and soy products, respectively. These results will enhance ongoing research and product development with these nutritional and functional ingredients.}, number={6}, journal={JOURNAL OF FOOD SCIENCE}, author={Russell, T. A. and Drake, M. A. and Gerard, P. D.}, year={2006}, month={Aug}, pages={S447–S455} }
 @article{drake_drake_daniels_yates_2006, title={Sensory properties of wild and aquacultured southern flounder (Paralichthys lethostigma)}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00062.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, SL and Drake, MA and Daniels, HV and Yates, MD}, year={2006}, month={Apr}, pages={218–227} }
 @article{barrangou_drake_daubert_foegeding_2006, title={Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food}, volume={37}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2006.00050.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF TEXTURE STUDIES}, author={Barrangou, Lisa M. and Drake, Mary Anne and Daubert, Christopher R. and Foegeding, E. Allen}, year={2006}, month={Jun}, pages={241–262} }
 @misc{chung_bang_drake_2006, title={Stress response of Escherichia coli}, volume={5}, ISSN={["1541-4337"]}, DOI={10.1111/j.1541-4337.2006.00002.x}, abstractNote={ABSTRACT:   
            Escherichia coli encounter numerous different stresses during their growth, survival, and infection. These stresses are relevant to survival in foods and food processing environments. E. coli and other bacteria respond to stress conditions by activating small or large groups of genes under the control of common regulator proteins. Stress conditions result in the accumulation of these regulator proteins and subsequent transcription of many genes allows cells to cope with specific stress situations, conferring stress tolerance and survival. In addition, induced stress tolerance of cells is attributed to enhanced virulence and enhanced tolerance to other stresses (cross‐protection). In this review, regulation of stress and the stress tolerance response of E. coli to heat, acid, starvation, and cold stresses that are commonly used in food preservation and food production will be addressed. The effect of different stress on survival, adaptation, and cross‐protection of E. coli studied using laboratory media, and real foods will be briefly summarized. Finally, the relationship of stress response and subsequent virulence and cross‐protection will also be discussed. }, number={3}, journal={COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY}, author={Chung, H. J. and Bang, W. and Drake, M. A.}, year={2006}, month={Jul}, pages={52–64} }
 @article{barrangou_drake_daubert_foegeding_2006, title={Textural properties of agarose gels. II. Relationships between rheological properties and sensory texture}, volume={20}, ISSN={["1873-7137"]}, DOI={10.1016/j.foodhyd.2005.03.013}, abstractNote={Descriptive analysis was used to quantify the perceived hand texture characteristics of agarose gels, and results were compared with previously developed fundamental rheological profiles to determine if relationships could be established. Four texture attributes were used to describe the gels, including ‘hand small-strain force’, ‘hand springiness’, ‘hand fracture force’, and ‘hand fracture deformation’. Gels were differentiated similarly by sensory analysis and fracture properties (p≤0.05). Hand small-strain force and ‘hand-fracture force’ terms were capable of differentiating the gels equally as well, indicating that relative gel strength was perceived similarly with non-destructive and fracture causing deformations. Surprisingly, the hand force terms correlated more highly with fracture modulus (fractures stress/fracture strain) values (r≥0.98, p≤0.001) than fracture stress values (r=0.76–0.82, p≤0.05), suggesting sensory perception of force includes a coupling of stress and strain. The definition of the term hand fracture deformation was very similar to the commonly used sensory term ‘cohesiveness’, and was highly correlated with fracture strain values (r=0.98, p≤0.001). Linear viscoelastic properties could not distinguish gels as sensitively as fracture properties. These findings clearly demonstrate fracture properties are capable of predicting sensory texture properties.}, number={2-3}, journal={FOOD HYDROCOLLOIDS}, author={Barrangou, LM and Drake, M and Daubert, CR and Foegeding, EA}, year={2006}, pages={196–203} }
 @article{krinsky_drake_civille_dean_hendrix_sanders_2006, title={The development of a lexicon for frozen vegetable soybeans (edamame)}, volume={21}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2006.00088.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF SENSORY STUDIES}, author={Krinsky, B. F. and Drake, M. A. and Civille, G. V. and Dean, L. L. and Hendrix, K. W. and Sanders, T. H.}, year={2006}, month={Dec}, pages={644–653} }
 @article{isonhood_drake_jaykus_2006, title={Upstream sample processing facilitates PCR detection of Listeria monocytogenes in mayonnaise-based ready-to-eat (RTE) salads}, volume={23}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2005.09.004}, abstractNote={Sample pretreatment to reduce volume and concentrate cells of the target organism(s) prior to molecular detection offers a useful supplement or alternative to cultural enrichment. The purpose of this study was to develop an upstream processing method to facilitate the detection of Listeria monocytogenes in ready-to-eat (RTE) salads by PCR. Potato salad, a model RTE commodity, was seeded with L. monocytogenes and processed by two alternative upstream sample processing methods (designated one-step and two-step centrifugation), followed by DNA extraction, PCR amplification, and Southern hybridization. The two-step method resulted in 1000-fold improvements in the PCR detection limit, from 106 Cfu/g (no sample processing) to 103 Cfu/g. The two-step method was applied for upstream sample processing of four representative deli salad items artificially inoculated with L. monocytogenes at levels ranging from 101–106 Cfu/g. Following DNA extraction, PCR amplification, and Southern hybridization, detection was achieved at input levels of 105 Cfu/g for chicken salad, 104 Cfu/g for macaroni salad, and 103 Cfu/g for potato and seafood salads. The two-step method reported here facilitates the production of a final sample concentrate of reduced volume and improved purity which was compatible with PCR amplification. This approach offers further progress in our efforts to reduce or eliminate cultural enrichment in an effort to speed time to results when applying molecular methods to the detection of pathogens in foods.}, number={6}, journal={FOOD MICROBIOLOGY}, author={Isonhood, Jamie and Drake, MaryAnne and Jaykus, Lee-Ann}, year={2006}, month={Sep}, pages={584–590} }
 @article{drake_elhanafi_bang_drake_green_jaykus_2006, title={Validation of a green fluorescent protein-labeled strain of Vibrio vulnificus for use in the evaluation of postharvest strategies for handling of raw oysters}, volume={72}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.01091-06}, abstractNote={ABSTRACT}, number={11}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Drake, S. L. and Elhanafi, D. and Bang, W. and Drake, M. A. and Green, D. P. and Jaykus, L. A.}, year={2006}, month={Nov}, pages={7205–7211} }
 @misc{johanningsmeier_mcfeeters_drake_2005, title={A hypothesis for the chemical basis for perception of sour taste}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb07111.x}, abstractNote={Sour taste has been considered the simplest of the basic tastes because it is elicited only by hydrogen ions. However, there is not a sufficiently clear understanding of that relationship to allow sour taste intensity to be predicted and rationally modified in foods. On the basis of analysis of sensory data from our laboratory and reanalysis of previously published data, we propose a new hypothesis for the chemical basis for sour taste perception: The intensity of sour taste perception in acid solutions or acidified foods is linearly related to the molar concentration of all organic acid species with at least 1 protonated carboxyl group plus the molar concentration of free hydrogen ions. This hypothesis implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated. The major effect of pH on sour taste will be to determine the degree of protonation of organic acids. If this hypothesis is confirmed, it will provide a new understanding of the chemical basis for this basic taste perception and have broad usefulness in the formulation of products in which sour taste is an important component of flavor.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Johanningsmeier, SD and McFeeters, RF and Drake, M}, year={2005}, month={Mar}, pages={R44–R48} }
 @article{johnston_elhanafi_drake_jaykus_2005, title={A simple method for the direct detection of Salmonella and Escherichia coli O157 : H7 from raw alfalfa sprouts and spent irrigation water using PCR}, volume={68}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-68.11.2256}, abstractNote={The U.S. Food and Drug Administration recognizes that raw seed sprouts are an important cause of foodborne disease and is now recommending that either spent irrigation water or final product be screened for Salmonella and Escherichia coli O157:H7 as a means of assuring the safety of product intended for consumption. In an effort to streamline such testing efforts, a simple method to preconcentrate pathogens from sprouts and spent irrigation water was investigated to facilitate the direct (without prior cultural enrichment) detection of pathogens using the PCR technique. Alfalfa sprouts and spent irrigation water were seeded with Salmonella enterica serovar Typhimurium and E. coli O157:H7 at 10(-1) to 106 CFU/g or CFU/ml, respectively. Samples were blended (sprouts only) and then centrifuged at high speed to sediment the total bacterial population. The precipitate was processed for DNA isolation, PCR amplification, and amplicon confirmation by Southern hybridization. Mean pathogen recoveries after centrifugation ranged from 96 to 99% for both pathogens in both matrices. Using primers targeting the invA gene for Salmonella Typhimurium and the stx genes of E. coli O157:H7, it was possible to detect both pathogens in alfalfa sprouts at seeding concentrations as low as 10 CFU/g. PCR detection limits for both pathogens from spent irrigation water were 10(-1) CFU/ml, the equivalent of 100 CFU/liter of water. Because spent irrigation water is constitutionally simple, it is particularly well suited for bacterial concentration by simple centrifugation steps. In this study, progress was made toward development of a rapid, inexpensive, and sensitive method for the detection of sprout-associated pathogens that is relevant to current industrial practices and needs.}, number={11}, journal={JOURNAL OF FOOD PROTECTION}, author={Johnston, LM and Elhanafi, D and Drake, M and Jaykus, LA}, year={2005}, month={Nov}, pages={2256–2263} }
 @article{bang_drake_2005, title={Acid adaptation of Vibrio vulnificus and subsequent impact on stress tolerance}, volume={22}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2004.09.006}, abstractNote={Three strains of Vibrio vulnificus were evaluated for their potential to become acid adapted in tryptic soy broth with 2% NaCl acidified using hydrochloric (pH 5.0), citric or acetic acids (pH 5.5). Control and adapted cells were subsequently evaluated for acid tolerance (pH 3.5) in broths acidified with each acid, respectively. Other cross-protective effects: heat tolerance, cold storage survival, and freeze–thaw resistance were evaluated with cells exposed to broths acidified with hydrochloric acid. Acid adaptation was observed with hydrochloric and citric acids (P<0.05) and was dependent on strain, duration of adaptation time, and acid type. The most pronounced acid adaptation response was with hydrochloric acid, regardless of strain (P<0.05). Treatment with chloramphenicol eliminated the acid tolerance response. The three strains were inactivated within 12 min at 47 °C with or without acid adaptation. Acid adaptation increased freeze–thaw resistance and cold storage survival for one strain following 10 h acid adaptation (P<0.05).}, number={4}, journal={FOOD MICROBIOLOGY}, author={Bang, W and Drake, MA}, year={2005}, month={Aug}, pages={301–309} }
