Current Research Projects

 

The Dairy Innovation Institute's (DII) applied research program currently emphasizes cheese science and technology, dairy foods quality, dairy ingredients technology, and novel process technologies.

1. Impact of cows' diet on the functionality of cheese (2016-2017)
Dr. David Everett & Philip Paulson
 
2. Textural and melt functionality of natural cheese (2016-2018)
California State University Agricultural Research Institute
Dr. David Everett & Matt Arnold
 
3. Applications Lab (2016)
Dairy Management Inc.
Dr. David Everett & Dr. Amy Lammert
 
4. Redox reactions on emulsion surfaces and generation of volatiles in cheese with flavor implications (2016)
Dr. David Everett & Raha Haddadian
 
5. Release of polyphenolic compounds in cheese under digestive conditions (2016)
Dr. David Everett & Dr. Ali Rashidinejad
 
6. The milk fat globule membrane generates flavor in cheese made from recombined milk (2017-2018)
National Dairy Council
Dr. David Everett & Matt Arnold
 
7. Applications Lab (2017)
Dairy Management Inc.
Dr. David Everett
 
8. Cal Poly 2017 Industry Outreach Program (2017)
California Dairy Research Foundation
Dr. David Everett

Publications Since 2016

Research Papers

Publications (DII authors in bold)

  1. Sharma, P., Oey, I., Bremer, P., & Everett, D.W. (2017). Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields. International Journal of Dairy Technology, in press.
  2. Haddadian, Z., Bremer, P., Eyres, G.T., Carne, A., & Everett, D.W. (2017). Impact of different milk fat globule membrane preparations on composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21.
  3. Rashidinejad, A., Birch, E.J., Hindmarsh, J., & Everett, D.W. (2017). Molecular interactions between green tea catechins and cheese fat studied by solid-state nuclear magnetic resonance spectroscopy. Food Chemistry, 215, 228-234.
  4. Eshpari, H., Tong, P. S., & Corredig, M. (2016). Changes in particle size, calcium and phosphate solubilization, and microstructure of rehydrated milk protein concentrates, prepared from partially acidified milk. Dairy Science and Technology, 96, 329-343.
  5. Haddadian, Z., Bremer, P., Eyres, G.T., Carne, A., & Everett, D.W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61.
  6. Rashidinejad, A., Birch, E.J., & Everett, D.W. (2016). A novel functional full-fat hard cheese containing liposomal nanoencapsulated green tea catechins: manufacture and recovery following simulated digestion. Food & Function, 7, 3283-3294.
  7. Rashidinejad, A., Birch, E.J., & Everett, D.W. (2016). The behaviour of green tea catechins in a full-fat milk system with mimicking the conditions of cheesemaking. International Journal of Food Sciences and Nutrition, 67, 624-631.
  8. Rashidinejad, A., Birch, J., & Everett, D. W. (2016). Green tea catechins suppress xanthine oxidase activity in dairy products: An improved HPLC analysis. Journal of Food Composition and Analysis, 48, 120-127.
  9. Rashidinejad, A., Birch, J., & Everett, D. W. (2016). Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion. Journal of Food Composition and Analysis, 48, 13-24.
  10. Rashidinejad, A., Birch, E.J., & Everett, D.W. (2016). Interactions between milk fat globules and green tea catechins. Food Chemistry, 199, 347-355.
  11. Rashidinejad, A., Birch, E.J., & Everett, D.W. (2016). Effects of (+)-catechin on the composition, phenolic content, and antioxidant activity of full-fat cheese during ripening and recovery of (+)-catechin after simulated in vitro digestion. Antioxidants, 5, 29.
  12. Rashidinejad, A., Birch, E.J., Sun-Waterhouse, D., & Everett, D.W. (2016). Effect of liposomal encapsulation on the recovery and antioxidant properties of green tea catechins incorporated into a hard low-fat cheese following an in vitro simulated gastrointestinal digestion. Food and Bioproducts Processing, 100, 238-245.
  13. Sharma, P., Oey, I., & Everett, D.W. (2016). Thermal properties of milk fat, xanthine oxidase, caseins and whey proteins in pulsed electric field-treated bovine whole milk. Food Chemistry, 207, 34-42.
  14. Sikand, V., Tong, P. S., Vink, S., & Roy, S. (2016). Physicochemical properties of skim milk powders prepared with the addition of mineral chelators. Journal of Dairy Science, 99, 4146-4153.
  15. Sikand, V., Tong, P. S., Walker, J., Wang, T., & Rodriguez-Saona, L. E. (2016). Effect of storage temperature on the solubility of milk protein concentrate 80 (MPC80) treated with NaCl or KCl. Journal of Dairy Science, 99, 1791-1795.
  16. Torkamani, A. E., Juliano, P., Fagan, P., Jiménez-Flores, R., Ajlouni, S., & Singh, T. K. (2016). Effect of ultrasound-enhanced fat separation on whey powder phospholipid composition and stability. Journal of Dairy Science, 99, 4169-4177.
  17. VanderKelen, J. J., Mitchell, R. D., Laubscher, A., Black, M. W., Goodman, A. L., Montana, A. K. Dekhtyar, A.M., Jimenez-Flores, R., & Kitts, C.L. (2016). Typing and tracking Bacillaceae in raw milk and milk powder using pyroprinting. Journal of Dairy Science, 99, 146-151.

