Ni Cheng

Works (5)

Updated: July 5th, 2023 15:34

2021 review

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

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

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

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

2021 journal article

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

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

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

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

2019 journal article

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

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

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

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

2019 journal article

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

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

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

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

2018 journal article

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

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

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

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

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