 @article{whetstine_cadwallader_drake_2005, title={Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese}, volume={53}, ISSN={["1520-5118"]}, DOI={10.1021/jf048278o}, abstractNote={The aroma-active compounds that contribute to the rosy/floral flavor in Cheddar cheese were characterized using both instrumental and sensory techniques. Two cheeses (>12 months old) with rosy/floral flavor and two Cheddar cheeses of similar ages without rosy/floral flavors were selected. After direct solvent extraction/solvent-assisted flavor evaporation and separation into neutral/basic and acidic fractions, samples were analyzed by gas chromatography-olfactometry with aroma extract dilution analysis. Selected compounds were quantified using internal standard methodology. Some of the intense aroma-active compounds in the neutral basic fraction of the rosy/floral cheeses included 2-phenethanol (rosy), phenylethyl acetate (rosy), and phenylacetaldehyde (rosy/floral). Quantification, threshold analysis, and sensory analysis of model cheeses confirmed that increased concentrations of phenylacetaldehyde and phenylacetic acid caused rosy/floral flavor when spiked into Cheddar cheese.}, number={8}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Whetstine, MEC and Cadwallader, KR and Drake, MA}, year={2005}, month={Apr}, pages={3126–3132} }
 @article{whetstine_croissant_drake_2005, title={Characterization of dried whey protein concentrate and isolate flavor}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)73068-X}, abstractNote={The flavor of whey protein concentrates (WPC 80) and whey protein isolates (WPI) was studied using instrumental and sensory techniques. Four WPC 80 and 4 WPI, less than 3 mo old, were collected in duplicate from 6 manufacturers in the United States. Samples were rehydrated and evaluated in duplicate by descriptive sensory analysis. Duplicate samples with internal standards were extracted with diethyl ether. Extracts were then distilled to remove nonvolatile material using high vacuum distillation. Volatile extracts were analyzed using gas chromatography/olfactometry with post peak intensity analysis and aroma extract dilution analysis. Compounds were identified by comparison of retention indices, odor properties, and gas chromatography/mass spectrometry against reference standards. Whey proteins exhibited sweet aromatic, cardboard/wet paper, animal/wet dog, soapy, brothy, cucumber, and cooked/milky flavors, along with the basic taste bitter, and the feeling factor astringency. Key volatile flavor compounds in WPC 80 and WPI were butanoic acid (cheesy), 2-acetyl-1-pyrroline (popcorn), 2-methyl-3-furanthiol (brothy/burnt), 2,5-dimethyl-4-hydroxy-3-(2H)-furanone (maple/spicy), 2-nonenal (fatty/old books), (E,Z)-2,6-nonadienal (cucumber), and (E,Z)-2,4-decadienal (fatty/oxidized). This baseline data on flavor and flavor sources in whey proteins will aid ongoing and future research and will help to identify the most appropriate whey ingredients to use to control or minimize flavor variability in whey enhanced products.}, number={11}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, MEC and Croissant, AE and Drake, MA}, year={2005}, month={Nov}, pages={3826–3839} }
 @article{drake_yates_gerard_delahunty_sheehan_turnbull_dodds_2005, title={Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America}, volume={15}, ISSN={["0958-6946"]}, DOI={10.1016/j.idairyj.2004.09.006}, abstractNote={Flavour lexicons for cheese provide a way to document cheese flavour for both research and marketing. The objective of this study was to compare differences and similarities in three independently developed sensory languages for Cheddar cheese flavour at three different locations (Ireland, New Zealand, United States of America) using an international selection of Cheddar cheeses. Twelve Cheddar cheeses (four from each country) were evaluated by the three panels using the respective sensory languages. Sensory space patterns obtained by principal component analysis were consistent between the three sites indicating that the overall differentiation of the cheeses by each panel was similar. The key flavour characteristics among the cheeses were described by different attributes. Cheeses were grouped by each site by country of origin suggesting international differences in Cheddar cheese flavour. Cross-cultural differences can exist in sensory language and perception, but highly trained panels using standardized, representative languages can provide comparable results.}, number={5}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Drake, MA and Yates, MD and Gerard, PD and Delahunty, CM and Sheehan, EM and Turnbull, RP and Dodds, TM}, year={2005}, month={May}, pages={473–483} }
 @article{clare_bang_cartwright_drake_coronel_simunovic_2005, title={Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage}, volume={88}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(05)73103-9}, abstractNote={Shelf-stable milk could benefit from sensory quality improvement. Current methods of heating cause flavor and nutrient degradation through exposure to overheated thermal exchange surfaces. Rapid heating with microwaves followed by sudden cooling could reduce or eliminate this problem. The objectives for this study were focused on designing and implementing continuous microwave thermal processing of skim fluid milks (white and chocolate) to compare sensory, microbiological, and biochemical parameters with conventionally prepared, indirect UHT milks. All test products were aseptically packaged and stored at ambient temperature for 12 mo. Every 3 mo, samples were taken for microbiological testing, reactive sulfhydryl determinations, active enzyme analysis, instrumental viscosity readings, color measurements, and descriptive sensory evaluation. Microbiological plate counts were negative on all milks at each time point. Enzymatic assays showed that plasmin was inactivated by both heat treatments. 5,5'-dithio-bis(2-nitrobenzoic acid) analysis, a measure of reactive sulfhydryl (-SH-) groups, showed that the initial thiol content was not significantly different between the microwave-processed and UHT-treated milks. However, both heating methods resulted in an increased thiol level compared with conventionally pasteurized milk samples due to the higher temperatures attained. Sulfhydryl oxidase, a milk enzyme that catalyzes disulfide bond formation using a variety of protein substrates, retained activity following microwave processing, and decreased during storage. Viscosity values were essentially equivalent in microwave- and UHT-heated white skim milks. Sensory analyses established that UHT-treated milks were visibly darker, and exhibited higher caramelized and stale/fatty flavors with increased astringency compared with the microwave samples. Sweet aromatic flavor and sweet taste decreased during storage in both UHT and microwave milk products, whereas stale/fatty flavors increased over time. Sensory effects were more apparent in white milks than in chocolate varieties. These studies suggest that microwave technology may provide a useful alternative processing method for delivery of aseptic milk products that retain a long shelf life.}, number={12}, journal={JOURNAL OF DAIRY SCIENCE}, author={Clare, DA and Bang, WS and Cartwright, G and Drake, MA and Coronel, P and Simunovic, J}, year={2005}, month={Dec}, pages={4172–4182} }
 @article{young_sanders_drake_osborne_civille_2005, title={Descriptive analysis and US consumer acceptability of peanuts from different origins}, volume={16}, ISSN={["0950-3293"]}, DOI={10.1016/j.foodqual.2003.12.006}, abstractNote={The objective of this study was to evaluate descriptive and consumer flavor responses to peanuts (Arachis hypogaea, runner type) from different production origins: United States, China, and Argentina. Twenty, 25-lb samples from lots exported from each country (total=60) were randomly selected. After roasting, peanuts were evaluated using descriptive sensory analysis. Six samples from each origin, which covered the sensory space of all samples from that origin were selected for consumer testing in the United States. Consumers (n=100) evaluated peanuts for overall liking and the strength/intensity for liking of: color, flavor and texture attributes using a nine-point hedonic scale. Descriptive sensory profiles, specific for the different origins, were observed (p<0.05). Consumer scores for overall liking were United States>China>Argentina, respectively. Overall and flavor liking exhibited strong correlation with strength/intensity for liking characteristics of many of the attributes studied (p<0.05). This study demonstrated that production origin impacts descriptive sensory attribute intensity and consumer preference of roasted peanuts.}, number={1}, journal={FOOD QUALITY AND PREFERENCE}, author={Young, ND and Sanders, TH and Drake, MA and Osborne, J and Civille, GV}, year={2005}, month={Jan}, pages={37–43} }
 @article{beucler_drake_foegeding_2005, title={Design of a beverage from whey permeate}, volume={70}, DOI={10.1111/j.1365-2621.2005.tb07203.x}, abstractNote={ABSTRACT: Wheypermeate (WP) is a byproduct ofwhey protein ingredient production, and primarily contains water, lactose, and minerals, with minimal fat and protein. The majority of the WP produced in the United States is disposed of via land-spreading or is used as a component in animal feed. However, WP could be utilized in the growing beverage industry. The objectives of this study were to conduct descriptive sensory analysis of a wide selection of commercial beverages and to design a beverage utilizing WP. The descriptive sensory properties (visual, flavor, and texture/mouth-feel) of fifteen commercial beverages were determined using a trained descriptive panel (n= 11).WP with and without hydrolysis of lactose was subsequently incorporated into a basic beverage formula, substituted for 0%, 25%, 50%, 75%, or 100% of water. Consumers (n = 100) evaluated beverages withWP and commercial beverages for overall acceptability, flavor liking, and thirst-quenching ability. Drinks made with lower levels (25% and 50%) of either hydrolyzed or unhydrolyzed WP were more similar to the commercial beverages in visual and flavor properties than beverages containing higher percentages (75% and 100%) ofWP. All drinks made withWP were higher in electrolyte (Na, K, Zn, Mg, P) content compared with a commercial sports beverage (P < 0.05). Beverage incorporation represents a value-added utilization for low levels ofWP}, number={4}, journal={Journal of Food Science}, author={Beucler, J. and Drake, M. and Foegeding, E. A.}, year={2005}, pages={S277–285} }