Oral Presentations

 

  1. Everett, D.W. Dairy product flavor, Society of Flavor Chemists, Los Angeles, California, January 19, 2017.
  2. Everett, D.W. Food structure: the genesis of everything, Build Dairy, Utah State University, Logan, Utah, August 24, 2016.
  3. Everett, D.W. The complexity of milk structure and why this makes dairy products healthy, webinar presented through the National Centre for Dairy Education of Dairy Australia, October 4, 2016.
  4. Everett, D.W. (2016). Structural nutrition: why it’s more than just “calories in, calories out”, International Dairy Federation Symposium on Cheese Science and Technology, Dublin, Ireland, April 11-13.
  5. Everett, D.W. (2016). Dairy foods research at California Polytechnic State University, 18th Annual Dairy Ingredients Symposium: Emerging Markets, Technologies and Products Using Milk and Dairy Ingredients, Shell Beach, California, February 17-18.
  6. Rashidinejad, A., Birch, E.J., and Everett, D.W. Recovery of green tea catechins following liposomal encapsulation and simulated digestion of full-fat hard cheese. 1st Food Chemistry Conference: Shaping the Future of Food Quality, Health and Safety, Amsterdam, The Netherlands, October 30 – November 1 (2016).
  7. Rashidinejad, A., Birch, E.J., and Everett, D.W. Food for health using nanoencapsulation technology: A study on green tea catechins in full-fat cheese. 1st International and 24th Iranian Food Science and Technology Congress, Tehran, Iran, October 18-20 (2016).
  8. Rashidinejad, A., Birch, E.J., and Everett, D.W. Composition and antioxidant activity of full-fat cheese fortified with (+)-catechin, and recovery of (+)- catechin after simulated in vitro digestion. American Dairy Science Association Annual Meeting, Salt Lake City, Utah, July 19-23 (2016).

Poster Presentations

 

  1. Becerríl-Diez, A. & Tong, P.S. (2016). Effects of lactulose on growth kinetics, fermentation, antioxidant activity, and short-chain fatty acid production of probiotics. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  2. Gunter, G., Tong, P., McLeod, J., & Walker, J. (2016). Effects of lactulose on growth kinetics, fermentation, antioxidant activity, and short-chain fatty acid production of probiotics. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  3. Jacquez, S. & Jimenéz-Flores, R. (2016). The effect of xenon pulsed-light technology on biofilm adhesion and spore survival on stainless steel surface. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  4. Kringle, A. & Tong, P.S. (2016). Separation and characterization of reconstituted milk powder treated with mineral chelators. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  5. Liu, B. & Tong, P.S. (2016). Influence of chelating agents on foamability and foam stability of reconstituted skim milk powder compared to caseinates. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  6. Martinez, K., Lammert, A., Herrera, H., McGaughey, K., Arnold, M., Farkye, N., & Jimenéz-Flores, R. (2016). Do we need an emotional cleanser? An example using experimentally developed low moisture part skim Mozzarella with partial NaCl substitution. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  7. Padilla, S., Lathrop, A., & Jimenéz-Flores, R. (2016). Supercritical fluid CO2 reduces Listeria innocua on cheese. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  8. Puspotasri, E., Yeung, C.K., & Yeung, M. (2016). Effects of lactulose on growth kinetics, fermentation, antioxidant activity, and short-chain fatty acid production of probiotics. 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  9. Tan, K.E. & Tong, P.S. (2016). How do chelators impact the rehydration attributes of skim milk powder (SMP)? 18th Annual Dairy Ingredients Symposium, Shell Beach, California, February 17-18.
  10. Yeung, C.K. & Yeung, P.S.M. (2016). Effects of lactulose on growth kinetics, fermentation, antioxidant activity, and short-chain fatty acid production of probiotics. American Society for Microbiology Annual Meeting, Boston, MA, June 16-20.
  11. Zhang, F., Chung, S.M., and Yeung, C.K. (2016). Supplementation of fructooligosaccharide (FOS) mildly improves the iron status of anemic rats fed a low-iron diet. Institute of Food Technologists Annual Meeting, Chicago, IL, July 16-19.

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