 @article{park_drake_2005, title={Effect of 3 months frozen-storage on organic acid contents and sensory properties, and their correlations in soft goat milk cheese}, volume={58}, ISSN={["0921-4488"]}, DOI={10.1016/j.smallrumres.2004.12.001}, abstractNote={Organic acid concentrations and sensory properties, and correlations between the two parameters for soft goat milk cheeses were evaluated throughout 3 months of frozen-storage. Three different lots of commercial soft goat cheeses were purchased, and subdivided into three equal portions. One portion was stored at 4 °C as the non-frozen control and the other two were immediately frozen (−20 °C) for 0 and 3 months, then subsequently thawed the next day at 4 °C and stored at 4 °C for 0, 14 and 28 days. Organic acids were analyzed using a HPLC (Hewlett Packard; LC-1100 Series). Descriptive sensory properties were evaluated by a trained panel, and flavors and tastes were scored on a 10-point Spectrum™ intensity scale. Results showed that tartaric, citric, uric and propionic acids in the soft goat cheese tended to increase after 3 months frozen-storage, while formic and malic acids decreased, and pyruvic acid was absent. Initial sensory properties of goat cheeses through 3 months frozen-storage were not changed in comparison of non-frozen fresh cheeses. However, cooked/milky, whey, milkfat, diacetyl and sweet, sour, and salty tastes diminished with prolonged refrigerated aging time for all frozen-storage regimes, while brothy, yeasty, and oxidized flavors increased. Some correlations (r) between organic acids and sensory properties were observed, including r-values between tartaric acid and goaty/waxy flavor, formic acid and sour taste, malic acid and cooked milky flavor, acetic acid and saltiness, citric acid and whey flavor, propionic and brothy or oxidized flavor, and some unknown acids with milk fat lactone flavor.}, number={3}, journal={SMALL RUMINANT RESEARCH}, author={Park, YW and Drake, MA}, year={2005}, month={Jun}, pages={291–298} }
 @article{taylor_elhanafi_drake_jaykus_2005, title={Effect of food matrix and cell growth on PCR-based detection of Escherichia coli O157 : H7 in ground beef}, volume={68}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-68.2.225}, abstractNote={The purpose of this work was (i) to investigate the feasibility of a previously reported upstream processing method for PCR template preparation to facilitate the detection of Escherichia coli O157:H7 from ground beef and (ii) to assess the impact of cell growth (no growth in the matrix versus growth in the matrix) on molecular detection limits. Two food matrices (autoclaved and raw ground beef) were evaluated in all studies. For no-growth experiments, 10-g meat samples were inoculated with 10(2) to 10(7) CFU/g E. coli O157:H7 and then homogenized. The homogenates were processed to remove large particulates and inhibitors using a two-phase upstream processing method consisting of two sequential centrifugation steps, the second of which used titanous hydroxide to facilitate bacterial immobilization. After upstream processing, sample concentrates were extracted for DNA isolation and amplified by PCR. For growth experiments, 10-g meat samples were inoculated at 1 CFU of E. coli O157:H7 per gram, allowed to grow to 10(2) to 10(7) CFU/g, and then processed for PCR assay. Cell recoveries after upstream processing ranged from 15.9 to 77.6% and were not facilitated by the use of titanous hydroxide, as compared with a saline control (P > 0.05). Bacterial cell recovery and PCR detection limits were similar when comparing autoclaved ground beef and raw ground beef, but cell recoveries were highly variable for raw ground beef samples in which E. coli O157:H7 cells were allowed to grow before processing for detection. Overall, PCR detection limits approximated 10(3) CFU/g of ground beef for all treatments. These results indicate that use of model food systems may not always provide an accurate replication of real-world conditions when evaluating PCR detection limits.}, number={2}, journal={JOURNAL OF FOOD PROTECTION}, author={Taylor, TM and Elhanafi, D and Drake, M and Jaykus, LA}, year={2005}, month={Feb}, pages={225–232} }
 @article{drake_eisele_elfving_drake_drake_visser_2005, title={Effects of the bioregulators aminoethoxyvinylglycine and ethephon on brix, carbohydrate, acid, and mineral concentrations in 'Scarletspur Delicious' apple juice}, volume={40}, number={5}, journal={HortScience}, author={Drake, S. R. and Eisele, T. A. and Elfving, D. C. and Drake, M. A. and Drake, S. L. and Visser, D. B.}, year={2005}, pages={1421–1424} }
 @article{drake_yates_gerard_2005, title={Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes}, volume={20}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459X.2005.00013.x}, abstractNote={ABSTRACT}, number={2}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Yates, MD and Gerard, PD}, year={2005}, month={Apr}, pages={147–155} }
 @article{caudle_yoon_drake_2005, title={Influence of flavor variability in skim milk powder on consumer acceptability of ingredient applications}, volume={70}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2005.tb11487.x}, abstractNote={ABSTRACT}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Caudle, AD and Yoon, Y and Drake, M}, year={2005}, month={Sep}, pages={S427–S431} }
 @article{singh_young_drake_cadwallader_2005, title={Production and sensory characterization of a bitter peptide from beta-casein}, volume={53}, ISSN={["1520-5118"]}, DOI={10.1021/jf049058d}, abstractNote={Peptide β-casein fragment 193-209 (β-CN f193-209) was isolated and purified for detailed sensory analysis in different matrices. The purity of the peptide was >98%. The mass of the peptide was 1882.51 Da, which coincided with the expected mass of β-CN f193-209. N-Terminal analysis confirmed that the peptide started at residue 193 on the published sequence of β-casein. Detection thresholds were 0.03, 0.06, and 0.63% (w/w) for water, milk, and cheese, respectively. Descriptive sensory analysis confirmed that the peptide exhibited a bitter taste, which increased with increasing concentrations, with minimal other flavors or tastes detected. The β-CN f193-209 can contribute to bitterness in cheeses. Keywords: Caseins; peptide; bitter taste; caffeine; quinine sulfate; sensory threshold analysis; descriptive sensory analysis}, number={4}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Singh, TK and Young, ND and Drake, M and Cadwallader, KR}, year={2005}, month={Feb}, pages={1185–1189} }
 @article{drake_eisele_drake_elfving_drake_visser_2005, title={The  influence of aminoethoxyvinylglycine and ethephon on objective and sensory quality of 'Delicious' apples and apple juice at harvest and after storage}, volume={40}, number={7}, journal={HortScience}, author={Drake, S. R. and Eisele, T. A. and Drake, M. A. and Elfving, D. C. and Drake, S. L. and Visser, D. B.}, year={2005}, pages={2102–2108} }
 @misc{drake_2004, title={ADSA Foundation Scholar Award: Defining dairy flavors}, volume={87}, DOI={10.3168/jds.s0022-0302(04)73221-x}, abstractNote={Production and consumption of dairy foods continue to increase annually. Further, new ingredient applications for dairy foods continue to expand. With continued production and consumption, there is also increased competition. Increased competition exists regionally, nationally, and globally. Processors as well as product developers must find ways to maximize existing markets and expand into new markets. A consistent high quality product is necessary to maintain competitiveness. Although microbial safety and stability are key ways to define quality, flavor is one method of defining quality that is often assumed or overlooked. The aggressive and competitive nature of today's market demands more precise and powerful tools for defining flavor and flavor quality. Traditional as well as more recent methods for evaluating dairy flavor are reviewed. The application of defining sensory flavors to fundamental research on flavor chemistry, product understanding, and effective marketing is addressed.}, number={4}, journal={Journal of Dairy Science}, author={Drake, M. A.}, year={2004}, pages={777–784} }
 @article{avsar_karagul-yuceer_drake_singh_yoon_cadwallader_2004, title={Characterization of nutty flavor in Cheddar cheese}, volume={87}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(04)70017-X}, abstractNote={The objectives of this study were to determine the volatile components responsible for the sensory perception of nutty flavor in Cheddar cheese. Cheddar cheeses with and without nutty flavors were selected by descriptive sensory analysis. Volatile aroma components from Cheddar cheeses with and without nutty flavors were isolated and characterized using solvent extraction with high vacuum distillation, dynamic headspace analysis, gas chromatography-olfactometry, and gas chromatography-mass spectrometry. More than 50 aroma-active compounds were detected in Cheddar cheeses. Consistent differences were observed between nutty and not nutty Cheddar cheeses. Strecker aldehydes were detected in higher amounts in Cheddar cheeses with nutty flavors compared with Cheddar cheeses without nutty flavors. Strecker aldehydes, dimethyl sulfide, and propionic acid were evaluated in young and aged Cheddar cheese models for nutty flavor by descriptive sensory analysis. Dimethyl sulfide and propionic acid did not contribute to nutty flavor in Cheddar cheese. The addition of Strecker aldehydes to young (<4 mo old) Cheddar cheese models resulted in nutty/malty flavor perceived by sensory analysis. When Strecker aldehydes were incorporated into aged (>9 mo old) Cheddar cheese models, nutty flavor perception increased. Strecker aldehydes contribute to nutty flavor in aged Cheddar cheese.}, number={7}, journal={JOURNAL OF DAIRY SCIENCE}, author={Avsar, YK and Karagul-Yuceer, Y and Drake, MA and Singh, TK and Yoon, Y and Cadwallader, KR}, year={2004}, month={Jul}, pages={1999–2010} }
 @article{campbell_bang_isonhood_gerard_drake_2004, title={Effects of salt, acid, and MSG on cold storage survival and subsequent acid tolerance of Escherichia coli O157 : H7}, volume={21}, ISSN={["1095-9998"]}, DOI={10.1016/j.fm.2004.02.004}, abstractNote={The combined effects of salt, monosodium glutamate (MSG), and pH on cold storage survival and subsequent acid tolerance of Escherichia coli O157:H7 were determined. Cold storage survival was evaluated in tryptic soy broth (TSB) with combinations of pH (7.2, 5.0, or 4.0), MSG (0, 0.5, 1%) and salt (0, 2, 4%). Survival through 21 d at 5°C and acid tolerance in simulated gastric fluid were evaluated weekly. In separate experiments, strains were tested individually for the effect of growth in the presence of MSG on subsequent acid resistance and for the ability of MSG to impact growth under acid conditions. The impact of salt on cold storage survival was greater at pH 4.0 and 7.0 compared to pH 5.0. MSG did not enhance cold storage survival. The presence of MSG alone enhanced acid tolerance following cold storage at pH 5.0 and 7.2 compared to control cells. At pH 4.0, MSG alone enhanced acid tolerance compared to control cells following 21 days cold storage. Overnight growth in TSB containing MSG did not affect subsequent acid tolerance in acidified TSB (pH 2.0). The presence of MSG in TSB (37°C) did not enable growth at lower pH.}, number={6}, journal={FOOD MICROBIOLOGY}, author={Campbell, J and Bang, W and Isonhood, J and Gerard, PD and Drake, MA}, year={2004}, month={Dec}, pages={727–735} }
 @article{karagul-yuceer_drake_cadwallader_2004, title={Evaluation of the character impact odorants in skim milk powder by sensory studies on model mixtures}, volume={19}, ISSN={["1745-459X"]}, DOI={10.1111/j.1745-459x.2004.tb00132.x}, abstractNote={ABSTRACT}, number={1}, journal={JOURNAL OF SENSORY STUDIES}, author={Karagul-Yuceer, Y and Drake, MA and Cadwallader, KR}, year={2004}, month={Feb}, pages={1–13} }
 @article{elhanafi_leenanon_bang_drake_2004, title={Impact of cold and cold-acid stress on poststress tolerance and virulence factor expression of Escherichia coli O157: H7}, volume={67}, DOI={10.4315/0362-028X-67.1.19}, abstractNote={The effect of extended cold or cold-acid storage of Escherichia coli O157:H7 on subsequent acid tolerance, freeze-thaw survival, heat tolerance, and virulence factor (Shiga toxin, intimin, and hemolysin) expression was determined. Three E. coli O157:H7 strains were stressed at 4 degrees C in TSB or pH 5.5 TSB for 4 weeks. The acid (TSB [pH 2.0] or simulated gastric fluid [pH 1.5]) tolerance, freeze-thaw (-20 degrees C to 21 degrees C) survival, and heat (56 degrees C) tolerance of stressed cells were compared with those of control cells. The beta-galactosidase activities of stressed and control cells containing a lacZ gene fusion in the stx2, eaeA, or hlyA gene were determined following stress in TSB or pH 5.5 TSB at 37 degrees C and in the exponential and stationary phases. Cold and cold-acid stresses decreased acid tolerance (P < 0.05), with a larger decrease in acid tolerance being observed after cold stress than after cold-acid stress (P < 0.05). Cold stress increased freeze-thaw survival for all three strains (P < 0.05). Prior cold or cold-acid stress had no effect on virulence factor production (P > 0.05), although growth in acidic media (pH 5.5) enhanced eaeA and hlyA expression (P < 0.05). These results indicate that the prolonged storage of E. coli O157:H7 at 4 degrees C has substantial effects on freeze-thaw tolerance but does not affect subsequent virulence gene expression.}, number={1}, journal={Journal of Food Protection}, author={Elhanafi, D. and Leenanon, B. and Bang, W. and Drake, M. A.}, year={2004}, pages={19–26} }
 @article{tungjaroenchai_white_holmes_drake_2004, title={Influence of adjunct cultures on volatile free fatty acids in reduced-fat Edam cheeses}, volume={87}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(04)73458-X}, abstractNote={The effects of the adjunct cultures Lactococcus lactis ssp. diacetylactis, Brevibacterium linens BL2, Lactobacillus helveticus LH212, and Lactobacillus reuteri ATCC 23272 on volatile free fatty acid production in reduced-fat Edam cheese were studied. Lipase activity evaluation using p-nitrophenyl fatty acid ester substrates indicated that L. lactis ssp. diacetylactis showed the highest activity among the 4 adjunct cultures. Full-fat and 33% reduced-fat control cheeses (no adjunct) were made along with 5 treatments of reduced-fat cheeses, which included individual, and a mixture of the adjunct cultures. Volatile free fatty acids of cheeses were analyzed using static headspace analysis with 4-bromofluorobenzene as an internal standard. Changes in volatile free fatty acid concentrations were found in headspace gas of cheeses after 3-and 6-mo ripening. Acetic acid was the most abundant acid detected throughout ripening. Full-fat cheese had the highest relative amount of propionic acid among the cheeses. Certain adjunct cultures had a definite role in lipolysis at particular times. Reduced-fat cheese with L. lactis ssp. diacetylactis at 3-mo showed the highest levels of butyric, isovaleric, n-valeric, iso-caproic, and n-caproic acid. Reduced-fat cheese with Lactobacillus reuteri at 6 mo produced the highest relative concentration of isocaproic, n-caproic, and heptanoic, and the highest relative concentration of total acids.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Tungjaroenchai, W and White, CH and Holmes, WE and Drake, MA}, year={2004}, month={Oct}, pages={3224–3234} }
 @article{broadbent_gummalla_hughes_johnson_rankin_drake_2004, title={Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese}, volume={70}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.70.8.4814-4820.2004}, abstractNote={ABSTRACT}, number={8}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Broadbent, JR and Gummalla, S and Hughes, JE and Johnson, ME and Rankin, SA and Drake, MA}, year={2004}, month={Aug}, pages={4814–4820} }
 @article{young_drake_lopetcharat_mcdaniel_2004, title={Preference mapping of cheddar cheese with varying maturity levels}, volume={87}, ISSN={["0022-0302"]}, DOI={10.3168/jds.s0022-0302(04)73136-7}, abstractNote={The objective of this study was to evaluate the flavor profile and acceptability of 7 Cheddar cheeses of varying maturity using descriptive analysis and consumer acceptance tests. Cheddar cheeses (n = 7) ranging in age from 1 to 19 mo were selected based on age, geographic region, and flavor profile. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 14) and an established cheese flavor sensory language. Cheeses were evaluated for consumer acceptability in two demographic locations: North Carolina and Oregon. Consumers (n = 100 at each location) assessed the cheeses for overall liking and other consumer attributes. Cheddar cheeses demonstrated distinct differences in descriptive sensory profiles. Average consumer responses between the two locations were not different. Six distinct consumer clusters were identified, and the number of consumers in these clusters differed between the two locations. Consumers differentiated "young" and "aged" cheese flavor, but both young and mature cheeses were perceived by consumers as exhibiting intense Cheddar cheese flavors. Cheddar cheese acceptance varies widely among consumers and is related to consumer preferences for distinct cheese flavor profiles.}, number={1}, journal={JOURNAL OF DAIRY SCIENCE}, author={Young, ND and Drake, M and Lopetcharat, K and McDaniel, MR}, year={2004}, month={Jan}, pages={11–19} }
 @article{thompson_drake_lopetcharat_yates_2004, title={Preference mapping of commercial chocolate milks}, volume={69}, DOI={10.1111/j.1365-2621.2004.tb09958.x}, abstractNote={ABSTRACT:  The dairy beverage market is a competitive and growing category in the food industry. Within this arena, chocolate milks vary widely in flavor, color, and viscosity. Understanding what sensory properties drive consumer liking is critical for maximum market share. This study was conducted to identify and define sensory characteristics of commercial chocolate milks and to link these differences to consumer preferences through the application of internal and external preference mapping. A sensory language was identified to document the sensory properties (visual, flavor, mouthfeel) of chocolate milks. Twenty‐eight commercial chocolate milks were subsequently evaluated by descriptive sensory analysis using the identified sensory language. Thirteen representative milks were chosen for consumer acceptance testing followed by internal and external preference mapping to identify key drivers. Instrumental color and viscosity measurements were also taken. Two different techniques were used for external preference mapping: cluster analysis with generalized procrustes analysis and landscape segmentation analysis. Chocolate milks were differentiated by descriptive sensory analysis (P < 0.001). Wide variability was also observed in consumer acceptability of chocolate milks (P < 0.001). Correlations were observed among descriptive and consumer, descriptive and instrumental, and instrumental and consumer results (P < 0.001). Generalized procrustes analysis revealed 2 groups of consumers with 1 nondistinguishing driver of liking: cocoa aroma. Landscape segmentation analysis confirmed and clarified generalized procrustes analysis results by identifying 3 consumer segments with 3 drivers: cocoa aroma, malty, and cooked/eggy flavors.}, number={9}, journal={Journal of Food Science}, author={Thompson, J. L. and Drake, M. A. and Lopetcharat, K. and Yates, M. D.}, year={2004}, pages={S406–413} }
 @article{pollen_daubert_prabhasankar_drake_gumpertz_2004, title={Quantifying fluid food texture}, volume={35}, ISSN={["1745-4603"]}, DOI={10.1111/j.1745-4603.2004.35515.x}, abstractNote={ABSTRACT}, number={6}, journal={JOURNAL OF TEXTURE STUDIES}, author={Pollen, NR and Daubert, CR and Prabhasankar, R and Drake, MA and Gumpertz, ML}, year={2004}, pages={643–657} }
 @misc{mckillip_drake_2004, title={Real-time nucleic acid-based detection methods for pathogenic bacteria in food}, volume={67}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-67.4.823}, abstractNote={Quality assurance in the food industry in recent years has involved the acceptance and implementation of a variety of nucleic acid-based methods for rapid and sensitive detection of food-associated pathogenic bacteria. Techniques such as polymerase chain reaction have greatly expedited the process of pathogen detection and have in some cases replaced traditional methods for bacterial enumeration in food. Conventional PCR, albeit sensitive and specific under optimized conditions, obligates the user to employ agarose gel electrophoresis as the means for endpoint analysis following sample processing. For the last few years, a variety of real-time PCR chemistries and detection instruments have appeared on the market, and many of these lend themselves to applications in food microbiology. These approaches afford a user the ability to amplify DNA or RNA, as well as detect and confirm target sequence identity in a closed-tube format with the use of a variety of fluorophores, labeled probes, or both, without the need to run gels. Such real-time chemistries also offer greater sensitivity than traditional gel visualization and can be semiquantitative and multiplexed depending on the specific experimental objectives. This review emphasizes the current systems available for real-time PCR-based pathogen detection, the basic mechanisms and requirements for each, and the prospects for development over the next few years in the food industry.}, number={4}, journal={JOURNAL OF FOOD PROTECTION}, author={McKillip, JL and Drake, M}, year={2004}, month={Apr}, pages={823–832} }
 @article{shakeel-ur-rehman_farkye_vedamuthu_drake_2003, title={A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar}, volume={70}, ISSN={["1469-7629"]}, DOI={10.1017/S0022029902005861}, abstractNote={Yeast extract was used as a nutrient for growing lactobacilli in reduced-fat Cheddar cheese as early growth of non-starter lactic acid bacteria (NSLAB) in Cheddar cheese is suppressed by pasteurization of milk and the hostile environment of the cheese. Reduced-fat Cheddar cheese was manufactured from 100 kg standardized milk on two occasions. After milling, the curd was divided into two portions, C and E. To control portion, C, salt was added at normal levels. A mixture of salt and yeast extract was added to the experimental, E. The cheeses were ripened for 7 months at 8 °C and assessed for proteolysis and NSLAB growth during ripening. Mean % moisture, fat, protein, salt and pH were 40·6, 20·5, 31·1, 1·72 and 5·22 respectively, in E cheeses, and 39·5, 20·5, 30·9, 1·68 and 5·22, respectively, in C cheese. NSLAB counts in E cheeses were 101, 103, 105 cfu/g compared with 0, 101, 104 cfu/g in C respectively, after 1, 7 and 30 d of ripening. After 60 d, cell densities of NSLAB were similar (∼106 cfu/g) in C and E cheese. Addition of yeast extract to curd affected neither the electrophoretic patterns of cheese nor its water-soluble N content during ripening. However, the total free amino acids were significantly higher in E cheese than C cheese throughout ripening, suggesting faster secondary proteolysis in the former cheeses. A 6-member trained descriptive panel evaluated the cheese at 7 months and found that the E cheeses had higher intensities of whey, fruity, sulphur, nutty, sweet and sour flavours, but had lower intensities of brothy flavours as compared to C cheeses. Also, the E cheeses were perceived to be more mature than corresponding C cheese. Results show that addition of yeast extract to cheese curd is a promising method of enhancing flavour development in ripened cheeses.}, number={1}, journal={JOURNAL OF DAIRY RESEARCH}, author={Shakeel-Ur-Rehman and Farkye, NY and Vedamuthu, ER and Drake, MA}, year={2003}, month={Feb}, pages={99–103} }
 @article{leenanon_elhanafi_drake_2003, title={Acid adaptation and starvation effects on Shiga toxin production by Escherichia coli O157 : H7}, volume={66}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-66.6.970}, abstractNote={Reverse transcription-polymerase chain reaction, enzyme-linked immunosorbent assay (ELISA), and gene fusion were used to determine differences in the expression of stx-II mRNA and the production of mature Stx protein following acid adaptation or starvation of Escherichia coli O157:H7 (ATCC 43895) and an isogenic rpoS mutant (FRIK 816-3) under static conditions and with shaking. The expression of stx-II mRNA in acid-adapted and starved cells was more extensive than that in nonstressed control cells. This effect was more pronounced for the rpoS mutant. Oxygenation (incubation with shaking) increased stx-II mRNA expression for both strains relative to the level of expression obtained with static conditions. ELISA results indicated that Stx production was enhanced more in the rpoS mutant than in its wild-type parent strain and that oxygenation enhanced Stx production for both strains but there were no detectable differences between stressed and nonstressed cells of either strain. The monitoring of the gene product of Stx-II alone with the use of stx-IIAB::lacZ gene fusions confirmed the induction of aeration and the absence of a stress effect for both the wild type and the rpoS mutant. These results indicate that oxygen enhances stx-II mRNA expression and Stx production in E. coli O157:H7. Stress conditions such as acid adaptation and starvation enhance stx-II toxin mRNA levels but do not enhance subsequent Stx toxin production.}, number={6}, journal={JOURNAL OF FOOD PROTECTION}, author={Leenanon, B and Elhanafi, D and Drake, MA}, year={2003}, month={Jun}, pages={970–977} }
 @article{drake_gerard_kleinhenz_harper_2003, title={Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese}, volume={36}, ISSN={["0023-6438"]}, DOI={10.1016/s0023-6438(02)00216-5}, abstractNote={The ability of an electronic nose, using a mass detector, to correlate with descriptive sensory analysis of aged Cheddar cheese was determined. A sensory panel (n=12) received 75 h of training on 17 flavor terms for Cheddar cheese. Eleven aged Cheddar cheeses (⩾6 months age) were acquired as 10–20 pound blocks. Cheeses were evaluated in duplicate by an electronic nose and by the sensory panel. Data were analysed by multivariate techniques including cluster analysis and principal component analysis. Differences were noted between the two techniques, but cheeses were placed into similar clusters by cluster analysis for both the sensory and the electronic nose data. While not providing as complete an evaluation of flavor as descriptive sensory analysis, the electronic nose does appear to provide a chemical basis for the differentiation of aged Cheddar cheese aroma.}, number={1}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Drake, MA and Gerard, PD and Kleinhenz, JP and Harper, WJ}, year={2003}, pages={13–20} }
 @article{karagul-yuceer_drake_cadwallader_2003, title={Aroma characterization of fresh and stored-nonfat dry milk}, volume={836}, DOI={10.1021/bk-2003-0836.ch008}, abstractNote={Determination of the chemical nature and sensory profiles of nonfat dry milk (NDM) is necessary to improve processing methods and storage conditions to maintain product freshness. Aroma-active compounds of NDM were identified by gas chromatography/olfactometry (GCO) and gas chromatography-mass spectrometry (GC-MS). Thermally induced volatiles Furaneol®, methional, sotolon, and maltol, free fatty acids, lactones as well as aldehydes and ketones were primary contributors to both desirable fresh and undesirable stale/stored aromas of NDM.}, journal={Freshness and shelf life of foods}, publisher={Washington, DC: American Chemical Society}, author={Karagul-Yuceer, Y. and Drake, M. A. and Cadwallader, K. R.}, editor={K. R. Cadwallader, H. WeenenEditor}, year={2003}, pages={108–123} }
 @article{karagul-yuceer_drake_cadwallader_2003, title={Aroma-active components of liquid cheddar whey}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb09627.x}, abstractNote={ABSTRACT:  Fresh Cheddar cheese whey batches from 2 processing plants and 4 starter culture rotations were extracted with diethyl ether followed by isolation of volatiles by high‐vacuum distillation. Odorants were evaluated by gas chromatography‐olfactometry (GCO) and aroma extract dilution analysis (AEDA). 2,3‐butanedione (buttery), hexanal (green), 2‐acetyl‐1‐pyrroline (popcorn), methional (potato), (E,E)‐2,4‐decadienal (frying oil) and (E,E)‐2,4‐nonadienal (frying oil) were potent neutral/basic aroma‐active compounds identified in all whey samples. Odor intensities of hexanal, (E,E)‐2,4‐nonadienal, 2,3‐butanedione, and (E,E)‐2,4‐decadienal were variable. Short‐chain volatile acids were predominant in acidic fractions and their intensities differed among the whey samples. GCO findings agreed with quantitation results. Liquid whey aroma components are influenced by starter culture rotation.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Karagul-Yuceer, Y and Drake, MA and Cadwallader, KR}, year={2003}, month={May}, pages={1215–1219} }
 @article{karagul-yuceer_vlahovich_drake_cadwallader_2003, title={Characteristic aroma components of rennet casein}, volume={51}, ISSN={["0021-8561"]}, DOI={10.1021/jf0345806}, abstractNote={Rennet casein, produced by enzymatic (rennet) precipitation of casein from pasteurized skim milk, is used in both industrial (technical) and food applications. The flavor of rennet casein powder is an important quality parameter; however, the product often contains an odor described as like that of animal/wet dog. Two commercial rennet casein powders were evaluated to determine the compounds responsible for the typical odor. Aroma extracts were prepared by high-vacuum distillation of direct solvent (ether) extracts and analyzed by gas chromatography-olfactometry (GCO), aroma extract dilution analysis (AEDA), and GC-mass spectrometry (MS). Odorants detected by GCO were typical of those previously reported in skim milk powders and consisted mainly of short-chain volatile acids, phenolic compounds, lactones, and furanones. Results of AEDA indicated o-aminoacetophenone to be a potent odorant; however, sensory descriptive sensory analysis of model aroma systems revealed that the typical odor of rennet casein was principally caused by hexanoic acid, indole, guaiacol, and p-cresol.}, number={23}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Karagul-Yuceer, Y and Vlahovich, KN and Drake, MA and Cadwallader, KR}, year={2003}, month={Nov}, pages={6797–6801} }
 @article{drake_gerard_2003, title={Consumer attitudes and acceptability of soy-fortified yogurts}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb08297.x}, abstractNote={ABSTRACT:}, number={3}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, MA and Gerard, PD}, year={2003}, month={Apr}, pages={1118–1122} }
 @article{steiner_foegeding_drake_2003, title={Descriptive analysis of caramel texture}, volume={18}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2003.tb00390.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Steiner, AE and Foegeding, EA and Drake, M}, year={2003}, month={Aug}, pages={277–289} }
 @article{li_drake_2003, title={Detection of viable Shiga toxin-producing Escherichia coli by quantitative competitive polymerase chain reaction}, volume={66}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-66.7.1277}, abstractNote={With the use of Escherichia coli O157:H7 as a model, a procedure for the quantitative detection of viable Shiga toxin-producing E. coli (STEC) in broth and cooked ground beef enrichments with multiple-time point quantitative competitive polymerase chain reaction (QC-PCR) was developed. The A subunit (a 401-bp fragment) of the stx2 gene was chosen as a target sequence. Immunomagnetic separation (IMS) was used to isolate and concentrate cells from ground beef enrichments. Cell viability was confirmed on the basis of the quantitative increase in the signal of target bands from QC-PCR across multiple time points. The application of IMS increased detection limits relative to those for QC-PCR without IMS. E. coli O157:H7 inoculated at 0.20 CFU/g of cooked ground beef (25 g of ground beef plus 225 ml of Bacto modified EC medium plus novobiocin) was detected and confirmed to be viable in <15 h. A DNA-based molecular approach can be used to determine cell viability.}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={Li, W and Drake, MA}, year={2003}, month={Jul}, pages={1277–1282} }
 @article{drake_karagul-yuceer_cadwallader_civille_tong_2003, title={Determination of the sensory attributes of dried milk powders and dairy ingredients}, volume={18}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2003.tb00385.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Karagul-Yuceer, Y and Cadwallader, KR and Civille, GV and Tong, PS}, year={2003}, month={Jul}, pages={199–216} }
 @article{whetstine_parker_drake_larick_2003, title={Determining flavor and flavor variability in commercially produced liquid cheddar whey}, volume={86}, ISSN={["1525-3198"]}, DOI={10.3168/jds.s0022-0302(03)73622-4}, abstractNote={Dried whey and whey protein are important food ingredients. Functionality of whey products has been studied extensively. Flavor inconsistency and flavors which may carry through to the finished product can limit whey ingredient applications in dairy and nondairy foods. The goal of this research was to determine the flavor and flavor variability of commercially produced liquid Cheddar cheese whey. Liquid Cheddar cheese whey from five culture blends from two different stirred-curd Cheddar cheese manufacturing facilities was collected. Whey flavor was characterized using instrumental and sensory methods. Wide variation in whey headspace volatiles was observed between different manufacturing facilities (P < 0.05). Hexanal and diacetyl were two key volatiles that varied widely (P < 0.05). FFA profiles determined by solid-phase microextraction and degree of proteolysis of the whey samples were also different (P < 0.05). Differences in whey flavor profiles were also confirmed by descriptive sensory analysis (P < 0.05). Differences in liquid whey flavor were attributed to differences in milk source, processing and handling and starter culture blend. The flavor of liquid Cheddar cheese whey is variable and impacted by milk source and starter culture rotation. Results from this study will aid future studies that address the impact of liquid whey flavor variability on flavor of dried whey ingredients.}, number={2}, journal={JOURNAL OF DAIRY SCIENCE}, author={Whetstine, MEC and Parker, JD and Drake, MA and Larick, DK}, year={2003}, month={Feb}, pages={439–448} }
 @article{shakeel-ur-rehman_considine_schaffner_drake_2003, title={Effects of standardization of whole milk with dry milk protein concentrate on the yield and ripening of reduced-fat Cheddar cheese}, volume={86}, DOI={10.3168/jds.s0022-0302(03)73746-1}, abstractNote={Commercial milk protein concentrate (MPC) was used to standardize whole milk for reduced-fat Cheddar cheesemaking. Four replicate cheesemaking trials of three treatments (control, MPC1, and MPC2) were conducted. The control cheese (CC) was made from standardized milk (casein-to-fat ratio, C/F approximately 1.7) obtained by mixing skim milk and whole milk (WM); MPC1 and MPC2 cheeses were made from standardized milk (C/F approximately 1.8) obtained from mixing WM and MPC, except that commercial mesophilic starter was added at the rate of 1% to the CC and MPC1 and 2% to MPC2 vats. The addition of MPC doubled cheese yields and had insignificant effects on fat recoveries (approximately 94% in MPC1 and MPC2 vs. approximately 92% in CC) but increased significantly total solids recoveries (approximately 63% in CC vs. 63% in MPC1 and MPC2). Although minor differences were noted in the gross composition of the cheeses, both MPC1 and MPC2 cheeses had lower lactose contents (0.25 or 0.32%, respectively) than in CC (0.60%) 7 d post manufacture. Cheeses from all three treatments had approximately 10(9) cfu/g initial starter bacteria count. The nonstarter lactic acid bacteria (NSLAB) grew slowly in MPC1 and MPC2 cheeses during ripening compared to CC, and at the end of 6 mo of ripening, numbers of NSLAB in the CC were 1 to 2 log cycles higher than in MPC1 and MPC2 cheeses. Primary proteolysis, as noted by water-soluble N contents, was markedly slower in MPC1 and MPC2 cheeses compared to CC. The concentrations of total free amino acids were in decreasing order CC > MPC2 > MPC1 cheeses, suggesting slower secondary proteolysis in the MPC cheeses than in CC. Sensory analysis showed that MPC cheeses had lower brothy and bitter scores than CC. Increasing the amount of starter bacteria improved maturity in MPC cheese.}, number={5}, journal={Journal of Dairy Science}, author={Shakeel-Ur-Rehman, Farkye N. Y. and Considine, T. and Schaffner, A. and Drake, M. A.}, year={2003}, pages={1608–1615} }
 @article{whetstine_karagul-yuceer_avsar_drake_2003, title={Identification and quantification of character aroma components in fresh Chevre-style goat cheese}, volume={68}, DOI={10.1111/j.1365-2621.2003.tb07043.x}, abstractNote={ABSTRACT:  Chevre‐style goat cheeses were characterized by descriptive sensory analysis as exhibiting sweet dairy flavors as well as a characteristic waxy/animal flavor. Aroma‐active compounds (> 80) with high intensities identified by gas chromatography/olfactometry and gas chromatography/mass spectrometry included 2,3‐butanedione (buttery), 1‐octen‐3‐one (mushroom), o‐aminoacetophenone (grape), lactones (coconut, peach), octanoic acid (sour/waxy), as well as 4‐methyl and 4‐ethyl octanoic acids (waxy/animal). Subsequent sensory analysis with model cheese systems confirmed that 4‐methyl and 4‐ethyl octanoic acids were responsible for the characteristic waxy/animal flavor.}, number={8}, journal={Journal of Food Science}, author={Whetstine, M. E. C. and Karagul-Yuceer, Y. and Avsar, Y. K. and Drake, M. A.}, year={2003}, pages={2441–2447} }
 @article{rehman_farkye_drake_2003, title={Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate}, volume={56}, ISSN={["1471-0307"]}, DOI={10.1046/j.1471-0307.2003.00076.x}, abstractNote={ Reduced‐fat Cheddar cheese (RFC) was manufactured from standardized milk (casein/fat, C/F ˜ 1.8), obtained by (1) mixing whole milk (WM) and skim milk (SM) (control) or (2) mixing liquid milk protein concentrate (LMPC) and 35% fat cream (experimental). The percentage yield, total solid (TS) and fat recoveries in the experimental RFC were 22.0, 63.0 and 89.5 compared to 9.0, 50.7 and 87.0 in the control RFC, respectively. The average % moisture, fat, protein, salt and lactose were 40.7, 15.3, 32.8, 1.4 and 0.07%, respectively, in the experimental cheese and 39.3, 15.4, 33.0, 1.3 and 0.10%, respectively, in the control cheese. No growth of nonstarter lactic acid bacteria (NSLAB) was detected in the control or the experimental cheeses up to 3 months of ripening. After 6 months of ripening, the experimental cheese had 107 cfu NSLAB/g compared to 106 cfu/g in the control. The control cheese had higher levels of water‐soluble nitrogen (WSN) and total free amino acids after 6 months of ripening than the experimental cheese. Sensory analysis showed that the experimental cheeses had lower intensities of milk fat and fruity flavours and decreased bitterness but higher intensities of sulphur and brothy flavours than in the control cheese. The experimental cheeses were less mature compared to the control after 270 days of ripening. It can be concluded from the results of this study that LMPC can be used in the manufacture of RFC to improve yield, and fat and TS recovery. However, proteolysis in cheese made with LMPC and cream is slower than that made with WM and SM. }, number={2}, journal={INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY}, author={Rehman, SU and Farkye, NY and Drake, M}, year={2003}, month={May}, pages={94–98} }
 @article{brown_foegeding_daubert_drake_gumpertz_2003, title={Relationships among rheological and sensorial properties of young cheeses}, volume={86}, ISSN={["0022-0302"]}, DOI={10.3168/jds.S0022-0302(03)73905-8}, abstractNote={This study investigated the sensory and rheological properties of young cheeses in order to better understand perceived cheese texture. Mozzarella and Monterey Jacks were tested at 4, 10, 17, and 38 d of age; process cheese was tested at 4 d. Rheological methods were used to determine the linear and nonlinear viscoelastic and fracture properties. A trained sensory panel developed a descriptive language and reference scales to evaluate cheese texture. All methods differentiated the cheeses by variety. Principal component analysis of sensory texture revealed that three principal components explained 96.1% of the total variation in the cheeses. The perception of firmness decreased as the cheeses aged, whereas the perception of springiness increased. Principal component analysis of the rheological parameters (three principal components: 87.9% of the variance) showed that the cheeses' solid-like response (storage modulus and fracture modulus) decreased during aging, while phase angle, maximum compliance, and retardation time increased. Analysis of the instrumental and sensory parameters (three principal components: 82.1% of the variance) revealed groupings of parameters according to cheese rigidity, resiliency, and chewdown texture. Rheological properties were highly associated with rigidity and resiliency, but less so with chewdown texture.}, number={10}, journal={JOURNAL OF DAIRY SCIENCE}, author={Brown, JA and Foegeding, EA and Daubert, CR and Drake, MA and Gumpertz, M}, year={2003}, month={Oct}, pages={3054–3067} }
 @article{foegeding_brown_drake_daubert_2003, title={Sensory and mechanical aspects of cheese texture}, volume={13}, ISSN={["0958-6946"]}, DOI={10.1016/S0958-6946(03)00094-3}, abstractNote={Producing high quality dairy products requires precise control over factors determining product appearance, flavor and texture. Food texture is analyzed by descriptive sensory analysis. This method uses terms that depict the textural sensations perceived from first bite through mastication and swallowing. One component of sensory texture is mechanical properties, which are determined by empirical or fundamental methods. However, if one wants to understand the molecular basis of texture, then fundamental tests are required. Fundamental rheological properties are linked to network models, such as those for rubber elasticity or filled gels. These models predict how network interactions will alter rheological properties, providing a link from molecular interactions to sensory texture. In general, sensory and rheological terms that relate to the overall firmness and resiliency of cheese are highly correlated. However, sensory terms that describe the breakdown pattern, adhesiveness and cohesiveness of cheese, are weakly, if at all, correlated with rheological properties.}, number={8}, journal={INTERNATIONAL DAIRY JOURNAL}, author={Foegeding, EA and Brown, J and Drake, M and Daubert, CR}, year={2003}, pages={585–591} }
 @article{friedeck_karagul-yuceer_drake_2003, title={Soy protein fortification of a low-fat dairy-based ice cream}, volume={68}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2003.tb05784.x}, abstractNote={ABSTRACT The flavor and texture effects of soy protein fortification of low‐fat dairy‐based ice cream were characterized. Low‐fat ice cream mixes were formulated with 0%, 2%, and 4% soy protein isolate (SPI). Sensory attributes, volatile flavor components, instrumental color, and viscosity were compared. SPI‐fortified mixes displayed different textural and color properties compared with the 0% SPI control. Green/grassy and doughy/fatty flavors increased in intensity with added SPI. Instrumental volatile analysis revealed higher intensities of hexanal, (Z)‐4‐heptanal, 2‐acetyl‐1‐pyrroline, and (E,E)‐2,4‐decadienal in the SPI‐fortified mixes compared with controls. This information will aid in the design and optimization of an acceptable soy‐fortified dairy ice cream. Keywords: soy protein isolate, ice cream, low‐fat, flavor, volatile analysis}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Friedeck, KG and Karagul-Yuceer, Y and Drake, MA}, year={2003}, pages={2651–2657} }
 @article{shakeel-ur-rehman_farkye_drake_2003, title={The effect of application of cold natural smoke on the ripening of Cheddar cheese}, volume={86}, ISSN={["1525-3198"]}, DOI={10.3168/jds.S0022-0302(03)73777-1}, abstractNote={The present study was undertaken to study the effects of application of natural wood smoke on ripening of Cheddar cheese, and to determine the effects of smoking before or after ripening on cheese quality. A 20-kg block of Cheddar cheese obtained immediately after pressing was divided into six approximately 3-kg blocks and ripened at 8 degrees C for up to 270 d. One 3-kg block was taken after 1 d, 1, 3, 6, or 9 mo and smoked for 20 min, then returned to the ripening room for further ripening. Cheeses were sampled at intervals for lactobacilli counts, moisture, pH, and proteolysis. Sensory analysis was conducted on 6 and 9-mo-old cheeses by a trained sensory panel (n = 7). Results show that application of natural wood smoke did not significantly affect cheese pH or primary proteolysis during ripening. However, secondary proteolysis as assessed by the concentrations of free amino acids was generally higher in smoked cheeses than in control cheeses after 6 mo of ripening. Cheese smoked after 6 mo of ripening had better smoked flavor than that smoked after 9 mo of ripening. Cheese smoked after 3 mo of age and further ripened for 6 mo had the highest smoked flavor intensity. It is concluded that it is best to smoke cheese after ripening for at least 3 mo.}, number={6}, journal={JOURNAL OF DAIRY SCIENCE}, author={Shakeel-Ur-Rehman and Farkye, NY and Drake, MA}, year={2003}, month={Jun}, pages={1910–1917} }
 @article{campbell_drake_larick_2003, title={The impact of fortification with conjugated linoleic acid (CLA) on the quality of fluid milk}, volume={86}, DOI={10.3168/jds.S0022-0302(03)73582-6}, abstractNote={The effects of added conjugated linoleic acid (CLA) on the sensory, chemical, and physical characteristics of 2% total fat (wt/wt) fluid milk were studied. Milks with 2% (wt/wt) total fat (2% CLA, 1% CLA 1% milkfat, 2% milkfat) were made by the addition of cream or CLA triglyceride oil into skim milk followed by HTST pasteurization and homogenization. The effects of adding vitamin E (200 ppm) and rosemary extract (0.1% wt/wt based on fat content) were investigated to prevent lipid oxidation. HTST pasteurization resulted in a significant decrease of the cis-9/trans-11 isomer and other minor CLA isomers. The cis-9/trans-11 isomer concentration remained stable through 2 wk of refrigerated storage. A significant loss of both the cis-9/trans-11 and the cis-10/trans-12 isomers occurred after 3 wk of refrigerated storage. The loss was attributed to lipase activity from excessive microbial growth. No differences were found in hexanal or other common indicators of lipid oxidation between milks with or without added CLA (P > 0.05). Descriptive sensory analysis revealed that milks with 1 or 2% CLA exhibited low intensities of a "grassy/vegetable oil" flavor, not present in control milks. The antioxidant treatments were deemed to be ineffective, under the storage conditions of this study, and did not produce significant differences from the control samples (P > 0.05). CLA-Fortified milk had significantly lower L* and b* values compared with 2% milkfat milk. No significant differences existed in viscosity. Consumer acceptability scores (n = 100) were lower (P < 0.05) for CLA-fortified milks compared to control milks, but the addition of chocolate flavor increased acceptability (P < 0.05).}, number={1}, journal={Journal of Dairy Science}, author={Campbell, W. and Drake, M. A. and Larick, D. K.}, year={2003}, pages={43–51} }
 @misc{isonhood_drake_2002, title={Aeromonas species in foods}, volume={65}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-65.3.575}, abstractNote={Aeromonas species have been recognized as potential or emerging foodborne pathogens for more than 20 years. Aeromonads are estuarine bacteria and are ubiquitous in fresh water, fish and shellfish, meats, and fresh vegetables. Actual sourced foodborne outbreaks are few, but epidemiological evidence suggests that the bacterium can cause self-limiting diarrhea, with children being the most susceptible population. Most aeromonads are psychrotrophic and can grow in foods during cold storage. Aeromonads are not resistant to food processing regimes and are readily killed by heat treatment. A host of virulence factors are present, but the exact role of each in human disease has not been fully elucidated.}, number={3}, journal={JOURNAL OF FOOD PROTECTION}, author={Isonhood, JH and Drake, M}, year={2002}, month={Mar}, pages={575–582} }
 @article{drake_gerard_wright_cadwallader_civille_2002, title={Cross validation of a sensory language for cheddar cheese}, volume={17}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2002.tb00344.x}, abstractNote={ABSTRACT}, number={3}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Gerard, PD and Wright, S and Cadwallader, KR and Civille, GV}, year={2002}, month={Jul}, pages={215–227} }
 @article{mckillip_jaykus_drake_2002, title={Influence of growth in a food medium on the detection of Escherichia coli O157 : H7 by polymerase chain reaction}, volume={65}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-65.11.1775}, abstractNote={The effects of storage time and growth in broth culture and in a food medium on the efficiency of Escherichia coli O157: H7 DNA extraction and on the sensitivity of polymerase chain reaction (PCR) detection of E. coli O157:H7 were investigated. Detection limits were evaluated with dilution series PCR targeting the slt-II gene. The relationship between cell density and DNA yield was generally log-linear for pure cultures of E coli O157:H7. When the bacteria were suspended in skim milk at a density of 10(6) CFU/ml. held at 4 degrees C, and sampled at 24-h intervals, cell density, total DNA yield, and PCR detection limits remained stable throughout the 96-h storage period. However, when E coli O157:H7 was grown in skim milk to a final cell density of 10(6) CFU/ml, PCR amplification efficiency was drastically reduced, although overall DNA yields from these samples were consistent with those for the samples in which E. coli O157:H7 growth was static over 96 h of storage at 4 degrees C. This result is most likely due to poor DNA purity, which was consistently observed when DNA was extracted from food matrices in which the pathogen was grown rather than stored. The results of this investigation underscore the likelihood that multiple components may drastically affect DNA extraction and PCR amplification efficiency in the detection of pathogens in the food matrix. It is clear that before nucleic acid amplification technologies are widely applied to food systems, it would be prudent to test their efficacy in multiple food matrices and under conditions in which the bacterial population is both static and actively growing.}, number={11}, journal={JOURNAL OF FOOD PROTECTION}, author={McKillip, JL and Jaykus, LA and Drake, M}, year={2002}, month={Nov}, pages={1775–1779} }
 @article{mcingvale_elhanafi_drake_2002, title={Optimization of reverse transcriptase PCR to detect viable Shiga-toxin-producing Escherichia coli}, volume={68}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.68.2.799-806.2002}, abstractNote={ABSTRACT}, number={2}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={McIngvale, SC and Elhanafi, D and Drake, MA}, year={2002}, month={Feb}, pages={799–806} }
 @article{bang_drake_2002, title={Resistance of cold- and starvation-stressed Vibrio vulnificus to heat and freeze-thaw exposure}, volume={65}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-65.6.975}, abstractNote={The effects of cold storage and starvation on the subsequent heat resistance and freeze-thaw resistance of Vibrio vulnificus were studied. Three strains of V. vulnificus were evaluated. Cold stress had no effect on freeze-thaw resistance (P > 0.05). Starvation enhanced freeze-thaw resistance for one strain compared to controls (P < 0.05). V. vulnificus was not heat resistant; control populations were inactivated within 12 min at 47 degrees C. Starvation increased heat tolerance for one strain, but differences were small from a processing perspective (P < 0.05). Cold stress had no effect on heat resistance (P > 0.05). Cold adaptation (holding 4 h at 15 degrees C) enhanced cold temperature (5 degrees C) tolerance. This information will be helpful in the development of methods to minimize V. vulnificus risk.}, number={6}, journal={JOURNAL OF FOOD PROTECTION}, author={Bang, W and Drake, MA}, year={2002}, month={Jun}, pages={975–980} }
 @article{hayes_white_drake_2002, title={Sensory aroma characteristics of milk spoilage by Pseudomonas species}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb11427.x}, abstractNote={ABSTRACT:  Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double‐steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf‐life prediction of milk.}, number={1}, journal={JOURNAL OF FOOD SCIENCE}, author={Hayes, W and White, CH and Drake, MA}, year={2002}, pages={448–454} }
 @article{hayes_white_drake_2002, title={Sensory aroma characteristics of milk spoilage by Pseudomonas species}, volume={67}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2002.tb10690.x}, abstractNote={ABSTRACT:  Sensory characteristics of the spoilage aromas of milk containing Pseudomonas species were determined. Two strains each of P. fluorescens, P.fragi, and P. putida were evaluated. Milk (skim and whole) was double‐steamed and inoculated with 103 CFU/mL (ca) of Pseudomonas. Milk samples were stored at 5 °C for 1 mo. Plate counts were conducted every 3rd day to determine growth rates. Descriptive aroma analysis was conducted weekly (n = 4) using 10 trained panelists. All 6 strains grew at refrigeration temperatures and there was no difference in growth among strains. Type and onset of spoilage depended on strain of Pseudomonas and milkfat content. This information may aid in shelf‐life prediction of milk.}, number={2}, journal={JOURNAL OF FOOD SCIENCE}, author={Hayes, W and White, CH and Drake, MA}, year={2002}, month={Mar}, pages={861–867} }
 @article{isonhood_gerard_leenanon_drake_2002, title={Stress response of Aeromonas hydrophila following environmental challenges}, volume={19}, DOI={10.1006/yfmic.500}, number={4}, journal={Food Microbiology}, author={Isonhood, J. H. and Gerard, P. and Leenanon, B. and Drake, M.}, year={2002}, pages={285–293} }
 @article{truong_daubert_drake_baxter_2002, title={Vane rheometry for textural characterization of cheddar cheeses: Correlation with other instrumental and sensory measurements}, volume={35}, ISSN={["0023-6438"]}, DOI={10.1006/fstl.2001.0872}, abstractNote={Abstract The relationship between instrumental (vane method, texture profile analysis (TPA), uniaxial compression) and sensory texture measurements of Cheddar cheeses was investigated. A Haake VT 550 viscotester equipped with a four-bladed vane rotor was used for the vane test. Instrumental TPA was performed with a TA.XT2 Texture Analyser, and compression variables were calculated from TPA data. Vane parameters were significantly correlated with respective variables of compression and TPA ( r =0.56–0.91), and sensory tests ( r =0.54–0.88). Multivariate analysis indicated that seven sensory attributes of ten commercial Cheddar cheeses were satisfactorily predicted (calibration regression coefficient, R cal >0.62) by variables of the vane, uniaxial compression and TPA tests. In particular, cheese firmness and cohesiveness evaluated by sensory panel were well described by vane stress and apparent strain. The results validate the vane method as an alternative to the existing cheese testing methods for rapid evaluation of cheese texture.}, number={4}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Truong, VD and Daubert, CR and Drake, MA and Baxter, SR}, year={2002}, pages={305–314} }
 @article{karagul-yuceer_cadwallader_drake_2002, title={Volatile flavor components of stored nonfat dry milk}, volume={50}, ISSN={["1520-5118"]}, DOI={10.1021/jf010648a}, abstractNote={Nonfat dry milk (NDM) is widely used both as an ingredient in other preparations and for direct consumption. Flavor quality of NDM is a critical parameter because it can directly impact final product quality. Flavors can be formed in NDM during subsequent storage. Identification of compounds responsible for storage-induced flavors is necessary to correlate sensory quality with potential sources of the flavors. Six NDM samples were selected for volatile flavor analysis based on sensory analysis and storage time. Volatile components were extracted by direct solvent extraction/high vacuum distillation. Volatile extracts were separated into neutral/basic and acidic fractions and analyzed by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). A variety of aldehydes, ketones, and free fatty acids were responsible for generation of flavors in stored NDM. The following compounds exhibited high aroma impact by AEDA: 3-(methylthio)propanal (boiled potato); o-aminoacetophenone (corn tortilla); 2,5-dimethyl-4-hydroxy-3(2H)-furanone and 2-methyl-3-hydroxy-4H-pyran-4-one (burnt sugar); butanoic acid (cheesy); pentanoic acid (sweaty); acetic and hexanoic acids (sour/vinegar); octanoic, decanoic, and dodecanoic acids (waxy); p-cresol (cowy/barny); 3-methylindole (fecal); dimethyl trisulfide (cabbage); (E,E)-2,4-decadienal (fried/fatty); furfuryl alcohol (rubber/vitamin); phenylacetic acid (rose-like); and 1-octen-3-one (mushroom).}, number={2}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Karagul-Yuceer, Y and Cadwallader, KR and Drake, M}, year={2002}, month={Jan}, pages={305–312} }
 @article{leenanon_drake_2001, title={Acid stress, starvation, and cold stress affect poststress behavior of Escherichia coli O157 : H7 and onpathogenic Escherichia coli}, volume={64}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-64.7.970}, abstractNote={The effects of acid shock, acid adaptation, starvation, and cold stress of Escherichia coli O157:H7 (ATCC 43895), an rpoS mutant (FRIK 816-3), and nonpathogenic E. coli (ATCC 25922) on poststress heat resistance and freeze-thaw resistance were investigated. Following stress, heat tolerance at 56 degrees C and freeze-thaw resistance at -20 to 21 degrees C were determined. Heat and freeze-thaw resistance of E. coli O157:H7 and nonpathogenic E. coli was enhanced after acid adaptation and starvation. Following cold stress, heat resistance of E. coli O157:H7 and nonpathogenic E. coli was decreased, while freeze-thaw resistance was increased. Heat and freeze-thaw resistance of the rpoS mutant was enhanced only after acid adaptation. Increased or decreased tolerance of acid-adapted, starved, or cold-stressed E. coli O157:H7 cells to heat or freeze-thaw processes should be considered when processing minimally processed or extended shelf-life foods.}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={Leenanon, B and Drake, MA}, year={2001}, month={Jul}, pages={970–974} }
 @article{karagul-yuceer_drake_cadwallader_2001, title={Aroma-active components of nonfat dry milk}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf0009854}, abstractNote={Application of aroma extract dilution analysis (AEDA) on the volatile components of low-, medium-, and high-heat-treated nonfat dry milks (NDM) revealed aroma-active compounds in the log(3) flavor dilution (log(3) FD) factor range of 1 to 6. The following compounds contributed the highest log(3) FD factors to overall NDM flavor: 2,5-dimethyl-4-hydroxy-3(2H)-furanone [(Furaneol), burnt sugar-like]; butanoic acid (rancid); 3-(methylthio)propanal [(methional), boiled potato-like]; o-aminoacetophenone (grape-like); delta-decalactone (sweet); (E)-4,5-epoxy-(E)-2-decenal (metallic); pentanoic acid (sweaty); 4,5-dimethyl-3-hydroxy-2(5H)-furanone [(sotolon), curry]; 3-methoxy-4-hydroxybenzaldehyde [(vanillin), vanilla]; 2-acetyl-1-pyrroline and 2-acetyl-2-thiazoline (popcorn-like); hexanoic acid (vinegar-like); phenylacetic acid (rose-like); octanoic acid (waxy); nonanal (fatty); and 1-octen-3-one (mushroom-like). The odor intensities of Furaneol, butanoic acid, methional, o-aminoacetophenone, sotolon, vanillin, (E)-4,5-epoxy-(E)-2-decenal, and phenylacetic acid were higher in high-heat-treated samples than others. However, the odor intensities of lactones, 2-acetyl-1-pyrroline, and 2-acetyl-2-thiazoline were not affected by heat treatment. Sensory evaluation results also revealed that heat-generated flavors have a major impact on the flavor profile of NDM.}, number={6}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Karagul-Yuceer, Y and Drake, M and Cadwallader, KR}, year={2001}, month={Jun}, pages={2948–2953} }
 @article{suriyaphan_drake_chen_cadwallader_2001, title={Characteristic aroma components of British farmhouse cheddar cheese}, volume={49}, ISSN={["0021-8561"]}, DOI={10.1021/jf001121l}, abstractNote={Aroma components responsible for aroma typical of British Farmhouse Cheddar cheese were studied by aroma extract dilution analysis. Cheese extracts were prepared by direct solvent extraction, high-vacuum transfer, and class fractionation. Most aroma-active components of acidic and neutral/basic fractions have been previously associated with Cheddar cheese flavor. p-Cresol was mainly responsible for a "cowy-barny" note, whereas an intense "soil-like" note was due to 2-isopropyl-3-methoxypyrazine. At much lower odor intensity, 2-isobutyl-3-methoxypyrazine contributed a "bell pepper-like" note. Additionally, within the same wedge of cheese, the concentrations of p-cresol and 2-isopropyl-3-methoxypyrazine were lower at the narrow end (center) than at the rind side. Direct addition of p-cresol (> or =100 ppb) or 2-isopropyl-3-methoxypyrazine (> or =3 ppb) in a mild domestic Cheddar cheese resulted in increases in intensities of cowy/phenolic and earthy/bell pepper aroma notes.}, number={3}, journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY}, author={Suriyaphan, O and Drake, M and Chen, XQ and Cadwallader, KR}, year={2001}, month={Mar}, pages={1382–1387} }
 @article{drake_mcingvale_gerard_cadwallader_civille_2001, title={Development of a descriptive language for cheddar cheese}, volume={66}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2001.tb15225.x}, abstractNote={ABSTRACT:}, number={9}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, MA and McIngvale, SC and Gerard, PD and Cadwallader, KR and Civille, GV}, year={2001}, pages={1422–1427} }
 @article{tamarapu_mckillip_drake_2001, title={Development of a multiplex polymerase chain reaction assay for detection and differentiation of Staphylococcus aureus in dairy products}, volume={64}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-64.5.664}, abstractNote={A multiplex polymerase chain reaction (PCR) assay was developed for the detection and differentiation of enterotoxigenic Staphylococcus aureus in dairy products. A solvent extraction procedure was successfully modified for extraction of S. aureus DNA from 10 ml of artificially contaminated skim milk or 20 g cheddar cheese. Primers targeting the enterotoxin C gene (entC) and thermostable nuclease gene (nuc) were used in the multiplex PCR. PCR products were confirmed using restriction fragment length polymorphism analysis. DNA was consistently quantified and amplified by uniplex PCR from 10 CFU/ml of S. aureus in skim milk or 10 CFU/20 g cheddar cheese. The sensitivity of the multiplex PCR was 100 CFU/ml of skim milk or 100 CFU/20 g cheddar cheese. The developed methodology allows presumptive identification and differentiation of enterotoxigenic S. aureus in less than 6 h.}, number={5}, journal={JOURNAL OF FOOD PROTECTION}, author={Tamarapu, S and McKillip, JL and Drake, M}, year={2001}, month={May}, pages={664–668} }
 @article{li_drake_2001, title={Development of a quantitative competitive PCR assay for detection and quantification of Escherichia coli O157 : H7 cells}, volume={67}, ISSN={["0099-2240"]}, DOI={10.1128/AEM.67.7.3291-3294.2001}, abstractNote={ABSTRACT}, number={7}, journal={APPLIED AND ENVIRONMENTAL MICROBIOLOGY}, author={Li, WL and Drake, MA}, year={2001}, month={Jul}, pages={3291–3294} }
 @article{drake_gerard_chen_2001, title={Effects of sweetener, sweetener concentration, and fruit flavor on sensory properties of soy fortified yogurt}, volume={16}, ISSN={["0887-8250"]}, DOI={10.1111/j.1745-459X.2001.tb00309.x}, abstractNote={ABSTRACT}, number={4}, journal={JOURNAL OF SENSORY STUDIES}, author={Drake, MA and Gerard, PD and Chen, XQ}, year={2001}, month={Aug}, pages={393–405} }
 @article{suriyaphan_cadwallader_drake_2001, title={Lecithin associated off-aromas in fermented milk}, volume={66}, ISSN={["1750-3841"]}, DOI={10.1111/j.1365-2621.2001.tb04595.x}, abstractNote={ABSTRACT Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off‐aromas. Sensory panelists detected off‐aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off‐flavor compounds included (E,E)‐2,4–nonadienal and (E,Z)‐ and (E,E)‐2,4–decadienal. Formation of 2,4–decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off‐flavor formation due to oxidation of polyunsaturated fatty acids.}, number={4}, journal={JOURNAL OF FOOD SCIENCE}, author={Suriyaphan, O and Cadwallader, KR and Drake, MA}, year={2001}, month={May}, pages={517–523} }
 @article{suriyaphan_drake_cadwallader_2001, title={Lipid oxidation of deoiled soy lecithin by lactic acid bacteria}, volume={34}, ISSN={["0023-6438"]}, DOI={10.1006/fstl.2001.0786}, abstractNote={Abstract Gas chromatography-mass spectrometry analysis revealed that lipid oxidation products such as (E,E)-2,4-nonadienal, (E,Z)-2,4-decadienal, and (E,E)-2,4-decadienal were formed in a deoiled soy lecithin-reduced fat milk system during 24 h of fermentation by Lactococcus lactis at 32°C. In addition, initial numbers of L. lactis (10 2 or 10 6 cfu/mL milk) and soy lecithin content (0.2 or 2.0 g/100 mL milk) affected the formation of these 2,4-alkadienals in fermented lecithin-milk system. These 2,4-alkadienals were detected in reduced fat milk containing 0.2 g soy lecithin/100 mL milk (the lowest concentration investigated) and initial culture numbers of 10 2 cfu/mL milk. Other lactic acid bacteria, Lactococcus cremoris, Streptococcus thermophilus, Lactobacillus helveticus , or Lactobacillus bulgaricus ssp. were subsequently evaluated in a deoiled soy lecithin-reduced fat milk system at one lecithin concentration (2.0 g lecithin/100 mL milk, 102 cfu/mL milk) and also produced 2,4 alkadienals. Sensory evaluation confirmed the presence of typical lecithin associated off-flavors (mayonnaise/bread) in all fermented milks containing lecithin across the concentration used in this study (0.2–2.0 g/100 mL milk).}, number={7}, journal={LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY}, author={Suriyaphan, O and Drake, MA and Cadwallader, KR}, year={2001}, pages={462–468} }
 @article{mckillip_drake_2000, title={Molecular beacon polymerase chain reaction detection of Escherichia coli O157 : H7 in milk}, volume={63}, ISSN={["1944-9097"]}, DOI={10.4315/0362-028X-63.7.855}, abstractNote={A fluorescently labeled oligonucleotide probe (molecular beacon) was applied to detect Escherichia coli O157:H7 in artificially contaminated skim milk during polymerase chain reaction (PCR) amplification of extracted DNA. The probe was designed to hybridize with a region of the slt-II gene coding for the A subunit and to fluoresce when the hairpin-stem conformation was linearized upon hybridization to the target sequence. The molecular beacon was incorporated into PCR reactions containing DNA extracted from artificially contaminated skim milk. The degree of fluorescence was monitored in PCR reactions containing 10(3), 10(5), and 10(7) CFU of E. coli O157:H7 per ml and was found to correlate with the amount of template in each reaction. Fluorescence significantly increased above background levels by cycle 8, 14, or 14 in reactions containing DNA from the 10(7)-, 10(5)-, or 10(3)-CFU/ml template, respectively (P < 0.05). Molecular beacon PCR demonstrated positive results more rapidly than traditional agarose gel electrophoresis analysis of PCR products. Use of molecular beacons allows real-time monitoring of PCR reactions, and the closed-tube format allows simultaneous detection and confirmation of target amplicons without the need for agarose gel electrophoresis and/or Southern blotting. This is the first report of a stem-and-loop molecular beacon being applied for direct detection of a pathogen in food.}, number={7}, journal={JOURNAL OF FOOD PROTECTION}, author={McKillip, JL and Drake, M}, year={2000}, month={Jul}, pages={855–859} }
 @article{drake_chen_tamarapu_leenanon_2000, title={Soy protein fortification affects sensory, chemical, and microbiological properties of dairy yogurts}, volume={65}, ISSN={["0022-1147"]}, DOI={10.1111/j.1365-2621.2000.tb10272.x}, abstractNote={ABSTRACT:  Chemical, microbiological, and sensory properties for low fat yogurts fortified with 0,1, 2.5, or 5% soy protein concentrate were determined through 1 mo storage at 5 °C. Yogurts were adjusted to equivalent total solids with nonfat dried milk. Microbiological counts, fermentation time, and final developed acidity were not affected by soy protein. Instrumental viscosity and sensory thickness, soy aroma, and soy flavor increased with soy protein addition (P  0.05). Soy flavor and aroma did not increase with storage time. Yogurt with 5% soy protein was darker, more chalky, and less sweet compared to control yogurt or yogurts with lower concentrations of soy protein (P  0.05). Yogurts with 1 or 2.5% soy protein were most similar to control yogurt.}, number={7}, journal={JOURNAL OF FOOD SCIENCE}, author={Drake, MA and Chen, XQ and Tamarapu, S and Leenanon, B}, year={2000}, month={Oct}, pages={1244–1247} }
 @article{mcingvale_chen_mckillip_drake_2000, title={Survival of Escherichia coli O157 : H7 in buttermilk as affected by contamination point and storage temperature}, volume={63}, ISSN={["0362-028X"]}, DOI={10.4315/0362-028X-63.4.441}, abstractNote={The effects of contamination point (during fermentation versus postfermentation) and storage temperature (5 and 12 degrees C) were determined for survival of Escherichia coli O157:H7 in fermented buttermilk. E. coli O157:H7 was recovered from buttermilk inoculated during fermentation for 22 days and in buttermilk inoculated postfermentation for 32 days. For storage temperatures of 5 and 12 degrees C, D-values were lower for E. coli O157:H7 inoculated during fermentation (2.5, 2.2 days) than postfermentation (5.6, 4.8 days) (P < 0.05). Developed acidity in inoculated buttermilks was not different from controls (P > 0.05). The extended recovery of viable enterohemorrhagic E. coli O157:H7 from both processing scenarios indicates that the presence of E. coli O157:H7 in buttermilk is not limited to postprocessing contamination.}, number={4}, journal={JOURNAL OF FOOD PROTECTION}, author={McIngvale, SC and Chen, XQ and McKillip, JL and Drake, MA}, year={2000}, month={Apr}, pages={441–444} }